The international community is working towards a consensual policy on GM food labelling. However, the Codex Alimentarius Commission of the United Nations is unlikely to be able to set internationally agreed standards in near future. At present, policies on GM food labelling vary in different countries and areas:
1) Canada and the United States
Labelling of GM foods is only required when the food is significantly different from its conventional counterpart in terms of composition, nutrition and allergenicity. However, the trade may label other GM foods on a voluntary basis. In Canada, a set of draft guidelines for voluntary labelling of GM foods has been issued in April 2004. While, in the United States, public consultation on draft guidelines for voluntary labelling has been finished but finalisation of the guidelines is still pending.
2) Member countries from the European Union
All products containing GM foods have had to be labelled in countries of the European Union since 1998. This policy was amended by the European Commission in November 2003. The new requirement stipulates that all foods produced from Genetically Modified Organisms (GMOs) should be labelled, irrespective of whether DNA or protein of GM origin is detectable in the final product. Moreover, conventional foods with adventitious presence of GM materials of higher than 0.9% should also be labelled.
3) Australia and New Zealand
The Australia and New Zealand authorities decided that all food products produced or imported had to be labelled starting from 7 December 2001 when any of their ingredients contains more than 1% GM material. Additional labelling was also required for GM food ingredients with significantly altered characteristics. Highly refined foods, processing aids or food additives with the absence of GM materials, flavours in a concentration no more than 1g/kg in the final food, as well as foods prepared at point of sale are exempted from the GM food labelling requirement.
4) Japan
The Japanese authorities have required five designated agricultural products and 24 processed food items containing GM materials to be labelled starting from April 2001. In January 2003, six more designated processed food items containing GM potato and high oleic acid soya bean are required to be labelled. For the processed food items, only those ingredients that are ranked within the top three constituents in terms of weight and the weight ratio of which account for five percent or more of the total weight have to be labelled. Labelling is not required for oil and sauce, where the original GM materials can no longer be detected.
5) Republic of Korea
The Ministry of Agriculture and Forestry of the Republic of Korea has required that corn, soya bean and bean sprout which contain more than 3% GM materials have to be labelled starting from March 2001, and potato which contains more than 3% of GM materials has also to be labelled starting from March 2002. Furthermore, the Korea Food and Drug Administration has required labelling of processed foods which contain GM corn, soya bean or bean sprout as one of the top five ingredients with effect from July 2001, and labelling of processed foods which contain GM potato as one of the top five ingredients with effect from 2003.
6) Taiwan
In Taiwan, mandatory labelling of designated foods has been implemented by three phases according to degree of processing of the food products, and the last phase has come into effect from January 2005. Under the labelling requirement, foods containing ingredient of GM soya bean or corn which is more than 5% total weight of the finished product have to be labelled. Moreover, soya bean or corn, which is adventitiously or accidentally mixed with not more than 5% of GM varieties during harvest, storage, transportation or other reasonable causes, is regarded as "non-GM". Food products made of non-GM soya bean or corn may be labelled as “non-GM” or “not-GM”.
7) Mainland China
The Ministry of Agriculture enacted a regulation "Implementation Regulations on Labelling of Agricultural Genetically Modified Organisms" which was effective on 20 March 2002. Under the regulation, five categories of GM crops including soya bean, corn, cotton, rapeseed and tomato, as well as some of their products are required to be labelled. On the other hand, the Ministry of Health enacted a regulation, “Health Administration Regulation on Transgenic Food” , on GM food on 1 July 2002. This regulation stipulated that all GM foods should be properly labelled.
8) Other places in Asia
Some other Asian countries such as Thailand and the Philippines have also set up regulations on GM food labelling.
Source: http://www.fehd.gov.hk/safefood/gmf/gen_info4.html
Tuesday, July 17, 2007
Monday, July 16, 2007
Genetic Modification
Genetic Modification of plants
The principle technique for the genetic modification of plants is based on a natural ability of the bacteria Agrobacterium tumefaciens. This bacteria infects plants and causes a tumor-like growth termed a crown gall. Agrobacterium causing crown galls contains a plasmid (a circular piece of DNA) that transfers from the bacteria into the infected plant and integrates into the plant's genome. The transferred genes cause the plant to form the gall, which houses the bacteria and produces nutrients that support the bacteria's growth. By 1983, biotechnology had reached the point where it was possible to insert additional genes of interest into Agrobacterium and thus transfer those genes into plants.
Genetic Modification of animals
Animals can also be genetically modified by viral infection. However, the genetic modification occurs only in those cells that become infected, and in most cases these cells are eventually eliminated by the immune system. In some cases it is possible to use the gene-transferring ability of viruses for gene therapy, i.e. to correct diseases caused by defective genes by supplying a normal copy of the genes. Permanent genetic modification of whole animals can be accomplished in mice.
Genetic Modification of bacteria
Three processes are known by which the genetic composition of bacteria can be altered: transformation, conjugation and transduction.
- Transformation is a process by which some bacteria are naturally capable of taking up DNA to acquire new genetic traits. This phenomenon was discovered by Fred Griffith in 1928, although the fact that it was specifically DNA molecules that carried the genetic information was not proven until 1944. Bacteria that are competent to undergo transformation are frequently used in molecular biology.
- In conjugation, DNA is transferred from one bacteria to another via a temporary connecting strand of DNA called a pilus (a process analogous to but biologically distinct from mating). Conjugation is not widely used for the artificial genetic modification of bacteria.
