FOOD 2010 Lecture Notes - Lecture 6: Food Safety, Centrifugal Pump, Freeze-Drying
20 Mar 2017
School
Department
Course
Professor
Document Summary
Introduction: food safety as a concern for the food industry, development and implementation of haccp systems more widespread throughout food industry to ensure food safety. This argument is often applied to justify the use of food additives: recognize that food additives are required to undergo a formal review process prior to receiving regulatory approval. The immune systems of these individuals are weakened from disease and the effects of drug therapy: aspartame has had a checkered past prior to approval in the usa in 1981. Hazards in foods: 3 categories: biological, physical and chemical (grouping is consistent with the hazard analysis critical control point (haccp) principles) Include infectious/toxigenic bacteria, viruses, molds, parasites, fungi (e. g. poisonous mushrooms), toxic plants and toxic fish. Physical hazards: potentially dangerous because injuries may result, like cuts to the mouth, broken teeth, choking, perforations of the digestive tract. Chemical hazards: encompass a wide range of chemical compounds.
