FOOD 2010 Lecture Notes - Lecture 2: Flavr Savr, Sensible Heat, Electric Field

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

Document Summary

Involuntary risks: consumers do not have sufficient opportunity to make informed choices about the products they eat. Acceptable risks: value-laden from the standpoint of societal and personal willingness to tolerate certain types and degrees of risks. Risk-benefit argument: used to rationalize situations where the possibility of adverse effects is real but the anticipated benefits outweigh the risks. Risk communication policies: communication with consumers to help alleviate and correct misconceptions: aspartame must be seen on the label because it"s a peptide of aspartic acid and phenylalanine and individuals with pku must avoid phenylalanine consumption. Biological: infectious or toxigenic bacteria, viruses, molds, parasites, fungi, toxic plants/fish. Physical: cuts in the mouth, broken teeth, choking, perforation of the digestive tract. Chemical: acute (characteristic disease manifestations), chronic (low doses can be detrimental to long-term health) Immune reaction, body produces antibodies in response to the presence of a foreign substance o o. Involve activity of immunoglobin e which sets off the immune response.