- Transduction refers to the introduction of new DNA into a bacterial cell by a bacteriophage (a virus that infects bacteria).
Source: http://www.gurupedia.com/g/gm/gmo.htm
The principle technique for the genetic modification of plants is based on a natural ability of the bacteria Agrobacterium tumefaciens. This bacteria infects plants and causes a tumor-like growth termed a crown gall. Agrobacterium causing crown galls contains a plasmid (a circular piece of DNA) that transfers from the bacteria into the infected plant and integrates into the plant's genome. The transferred genes cause the plant to form the gall, which houses the bacteria and produces nutrients that support the bacteria's growth. By 1983, biotechnology had reached the point where it was possible to insert additional genes of interest into Agrobacterium and thus transfer those genes into plants.
Genetic Modification of animals
Animals can also be genetically modified by viral infection. However, the genetic modification occurs only in those cells that become infected, and in most cases these cells are eventually eliminated by the immune system. In some cases it is possible to use the gene-transferring ability of viruses for gene therapy, i.e. to correct diseases caused by defective genes by supplying a normal copy of the genes. Permanent genetic modification of whole animals can be accomplished in mice.
Genetic Modification of bacteria
Three processes are known by which the genetic composition of bacteria can be altered: transformation, conjugation and transduction.
- Transformation is a process by which some bacteria are naturally capable of taking up DNA to acquire new genetic traits. This phenomenon was discovered by Fred Griffith in 1928, although the fact that it was specifically DNA molecules that carried the genetic information was not proven until 1944. Bacteria that are competent to undergo transformation are frequently used in molecular biology.
- In conjugation, DNA is transferred from one bacteria to another via a temporary connecting strand of DNA called a pilus (a process analogous to but biologically distinct from mating). Conjugation is not widely used for the artificial genetic modification of bacteria.
- Transduction refers to the introduction of new DNA into a bacterial cell by a bacteriophage (a virus that infects bacteria).
Source: http://www.gurupedia.com/g/gm/gmo.htm
Sunday, July 15, 2007
Genetically modified foods - techniques
Some of the techniques used to transfer foreign cells into animals and plants include:
1) Bacterial carriers
2) Biolistics
3) Calcium phosphate precipitation
4) Electroporation
5) Gene silencing
6) Gene splicing
7) Lipofection
8) Microinjection
9) Viral carriers
Source: http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Genetically_modified_foods_techniques?OpenDocument
1) Bacterial carriers
2) Biolistics
3) Calcium phosphate precipitation
4) Electroporation
5) Gene silencing
6) Gene splicing
7) Lipofection
8) Microinjection
9) Viral carriers
Source: http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Genetically_modified_foods_techniques?OpenDocument
Saturday, July 14, 2007
Possible toxins
Examples of toxins found in GM Foods
- Glycoalkaloids in Green Potatoes
- Fungal toxins that sometimes contaminate food
- Glucosinolates in cabbage, cauliflower, broccoli, brussels sprouts and canola
- Eruic acid in Canola
- Psoralens in Celery
- Cyanogenic Glycosides in bitter almonds
- Substances in poisonous species of fish and mushroom
Source: http://www.foodstandards.gov.au/_srcfiles/GM%20Foods_text_pp_final.pdf
- Glycoalkaloids in Green Potatoes
- Fungal toxins that sometimes contaminate food
- Glucosinolates in cabbage, cauliflower, broccoli, brussels sprouts and canola
- Eruic acid in Canola
- Psoralens in Celery
- Cyanogenic Glycosides in bitter almonds
- Substances in poisonous species of fish and mushroom
Source: http://www.foodstandards.gov.au/_srcfiles/GM%20Foods_text_pp_final.pdf
Benefits and Controversies of GM Foods
Benefits of GM foods on Environment
- Conservation of soil, water, and energy
- Better natural waste management
- Use lesser chemcials like insecticides and herbicides
- More efficient processing
- Bioprocessing for forestry products
Controversies of GM foods on Environment
- Development of Bt- resistant pests or effects of Bt toxin on non- target organisms
- Unintentional gene transfer to wild plants e.g. genes for herbicide resistance leading to
'superweeds' and in turn increased use of herbicides
- Minimising crop genetic diversity
- The micoorganism carrying the gene may be altered allowing the emergence of new pathogens
such as plant viruses with genetic material recombined from different species
Benefits of GM foods on Crops
- Enhanced taste and quality
- Reduced maturation time
- Increased nutrients, yields, and stress tolerance
- Improved resistance to disease, pests, and herbicides
- New products and growing techniques
Benefits of GM foods on Animals
- Increased resistance, productivity, hardiness, and feed efficiency
- Better yields of meat, eggs, and milk
- Improved animal health and diagnostic methods
Benefit of GM foods on Society
- Increased food security for growing populations
Controversy of GM foods on Society
- New advances may be skewed to interests of rich countries
Controversy of GM foods on Safety
- Potential human health impact: allergens, transfer of antibiotic resistance markers
Controversies of GM foods on Ethics
- Violation of natural organisms' intrinsic values
- Tampering with nature by mixing genes among species
- Objections to consuming animal genes in plants and vice versa
- Stress for animal
Source: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
http://www.portfolio.mvm.ed.ac.uk/studentwebs/session3/10/gmfood.htm
- Conservation of soil, water, and energy
- Better natural waste management
- Use lesser chemcials like insecticides and herbicides
- More efficient processing
- Bioprocessing for forestry products
Controversies of GM foods on Environment
- Development of Bt- resistant pests or effects of Bt toxin on non- target organisms
- Unintentional gene transfer to wild plants e.g. genes for herbicide resistance leading to
'superweeds' and in turn increased use of herbicides
- Minimising crop genetic diversity
- The micoorganism carrying the gene may be altered allowing the emergence of new pathogens
such as plant viruses with genetic material recombined from different species
Benefits of GM foods on Crops
- Enhanced taste and quality
- Reduced maturation time
- Increased nutrients, yields, and stress tolerance
- Improved resistance to disease, pests, and herbicides
- New products and growing techniques
Benefits of GM foods on Animals
- Increased resistance, productivity, hardiness, and feed efficiency
- Better yields of meat, eggs, and milk
- Improved animal health and diagnostic methods
Benefit of GM foods on Society
- Increased food security for growing populations
Controversy of GM foods on Society
- New advances may be skewed to interests of rich countries
Controversy of GM foods on Safety
- Potential human health impact: allergens, transfer of antibiotic resistance markers
Controversies of GM foods on Ethics
- Violation of natural organisms' intrinsic values
- Tampering with nature by mixing genes among species
- Objections to consuming animal genes in plants and vice versa
- Stress for animal
Source: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
http://www.portfolio.mvm.ed.ac.uk/studentwebs/session3/10/gmfood.htm
Genetically Modified Food Labelling
Who regulates the labelling of GM foods in Singapore?
