Reading for midterm 2 Flashcards by Valeriya Boyarkina

What is food adulteration

lowering thequality of food by intentional or unintentional substitution of food with some inferior foreign particle or by removal of some value added food substitute from main food item.

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Adulterated food is harmful because

a) it may be toxic andeffect health; (b) it could deprive nutrients required to maintainproper health, (c) it may cause intoxication or problems such asallergy in sensitized individuals

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Types of adulterants and their subclasses

-Intentional:physical or biological

Incidental : natural, non natural,
metallic -> both intentional and unintentional

-Microbial : Bacterial, Fungi,parasiticus

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What is intentional adulteration

e inclusion of inferior sub-stances having properties similar to the foods in which they are added.

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Unintentional adulteration is

inclusion of unwanted sub-stances due to ignorance, carelessness or lack of proper facil-ities and hygiene during processing of food.

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4 types of techniques to detect adulterant

Physical
Chemical
Analytical
DNA-based molecular

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What is used as physical methods of adulterant determination

Analyzing the physical parameters like morphology, texture, solubility, bulk density

Structural analysis with macroscopic and microscopic visual structural evaluation

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Weakness of physical methods

Not quantitative

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4 big groups in chemical/biochemical techniques

Chromotography
Spectroscopy
Electrophoresis
Immunology

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Why chromatography based, spectroscopy based, immunology based, and electrophoresis based analysis are limited in real life?

Cost and need of specialists trained

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Steps in basic analytical approach of adulterants testing

(a) extraction with a suit-able solvent;

(b) cleanup for removal of interfering matrix components; (c) chromatographic separation and; (d) selective detection.

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Gas chromotography is used for

separating volatile organic compounds

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Disadvantage and advantage of infrared spectroscopy

helps in rapid detection of adulterants in raw mate-rial but is unable to identify the contaminant. N

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NMR possibility of detection adulterants

nuclear magnetic resonance (NMR) not only detects an adulterant but also provides structural identification of the contaminant.

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What is GS- MS

A combination of chromatographic and spectroscopic technique

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Electrophoresis technique is used for

detection of food frauds, for instance electrophoretic analysis had potential to detect and quantify additional whey in milk and dairy beverages

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Advantages of ELISA and what is it

enzyme-linked immunosorbent assays

high sensitivity, easy to use, reliable, low cost and fast application over other techniques (

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DNA-based techniques are based on what procedure

Discrimination of adulterants from original food item can easily be done by molecular markers if both adulterant and the original food show physical resemblance, difference in DNA/RNA

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Two approaches in PCR testing

One is DNA barcoding, which is based on the analysis of a short genetic marker called the“DNA barcode”in an organism’s DNA.

The second method is based on the detection of single nucleotide polymorphism (SNP) that give rise to restriction fragment length polymorphism (RFLP)

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The inclusion of inferior substances having properties similar
to the foods in which they are added is

A.
Accidental food adulteration
B.
Intentional food adulteration
C.
Unintentional food adulteration

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Removing fat from milk is a form of adulteration,
unless it is declared on the package
True/false

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True

Food adulteration is always harmful to human health

True/false

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False

A common adulterant in honey is cane sugar. It can be
detected using ……
a.
Optical microscopy
b.
Optical Spectroscopy
c.
PCR
d.
Gas chromatography
e.
None of the above

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Microscopy is a useful technique to identify

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Honey, microorganisms, authenticate herbs and medici-nal plants

Added water to milk can be detected by measuring milk’s specific gravity. This method is classified as a …… for adulteration detection. ``` A. Chemical technique B. Biochemical technique C. Physical technique D. Molecular technique ```

Physical technique

…… is a chemical method that can detect the adulteration of olive oil with hazelnut oil. (4 capital letters acronym, no periods)

HPLC

Principle of HPLC

Analytical technique High-performance liquid chromatography quality control tool as it can separate various chemical constituents from mixtures; it is also used for characterizing food products or to detect adulteration. Also used for detection of wine adulteration(AAs), citrus juices, apple and pear puree

``` Gas chromatography (GC) is a chemical method that can detect ……… organic compounds to discriminate among different varieties of the same food product, such as wine. (one word, small letters) ```

Volatile

Gas chromatography is also used for

differentiation of different wines in the same region

…… spectroscopy is a chemical method that can detect milk | adulterants. (4 capital letters acronym, no periods)

FTIR- Fourier transform infrared spectroscopy

Disadvantage of FTIR

Unable to identify the adulterant

...... is a chemical method that can detect an adulterant and it can provide structural identification of the adulterant. (3 capital letters acronym, no periods

NMR nuclear magnetic resonance (

Advantage of NMR

not only detects an adulterant but also provides structural identification of the contaminant.

Real time ...... is a molecular method that is used to detect interspecies and varietal adulteration in coffee.

PCR

Advantages of PCR

PCR-based methods are simple, sensitive, specific and low cost

Randomly Amplified Polymorphic DNA (RAPD) is a low cost molecular marker detection method. However, it is considered unreliable due to lack of .....

Reproducibility

Choline is a water or fat soluble vitamin

Water

In chocolate moose, air bubble have higher affinity towards fat or water

Fat because air and fat are hydrophobic

Solid fat content (SFC) determines the plasticity of fatty products. The result of different melting points of different fatty acids A. True B. False

True

Use of oil during cooking is due to

Their ability to transfer heat more efficiently

The release of fatty acids from triglycerides at high temperatures with the presence of water is ……

Lypolysis

The process in fat and oil that happens over time is

Autoxidation

Phospholipids have hydrophobic and hydrophilic groups; hence, they function as ……

Emulsifers

Vitamin D is classified as a phospholipid A. True B. False

False

Fat should represent 20-35% of the total amount of food consumed daily. A. True B. False

True Protein 10-35 CHO-45-65

Food poisoning affect ... % of the population in the USA. (answer with a number only)

...... bacteria grow best at low temperatures <10°C (one word, start with capital letter

Psychophilic

It is not always possible to identify the pathogen responsible for a food poisoning outbreak True/false?

True

Reading for midterm 2 Flashcards

(48 cards)