o Its based on osmosis o High sugar concentration bacteria cannot survive o

O its based on osmosis o high sugar concentration

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o It's based on osmosis . o High sugar concentration, bacteria cannot survive. o Well, let's look at some ketchup that I bought some time ago. o We've got one that was bought in a health food store, the other one was bought in a regular grocery.
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Unit 2- Topic 6: Food Additives - Ketchup (Healthfood store): sound ripe tomatoes, corn syrup, interesting that in this case, they use corn syrup rather than sugar, Apple cider vinegar, sea salt, and spices. - Ketchup (Grocery store): fresh ripe tomatoes, sugar, vinegar, salt, and onions and spices. o But, if you notice, they highlight the fact that they have no preservatives and no monosodium glutamate. o Well, obviously no preservatives. o You don't need any preservatives in ketchup because ketchup is 30% sugar. o It is the preservative that is present. o It acts as a preservative. o By the way, no chemicals added, but plenty of chemicals already present in there. - Smoke as a preservative o Well, smoke can also act as a preservative. o Smoke acts as a preservative first because it dehydrates , in this particular case, a fish, and also there are many chemicals, toxic chemicals, in smoke, and therefore, it will kill or prevent the growth of bacteria. o In the case of herring, when they get smoked, some of them will turn red. o And they stand out, and that's where the expression red herring comes from. o It's not only fish that can be smoked. o In Montreal, we are very proud of our smoked meat, and the smoke gives a specific taste to the meat that people do enjoy. Lesson1 –Video 8 - Preservatives & Food poisoning o Many of the chemical additives present in food are there to prevent food poisoning, which can be a serious problem. - In Canada, it is estimated that there are 6.8 million cases, and in 2008, 40 deaths were reported. - In the US, there are 48 million cases per year, and 3000 deaths per year. o Well, one thing one has to notice is that the numbers vary quite a bit. o And the reason for that is that it's difficult to be absolutely certain of the number of cases, because very often, or in a number of situations, people would develop a 24 hour stomach bug, and they will not report it. o So this would explain why the numbers may not be totally accurate. o There are many nasty bacteria that can infect our food-- salmonella in chicken, you can have listeria in cheese - We've had in Canada a number of cases of severe food poisoning Maple Leaf, that was prepared meat-- hot dogs and the like.
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Unit 2- Topic 6: Food Additives - XL Foods in Calgary infected with the E. coli that was wide spread all across North America. o And I just want to make a little pause here, is that one of the reasons that this occurred, this type of widespread food poisoning occurs like in the case of XL Food is that, whereas in the past, when it came to food preparation, like slaughter houses and the like, it was widespread like each town had its own slaughterhouse.
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  • Spring '11
  • Multiple
  • Flavor, Food coloring, food¬†additives, E number, Food additive

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