- AVA regulates the labelling of all food in Singapore.
- Currently, AVA is reviewing the requirement on labelling of GM food with the Genetic Modification Advisory Committe (GMAC).
GMAC?
- A national committee established in 1999.
- Its objectives:
~ to oversee and advise on the research and development, production, use, handling and
release of GMOs in Singapore, ensuring that these are done in compliance with
international standards.
- Comprises of members from government statutory boards, Ministries and the hospitals.
Why are foods produced from GMOs not labelled in Singapore?
- Regulation on GM food labelling has not yet been formalised.
- So Singapore will align herself with the international guidelines on GM foods labelling.
- Codex Alimentarius Commission (Codex), an authority in food safety, formed by World Health
Organisation (WHO) and the Food and Agriculture Organisation will establish the guidelines.
Source: http://www.ava.gov.sg/FoodSector/FoodLabelingAdvertisement
General Labelling Requirements
For the purposes of labelling, the standard defines GM food as follows:
‘genetically modified food means food that is, or contains as an ingredient, including a processing
aid, a food produced using gene technology which
- contains novel DNA and/or novel protein
- has altered characteristics;
but does not include
- highly refined food, other than that with altered characteristics, where the effect of the refining process is to remove novel DNA and/or novel protein
- a processing aid or food additive, except where novel DNA and/or novel protein from the processing aid or food additive remains present in the food to which it has been added
- flavours present in the food in a concentration no more than 1 g/kg
- a food, ingredient, or processing aid in which genetically modified food is unintentionally present in a quantity of no more than 10 g/kg per ingredient.’
Examples:
- AVA regulates the labelling of all food in Singapore.
- Currently, AVA is reviewing the requirement on labelling of GM food with the Genetic Modification Advisory Committe (GMAC).
GMAC?
- A national committee established in 1999.
- Its objectives:
~ to oversee and advise on the research and development, production, use, handling and
release of GMOs in Singapore, ensuring that these are done in compliance with
international standards.
- Comprises of members from government statutory boards, Ministries and the hospitals.
Why are foods produced from GMOs not labelled in Singapore?
- Regulation on GM food labelling has not yet been formalised.
- So Singapore will align herself with the international guidelines on GM foods labelling.
- Codex Alimentarius Commission (Codex), an authority in food safety, formed by World Health
Organisation (WHO) and the Food and Agriculture Organisation will establish the guidelines.
Source: http://www.ava.gov.sg/FoodSector/FoodLabelingAdvertisement
General Labelling Requirements
For the purposes of labelling, the standard defines GM food as follows:
‘genetically modified food means food that is, or contains as an ingredient, including a processing
aid, a food produced using gene technology which
- contains novel DNA and/or novel protein
- has altered characteristics;
but does not include
- highly refined food, other than that with altered characteristics, where the effect of the refining process is to remove novel DNA and/or novel protein
- a processing aid or food additive, except where novel DNA and/or novel protein from the processing aid or food additive remains present in the food to which it has been added
- flavours present in the food in a concentration no more than 1 g/kg
- a food, ingredient, or processing aid in which genetically modified food is unintentionally present in a quantity of no more than 10 g/kg per ingredient.’
Examples:
- a product such as soy flour is required to be labelled if it is derived from GM soybeans.
- a highly refined oil, such as GM soybean oil, is not required to be labelled because it contains no DNA (deoxyribonucleic acid) or protein, and is chemically identical to conventional soybean oil.
Additional Labelling and Information Requirements
- composition or nutritional values
- antinutritional factors or natural toxicants
- factors known to cause allergic responses in particular sections of the population
- its intended use
may be specified on a case-by-case basis for any GM food with altered characteristics or where the GM food raises significant ethical, cultural and religious concerns with respect to genetic modification.
Source: http://www.foodstandards.gov.au/_srcfiles/GM%20Foods_text_pp_final.pdf
Friday, June 29, 2007
Package 2 : GM foods
What are Genetically Modified Organisms?
