Labelling Flashcards
When do you need QUID
Ingredient appears in product name
Emphasised on packaging
Essential part of product e.g shepherds pie
What isn’t required on nutritional information
Fibre
Starch
Monounsautrated and polyunsaturated
A product is labelled as low sugar. What is the maximum amount of sugar the product can have in per 100g
Less than 5g per 100g
2.5g per 100ml
A profit is labelled as sugar free. What is the maximum amount of sugar it can contain per 100g
0.5g
A packaging does not contain added sugars but is made of fruit juice. What declaration must be on the label
“Contains naturally occurring sugars”
A product is labelled as high in a mineral. How much of this mineral would be required to support this claim
2x the quantity of a “source of vitamin/ mineral”
What disclaimer should be alongside health claims
must be consumed as part of a healthy and varied diet
Side effects
People who shouldn’t eat it
What does EFSA stand for
European Food Safety Authority
What do EFSA do
Provide scientific advice and technical support
Foods cannot be placed on the market without their approval
They are independent from the EU preventing bias
To be considered gluten free a product must contain less than
- 10
- 15
- 20
- 25
Ppm of gluten
20
To be considered very low in gluten a product must contain
- 1-50
- 16-47
- 21-100
- 23-99
Ppm gluten
21-100
Why are food allergies becoming more common
Decrease in intestinal micro flora diversity
Less exposure to microorganisms at an early age
Different types of food available
What is an allergen
An antigen that causes an allergy
What is released by the body triggering an allergic response
Histamines
What other illness is commonly found with food allergies
Eczema and asthma
Define: atopy
Generic tendency to develop allergic disease
What are the risk factors for allergies
Family history Vitamin D Sex Geography Environment Ethnicity
What are the two tests for food allergens
Skinprick test
Double blind placebo controlled food challenge
Describe the process for the Gold Standard food allergen test
Eliminate all allergens for 7-14 days
Stop taking antihistamines
Reintroduce with doctor and see if response
Very time consuming, only ever used for clinical trials
What is oral allergy syndrome
Symptoms only in mouth or throat e.g pollen allergy
What is the affect of adrenaline
Relaxed smooth muscle in lungs
Reduces swelling
Stimulates heartbeat
Constricts blood vessels
What are novel foods
Foods that we’re not on the market before 15th may 1997
How long are novel foods protected for
5 years
How long are GMO foods protected for
10 years
What limits are out on GMO foods
Can’t remove nutritional elements of the foods
Can’t mislead the consumer
Cant be disadvantageous to the consumer
What is described in the Food Safety Act section: 14
If the food is not of the nature or quality demanded, the food business operator will be guilty of an offence
What is all good law based on
Risk analysis
Describe the Cassis de Djon case and the outcome
For a fruit liquor to be sold in Germany it required 25% ABV. In France this is 18%. Therefore cassis de djon was not permitted to be sold in Germany. Court ruled that it could be because there was no safety issue
The codex alumentsria commission was set up by who
WTO
What is the codex alumenteria commission
A collection of international safety standards and guidelines relating to food safety and production
What impositions can be put on a food business by the WTO
Improvement notice Emergency hugeness prohibition notice Remedial action notice Seizure of food in breech Closure notice Suspension / withdrawal of approval Criminal offence
What is required on food packaging
QUID nutrition Retaile / provider Weight Name Storage Ingredients Allergy notice Use by date / Best before date Alcoholic strength if over 1.2%
What is HACCP
Hazard Analysis Critical Control Point
What is a critical control point
Something which can prevent or reduce a hazard
E.g. temp, pH, aW, sensory, shelf life, correct labels, management factors
What are the 7 steps in HACCP control
Conduct hazard analysis Establish CCP Reside in critical limits Monitoring systems Plan corrective action of control lost Determine verification system Maintain documentation
Campylobacter
Where is it commonly found
What is it’s onset period
Meat
2-5 days
Most common
