Download Food Safety: A Practical and Case Study Approach by Anna McElhatton, Richard J. Marshall PDF

By Anna McElhatton, Richard J. Marshall

Meals safeguard: a pragmatic and Case learn strategy, the 1st quantity of the ISEKI-Food ebook sequence, discusses how nutrition caliber and safeguard are attached and the way they play an important position within the caliber of our day-by-day lives. themes contain equipment of foodstuff upkeep, nutrition packaging, advantages and dangers of microorganisms and technique security.

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Extra info for Food Safety: A Practical and Case Study Approach (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development)

Example text

Another important Fusarium toxin is zearalenone (ZEA), which has oestrogenic properties. 3. Occurrence of Mycotoxins and their Geographical Distribution As mentioned previously, filamentous fungi are ubiquitous and some produce mycotoxins. They are regarded as natural contaminants of agricultural commodities (CAST, 2003). Specific mycotoxins appear to be restricted to certain environmental loci and crops; others are produced in a wide variety of commodities (Table 4). Mycotoxins are found in processed food from contaminated commodities.

The source of this inoculum could be the crop itself, 2. The Challenge of Mycotoxins 37 mainly when it is of a poor quality, or colonised plant debris, when storage facilities are not properly cleaned. Harvested grain, coffee beans, fruits, and oilseeds crops should be dried immediately. The final safe moisture depends on crop and climatic conditions where stored. Corn which is contaminated with A. flavus and subjected to increased moisture by 18 % for 4-6 h can increase aflatoxin levels (Sinha and Bhatnagar, 1998).

Heating, chilling, freezing, drying, curing, salting, sugar addition, acidification, fermentation, smoking, oxygen removal, etc. However these processes are based on relatively few parameters or hurdles, i. e. high temperature (F value), low temperature (t˚C value), water activity (aw), acidification (pH), redox potential (Eh), preservatives, competitive flora, etc. , 1996)). The critical values of these parameters for the death, survival or growth of microorganisms in foods have been determined in recent decades and are now the basis of food preservation.

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