Classifications, definitions and general causes of adverse reactions - Food Poisoning
11 important questions on Classifications, definitions and general causes of adverse reactions - Food Poisoning
What is the severity of food poising related to?
Why does the presence of pesticides have to be monitored?
In which foods was ethylene oxide present?
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How can heavy metals end up in the food?
- Contact of the food with improper packaging material or storage containers
- Rare cases. During primary production process, e.g. Cows eating grass contaminated with mercury
How can endogenous natural toxins end up in food?
How can exogenous natural toxins end up in food?
Give some examples of food poisoning by toxins originating from algae that accumulate in seafood:
- Ciguatera poisoning. Ingestion of fish fed on toxic dinoflagellate algae. Common food-borne illness in the Caribbean, South Pacific and Indian Ocean areas
- Paralytic shellfish poisoning. Clams, mussels or cockles that have fed on toxic dinoflagellate algae. Worldwide
- Diarrheic shellfish poisoning. Ingestion of clams that have fed on these algae. Also in Europe
Can mycotoxins be carried-over by animal feed?
Mention 5 issues in setting limits of process contaminants in food:
- They vary from food to food.
- Analytical methods for quite some components have not been validated for all food matrices.
- Scientific evidence of human toxicity is limited, especially since it mostly needs to be based on animal studies.
- Setting strict limits for many components will reduce the availability of food complying with those limits.
- Mitigation other than by screening of raw materials is often the only way to comply to the limits.
Where can 3-MCPD and Glycidyl esters be found?
Where can MOHS/MOAH be found?
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