Can be injected for cosmetic purposes because it paralyzes muscles and can give

Can be injected for cosmetic purposes because it

This preview shows page 55 - 58 out of 58 pages.

Can be injected for cosmetic purposes because it paralyzes muscles and can give a pleasing look - Substances can be both poisonous and therapeutic at the same time – depending on the amount that is used - Sometimes it is believed that headache pain can be eased by Botox because it prevents the muscles from contracting o Also been used to treat chronic anal fissures - E. Coli 0157: H7 o Came to the public’s attention in the 1990s with the classic hamburger disease o Killed 3 children in the western US o This bacterium is found in the intestines of animals o E. Coli is harmless, but E.coli 0157: H7 variety can be deadly o If the animal is butchered and the contents of the intestine come into contact with meat, the meat can be contaminated
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o Grinded meat is especially susceptible to this o Tragedy occurred because hamburgers were still pink on inside, so as long as you’re cooking it thoroughly, the bacteria are killed - Must cook to internal temperature of 70 degrees Celsius or 160 degrees Fahrenheit o Know this by using a meat thermometer o Must balance things - 1996 Scotland: world’s worst recorded outbreak of E. coli poisoning, 21 deaths o 100s were sickened o Butcher, John Barr incorporated was the cause - 1996 Japan: another similar outbreak - Whats the solution? o Proper hygiene o Food irradiation of hamburger meat could curb the E. coli 0157:H7 problem Exposing food to irradiation can kill bacteria Public has hard time accepting this - Sprouts can also be contaminated by E.coli and salmonella o Prone to contamination because grown in a high moisture environment - Viruses can also be a problem o Hepatitis A Incubation period Is 15-50 days and the infection can last for months Flu like symptoms, diarrhea, jaundice Chain of restaurants in the US that were affected, eventually traced to some scallions imported from Mexico - There are a lot of issues out there! - There are some incidental additives, natural toxins in our food, food allergies, idiosyncratic reactions, biochemistry problems, and finally the problems of contamination with bacteria/viruses - Don’t cross contaminate in kitchens! o Common sense techniques - Temperature control is very important o Refrigerator should be under 5 degrees o If your food is sitting between 20 and 60 degrees for more than 2 hours, you’re taking some risk - Wash your hands!! o 30-35 seconds - Our food supply today is better and safer than ever before in history Lesson 3: cooking Demo - Topic of cooking - Catching fire by Richard Wrangham o How cooking made us humans
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- Van Gogh “The Potato Eaters” 1885 - Many people have concerned themselves with what goes on when materials are in fact cooked—boiled, fried, and sizzled o Chemical change is extremely complicated - Maillard Reaction (1912) o Bread, with carbohydrates and protein material within the bread are heated to a significant temperature o When they’re toasted, they combine, losing water o Browning aspect, chemicals have interacted and changed - Bigger changes take place when meat is made o Fat drips from the meat o
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  • Spring '11
  • Multiple
  • The American, Genetically modified organism, Pesticide, glyphosate

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