FOOD 2010 Lecture Notes - Lecture 6: Bioterrorism, Antibody, Hazard Analysis And Critical Control Points

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Poor corporate image arising from bad publicity. Problems with one company tarnish entire reputation of industry. Societal costs associated with health care, loss of productivity and disability. Food additives, must demonstrate that it"s okay for consumption but maybe not really good for you. Chronic: low doses are detrimental to long-term health. Body produces anti-bodies in response to presence of a foreign substance (ie. protein) Mostly nuts, seeds, milk, eggs, fish, shellfish, soy, wheat, and sulfites: recently: gluten. Ha-sip programs in response to industry concerns for improved measures to ensure food safety. Premises (outside property, physical building, sanitary facilities, water quality) Transportation and storage (food carriers, temp. control, storage) Product tampering and sabotage have gone from being accidents and unfortunate to being a deliberate threat to the industry (domestic concerns international) Emergency response plans have been put in place in case of widespread food contamination and water supplies.