Bacillus
Where is it commonly found
What is it’s onset period
Soil based
4-6 hours
Why does bacillus have such a short onset time
Spots forming so it has performed toxins which allow for quicker development
Salmonella
Where is it commonly found
What is the most common form
What is it’s onset period
How can it be reduced
Poultry
Salmonella enterica
12-72 hours
Poultry vaccination
Clostridium
Where is it commonly found
What is it’s onset period
Canned goods
6-24 hours
Ecoli
Name the 2 most concerning types
Where is it commonly found
What is it’s onset period
Vtec 0157
Etec - travellers diarrhoea
Undercooked beef, unpasteurised dairy products, sewage, contaminated water
What is the infectious dose for E.coli
10CFU
Listeria
Why is is a concern
Where is it commonly found
What is it’s onset period
Under what conditions can it grow
Causes listeriosis
RTE meats, unpasteurised products
Up to 2 weeks after exposure
Grows at 4 degrees - fridge temp
What is direct contamination
Consumption of contaminated water
What is indirect consumption
Foods washed with contaminated water
Ill food handler
What is norovirus
Highly contagious virus
Major public health issue
Major concern in places of close contact
In order is biggest public health concern to least, name the top 3
Campylobacter
Listeria
Ecolo 0157
Describe the South Wales e.coli outbreak
2005
Cross contamination between cooked and raw meats
Affected schools
Describe the Scotland ecoli outbreak
Ecoli 0157
Raw uncooked meats
Led to
Pennington report
Why is ecoli vtec a concern
Ruminant toxins aren’t expressed so there is a risk of us consuming contaminated meat
Hepatitis
How many strains
Where are they commonly found
What are the effects
A, B, C,D, E B+C are chronic Associated with sea food Fecal oral transmission Leads to liver disease and failure
Salmonella
How many strains
Where are they commonly found
What are the effects
2600+ strains
Poultry and vegetables
Typhoidal and non-typhoidal
Cholera
What is it commonly associated with
Rice, veg, seafood, grains
Describe the Japan outbreak
Japan 1996 E.coli 0157 9000 people School meals
Describe the America outbreak
1994
Salmonella
Contaminated ice cream
Describe the America outbreak
1994
Hep A
Clams
For something to be considered an outbreak, what must occur
2+ people thought to have common symptoms exposure or experience . This can be local or international
What are antinutrients
Something that interferes with the absorption of vitamins or minerals
Tocopherol oxidase
Soy beans
Breaks down vitamin e
Amino depoline
Flax seeds
Pyridoxine antagonist
Avadin
Raw eggs
Blocks biotin absorption
Cyonides
Cassava, kidney beans
Washing or fermentation
Solanine
Nightshade family
Leafy green vegetable
Heat stable
Paralysis
Chuckling pea
Legume
Contains BOAA
attacks nerves
Parboiling in excess water to leech out
Goitrogens
Affect iodine bonding
Leafy green veg
Tannins
Tea, coffee, cocoa
Binds iron chasing anemia
Oxylates
Lowers plasma calcium
Tea, cocoa, spinach
Phylates
Decrease iron and zinc
Tetrodotoxin
Attacks CNS
Scrombotoxin
Mackerel, sardines, tuma
Turns histadine into histamine cussing allergic reaction
What is the most toxic heavy metal
Selenium
What chases blue baby syndrome
Nitrates
What is adulteration
Where the quality of nature of food is compromised e.g add more sugar
How can adulteration in jams be found
Measure potasssium levels
How can milk adulteration be spotted
Freezing point depressed
How can we test for butter adulteration
Fatty acid analysis
How can we test the protein content in foods for adulteration
Nitrogen
Define: dose
Total administered amount
Define: dosage
Reference to biological admin
E.g child different to adult
Define: MEL
Maximum exposure limit over and 8hr working day
Define LD50
Amount of substance that would kill 50% of population
Name the types of biocide
Pesticide
Insecticide
Fungicide
What are insecticides
Typically neurotoxins
Why is DDT bad
Accumulated in food
5yr half life
Fungicides
Low human toxicity
Herbicides
Chemically concert to dioxins causing cancer
Pesticides
Typically hydrophobic
Accumulate in fatty tissues and waxy cuticles of edible plants
Define: ADI
Acceptable daily intake
How is ADI calculated
Noal / 100
What are direct parasite
Growing in tissue
What are indirect parasites
Grow in contaminated water or infected soil
Decal oral contamination
