Reading for midterm 2 Flashcards
What is food adulteration
lowering thequality of food by intentional or unintentional substitution of food with some inferior foreign particle or by removal of some value added food substitute from main food item.
Adulterated food is harmful because
a) it may be toxic andeffect health; (b) it could deprive nutrients required to maintainproper health, (c) it may cause intoxication or problems such asallergy in sensitized individuals
Types of adulterants and their subclasses
-Intentional:physical or biological
- Incidental : natural, non natural,
- metallic -> both intentional and unintentional
-Microbial : Bacterial, Fungi,parasiticus
What is intentional adulteration
e inclusion of inferior sub-stances having properties similar to the foods in which they are added.
Unintentional adulteration is
inclusion of unwanted sub-stances due to ignorance, carelessness or lack of proper facil-ities and hygiene during processing of food.
4 types of techniques to detect adulterant
Physical
Chemical
Analytical
DNA-based molecular
What is used as physical methods of adulterant determination
Analyzing the physical parameters like morphology, texture, solubility, bulk density
Structural analysis with macroscopic and microscopic visual structural evaluation
Weakness of physical methods
Not quantitative
4 big groups in chemical/biochemical techniques
Chromotography
Spectroscopy
Electrophoresis
Immunology
Why chromatography based, spectroscopy based, immunology based, and electrophoresis based analysis are limited in real life?
Cost and need of specialists trained
Steps in basic analytical approach of adulterants testing
(a) extraction with a suit-able solvent;
(b) cleanup for removal of interfering matrix components; (c) chromatographic separation and; (d) selective detection.
Gas chromotography is used for
separating volatile organic compounds
Disadvantage and advantage of infrared spectroscopy
helps in rapid detection of adulterants in raw mate-rial but is unable to identify the contaminant. N
NMR possibility of detection adulterants
nuclear magnetic resonance (NMR) not only detects an adulterant but also provides structural identification of the contaminant.
What is GS- MS
A combination of chromatographic and spectroscopic technique
Electrophoresis technique is used for
detection of food frauds, for instance electrophoretic analysis had potential to detect and quantify additional whey in milk and dairy beverages
Advantages of ELISA and what is it
enzyme-linked immunosorbent assays
high sensitivity, easy to use, reliable, low cost and fast application over other techniques (
DNA-based techniques are based on what procedure
Discrimination of adulterants from original food item can easily be done by molecular markers if both adulterant and the original food show physical resemblance, difference in DNA/RNA
Two approaches in PCR testing
One is DNA barcoding, which is based on the analysis of a short genetic marker called the“DNA barcode”in an organism’s DNA.
The second method is based on the detection of single nucleotide polymorphism (SNP) that give rise to restriction fragment length polymorphism (RFLP)
The inclusion of inferior substances having properties similar
to the foods in which they are added is
A. Accidental food adulteration B. Intentional food adulteration C. Unintentional food adulteration
B
Removing fat from milk is a form of adulteration,
unless it is declared on the package
True/false
True
Food adulteration is always harmful to human health
True/false
False
A common adulterant in honey is cane sugar. It can be detected using …… a. Optical microscopy b. Optical Spectroscopy c. PCR d. Gas chromatography e. None of the above
A
Microscopy is a useful technique to identify
Honey, microorganisms, authenticate herbs and medici-nal plants
Added water to milk can be detected by measuring milk’s specific
gravity. This method is classified as a …… for adulteration detection.
A. Chemical technique B. Biochemical technique C. Physical technique D. Molecular technique
Physical technique
…… is a chemical method that can detect the adulteration of olive oil
with hazelnut oil. (4 capital letters acronym, no periods)
HPLC
Principle of HPLC
Analytical technique
High-performance liquid chromatography
quality control tool as it can separate various chemical constituents from mixtures; it is also used for characterizing food products or to detect adulteration.
Also used for detection of wine adulteration(AAs), citrus juices, apple and pear puree
Gas chromatography (GC) is a chemical method that can detect ……… organic compounds to discriminate among different varieties of the same food product, such as wine. (one word, small letters)
Volatile
Gas chromatography is also used for
differentiation of different wines in the same region
…… spectroscopy is a chemical method that can detect milk
adulterants. (4 capital letters acronym, no periods)
FTIR- Fourier transform infrared spectroscopy
Disadvantage of FTIR
Unable to identify the adulterant
…… is a chemical method that can detect an adulterant and it can provide structural identification of the adulterant. (3 capital letters acronym, no periods
NMR nuclear magnetic resonance (
Advantage of NMR
not only detects an adulterant but also provides structural identification of the contaminant.
Real time …… is a molecular method that is used to detect interspecies and varietal adulteration in coffee.
PCR
Advantages of PCR
PCR-based methods are simple, sensitive, specific and low cost
Randomly Amplified Polymorphic DNA (RAPD) is a low cost molecular marker detection method. However, it is considered unreliable due to lack of …..
Reproducibility
Choline is a water or fat soluble vitamin
Water
In chocolate moose, air bubble have higher affinity towards fat or water
Fat because air and fat are hydrophobic
Solid fat content (SFC) determines the plasticity of fatty products. The result of different melting points of different fatty acids
A. True
B. False
True
Use of oil during cooking is due to
Their ability to transfer heat more efficiently
The release of fatty acids from triglycerides at high temperatures with the presence of water is ……
Lypolysis
The process in fat and oil that happens over time is
Autoxidation
Phospholipids have hydrophobic and hydrophilic groups; hence, they function as ……
Emulsifers
Vitamin D is classified as a phospholipid
A. True
B. False
False
Fat should represent 20-35% of the total amount of food consumed daily.
A. True
B. False
True
Protein 10-35
CHO-45-65
Food poisoning affect … % of the population in the USA. (answer with a number only)
30
…… bacteria grow best at low temperatures <10°C (one word, start with capital letter
Psychophilic
It is not always possible to identify the pathogen responsible for a food poisoning outbreak
True/false?
True
