If the meat is cooked its not a problem Steak tartare is a problem though

If the meat is cooked its not a problem steak tartare

This preview shows page 51 - 54 out of 84 pages.

If the meat is cooked it’s not a problem Steak tartare is a problem though Spinach can be contaminated with this bacterium if it happens to be fertilized with manure and the manure is contaminated with this particular bacterium Cantaloupes can be contaminated, also through manure Apple juice if it happens to be unpasteurized, that can harbor E. coli Botulin One of the most toxic substances that exists, if not the most toxic substance. Bottled garlic that is stored under oil can produce botulin Also, can be found in carrot juice
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This bacterium is anaerobic , lives in conditions with no oxygen So, bottled juice can give rise to those conditions Mold Not all molds are dangerous but some are Ciguatera poisoning Food poisoning Oysters, mussels and fish Norwalk virus or Norovirus Can happen in cruise ships and hundreds of people can be sickened Virus can live outside of the body for quite some time Can cause nasty gastroenteritis o an inflammation of the stomach and the intestines Adverse Food reactions can cause Perceived risks (no real reaction) Real risks Salem, New Jersey 1820 Tomatoes were shunned, were not eaten Robert Gibbon Johnson traveled to Europe and realized tomatoes did not have any risks In America tomatoes were believed to be toxic, no one ever tried them Tomatoes are in same botanical family as belladonna Johnson invited people to watch him eat a tomato in front of the courthouse Nothing happened to him so tomato eating was born in America Tomato It is a fruit Has a variety of antioxidants Has a chemical called lycopene o Has been associated with reducing the risk of macular degeneration o And keeping people healthy. There have been links with lycopene and the decrease of prostate cancer Arthur Hasall: steel fork into copper. Chalk in Milk, Arsenic and Boric Acid
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Examples from the past Copper salts added to vegetables to make them look greener Plaster of paris, calcium sulfate added to bread instead of flour Meat was preserved with arsenic Tea would be extended by adding indigo Video 2 Categorize food adversities into 1. Unintentional toxins 2. Naturally occurring toxins 3. Problems with body chemistry 4. Idiosyncratic reactions 5. Contamination with microbes Unintentional toxins Pesticide residues are in our food but not really a reason to be concerned with as they do actually cause any harms nor benefits People underestimate common risks and overestimation rare risks There are some rare risks in pesticides Pesticides can be a real problem, not when they are present in trace amounts on the food, but when they are somehow improperly used. Aldicarb A pesticide used on cucumbers A boy ate half a cucumber and the farmer had not diluted the aldicarb properly before the use A pesticide that is referred to as a cholinesterase inhibitor , inhibits a very, very important enzyme that is present in insects but is present in us as well.
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  • Spring '10
  • Multiple
  • The Hobbit, Flavor, Sucralose, Sugar substitute, E number, Food additive, Stevia

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