Genetically modified organisms are plant, animal or bacteria that have had one or a few selected genes introduced into it by molecular techniques.
Genetic modification involves direct modification of DNA, a living thing's genetic material. Genetic modification is being applied to develop new benefits, such as increasing the shelf life, creating greater resistance to pests, or creating the ability for crops to grow in different environmental conditions.
Some benefits of GM foods...
- improved nutritional value
- higher crop yields
- insect resistance
- disease resistance
- better food quality
- improving plant adatability to harsh growing conditions, such as drought, temperature extremes.
Some examples of GM foods...
- tomato : fruits ripening altered
- canola : oil profile altered (fatty acid)
- corn : Inidazolinone herbicide tolerant
- soyabean : Glyphosate herbicide tolerant
- potato : Coleopteran insert resistant
Eg. Transgenic maize (corn) has been deliberately genetically modified to have agronomically desirable traits. Traits that have been engineered into corn are resistance to herbicides and incorporation of a gene that codes for the Bacillus thuringiensis (Bt) toxin, protecting plants from insects.
Bacillus thuringiensis (Bt) toxin
- is a Gram-positive, soil dwelling bacterium of the genus Bacillus
- is a spore forming bacterium that produces crystals protein (cry proteins), which are toxic to many species of insects
- occurs naturally in the caterpillars of some moths and butterflies, as well as on the surface of plants
Source: http://www.gmac.gov.sg/
http://en.wikipedia.org/wiki/Bt_corn
Genetically modified organisms are plant, animal or bacteria that have had one or a few selected genes introduced into it by molecular techniques.
Genetic modification involves direct modification of DNA, a living thing's genetic material. Genetic modification is being applied to develop new benefits, such as increasing the shelf life, creating greater resistance to pests, or creating the ability for crops to grow in different environmental conditions.
Some benefits of GM foods...
- improved nutritional value
- higher crop yields
- insect resistance
- disease resistance
- better food quality
- improving plant adatability to harsh growing conditions, such as drought, temperature extremes.
Some examples of GM foods...
- tomato : fruits ripening altered
- canola : oil profile altered (fatty acid)
- corn : Inidazolinone herbicide tolerant
- soyabean : Glyphosate herbicide tolerant
- potato : Coleopteran insert resistant
Eg. Transgenic maize (corn) has been deliberately genetically modified to have agronomically desirable traits. Traits that have been engineered into corn are resistance to herbicides and incorporation of a gene that codes for the Bacillus thuringiensis (Bt) toxin, protecting plants from insects.
Bacillus thuringiensis (Bt) toxin
- is a Gram-positive, soil dwelling bacterium of the genus Bacillus
- is a spore forming bacterium that produces crystals protein (cry proteins), which are toxic to many species of insects
- occurs naturally in the caterpillars of some moths and butterflies, as well as on the surface of plants
Source: http://www.gmac.gov.sg/
http://en.wikipedia.org/wiki/Bt_corn
Saturday, May 19, 2007
Fats and oil
From the research, it shows that the hazard that fats and oil will have is rancidity.
Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free-radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and obnoxious odors and flavors. These chemical processes may also destroy nutrients in food.
So if the fats or oil undergoes rancidity, it will produce unpleasant odours and flavour which will directly affect the quality of the food product.
Rancidification is the decomposition of fats and other lipids by hydrolysis and/or oxidation. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free-radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and obnoxious odors and flavors. These chemical processes may also destroy nutrients in food.
So if the fats or oil undergoes rancidity, it will produce unpleasant odours and flavour which will directly affect the quality of the food product.
Foodborne illnesses
Some of the foodborne illnesses.
Campylobacter
Potential illnesses: Arthritis, blood poisoning, Guillain-Barre syndrome (paralysis); chronic diarrhea; meningitis; and inflammation of the heart, gallbladder, colon, and pancreas
Food sources of the bacteria: Poultry, raw milk, and meat.
E.coli 0157:H7
Potential illnesses: Hemolytic uremic syndrome (HUS) which is associated with kidney failure, neurological disorders, and other illnesses.
Food sources of the bacteria: Meat, especially ground beef and raw milk.
Listeria
Potential illnesses: Meningitis, blood poisoning, stillbirths, and other disorders
Food sources of the bacteria: Soft cheese, other dairy products, meat, poultry, seafood, fruits, and vegetables
Salmonella
Potential illnesses: Reactive arthritis, blood poisoning, Reiter’s disease (inflammation of joints, eye membranes, and urinary tract), and inflammation of the pancreas, spleen, colon, gallbladder, thyroid, and heart
Food sources of the bacteria: Poultry, meat, eggs, dairy products, seafood, fruits, and vegetables
Shigella
Potential illnesses: Reiter’s disease, HUS, pneumonia, blood poisoning, neurological disorders, and inflammation of the spleen
Food sources of the bacteria: Salads, milk and dairy products.
Vibrio vulnificus
Potential illnesses: Blood poisoning
Food sources of the bacteria: Seafood
Yersinia enterocolitica
Potential illnesses: Reiter’s disease, pneumonia, and inflammation of the vertebrae, lymphatic glands, liver, and spleen
Food sources of the bacteria: Pork and dairy products
Source: http://www.umext.maine.edu/onlinepubs/htmpubs/4310.htm
Campylobacter
Potential illnesses: Arthritis, blood poisoning, Guillain-Barre syndrome (paralysis); chronic diarrhea; meningitis; and inflammation of the heart, gallbladder, colon, and pancreas
Food sources of the bacteria: Poultry, raw milk, and meat.
