...Investigate the effect of different preservatives on frozen peas. Establish that decay is caused by the action of microbes, and therefore preservatives work by reducing microbe activity. Each group could prepare a tube with a different preservative. Or you could set up all the tubes in advance to demonstrate the different effects. Test-tube rack, 1 Test tubes, 8 Non-absorbent cotton wool plugs, 8 Marker pen Frozen peas, 24 Distilled water Solutions of different preservatives, 5 cm3 of each Enough of the following solutions for 5 cm3 per experimental set: * sodium chloride solution (dilute) (Note 2) * sodium chloride solution (concentrated) (Note 3) * sugar solution (sucrose) (Note 4) * vinegar (clear white table vinegar) (Note 5) * sodium nitrite/ sodium nitrate (III) (NaNO2) (Note 6) Carry out a full risk assessment before planning any work in microbiology (see note 1 for details). Food or drink should not be stored or consumed in a laboratory that is used for microbiology. Take care with vinegar and sodium nitrite solutions. Avoid contact with eyes and wash hands after handling. Leave the cotton wool plugs in when observing the peas next lesson. Do not eat the peas! Read our standard health & safety guidance 1 Before embarking on any practical microbiological investigation carry out a full risk assessment. For detailed safety information on the use of micro-organisms in schools and colleges, refer to Basic Practical Microbiology...
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...Food safety is a growing concern globally. With the innovations in the processing technologies, packaging techniques, agricultural practices, and change in food habits, industry and enforcement authorities are facing new challenges every day. Currently there are more than twenty Indian laws relating to food, which are administered by a number of different Ministries and Departments. Food processors have to comply with these rules. Among the more important food laws are: • Prevention of Food Adulteration Act (PFA) of 1954 and the PFA Rules of 1955. Covers specifications related to food colour, preservatives, pesticide residues, packaging and labelling, and regulation of sales. • The Standards of Weights and Measures Act, 1976, and the Standards of Weights and Measures (Packaged Commodities) Rule, 1977. Designed to establish fair trade practices with respect to packaged commodities. • The Fruit Products Order, 1955. Specifications and quality control requirements regarding the production and marketing of processed fruits and vegetables, sweetened aerated water, vinegar, and synthetic syrups. • Meat Food Products Order, 1992. Administers the permissible quantity of heavy metals, preservatives, and insecticide residues for meat products. • Milk and Milk Products Order, 1992. Regulates the production, distribution, and supply of milk products; establishes sanitary requirements for dairies, machinery, and premises; and sets quality control standards for milk and milk products. ...
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...|Assignment Cover Sheet for Students | |An assignment cover sheet needs to be included with each assignment. Please complete all detail clearly. | | | | |Name |Garry Jonathan | | | |Student ID |29112169 |Mobile phone |081806527970 | | | | | | | |Course code and title |MM5001 | Business Ethics & Law | | | |Course time and place |Sunday, 2 September 2012 | Jakarta |Program |MBA Jakarta | | | |Lecturer |Karl Knapp | | | | |...
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...with a considerable fortune and his uncle Charles Manson became Roger's guardian. Roger's childhood was difficult considering his parents death, not having many friends and was often sick due to his asthma. Due to Roger suffering from asthma it prevented him from participating in sports, excluding him and creating more of a social barrier. Not only did Roger suffer from asthma he also was allergic to nuts and would have a severe anaphylactic reaction whenever he would eat food containing nuts. Furthermore, Roger was hospitalised twice as he was having an anaphylactic reaction to something he had eaten. His oxygen supply has nearly been cut off due to excessive swelling of his throat. He was very lucky to have lived after his previous encounters and because of these incidents it resulted in receiving an epipen. To ensure safety precautions Roger always kept his epipen in his top left hand pocket....
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...Paraben Paradox Parabens are preservatives used in a variety of personal care, cosmetic, pharmaceutical, food products. Studies have confirmed the ubiquitous presence of parabens, with levels detected in wastewater, rivers, soil and house dust. Parabens have also been detected in human tissues and bodily fluids. Parabens are popular preservatives because of their low toxicity and cost, their broad inertness, and their worldwide regulatory acceptance (Soni et al. 2005). Methyl paraben (MP) and propyl paraben (PP) are two of the most used parabens (Andersen 2008). Parabens easily penetrate the skin. The European Commission on Endocrine Disruption has listed parabens as Category 1 priority substances, based on evidence that they interfere with hormone function. Parabens can mimic estrogen, the primary female sex hormone. They have been detected in human breast cancer tissues, suggesting a possible association between parabens in cosmetics and cancer. It has been estimated that women are exposed to 50 mg per day of parabens from cosmetics. However, studies investigating the health effects of parabens are conflicting. There are no restrictions on the use of parabens in cosmetics in Canada, whereas International regulations are stronger. The European Union restricts the concentration of parabens in cosmetics. Parabens are typically...
