Summary: Basics In Food Technology

Read the summary and the most important questions on Basics in Food Technology

• Introduction to Food Safety

  This is a preview. There are 5 more flashcards available for chapter 31/08/2020
  Show more cards here

• What is food safety?

  Scientific discipline describing handling, preparation and storage of food in ways that prevent foodborne illness

• What are the biological hazards? (5) what type of problems manifest? And is everyone vulnerable?

  1. Prions, Viruses, Bacteria, Fungi, Parasites

  
  -> food infection
  -> food intoxication/ poisoning (mycotoxins)
  = everybody vulnerable

• What are the chemical hazards?

  1. Natural (unavoidable), contaminants, processing
  -> food poisoning/ intoxication  (mycotoxins)
  -> food intolerances (individual vulnerability)
  -> food allergies (individual)

• What are the physical hazards?

  1. Physical components in foods (intentional, non-intentional, solid hazards, radiation)
     

  
  -> solid hazards
  -> radiation 

• Additional hazards: heat and hot

  • 2 secs of exposure to 148c liquid causes serious enough burns to require surgery
  • also deep frying starch

• What a real risks of food safety?

  1. Bacteria
     
  2. Mycotoxins
  3. Process Chemicals

• What are the biggest food safety risks? (mortality, acute and hospitalised)

  1. Mortality: chemical
  2. Acute cases: Microbial
  3. Hospitalised patients: microbial

• GMO level to need to be labelled in the EU?

  1. When a GMO ingredient >0,9% of total ingredient
     

• What is the difference between a recall by notification of producer and a silent recall?

  1. Notification of producer
     
  1. in newspaper, on internet, our shelves, on radio and TV
  2. depending on the urgency and spread to produce
  2. Silent recall
  1. product taken from storage/ and or shelves
  2. no publicity to public
  3. in case of quality problem not safety

• Additives 1 and 2

  This is a preview. There are 6 more flashcards available for chapter 01/09/2020
  Show more cards here

• European law has 17 different classes of E numbers. Which ones?

  1. Sweeteners'
     
  2. Antioxidants
  3. Stabilisers/ emulsifiers
  4. colourants
  5. acidulants and buffers
  6. minerals
  7. thickeners of gelling agents
  8. moisturises
  9. anti-foaming agents 
  10. flavour enhancers
  11. preservatives and antibiotics
  12. leavening and rising agents
  13. bread enhancers
  14. propellants
  15. melting salts