Lecture 4 - Government Regulation and Scientific Research Flashcards
What are contaminants?
Incidental constituents
Unintentionally got into the food (pee/hair/metal)
What are incidental additives?
Subset of contaminants
ncidental constituent” means any extraneous substance, toxic substance, pesticide, heavy metal, veterinary drug or mycotoxin that is introduced into or on a food in any manner whatsoever, but does not include any anti-caking agent, anti-oxidant, sweetening agent, chemical preservative, colouring matter, emulsifier and stabiliser, flavouring agent, flavouring enhancer, humectant, nutrient supplement, sequestrant or gaseous packaging agent.
What is the role of SFA National Centre for Food Science?
Regulate the safety of all imported or locally produced food until just before it hits the retail market.
Be responsible for setting and enforcing food safety standards as well as overseeing food labelling.
Also accredits food sources and ensure that food arriving at the retail end is safe and wholesome.
Licensing:
And registration of traders and food processing establishment (audit farms and fisheries)
Meat and Fish processing establishment, cold stores and slaughter houses (maintain high hygiene standards)
What is the role of SFA?
Public education on food safety.
R&D of post harvest technology
Approve labelling for nutrient function and other function claims on food
Alert public on food safety issues.
What is the role of HPB?
Actively involved in the promotion of health, disease prevention and public education.
Relevance to Food Science:
Promotion of healthy diet via web, brochures, ‘health zone’, schools and various events.
Healthier Choice Programme
Nutrition survey
Who develops Singapore’s food standards?
Food Standards Committee under Enterprise Singapore
What are the food organisations within the UN?
Food and Agriculture Organization (FAO)
World Health Organization (WHO)
Codex Alimentarius Commission
What are the food organisations in the US
FDA (Food and Drug Administration)
USDA: US department of Agriculture
What are food additives?
Substances which are components of food that is added to affect/change/improve the characteristics and functional properties of the food products
What are adulterants?
substances added intentionally to make food appear to be of higher quality than what it should be.
E.g. Melamine in milk (nitrogen rich - added to increase the apparent protein content of milk)
What are anti-caking agents?
Substance that prevents the caking of foods
E.g. Calcium carbonate/Magnesium carbonate
What are anti-foaming agents?
Substances that prevent or minimize foaming
E.g. Dimethylpolysiloxane
What are antioxidants?
substance which delays, retards or prevents the development in food of rancidity or other flavour deterioration due to oxidation.
E.g. Vitamin A,C,E, BHA,BHT, citric acid, Lecithin
What are artificial sweeteners?
any chemical compound used for the purpose of sweetening food but does not include aspartame, any sugar or other carbohydrate or polyhydric alcohols (sugar alcohol).
E.g. Saccharin, acesulfame-K, sucralose
What are chemical preservatives
Substance which is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of food caused by microorganisms. ; prevent growth of microbes
Class I (unrestricted) : salt, sugar, vinegar, lactic acid, ascorbic acid, erythorbic acid, citric acid, malic acid, phosphoric acid, or tartaric acid or the calcium, potassium, ethanol
Class II (regulated based on type of food) : Sulfur dioxide, benzoic acid, sorbic acid, propionic acid, nitrites, nitrates, dimethyl dicarbonate.