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...Oscar Mayer and Kraft foods have contributed more than $1 billion in cash and food donations to help aid in the fight against hunger. For the past 25 years, the Kraft food organization have partnered with various supporters to deliver food in underprivileged areas. The Kraft foundation is committed to fighting hunger and promoting active, healthy lifestyles (Mondelezinternational.com). Oscar Mayer is dedicated to producing foods people love. The company forms partnership that motivates and educate people to make healthy life and everyday food choices. Oscar Mayer is committed to being socially responsible and has improved their product with specially selected cuts of meats that have no artificial preservatives as well as no artificial flavors or colors. The wanted to find a better way to improve the quality of their brand and promote healthy living at the same. Using simple ingredients such as celery juice allowed the company to produce half of their products without artificial preservatives (Kraftbrands.com/Oscar Mayer). Oscar Mayer and the Kraft family believe people can still enjoy what they eat and still live a healthy lifestyle (Mondelezinternational.com). Oscar Mayer is on a mission to help consumer’s manager their calories, reduce sodium, and increase whole grain and reduce fat (Mondelezinternational.com). The company is reaching out to consumers by educating them about making informed decisions regarding nutritional facts. Oscar Mayer has taken an additional step...
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...main reason for the addition of salt to food was for preservation. Because of the emergence of refrigeration and other methods of food preservation, the need for salt as a preservative has decreased, but sodium levels, especially in processed foods, remain high. The expected tastes and flavors associated to salt use is enormous coupled with the relative low cost of enhancing the palatability of processed foods, thus making it a key rationale for salt use in food preservation. However, taste is not the only reason for the continued use of high levels of salt in foods. For some foods, sodium still plays a role in reducing the growth of pathogens and organisms that spoil products and reduce their shelf life. In other applications, sodium levels remain high because salt plays additional functional roles, such as improving texture. A number of other sodium-containing compounds are also used for increasing the safety and shelf life of foods or creating physical properties. This work begins with a review of the non-taste or flavor-related roles of salt and other sodium-containing compounds in food. The second part will briefly discuss the role that sodium plays in various food categories and provides examples of the sodium content of various foods. ------------------------------------------------- FOOD SAFETY AND PRESERVATION ------------------------------------------------- As mentioned previously, the first major addition of salt to food was for taste and to prevent spoilage...
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...Organic Grain Growers Association is a food processing organization situated in Balranald Australia and gluten free preservative free ‘Healthy Muesli’ breakfast cereal is the item for consumption introduced by the organization for this marketplace and it is determined on nourishment and consumers vigorous life choices. This analysis will show in today’s competitive market environment it is necessary to have a deep understanding about the market structure and environment before launching any new product or even to retain the existing product line in today’s highly vigorous market place. In analysing the market this will explain the significance to understanding the 6 major forces of the macro-environment factors as these factors can create a major impact on the company’s performance and they can also help increase the competition in the market as well. In today’s rapidly growing business environment and with other factors like technology, the socio-economic issues and demographics impacts are continuously compelling the business world to adapt them and Farming Organic Grain Growers Association will need to adapt in order to cope with all the changes that are taking place in their macro environment. Demographics The preliminary investigation was determined on six confined macro environment factors that could potentially influence the sales of the product. The factors in support of the promotion of the manufactured goods gluten free preservative free ‘Healthy Muesli’ on the Australian...
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...NAME: COURSE CODE: TOPIC: FOOD ADDITIVES SECTION A: WORKING THESIS: Food additives are chemicals that are added to food stuffs to improve color taste and even make food stay for a much longer period of time. Food additives include flavor enhancers, food colorings and a wide range of preservatives. The research aims at determining the genuine nature of all these additives. SECTION B: WORKING ARGUMENTS (Fill in the following chart). 1. Topic Sentence: Method development | Notes to Explain:Development and the validation of the analytical methods will help in measurement of food additive levels, and how manufacturers comply with the set down rules and requirements. In this method the researcher will aim at development of the best possible means of analysis that will determine the antitoxin levels in food staff (Ash and Ash). Under development the researcher will validate the method that are used in measurement of sucruglycerides and sucrose esters in foods. Polyphosphates and emulsifiers will also be determined. At this point legislation laws will be measured for instant if the manufacturers at this point in time comply with the laid down laws and regulation as set by food safety authority | 2. Topic Sentence: Information gathering | Notes to Explain:At this information gathering point the researcher will carry out a thorough research on the available methods to allow if the current quantity levels are approved and colors are just enough. The researcher will...
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...there usually is a negative. Not only is the process of making a hotdog rather disgusting, there may be some health risks associated with eating them. If the American public was aware of how hotdogs are produced and the ingredients used to create them, it is likely that hotdogs would not be the food of choice for many people. While there is no definitive answer on how many hotdogs are actually produced in America each year, there are some rather eye popping statistics of Americans’ infatuation with the hot dog. There are approximately nineteen billion hotdogs consumed each year (weirdfacts.com). The summer season seems to be the most popular for eating hotdogs, as a stunning seven billion hotdogs are eaten from Memorial Day to Labor Day, with 150 million of those being eaten on July 4th alone (fillyourplate.org). Another hard to believe fact about hotdogs is there are roughly 550 eaten every second (weirdfacts.com). The popularity of the hotdog is evident by the fact that it is served in 94% of homes in the United States (weirdfacts.com), and the average American will eat approximately fifty hotdogs each year (blog.fooducate.com). With the hot dog being such a popular choice of food, let’s take a look at how they are actually made. First, trimmings or unwanted cutoffs from pork, beef, and chicken are mixed together and ground into a product similar to ground beef. Liquids, such as water and corn syrup,...