E.coli 0157:H7
Potential illnesses: Hemolytic uremic syndrome (HUS) which is associated with kidney failure, neurological disorders, and other illnesses.
Food sources of the bacteria: Meat, especially ground beef and raw milk.
Listeria
Potential illnesses: Meningitis, blood poisoning, stillbirths, and other disorders
Food sources of the bacteria: Soft cheese, other dairy products, meat, poultry, seafood, fruits, and vegetables
Salmonella
Potential illnesses: Reactive arthritis, blood poisoning, Reiter’s disease (inflammation of joints, eye membranes, and urinary tract), and inflammation of the pancreas, spleen, colon, gallbladder, thyroid, and heart
Food sources of the bacteria: Poultry, meat, eggs, dairy products, seafood, fruits, and vegetables
Shigella
Potential illnesses: Reiter’s disease, HUS, pneumonia, blood poisoning, neurological disorders, and inflammation of the spleen
Food sources of the bacteria: Salads, milk and dairy products.
Vibrio vulnificus
Potential illnesses: Blood poisoning
Food sources of the bacteria: Seafood
Yersinia enterocolitica
Potential illnesses: Reiter’s disease, pneumonia, and inflammation of the vertebrae, lymphatic glands, liver, and spleen
Food sources of the bacteria: Pork and dairy products
Source: http://www.umext.maine.edu/onlinepubs/htmpubs/4310.htm
Chemical Hazards
Chemical hazards can occur at any point during harvesting, storage, preparation and service. When toxic chemicals used for pest control or for cleaning and sanitizing food contact surfaces and food preparation equipment come into contact with food, the food may be contaminated by those chemicals.
Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.
Intentionally added chemicals help to maintain a food's freshness or to enhance flavors in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked (see Fact Sheet Food Allergies and Fact Sheet Food Additives) to cases of lethal allergic reactions particularly among sensitive individuals, in particular, asthmatics.
Foodservice establishments are prohibited by law from using sulfites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labeled.
Source: http://www.uri.edu/ce/ceec/fshazards.html
Toxic metals such as copper, brass, cadmium, lead and zinc can be a source of chemical contamination. Zinc, used in galvanized containers (garbage cans) and in gray enamelware containers which may be plated with anatomy or cadmium, can make acidic foods such as orange juice or tomato sauce and pickles poisonous. Pottery dishes with lead glazes should not be used to prepare or serve food.
Intentionally added chemicals help to maintain a food's freshness or to enhance flavors in foods. Check the food ingredient label for more information about the additives. Excessive use of some additives has been linked (see Fact Sheet Food Allergies and Fact Sheet Food Additives) to cases of lethal allergic reactions particularly among sensitive individuals, in particular, asthmatics.
Foodservice establishments are prohibited by law from using sulfites to maintain product freshness. However, they are still approved for use in some food processing operations, for example, processing shrimp and manufacturing wine. If they are used, the product must be clearly labeled.
Source: http://www.uri.edu/ce/ceec/fshazards.html
Temperature Range for growth for the microbes
Temperature, pH range and water activity for growth of food pathogens
1. Yersinia enterocolitica
Temperature range for growth = 29.3° - 111°F (-1.5° - 44°C)
pH range for growth = 4.6 - 9.0
2. Listeria monocytogenes
Temperature range for growth = 29.3° to 112°F (-1.5° to 44°C)
pH range for growth = 4.5 - 9.5
3. Clostridium botulinum - Type E an other non- proteolytic strains
Temperature range for growth = 38° - 113°F (3.3° - 45°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.97
4. Bacillus cereus
Temperature range for growth = 39.2°- 122°F (4°- 50°C)
pH range for growth = 4.3 - 9.0
Minimal water activity (aw) for growth = 0.912
5. Salmonella spp.
Temperature range for growth = 41.5° - 114°F (5.5° -45.6°C)
pH range for growth = 4.1 - 9.0
Minimal water activity (aw) for growth = 0.95
6. Vibrio parahaemolyticus
Temperature range for growth = 41° - 109.4°F (5° - 43°C)
pH range for growth = 4.5 - 11.0
Minimal water activity (aw) for growth = 0.937
7. Staphylococcus aureus
Temperature range for growth = 43.8°- 122°F (6.5°- 50°C)
pH range for growth = 4.5 - 9.3
Minimal water activity (aw) for growth = 0.83
Temp. range for toxin production = 50°F - 114°F (0° - 46°C)
pH range for toxin production = 5.15 - 9.0
Minimal water activity (aw) for toxin production = 0.86
8. Clostridium botulinum - Type A and proteolytic B strains
Temperature range for growth = 50° - 118°F (10° - 47.8°C)
pH range for growth = 4.6 - 9.0
Minimal water activity (aw) for growth = 0.94
9. Clostridium perfringens
Temperature range for growth = 59° - 127.5°F (15° - 52.3°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.95
10. Campylobacter jejuni
Temperature range for growth = 90°- 113°F (30°- 45°C)
pH range for growth = 4.9 - 8.0
Source: http://www.hi-tm.com/RFA/food-path-summ.pdf
1. Yersinia enterocolitica
Temperature range for growth = 29.3° - 111°F (-1.5° - 44°C)
pH range for growth = 4.6 - 9.0
2. Listeria monocytogenes
Temperature range for growth = 29.3° to 112°F (-1.5° to 44°C)
pH range for growth = 4.5 - 9.5
3. Clostridium botulinum - Type E an other non- proteolytic strains
Temperature range for growth = 38° - 113°F (3.3° - 45°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.97
4. Bacillus cereus
Temperature range for growth = 39.2°- 122°F (4°- 50°C)
