CONSUMER CONCERNS ABOUT FOODS 25 MARCH 2015. Risks and benefits of eating Risks: dying from not...
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Transcript of CONSUMER CONCERNS ABOUT FOODS 25 MARCH 2015. Risks and benefits of eating Risks: dying from not...
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CONSUMER CONCERNS ABOUT FOODS
25 MARCH 2015
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Risks and benefits of eating Risks:
dying from not eating enough versus dying from eating too much
Benefits:
follow Canada’s food guide and live better and longer
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Risks of food-borne illnesses
dose-threshold- how many viruses or bacteria or parasites at any one time-the more viruses or bacteria or parasites one is exposed to the greater the chance of illness
frequency-how often one is exposed-the more often one is exposed the greater the chance of illness
susceptibility- some people become ill more easily (lower doses and/or frequencies of exposure)
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Safeguarding the food supply - Health Canada, Canadian Food Inspection Agency, Nova Scotia Agriculture
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Safeguarding the food supply continuedInspection
-food processing plants -Canadian Food Inspection Agency (CFIA)-pesticides-CFIA-pathogens and parasites
-CFIA
-restaurants- NS – NS Dep’t of Agriculture.
Health Canada oversees CFIA assesses the Canadian Food Inspection Agency's activities related to food safety.
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Pathogens and parasites in food
Bacteria
-E. coli
-salmonella
Viruses
-shellfish-Norwalk virus
-hepatitis A-raw fish
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Pathogens and parasites in food continued
Prionsmad cow disease
Parasites
water-Giardiapork-Trichinella
all bacteria, viruses, and parasites overcome by heating (cooking) well except for prions
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Avoiding contamination
•wash food well
•soap and bleach food preparation areas to kill everything except prions
•make sure contaminated food is not placed on a clean counter –this is called cross contamination and cross contamination leads to future non-contaminated food getting contaminated.
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Avoiding contamination continued
•freshness dates-the older items have a greater chance of contamination with bacteria, viruses, and parasites
•proper storage-fridge or freezer-reduces number of bacteria, viruses, and parasites
•cook well-sufficient heat destroys everything except prions
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Avoiding contamination continued
•jars sealed tightly to avoid contamination with bacteria, viruses, and parasites
•cans not bulging- bulging cans are an indication of bacterial contamination
reheat food thoroughly-kills bacteria, viruses and parasites sneeze guards-prevents contamination of food withbacteria and viruses
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Pesticides
increase amount of food for us to eat
child versus adult impacts of pesticides -children are more seriously impacted due to
lesser ability to metabolise (detoxify) these molecules; as well children are smaller so thedose of pesticide/kg body weight can be higher
genetically modified foods and organic foods are alternatives to pesticides
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Antibiotics and hormones
Improved weight gain in cattle and improved egg productivity in poultry via use of antibiotics used to be common-not common now due to antibiotic resistance issue hormone to stimulate cow milk production-considered non-harmful to humans-much of hormone destroyed by pasteurisation
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Industrial wastes
polychlorinated biphenyls- carcinogen
strontium 90- radioactive
cadmium (kidney damage)
lead (brain development impairment)
arsenic (carcinogen)
mercury(nerve cell damage)
bioaccumulation in fish of all above
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Avoiding industrial wastes 1. washing food
2. knowing food sources if possible
3. deep salt water fish are safest
4. trimming fat- fat bioaccumulates toxins
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Food technology-regulated by Health Canada
Additives
Direct- colour, taste, texture, preservatives of food
Indirect- leeching of toxins from packaging
Accidental-toxins produced during cooking -burning of fat -incomplete burning of
amino acids
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Food technology continuedFood safety Aseptic packaging-sterility of packaging reduces chances of bacterial and viral contamination
Modified atmosphere packaging- nitrogen stops aerobic bacterial growth
Irradiation with ultra-violet light-kills bacteria and viruses
Biotechnology- GMOs to slow ripening and prevent product breakdown during storage