F_S 1030 Lecture Notes - Lecture 2: Good Manufacturing Practice, Food Microbiology, Anaphylaxis
7 May 2016
School
Department
Course
Document Summary
Food microbiology microbes in foods food spoilage and safety. Life forms that are capable of complete life. Natural toxins examples: mushrooms hydrazine, cabbage thiocyanate, nutmeg myristicin, sassafras saffrole, cassava glucosides, botulinal and paralytic shellfish toxins are natural but also some of the deadliest chemicals. Allergies and food sensitivities: food allergens induce and abnormal immune response in susceptible individuals. Gastroenteritis, anaphylactic shock: sensitivities (autoimmune disorder or atopic responses) are not true allergies but symptoms are similar and unpleasant. Allergens of major concern: peanuts, shellfish, wheat, milk, tree nuts, fish, soy, eggs, all of these allergens (if present) must be declared on processed foods that are fda regulated. Government regulation: a number of rules and regulations will be covered in this semester, key agencies with responsibility for the safety of the food supply are: Fda responsibilities: inspects food processing facilities, prohibits distribution adulterated or misbranded foods, approves processing methods, establishes good manufacturing practices (gmp, approves food additives, regulates label content.