pH range for growth = 4.3 - 9.0
Minimal water activity (aw) for growth = 0.912
5. Salmonella spp.
Temperature range for growth = 41.5° - 114°F (5.5° -45.6°C)
pH range for growth = 4.1 - 9.0
Minimal water activity (aw) for growth = 0.95
6. Vibrio parahaemolyticus
Temperature range for growth = 41° - 109.4°F (5° - 43°C)
pH range for growth = 4.5 - 11.0
Minimal water activity (aw) for growth = 0.937
7. Staphylococcus aureus
Temperature range for growth = 43.8°- 122°F (6.5°- 50°C)
pH range for growth = 4.5 - 9.3
Minimal water activity (aw) for growth = 0.83
Temp. range for toxin production = 50°F - 114°F (0° - 46°C)
pH range for toxin production = 5.15 - 9.0
Minimal water activity (aw) for toxin production = 0.86
8. Clostridium botulinum - Type A and proteolytic B strains
Temperature range for growth = 50° - 118°F (10° - 47.8°C)
pH range for growth = 4.6 - 9.0
Minimal water activity (aw) for growth = 0.94
9. Clostridium perfringens
Temperature range for growth = 59° - 127.5°F (15° - 52.3°C)
pH range for growth = 5.0 - 9.0
Minimal water activity (aw) for growth = 0.95
10. Campylobacter jejuni
Temperature range for growth = 90°- 113°F (30°- 45°C)
pH range for growth = 4.9 - 8.0
Source: http://www.hi-tm.com/RFA/food-path-summ.pdf
Preservation Methods
I have done some research on the common types of preservation method used.
CANNING
Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. High-acid foods such as fruits and tomatoes can be processed or "canned" in boiling water, while low-acid vegetables and meats must be processed in a pressure canner at 115.6°C (10 pounds pressure at sea level).
FREEZING
Freezing reduces the temperature of the food so that microorganisms cannot grow, yet some may still live. Enzyme activity is slowed down but not stopped during freezing.
Enzymes in Vegetables: These must be inactivated by blanching in order to prevent loss of color, flavor and nutrients. The vegetable is exposed to boiling water or steam for a specified time and then quickly cooled in ice water to prevent cooking. Blanching also helps to destroy microorganisms on the surface of the vegetable.
Enzymes in Fruits: These can cause browning and loss of vitamin C, and are controlled by the addition of ascorbic acid.
DRYING
Drying removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down. Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth.
Source: http://hgic.clemson.edu/factsheets/HGIC3000.htm
CANNING
Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. High-acid foods such as fruits and tomatoes can be processed or "canned" in boiling water, while low-acid vegetables and meats must be processed in a pressure canner at 115.6°C (10 pounds pressure at sea level).
FREEZING
Freezing reduces the temperature of the food so that microorganisms cannot grow, yet some may still live. Enzyme activity is slowed down but not stopped during freezing.
Enzymes in Vegetables: These must be inactivated by blanching in order to prevent loss of color, flavor and nutrients. The vegetable is exposed to boiling water or steam for a specified time and then quickly cooled in ice water to prevent cooking. Blanching also helps to destroy microorganisms on the surface of the vegetable.
Enzymes in Fruits: These can cause browning and loss of vitamin C, and are controlled by the addition of ascorbic acid.
DRYING
Drying removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down. Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth.
Source: http://hgic.clemson.edu/factsheets/HGIC3000.htm
Friday, May 11, 2007
Pizza recipe
My group is doing hawaiian pizza and I have found some recipes on the hawaiian pizza.
One of the recipes I have found is the following:
The ManufacturingProcess
Making the pizza crust
1) A small amount of baker's yeast, about 1 tbsp, is mixed with a cup or so of warm water. It is left in a warm place until the mixture becomes foamy.
2) Several cups of sifted flour are poured into a bowl. The yeast and water mixture along with 1 tbsp of olive oil is poured into a well made in the center of the flour. The liquids are mixed into the flour with the hands and then kneaded on a floured surface until smooth and elastic. The kneading time is approximately 10 minutes.
3) The kneaded dough is formed into a ball, dusted with flour and then placed in a bowl and covered with a damp kitchen towel. The bowl is placed in a warm place until the dough has doubled in size. This occurs in approximately one to two hours.
4) The dough is kneaded again for about one minute and then rolled out onto a floured surface into a circle. The standard pizza is approximately 10 in (25 cm) in diameter. The edges of the circle are raised by pushing up on the dough with the thumbs.
Filling the pizza
5) A half cup or so of tomato sauce is spooned over the pizza dough. The sauce is spread over the surface of the pie to within 0.5 in (1.3 cm) of the rim. The shredded cheese may be added before the toppings or on top of them.
Baking the pizza
6) Using a wide metal pizza peel, a long-handled flat shovel, the pizza is eased onto a metal pan or clay stone. Pizza pans feature a flat, circular bottom set into a round metal frame. After the pizza is baked, the outer frame is removed. Pizza stones are made of a clay similar to that of old-fashioned brick ovens. Because the clay is porous, it absorbs moisture. The thickness of the stone, usually about 0.75 in (2 cm), radiates heat evenly.
