toxins found in corn

I found out that these are the mycotixins found in corn:
Aflatoxins, Fumonisins, Zearalenone and Trichothecenes

I found out that Clostridium Botulinum contamination is often detected in corn (for Type A and B of Group 1 of C. Botulinum).

Reference: Dr P. Wareing & R. Fernandes. (2007). Micro Facts: The working Companion for Food Microbiologist Sixth Edition. RSC Publishing.

GM food

Benefits of GM food

1. Increased productivity

For example: a herbicide-tolerant crop: help farmer to reduce input costs without affecting yield(using less or cheaper herbicides), or increase yields without increasing input costs.

2. Environmental amentities

Nutrient pollution in soil and loss of soil fertility. Thus, genetically modified crops that could be grown without the need for irrigation, tillage or chemical pesticides.

3. Food safety and product quality

For example: Calgene tomato taste better because it can be harvested later and retain its peak of quality longer


Unintended consequences of GM food

1. Food safety


2. Animal wellbeing


3. Environmental impact


4. Social consequences

Reference: Thompson, P.B. (1997) Food Biotechnology in Ethical Perspective. UK: Blackie Academic & Professional.

packaging material of potato chips

The common packaging material used for potato chips is aluminium coated polyethylene terephthalate (PET).
http://www.wipo.int/pctdb/en/wo.jsp?IA=WO2005076918&DISPLAY=DESC

As potato chips are sensitive to air as oxygen in air can cause racidity. Therefore the material need to have oxygen-barrier properties.
Aluminium coated packaging can prevent sunlight from entering which thus prevents rancidity too.

Things I've found:

Difference between food poisoning and food contamination
Food poisoning is caused by consuming food that contains certain types of bacteria or viruses. Some bacteria produce toxins (poison) which can spread through food. These toxins can result in food borne illnesses. [1]

Food poisoning = an acute illness of sudden onset caused by the recent consumption of contaminated or poisonous food. [2]

Contamination = the unintended presence of harmful substances or conditions in food that can cause illness or injury to people who eat the impure or tainted food. [3]

Contamination of food maybe considered as the transference of any objectionable matter into or on the food.
3 types of contamination:
(1) Contamination by bacteria, moulds or viruses
(2) Physical contamination by foreign bodies including insects
(3) Chemical contamination [2]

Therefore a food contamination might not result in food poisoning, it is just the cross-contamination of foreign particles to food.


For typical biological and chemical poisoning, I've borrowed the book. I'll show u all to see if its relevant on monday. =)

Reference:
1. Isle, M. (2001) Everything you need to know about food poisoning. The Rosen Publishing Group.
2. Richard, A.S (1993) Hygiene For management. A text for food hygiene courses. Highfield Publications.
3. McSwane, David; Rue, Nancy & Linton, Richard (2000). Essentials of Food Safety and Sanitation. Prentice Hall.

The previous posts of my findings are not in the summarised format.
I've summarised them below.
1) I found out that salmonella spp. is the pathogen that could be found eggs.
Boiling the egg for about ten minutes allowing the yolk to solidify will sufficiently kill the pathogen.

Reference:
FDA/Center for Food Safety & Applied Nutrition. (2004). Analysis of Microbial Hazards Related to Time/Temperature Control of Foods for Safety. Retrieved March 31, 2008, from http://www.cfsan.fda.gov/~comm/ift4-4.html


2) I also found out that eggs should be kept at temperatures of 4°C and below.

Reference:
helpwithcooking.com. (2001-2008). Storing eggs. Retrieved March 31, 2008, from http://www.helpwithcooking.com/egg-guide/buying-storing-eggs.html

Storing eggs
Once you arrive home, you should store the eggs in the refrigerator at a constant temperature of 40°F (4°C) or below. Temperatures above 40°F may lead bacteria to grow and rapidly multiply.

http://www.helpwithcooking.com/egg-guide/buying-storing-eggs.html

Eggs and egg products

9.3. Pathogens of concern
The principal human pathogens of concern in eggs and egg products are of the genus Salmonella (primarily Salmonella Enteritidis).

9.4. Effects of processing
Shell eggs are usually fried, boiled, or baked. In these cooking methods, it is important that eggs reach appropriate temperature to destroy any salmonellae that may be present. Eggs boiled or cooked long enough to solidify the yolk (~ 10 min of boiling) are heated sufficiently to inactivate salmonellae, but other cooking procedures that leave the yolk in a liquid state (for example, soft boiled and fried eggs "over easy") are not always sufficient to inactivate Salmonella spp (ICMSF 1998, p 493). Liquid eggs, white, and yolk that do not contain chemical additives are usually pasteurized at temperatures that vary from 55.6 °C (132 °F) to 69 °C (156 °F) at processing times that vary from 10 to 1.5 min. Lower temperatures and shorter processing times increase the risk of survival of Salmonella spp., whereas higher temperature and longer processing times increase damage to the functional properties of the egg (ICMSF 1998, p 496). It should be noted that reduced aw and longer heating times are required to achieve the same level of pathogen reduction. In the United States, pasteurization requirements are 60 °C (140 °F) for 3.5 min, which achieve more than a 3 log reduction of salmonellae (ICMSF 1998, p 497). Proper pasteurization reduces the initial level of other microorganisms; however, if the product is temperature abused, some bacteria, such as micrococci, staphylococci, Bacillus spp., enterococci, and catalase negative bacterial rods, survive the process and can grow.

9.5. Time/temperature control
Eggs and egg products will easily support the growth of spoilage and pathogenic microorganisms and clearly require time/temperature control to assure safety. Control methods require an integrated approach that begins at the egg production facility, and carries through to processing and further processing operations as well as to retail and food service facilities. Temperature control of shell eggs, followed by thorough cooking and proper handling, are essential in assuring safety.
As mentioned above, heat treatments used for liquid eggs do not produce shelf-stable products, so they should be kept refrigerated or frozen. These products should be safely handled to reduce the likelihood of post-process and/or cross contamination.

abstracted from:
FDA/Center for Food Safety & Applied Nutrition. (2004). Analysis of Microbial Hazards Related to Time/Temperature Control of Foods for Safety. Retrieved March 31, 2008, from http://www.cfsan.fda.gov/~comm/ift4-4.html