Microorganisms_in_Foods_2._09

Microorganisms_in_Foods_2._09 - Microorganisms and Their...

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Microorganisms and Their Microorganisms and Their Role in Foods II Role in Foods II
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Hazards Associated with Food Biological Chemical Physical
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Physical Hazards Physical Hazards * Metal fragments, staples * Nuts and bolts * Small pieces of jewelry * Glass * Wood splinters * Plastic …can cause injury!
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Chemical Hazards Toxic metals Poisonous chemicals Intentional food additives Poisonous plants Marine Toxins
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Metals Metals Small quantities of mineral elements are necessary for human health; Excessive amounts of some metals may be toxic; Toxic metals get into foods through the use of equipment and utensils that are made from unsuitable materials.
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Metals Metals Acid foods or beverages are prepared or stored in equipment containing toxic metals; The metals dissolve in the foods; Produce fast-acting GI symptoms; The metal salts irritate gastric mucosa.
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Metal Source Antimony Gray enamelware Cadmium Plated utensils; refrigerator racks LeadGlazed earthenware pottery TinUncoated tin containers
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Acid Foods Such As: Acid Foods Such As: Fruit juices • Tomato juice Fruit punches • Fruit gelatin Sauerkraut • Carbonated beverages Have been involved in chemical intoxications.
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Metal Poisoning Metal Poisoning Onset: 5 minutes to several hours; (usually < 1 hour) Symptoms : Vary with each type of metal poisoning; Include: vomiting, nausea, diarrhea, abdominal pain and a metallic taste associated with the metal.
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Poisonous Chemicals Poisonous Chemicals (Incidental Additives) (Incidental Additives) … are chemicals that inadvertently find their way into foods through carelessness, improper labeling & storage and through other
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Niacin Poisoning Niacin Poisoning Onset : A few minutes to one hour after ingesting 100 - 300 mg. of Niacin Duration
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This note was uploaded on 05/04/2009 for the course FD SC 150 taught by Professor Gravani&miller during the Spring '07 term at Cornell.

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Microorganisms_in_Foods_2._09 - Microorganisms and Their...

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