7) The pizza is baked at 450°F (230°C) for about 15 minutes or until the cheese is bubbling. The pan or stone is removed from the oven with the peel. The pizza is allowed to sit for approximately five minutes before cutting it into slices with a pizza wheel. Slice shapes, like the placement of the mozzarella cheese, differs from region to region. In some cities the pizza is sliced into pie-shaped pieces. In other cities, the pie is cut into squares.
Source: http://www.madehow.com/Volume-7/Pizza.html
One of the recipes I have found is the following:
The ManufacturingProcess
Making the pizza crust
1) A small amount of baker's yeast, about 1 tbsp, is mixed with a cup or so of warm water. It is left in a warm place until the mixture becomes foamy.
2) Several cups of sifted flour are poured into a bowl. The yeast and water mixture along with 1 tbsp of olive oil is poured into a well made in the center of the flour. The liquids are mixed into the flour with the hands and then kneaded on a floured surface until smooth and elastic. The kneading time is approximately 10 minutes.
3) The kneaded dough is formed into a ball, dusted with flour and then placed in a bowl and covered with a damp kitchen towel. The bowl is placed in a warm place until the dough has doubled in size. This occurs in approximately one to two hours.
4) The dough is kneaded again for about one minute and then rolled out onto a floured surface into a circle. The standard pizza is approximately 10 in (25 cm) in diameter. The edges of the circle are raised by pushing up on the dough with the thumbs.
Filling the pizza
5) A half cup or so of tomato sauce is spooned over the pizza dough. The sauce is spread over the surface of the pie to within 0.5 in (1.3 cm) of the rim. The shredded cheese may be added before the toppings or on top of them.
Baking the pizza
6) Using a wide metal pizza peel, a long-handled flat shovel, the pizza is eased onto a metal pan or clay stone. Pizza pans feature a flat, circular bottom set into a round metal frame. After the pizza is baked, the outer frame is removed. Pizza stones are made of a clay similar to that of old-fashioned brick ovens. Because the clay is porous, it absorbs moisture. The thickness of the stone, usually about 0.75 in (2 cm), radiates heat evenly.
7) The pizza is baked at 450°F (230°C) for about 15 minutes or until the cheese is bubbling. The pan or stone is removed from the oven with the peel. The pizza is allowed to sit for approximately five minutes before cutting it into slices with a pizza wheel. Slice shapes, like the placement of the mozzarella cheese, differs from region to region. In some cities the pizza is sliced into pie-shaped pieces. In other cities, the pie is cut into squares.
Source: http://www.madehow.com/Volume-7/Pizza.html
Wednesday, April 25, 2007
Research on Product recall.
Source: http://en.wikipedia.org/wiki/Product_recall
A product recall is a request to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues. The recall is an effort to limit liability for corporate negligence (which can cause costly legal penalties) and to improve or avoid damage to publicity. Recalls are costly to a company because they often entail replacing the recalled product or paying for damages caused in use, albeit possibly less costly than indirect cost following damages to brand name and reduced trust in the manufacturer.
General Steps to a Product Recall
-Maker or dealer notifies the authorities responsible of their intention to recall a product. Consumer hotlines or other communication channels are established. The scope of the recall, that is, which serial numbers or batch numbers etc. are recalled, is often specified.
-Product recall announcements are released on the respective government agency's website (if applicable), as well as in paid notices in the metropolitan daily newspapers. In some circumstances, heightened publicity will also result in news television reports advising of the recall.
-When a consumer group learns of a recall it will also notify the public by various means.
-Typically, the consumer is advised to return the goods, regardless of condition, to the seller for a full refund or modification.
-Avenues for possible consumer compensation will vary depending on the specific laws governing consumer trade protection and the cause of recall.
Source: http://www.dti.gov.uk/files/file21808.pdf
What triggers the product recall?
-Customer complaints
-Accidents
-Made aware by service or returns
-Discovery in-house
-Official body ruling
The product recall procedure initiated by a manufacturer or importer will also vary from the procedure initiated by a retailer.
A product recall is a request to return to the maker a batch or an entire production run of a product, usually due to the discovery of safety issues. The recall is an effort to limit liability for corporate negligence (which can cause costly legal penalties) and to improve or avoid damage to publicity. Recalls are costly to a company because they often entail replacing the recalled product or paying for damages caused in use, albeit possibly less costly than indirect cost following damages to brand name and reduced trust in the manufacturer.
General Steps to a Product Recall
-Maker or dealer notifies the authorities responsible of their intention to recall a product. Consumer hotlines or other communication channels are established. The scope of the recall, that is, which serial numbers or batch numbers etc. are recalled, is often specified.
-Product recall announcements are released on the respective government agency's website (if applicable), as well as in paid notices in the metropolitan daily newspapers. In some circumstances, heightened publicity will also result in news television reports advising of the recall.
-When a consumer group learns of a recall it will also notify the public by various means.
-Typically, the consumer is advised to return the goods, regardless of condition, to the seller for a full refund or modification.
-Avenues for possible consumer compensation will vary depending on the specific laws governing consumer trade protection and the cause of recall.
Source: http://www.dti.gov.uk/files/file21808.pdf
What triggers the product recall?
