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FABS 323 > part 1 > Flashcards

part 1 Flashcards

1
Q

common consumer perception?

A
  • don’t need food additives
  • chems added beyond what is necessary
  • absence of chem additives would make food healthier
  • there are enough natural foods to sustain adequate/nutritious supply for ppl
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2
Q

which is more nutritious, 100g caterpillar or steak?

A

caterpillar!

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3
Q

how much fructose is in honey?

A

more than sucrose (1.9 ratio to glucose, sucrose is 1:1)

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4
Q

first process made

A

HFCS (about 1:1 like sucrose, a bit higher)

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5
Q

health benefits touted for this:

A

triolose

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6
Q

why are bugs enviro friendly?

A

reduce greenhouse gases by 99%, less space, less water, less feed crops, less zoonosis

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7
Q

how are insects killed?

A

frozen

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8
Q

what are some ethical concerns for insect slaughter?

A

slaughter facility not separte from where raised, feed given to insects not necessarily match end use (human consumption)

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9
Q

other issues of insects?

A

texture/flavour

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10
Q

why were food laws introduced?

A

to address authenticity and adulteration issues

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11
Q

what is adulteration?

A

to debase (lower in quality or worth) or make impure by adding inferior, alien, less desirable, less expensive materials –>intentional

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12
Q

how did Assyrians address adulteration?

A

introduced weights and measures for grains, which were bartered as currency

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13
Q

example of inferior:

A

moldy

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14
Q

example of alien:

A

sand

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15
Q

example of less desirable:

A

production

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16
Q

ex. of less expensive:

A

to make profit

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17
Q

Egyptians introduced food labelling for ____

A

wines (location, type, date, assessment of quality)–5 categories from good to fine

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18
Q

lower classes drank wine made from:

A

dates, palm, non-grape fruits

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19
Q

what were common adulteration issues for wine?

A

adding water or honey, blending probs

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20
Q

___ introduced extensive food control system dealing with food purity, produce quality, labelling, weights/measures and food fraud

A

Romans

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21
Q

Middle ages had these ___ for food quality and safety

A

laws (punishment, fines, jail, death)

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22
Q

examples of mid. age food fraud?

A

water with lead based colour for beer, sausage would include rags, dirt, leaves, stems, air to puff

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23
Q

fake gemstones were used by ___ during taxation

A

catholic church

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24
Q

___% food products in marketplace are adulterated

A

10 (10 billion dollars!)

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25
Q

examples of food adulteration for meats?

A

beef replaced by horse, pork coloured with sudan red (carcinogenic)

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26
Q

examples of food adulteration with oils?

A

olive oil mix with canola and tea tree oil

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27
Q

examples of sugar adulteration?

A

adding sand

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28
Q

examples of coffee adulteration?

A

mix with leaves/stems of chicory

29
Q

examples of rice adulteration?

A

plastic rice

30
Q

how to test for adulteration?

A

test food chem levels

31
Q

food laws in Canada are to ___ consumer safety

A

protect (not ensure)

32
Q

additives with GRAS status 1920:

A

spices and seasonings (sol in water), essential oils (insol in water), natural substances associated with the above (like juice from berries, water extracts from roots and leaves)

33
Q

how are essential oils extracted from plants?

A

pressing, distillation/condensation, supercritical food extraction

34
Q

examples of adulteration of tea?

A

mixed with lead and use spent tea leaves

35
Q

examples of candy adulteration:

A

use lead for bright colouring

36
Q

Food and Drug Act passed in ____ with amendments

A

1927

37
Q

what were some amendments of Food and Drug Act?

A

a) included list of permitted food colourants, diluents, preservatives
b) unlawful sell foods, drugs, health devices and cosmetics that were fraud/posed health hazards
c) established standards of product identity
d) specific penalties outline

38
Q

what is poduct identity?

A

what a food product must contain/be: properly prepared from clean/sound materials, container fill guidelines followed

39
Q

what is diluent?

A

edible substance/material mixed into food, often water/starch/carbs

40
Q

laws are ___ to food adulteration

A

reactive

41
Q

food laws control ____

A

food additives

42
Q

when was “new” food and drug act passed?

A

1964

43
Q

updated amendments of 1964 required?

A

a) purpose of food additive
b) names of additives that can be used for that purpose
c) foods in which permitted
d) amounts permitted

44
Q

what food is not allowed to have additives?

A

milk

45
Q

why need regulate food additives?

A

a) ensure food safe supply b) inform consumers c) protect consumers

46
Q

regulation of food additives is NOT:

A

to ensure food security or sovereignty

47
Q

who is the big stick?

A

Food and Drug Administration

48
Q

who is responsible in Canada?

A

Food Directorate of Health Canada

49
Q

who is internationally responsible?

A

JECFA

50
Q

what is food additive?

A

any substance not normally consumed as food by itself and not normally used as typical ingredient of food (not necessarily nutr. value), intentionally added for tech purpose

51
Q

food additives term does not include:

A

contaminants or processing aids or substances added to maintain or improve nutr. qualities

52
Q

Canada only country to count ___ as food additive

A

radiation

53
Q

need symbol and declaration if food is >___% irradiated

A

10

54
Q

what foods are often irradiated?

A

spices

55
Q

in Canada, food additives don’t include:

A

food ingredients, vit./min./a.a, protein isolates, spices, seasonings, flavouring preparations, agricultural chem/vet drugs, food packaging materials

56
Q

what are food ingredients used like food additives?

A

salt, sugar, lipids, starch

57
Q

what are flavouring preps?

A

essential oils

58
Q

what are agri. chem and vet. drugs classified as?

A

contaminants

59
Q

what is a contaminant?

A

substance not intentionally added to food, present in food as result of production (pre and post farmgate) or enviro contamination

60
Q

contaminant doesn’t include:

A

insect parts, rodent hairs, other extraneous matter

61
Q

what is a processing aid?

A

any substance intentionally used in processing of raw materials/food/ingredients to fulfill certain tech purpose which may result in unintentional/unavoidable presence of residues or derivatives in final product–>not including apparatus/utensils and not consumed as food ingredient by itself

62
Q

example of processing aids?

A

cheese enzymes to coagulate protein (produced in microorg) , juices thru activated carbon/charcoal

63
Q

what is HFCS?

A

food ingredient

64
Q

what is cellulose?

A

food additive

65
Q

what is GRAS?

A

legal term based on sci evidence that chem compound can be safely added to foods at allowable lvl

66
Q

post ___, not automatically GRAS and need sci testing

A

1958

67
Q

food additives have ____ level based on specific function and food product being added to

A

maximum permitted

68
Q

what is GMP?

A

implies manufacturer of food product will follow/maintain strict hygienic, safe, industrially acceptable food manufacture practices

69
Q

food additives NOT added to make up for:

A

bad manufacturing practices

FABS 323 (14 decks)

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