KINE 4020 Chapter Notes - Chapter 20: Blini, Psyllium, Marination

• School: York University
• Department: Kinesiology & Health Science
• Course: KINE 4020
• Professor: Roger Kelton

Document Summary

It occurs when foods (e. g. , fresh poultry, fresh meat, fresh fish, milk, cream, and egg products) are stored or cooked improperly and then ingested and is caused by a number of different organisms: that a range of different methods exist (e. g. , storing and cooking foods at proper temperature) to prevent foodborne illnesses, the difference between organic food and conventional food, and understand the regulations governing food that can be classified as organic , the variety of potential contaminants, food additives, and genetic modifications that exist in the food supply and the possible risks/benefits of them. Some of the issues related to organic foods that are currently under investigation include nutrient composition, pesticide residues, environmental benefits, potential health risks, and costs: genetic engineering, which is done to enhance traits of crop plants and farm animals, can rapidly change the genetic make up of a food product fairly rapidly (1 2 years).