Unit 2 Flashcards Preview

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Flashcards in Unit 2 Deck (20):
1

when do we need to analyze potentially toxic chemical substances in the food?

detect;
invest food poisoning;
assess dietary exposure to chemicals;
pesticide authorization;
verify "organic";
HACCP monitor

2

what is compliance

making safe food that follows regulations

3

what is MRL, give example

maximum residue limits;
pesticides, biocide

4

what is Ceftiofur

an antimicrobial agent

5

what is acetamiprid

a pesticide used on veggies

6

when residue is above MRL what is it called?

non-compliance

7

what is CAS registry number?

unique number provided by chemical abstract service; if two are the same -> same product

8

what is Azoxystrobin

used for mycotoxin

9

equation for dietary intake

(chemical concentration(C) x intake rate) / body weight;
C: mg/Kg
rate: Kg/day
body weight: kg bw

10

what is Imazalil

fungicide usually used on citrus fruits

11

what's ADI

acceptable daily intake

12

what are Dioxins, where are they found, what problem do they cause.

POPs; in the fatty tissues in animals;
cause reproductive and development problem;

13

what is HACCP

hazard analysis and critical control points

14

example of FSMS

food safety management system;
CP surveillance;
analysis of water as ingredients;
crisis management;

15

analytical steps

1. method development:
- survey; optimization; validation
2. routine analysis
- sample analysis; quality control

16

5 steps in complete analytical method

1. sampling
2. sample preparation
3. instrumental analysis
4. data treatment
5. reporting

17

what is ISO standard used for?

foodstuff

18

what is AOAC used for?

pesticide residues

19

5 examples of standardized analytical methods

1. ISO standards
2. AOAC official standards
3. IUPAC
4. Codex Alimentarius
5. CEN (European committee for standardization)

20

what is laboratories accreditation?

LMS: laboratory management system;
accreditation maybe: client requirement or framework for food testing