...Toxicology is the scientific study of adverse effects that occur in living organisms due to chemicals. It involves observing and reporting symptoms, mechanisms, detection and treatments of toxic substances, in particular relation to the poisoning of humans. It is difficult to discuss toxic phenomena at different levels of biological organisation separately because of complex relationship and interlinking between such levels. It should be noted that every biological level toxicology includes chemical and/or molecular toxicology in a sense. Scientists need to study natural situations to understand life processes and to investigate how introducing a particular substance can change living systems. It is often helpful to break a process into steps and then investigate how introduction of the substance affects each step. This first stage in toxicity assessment takes place in vitro. The investigator can pinpoint the various changes that could occur when a compound encounters a living cell and then make safety recommendations. Only a few substances successfully pass these initial trials. Those substances must then be tested further. Humans and other living things—plants, animals, and even molds and bacteria—are complex systems. The processes in any organism are far more complicated than just the sum of the individual parts. It is difficult to replicate at the lab bench the complex interactions. When safety is not assured, ethical research procedures restrict testing on...
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...Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second...
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...Contents Introduction 2 LO1 Understand the agents that cause food-borne illness and the contamination of food 3 1.1 Discuss the controls required to prevent physical and chemical contamination of food 3 1.2 Compare the characteristics of food poisoning and food-borne infections 4 1.3 Discuss how food-borne illnesses can be controlled 5 LO2. Understand the processes that can prevent food spoilage and preserve food quality 7 2.1 categorise the food-spoilage agents that affect food 7 2.2 Discuss methods of food preservation 8 2.3 Evaluate the effectiveness of food preservation methods 8 Lo3 Understand the importance of effective prevention systems in the control of food contamination 9 3.1 Discuss the key steps in a temperature control system 9...
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...Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation...
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