PUBH 1517 - (Chapter 14) Food Safety & Food Technology 2

PUBH 1517 - (Chapter 14) Food Safety & Food...

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Antimicrobial Additives Sugar, salt Potassium sorbate, sodium propionate used to extend shelf life of baked goods, cheese, beverages, mayonnaise, margarine, etc Nitrites added to meats Preserve color & inhibit rancidity of cured meats in addition to preventing growth of organism that causes botulism
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Antimicrobials (cont.) Nitrites (cont.) Can be converted in body to nitrosamines, which can cause cancer Average cigarette smoker inhales 100 times the nitrosamines that average bacon eater ingests Beer drinker consumes roughly 5 times the amount that a bacon eater receives Cosmetics nitrosamines into the skin
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Antioxidants Sulfites : prevent oxidation in alcoholic beverages (esp. wine). No longer allowed on restaurant salad bars due to some dangerous allergic reactions. Must be listed on label. BHA & BHT: prevent rancidity in baked goods,
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Unformatted text preview: snack foods, oils Artificial Colors Only about 10 still on the GRAS list Yellow #5 (tartrazine) causes allergic reactions in some people (1 or 2 in 10,000), and some hyperactive children may be sensitive. See list on p. 532. Artificial Flavors & Flavor Enhancers Close to 2000 approved MSG (monosodium glutamate) may cause adverse reactions in some people - see symptoms on p. 533 (often called Chinese Restaurant Syndrome) Biotechnology See chart on p. 542 for examples of current and future applications FDAs position on safety whole foods produced through biotechnology do not require special safety testing or labeling if not substantially different from foods already in use developer of substantially different new food (new enzymes, hormones, etc.)must test to prove safety...
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PUBH 1517 - (Chapter 14) Food Safety & Food...

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