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...“Improving the quality of Shea nut products for global competitiveness” is also commendable. This forum will not only expose the hidden potentials of Shea nut crop and its produce but also addresses the operational challenges of policy implementation, compliance to regulatory requirements and promotion of exchange of ideas to mitigate such challenges, but will also foster collaborations among the different stakeholders towards improving our economy. This address will highlight all the efforts of NAFDAC to effectively regulate the food , cosmetics and pharmaceutical industry as a means of improving the quality of Shea nut products for global 1 competitiveness. We believe that effective regulation in these sectors will attract foreign investors as well as encourage export of locally produced foods, cosmetics and pharmaceutical products. Regulation is a public policy that controls private behavior for public good. Effective regulation assures the quality and safety of our regulated products and also stimulates growth in the industry. Under regulation often...
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...582 MAINE LAW REVIEW [Vol. 65:2 A NATIONAL “NATURAL” STANDARD FOR FOOD LABELING Nicole E. Negowetti * I. I NTRODUCTION What do Juicy Juice fruit punch, SunChips, Nature Valley granola bars, and Skinny Girl Margaritas have in common? These products are all branded with the term “natural.” From canned vegetables to cereals to soft drinks, the term “natural” has become one of the most common claims on foods, drugs, dietary supplements, and personal care products. The word “natural” on a label or in advertising brings to mind nature, and things that are pure, clean, healthy, 1 free of artificial additives, 2 and therefore safe, harmless, and beneficial to overall health. In 2011, “all-natural” was the second-most-used claim on new American food products. 3 The food industry’s marketing of such products has been extremely successful. In 2009, sales of products with a “natural” claim reached $22 billion, 4 and a recent study found that the “natural” claim is the most popular among consumers. When asked “which is the best description to read on a food label,” 31% of consumers selected “100% natural” and 25% selected “all natural ingredients.” 5 Although both the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) are statutorily mand ated to protect consumer interests by prohibiting false and misleading labeling, both agencies have refused to formally * Assistant Professor of Law, Valparaiso University Law School. I thank Whitney...
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...shelf-life of food especially meat products is to reduce the storage temperature; where the concept of refrigeration came up. A direct linear relationship was strongly established between temperature and bacterial growth, long decades ago, and low temperature has been confirmed to have a bacteriostatic effect (Ratkowsky et al., 1982). It has been shown that spoilage rate of poultry stored at 10 °C and 15 °C is twice and three times that of 5 °C, respectively (Jay, 2005). Anbalagan et al. (2014) have shown that the total vial count in chicken sample stored in freezers at -18 °C has decreased from 156×105 cells/gram to 35×102 cells/gram in five days. However, microorganisms in general and bacteria in particular...
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...Comparison and Contrast of Organic and Conventional Farming: An Overview of Differences and Similarities. Chuck Finnley Drakefield University Comparison and Contrast of Organic and Conventional Farming: An Overview of Differences and Similarities. Even though people believe organic food is safer, healthier, and environmentally friendly compared to conventional crops, there are few differences, and research demonstrates both methods provide the same nutritional value and both are exposed to similar pesticides. The practices used in both types of farming have led to products fewer differences than the public often believes. Much of what most consider to be common knowledge about the quality and safety of the two farming methods is false. The methods used in both types of farming often yield the same results. It is often believed that there are stark differences in the methods used to produce organic and conventional crops. Exploring the practices of both types of farming we discover that many safety concerns are equally valid for both methods of farming. The pesticides used in organic and conventional farming are derived from different sources, but both pose health risks. Organic farms are allowed to use pesticides. This is contrary to what many people believe about the practices of organic farming. When people hear organic they often think of pesticide-free farming. To be certified as organic in the United States farmers must follow a basic set of practices outlined...
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...The Importance of Food Safety and Preventing Food-borne Illness (Public Safety Announcement) Charles A. Kennedy University of Phoenix Abstract Food safety a consumer concern this bulletin will address four topics (listed below) that the industry, and consumers' need to meet regarding food safety? 1. What are some illnesses that can come from improper storage and handling of foods? 2. Illnesses that can come from contaminated food and preventive measures 3. Where to find Credible information sites 4. Why it’s important when searching for information to only use credible sites Food safety is a responsibility that is shared by us all producers, processors, distributors, retailers, and consumers. We as consumers must be concerned about the following food safety issues, farming practices, pesticide residues in crops bacterial contamination food additives and preservatives. The public must demand safe food, from the farm to the fork. We are all stakeholders in keeping our food safe and you know there are a number of variables that can affect the safety of our food. For most of the food-borne outbreaks reported to the CDC, the cause isn't known. That’s why the public needs to stay diligent in combating food-borne illnesses. There are countless ways that our food can become contaminated between the time it is produced and prepared. Some food-borne bacteria live in the intestines of healthy animals, and only become a threat and during the slaughtering...
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