part 1

Question 1

common consumer perception?

Answer 1

• don’t need food additives
• chems added beyond what is necessary
• absence of chem additives would make food healthier
• there are enough natural foods to sustain adequate/nutritious supply for ppl

Question 2

which is more nutritious, 100g caterpillar or steak?

Answer 2

caterpillar!

Question 3

how much fructose is in honey?

Answer 3

more than sucrose (1.9 ratio to glucose, sucrose is 1:1)

Question 4

first process made

Answer 4

HFCS (about 1:1 like sucrose, a bit higher)

Question 5

health benefits touted for this:

Answer 5

triolose

Question 6

why are bugs enviro friendly?

Answer 6

reduce greenhouse gases by 99%, less space, less water, less feed crops, less zoonosis

Question 7

how are insects killed?

Answer 7

frozen

Question 8

what are some ethical concerns for insect slaughter?

Answer 8

slaughter facility not separte from where raised, feed given to insects not necessarily match end use (human consumption)

Question 9

other issues of insects?

Answer 9

texture/flavour

Question 10

why were food laws introduced?

Answer 10

to address authenticity and adulteration issues

Question 11

what is adulteration?

Answer 11

to debase (lower in quality or worth) or make impure by adding inferior, alien, less desirable, less expensive materials –>intentional

Question 12

how did Assyrians address adulteration?

Answer 12

introduced weights and measures for grains, which were bartered as currency

Question 13

example of inferior:

Answer 13

moldy

Question 14

example of alien:

Answer 14

sand

Question 15

example of less desirable:

Answer 15

production

Question 16

ex. of less expensive:

Answer 16

to make profit

Question 17

Egyptians introduced food labelling for ____

Answer 17

wines (location, type, date, assessment of quality)–5 categories from good to fine

Question 18

lower classes drank wine made from:

Answer 18

dates, palm, non-grape fruits

Question 19

what were common adulteration issues for wine?

Answer 19

adding water or honey, blending probs

Question 20

___ introduced extensive food control system dealing with food purity, produce quality, labelling, weights/measures and food fraud

Answer 20

Romans

Question 21

Middle ages had these ___ for food quality and safety

Answer 21

laws (punishment, fines, jail, death)

Question 22

examples of mid. age food fraud?

Answer 22

water with lead based colour for beer, sausage would include rags, dirt, leaves, stems, air to puff

Question 23

fake gemstones were used by ___ during taxation

Answer 23

catholic church

Question 24

___% food products in marketplace are adulterated

Answer 24

10 (10 billion dollars!)

Question 25

examples of food adulteration for meats?

Answer 25

beef replaced by horse, pork coloured with sudan red (carcinogenic)

Question 26

examples of food adulteration with oils?

Answer 26

olive oil mix with canola and tea tree oil

Question 27

examples of sugar adulteration?

Answer 27

adding sand

Question 28

examples of coffee adulteration?

Answer 28

mix with leaves/stems of chicory

Question 29

examples of rice adulteration?

Answer 29

plastic rice

Question 30

how to test for adulteration?

Answer 30

test food chem levels

Question 31

food laws in Canada are to ___ consumer safety

Answer 31

protect (not ensure)

Question 32

additives with GRAS status 1920:

Answer 32

spices and seasonings (sol in water), essential oils (insol in water), natural substances associated with the above (like juice from berries, water extracts from roots and leaves)

Question 33

how are essential oils extracted from plants?

Answer 33

pressing, distillation/condensation, supercritical food extraction

Question 34

examples of adulteration of tea?

Answer 34

mixed with lead and use spent tea leaves

Question 35

examples of candy adulteration:

Answer 35

use lead for bright colouring

Question 36

Food and Drug Act passed in ____ with amendments

Answer 36

1927

Question 37

what were some amendments of Food and Drug Act?

Answer 37

a) included list of permitted food colourants, diluents, preservatives b) unlawful sell foods, drugs, health devices and cosmetics that were fraud/posed health hazards c) established standards of product identity d) specific penalties outline

Question 38

what is poduct identity?

Answer 38

what a food product must contain/be: properly prepared from clean/sound materials, container fill guidelines followed

Question 39

what is diluent?

Answer 39

edible substance/material mixed into food, often water/starch/carbs

Question 40

laws are ___ to food adulteration

Answer 40

reactive

Question 41

food laws control ____

Answer 41

food additives

Question 42

when was "new" food and drug act passed?

Answer 42

1964

Question 43

updated amendments of 1964 required?

Answer 43

a) purpose of food additive b) names of additives that can be used for that purpose c) foods in which permitted d) amounts permitted

Question 44

what food is not allowed to have additives?

Answer 44

milk

Question 45

why need regulate food additives?

Answer 45

a) ensure food safe supply b) inform consumers c) protect consumers

Question 46

regulation of food additives is NOT:

Answer 46

to ensure food security or sovereignty

Question 47

who is the big stick?

Answer 47

Food and Drug Administration

Question 48

who is responsible in Canada?

Answer 48

Food Directorate of Health Canada

Question 49

who is internationally responsible?

Answer 49

JECFA

Question 50

what is food additive?

Answer 50

any substance not normally consumed as food by itself and not normally used as typical ingredient of food (not necessarily nutr. value), intentionally added for tech purpose

Question 51

food additives term does not include:

Answer 51

contaminants or processing aids or substances added to maintain or improve nutr. qualities

Question 52

Canada only country to count ___ as food additive

Answer 52

radiation

Question 53

need symbol and declaration if food is >___% irradiated

Answer 53

10

Question 54

what foods are often irradiated?

Answer 54

spices

Question 55

in Canada, food additives don't include:

Answer 55

food ingredients, vit./min./a.a, protein isolates, spices, seasonings, flavouring preparations, agricultural chem/vet drugs, food packaging materials

Question 56

what are food ingredients used like food additives?

Answer 56

salt, sugar, lipids, starch

Question 57

what are flavouring preps?

Answer 57

essential oils

Question 58

what are agri. chem and vet. drugs classified as?

Answer 58

contaminants

Question 59

what is a contaminant?

Answer 59

substance not intentionally added to food, present in food as result of production (pre and post farmgate) or enviro contamination

Question 60

contaminant doesn't include:

Answer 60

insect parts, rodent hairs, other extraneous matter

Question 61

what is a processing aid?

Answer 61

any substance intentionally used in processing of raw materials/food/ingredients to fulfill certain tech purpose which may result in unintentional/unavoidable presence of residues or derivatives in final product-->not including apparatus/utensils and not consumed as food ingredient by itself

Question 62

example of processing aids?

Answer 62

cheese enzymes to coagulate protein (produced in microorg) , juices thru activated carbon/charcoal

Question 63

what is HFCS?

Answer 63

food ingredient

Question 64

what is cellulose?

Answer 64

food additive

Question 65

what is GRAS?

Answer 65

legal term based on sci evidence that chem compound can be safely added to foods at allowable lvl

Question 66

post ___, not automatically GRAS and need sci testing

Answer 66

1958

Question 67

food additives have ____ level based on specific function and food product being added to

Answer 67

maximum permitted

Question 68

what is GMP?

Answer 68

implies manufacturer of food product will follow/maintain strict hygienic, safe, industrially acceptable food manufacture practices

Question 69

food additives NOT added to make up for:

Answer 69

bad manufacturing practices