FOOD 2010 Lecture Notes - Lecture 10: Cloning, Flavr Savr, Chymosin

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

Document Summary

Syntheic toxins (e. g. drug residues, hormones, pesicides, environmental pollutants) typically enter the food supply as a result of human intervenion. Some endogenous toxins are not harmful as they are found in low concentraions, but other endogenous toxins may cause serious illness at low doses (e. g. cyanide compounds, poisonous mushrooms) Long-term exposure to low dosages of endogenous toxins has been associated with an increased risk of degeneraive diseases or cancers. Compounds which are not produced by the food itself, but are from natural phenomena or microbial contaminaion of food. Food safety hazards include all microbiological, chemical & foreign materials that, if consumed, can cause injury or harm. Three condiions: illness caused via transmission of disease germs. Pathogenic germs passed from person-to-person via soiled objects, such as food as a vehicle of disease transmission. Transmission of animal pathogens to humans via food is also possible: food poisonings & food infecions caused by bacteria.