Transcript Lecture 11c powerpoint

CONSUMER CONCERNS ABOUT FOODS
18 NOVEMBER 2015
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
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)
Safeguarding the food supply Health Canada, Canadian Food
Inspection Agency, Nova Scotia
Agriculture
Safeguarding the food supply continued
Inspection
-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.
Pathogens and parasites in food
Bacteria
-E. coli
-salmonella
Viruses
-shellfish-Norwalk virus
-hepatitis A-raw fish
Pathogens and parasites in food
continued
Prions
mad cow disease
Parasites
water-Giardia
pork-Trichinella
all bacteria, viruses, and parasites overcome by
heating (cooking) well except for prions
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.
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
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 with
bacteria and viruses
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 the
dose of pesticide/kg body weight can be higher
genetically modified foods and organic foods are
alternatives to pesticides
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
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
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
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
Food technology continued
Food 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