Foods and Nutrition 1021 Lecture Notes - Lecture 12: Extrusion, Phaseolus Lunatus, Bioaccumulation

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Noelle Martin

Document Summary

Canadian agencies: federal agencies that work together to regulate the safety of our food supply, health canada, canadian food inspection agency, agriculture and agri-food canada (aafc, environment bureau, aafc, environment canada. Think through hacp & steps through each place from farm to fork and the things you can think of that would have the most important critical control points. 2: food intoxication results when toxins (enterotoxins, neurotoxins) produced by bacteria are ingested; toxins may not alter appearance, odor, or flavor of food (e. g. , Staphylococcus aureus, clostridium botulinum: doesn"t alter look, flavor, or smell of food, you may have something in your fridge that looks or smells fine, but you may end up ill from a food intoxication after consuming it. Staphylococcus aureus (intoxication: found on skin, nose, throat of most people; & those with colds, sinus infections, infected wounds, pimples, boils & acne. 160 of; to 165 of for ground poultry; to 180 of for whole poultry.