Lecture 8 Flashcards
What are the issues of most concern to the public regarding food safety?
Microbiological contamination
Nutrition
Pesticides
Processing, packaging, labeling
What is the difference between toxicity and hazard?
Toxicity is the capacity to harm –> the measure
Hazard is the likelihood of harm –> risk it can do harm
What are some non-nutrients in the food chain?
Chemicals, prions, infective agents, toxins
Bioconcentration
occurs wen a pollutant is stored within an organism at concentration hger than the external environment
Food Additives
substances added to food to preserve flavor or improve its taste and apperance
How many people each year become sick due to food borne illnesses?
48 million
How many people are hospitalized each year due to food borne illnesses?
128,000
How many people DIE each year due to food born illnesses?
3,000
Coumarin
Natural chemical found in cinnamon
Aflatoxin
no color odor or taste
toxic to liver
immunosuppressive
cacinogenic
Dietary sources of aflatoxins
Almonds
pistachios
peanuts
corn
The kernel types of foods
