Flashcards in Unit 2 Deck (20):
when do we need to analyze potentially toxic chemical substances in the food?
invest food poisoning;
assess dietary exposure to chemicals;
what is compliance
making safe food that follows regulations
what is MRL, give example
maximum residue limits;
what is Ceftiofur
an antimicrobial agent
what is acetamiprid
a pesticide used on veggies
when residue is above MRL what is it called?
what is CAS registry number?
unique number provided by chemical abstract service; if two are the same -> same product
what is Azoxystrobin
used for mycotoxin
equation for dietary intake
(chemical concentration(C) x intake rate) / body weight;
body weight: kg bw
what is Imazalil
fungicide usually used on citrus fruits
acceptable daily intake
what are Dioxins, where are they found, what problem do they cause.
POPs; in the fatty tissues in animals;
cause reproductive and development problem;
what is HACCP
hazard analysis and critical control points
example of FSMS
food safety management system;
analysis of water as ingredients;
1. method development:
- survey; optimization; validation
2. routine analysis
- sample analysis; quality control
5 steps in complete analytical method
2. sample preparation
3. instrumental analysis
4. data treatment
what is ISO standard used for?
what is AOAC used for?
5 examples of standardized analytical methods
1. ISO standards
2. AOAC official standards
4. Codex Alimentarius
5. CEN (European committee for standardization)