-Customer complaints
-Accidents
-Made aware by service or returns
-Discovery in-house
-Official body ruling
The product recall procedure initiated by a manufacturer or importer will also vary from the procedure initiated by a retailer.
Tuesday, April 3, 2007
Food Safety
Food safety has been playing an important part in the food industry as it determines if the food is safe for consumption. So before the food products are introduced to the market, the safety of consumption of food products is assessed.
Food safety includes how we handle, prepare and store the food products at appropriate conditions from raw products to the final product. It includes monitoring the time, temperature so as to prevent microbes from growing, which will lead to foodborne illnesses or contamination.
So we have to look at the type of food we are handling before deciding on the actual temperature for handling and storing the food.
If the food is handle at the inappropriate condition, it will increase the risk of microbial growth. This will lead to foodborne illnesses, decreasing the safety of consuming that food.
We must also ensure that the food is not at the danger zone from 5-60 degrees celcius, that will promote microbe growth.
Food safety not only depends on the government but also the companies, as the companies have to follow the legislations set by the government in order to protect consumers’ health. So in Singapore, Agri-Food and Veterinary Authority (AVA) will conduct safety assessment to ensure the foods are safe for consumption.
It also depends on consumers themselves. They have to ensure that they do not cross contaminate when handling the food. As the bacteria might be transfer from raw food to cook food. The food should also not be leftover for too many days as the microbes might multiply to a countless amount.
So food safety is very important in the food industry and we should not neglect it.
Food safety includes how we handle, prepare and store the food products at appropriate conditions from raw products to the final product. It includes monitoring the time, temperature so as to prevent microbes from growing, which will lead to foodborne illnesses or contamination.
So we have to look at the type of food we are handling before deciding on the actual temperature for handling and storing the food.
If the food is handle at the inappropriate condition, it will increase the risk of microbial growth. This will lead to foodborne illnesses, decreasing the safety of consuming that food.
We must also ensure that the food is not at the danger zone from 5-60 degrees celcius, that will promote microbe growth.
Food safety not only depends on the government but also the companies, as the companies have to follow the legislations set by the government in order to protect consumers’ health. So in Singapore, Agri-Food and Veterinary Authority (AVA) will conduct safety assessment to ensure the foods are safe for consumption.
It also depends on consumers themselves. They have to ensure that they do not cross contaminate when handling the food. As the bacteria might be transfer from raw food to cook food. The food should also not be leftover for too many days as the microbes might multiply to a countless amount.
So food safety is very important in the food industry and we should not neglect it.
Research done on Eggs
Avian Flu
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them. Avian flu virus is found on the surface of the egg. It is transmitted to human through direct contact of raw poultry.
Source: http://www.cdc.gov/flu/avian/gen-info/avian-flu-humans.htm
Since eggs are affected by Avian flu virus, people are eating lesser eggs products.
Here are some substitutes for eggs:
Egg
Amount: 1 whole egg
Substitute:
- 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions
- Reconstituted powdered eggs; follow package directions - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)
TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.
Egg replacer can also be used. Eg Ener-g egg replacer (A blend of raising ingredients and stabiliser in a potato starch and tapioca flour base)
Sources:
http://lancaster.unl.edu/food/ciqsubs.shtml
http://www.goodnessdirect.co.uk/cgi-local/frameset/sect/FCIE.html
Playing It Safe With EggsWhat Consumers Need to Know
To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. That is why the U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella must carry the following safe handling statement:
Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
Source: http://www.cfsan.fda.gov/~dms/fs-eggs.html
Avian influenza is an infection caused by avian (bird) influenza (flu) viruses. These influenza viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intestines, but usually do not get sick from them. However, avian influenza is very contagious among birds and can make some domesticated birds, including chickens, ducks, and turkeys, very sick and kill them. Avian flu virus is found on the surface of the egg. It is transmitted to human through direct contact of raw poultry.
Source: http://www.cdc.gov/flu/avian/gen-info/avian-flu-humans.htm
Since eggs are affected by Avian flu virus, people are eating lesser eggs products.
Here are some substitutes for eggs:
Egg
Amount: 1 whole egg
Substitute:
- 1/4 cup egg substitute (examples include: Egg Beaters, Second Nature, Scramblers); check label for specific directions
- Reconstituted powdered eggs; follow package directions - 2 tablespoons mayonnaise (suitable for use in cake batter). NOTE: If you type "mayonnaise cake recipe" into your favorite Internet search engine, you'll find several recipes for cakes made with mayonnaise and NO eggs. This may help you decide if this substitution will work for your cake. - 1/2 teaspoon baking powder plus 1 tablespoon vinegar plus 1 tablespoon liquid (for baking use only)
TIP: If you don't use eggs very often, you may find it helpful to keep some powdered eggs on hand.
Egg replacer can also be used. Eg Ener-g egg replacer (A blend of raising ingredients and stabiliser in a potato starch and tapioca flour base)
Sources:
http://lancaster.unl.edu/food/ciqsubs.shtml
http://www.goodnessdirect.co.uk/cgi-local/frameset/sect/FCIE.html
Playing It Safe With EggsWhat Consumers Need to Know
To avoid the possibility of foodborne illness, fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs—or foods that contain them—safely. That is why the U.S. Food and Drug Administration (FDA) requires all cartons of shell eggs that have not been treated to destroy Salmonella must carry the following safe handling statement:
Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
Source: http://www.cfsan.fda.gov/~dms/fs-eggs.html
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