We will also learn about safe food handling and preparation practices.Īfter completing this lesson, you should be able to: We also examine the relevant statistics to determine the major causes of foodborne disease and to gain an insight into factors that lead to foodborne disease outbreaks. In order to understand the significance of toxicant presence and the regulations pertaining to them, the concepts of risk/benefit analysis toxicity, hazard, and acceptable daily intakes are discussed. In this lesson, we explore some examples of toxicants in foods, including naturally occurring constituents, naturally occurring contaminants and environmental contaminants. The causes of food borne disease (etiolgy) includes agents with microbiological, parasitic, plant, animal and chemical origins. 9.7 12.8.3 The HACCP System: Seven steps to food safetyįoodborne disease affects a substantial portion of the Canadian population each year.9.6 What can be done to ensure food safety?.9.5 12.8.2 Factors in Foodborne Disease.9.1 12.8.1 Microorganisms and Foodborne Diseases.8 12.7 Examples of Environmental Toxicants.7.1.1 The following should be considered when we encounter a mouldy food:.7 12.6 Examples of Natural Contaminant as Toxicants.6.1 Glycoalkaloid-Cholinesterase Inhibitors.6 12.5 Examples of Natural Constituents as Toxicants.
5.1 What is the basis for distinction between Natural Constituents and Natural Contaminants?.5 12.4 Natural Constituents and Natural Contaminants.
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