OurFood: Database of Food and Related Sciences

9,14
MB

1350
stron

5453
ID University of Belem

2007
rok

1 Introduction 17

2 Food Allergies 25

EC labelling legislation 27

Evaluation of the Allergic State . 30

Developing Food allergies 33

Treatment of Food Allergy 36

Food intolerance: . 37

Prevalence of food hypersensitivity . 44

Detection of food allergens 47

Allergies and cross-reactivity . 48

3 Anthrax 59

Introduction 59

History of Anthrax 59

Bacillus anthracis Cohn 1872,177.Al . 59

Culture of Bacillus anthracis . 60

Pathogenesis of Bacillus anthracis 63

4 Food poisoning 67

4.0.1 Algal Toxins 67

4.0.2 Bacterial poisoning 78

Changing ecology and toxic foods 89

Origin of mercury in the Amazon region: 90

Chemical contaminants 92

Inorganic Insecticides . 100

Miscellaneous compounds 100

Other contaminants 101

Integrated Pest Management (IPM) . 102

Herbicides in rainfall . 103

Biopesticides . 104

Conventional pesticides 104

Antimicrobial agents . 107

Sanitizers: . 108

Pesticides . 108

Agent Orange . 108

Pollutants in milk and dairy products 110

Use of DDT for indoor spraying . 111

Chlorpyrifos 112

Plasticisers as possible cancer-causing agents 116

Growth stimulating hormones in beef 116

International trade of Pesticides . 117

List of the Rotterdam Convention on the Prior Informed Consent of banned or severely restricted

chemicals 118

Annex III - Chemicals Subject To The Prior Informed Consent Procedure - Category Pesticide 119

Category Severely hazardous . 120

Category Severely hazardous pesticide formulation . 121

Category Industrial 121

Non dioxin-like polychlorinated biphenyls (PCB) in feed and food 121

Tryptophan and eosinophilia-myalgia-syndrome (EMS) 125

5 General bacteriology 131

Classification of Aeromonas spp137

Further classification of aeromonads . 138

Historical classification of aeromonads: . 138

The culture of aeromonads 142

Family of Campylobacteraceae 143

Helicobacter: . 149

Transmission and sources of infection of Campylobacter 150

Avoid contamination . 150

Prevention of infection with Campylobacter 151

Isolation and identification 151

Chlamydia . 164

Clostridium perfringens 169

Diseases transmitted by water 170

Enterobacteriaceae, culture methods 172

Fluorescence methods for detection of Escherichia coli . 177

Thin layer chromatography with immunologic analysis to detect E.coli 0157:H7 . 180

Polymerase chain reaction (PCR) identifying microorganism . 181

Impedance technologies for rapid detection and enumeration of bacteria . 182

5

The ten most dangerous diseases of the world . 190

Tetrahymena protozoan and Samonella and resistance to sanitizers . 192

6 BSE 197

7 Dioxin 221

8 Foot and Mouth Disease and other animal infections 227

New strain of Asia 1 FMD of Central Asia and China . 232

9 Food-borne diseases 237

9.1 Introduction: . 237

Bacterial infections 238

Cholera 245

Staphylococcus aureus 246

Moulds . 247

Prevention and reduction of mycotoxin contamination in cereals . 248

Viral infections 249

Avian influenza A and Newcastle disease: 249

WHO Recommendations Regarding Avian Influenza 253

Avian Influenza and food safety . 254

Still human death cases caused by H5N1 avian flue virus [1334] . 255

Norovirus . 257

Reoviruses . 266

Rotaviruses 268

Astroviruses 268

Adenoviruses . 268

Parvoviruses 269

SARS Severe Acute Respiratory Syndrome . 269

Vaccine against H5N1 for humans 274

Disaster plans . 275

Avian influenza and industry 281

Review of pathogens heat-resistance . 281

10 Food, what is it? 285

Soy as supplement in infant formulas 301

Special purpose value added soybeans 302

Plant sterols 316

Resolution of the European Commission 200/500/EG. Phytosterine rich margarine 317

Acid Value: AOAC pH-Metric Determination in Vegetable Oils without Titration 320

Deep frying oil and shortenings . 323

Palmoil 323

Toxicology of heated fat . 325

Colon carcinogenicity of heated oil . 327

Isomalt 333

Seafood 347

Functional Food 352

The FINE Study [337] 374

Mood Food 378

Cocoa and chocolate directive 2000/36 EC . 384

Sales names and definitions of cocoa, chocolate and their products 384

Vegetable fats allowed to be added to chocolate and related products 388

Influenza and probiotic bacteria . 390

Acrylamide 391

Surface browning as indicator of acrylamide formation 395

Advanced glycation end products (AGEs) in grilled, fried or broiled meat and cheese products [898]

. 396

Frozen Food Standards 402

Canned food 402

Dieting fads 403

Bromate in bottled water 404

Starch . 404

Glycemic index 409

Encapsulation of flavours . 411

11 Baby Food and Infant Formulas 415

Infant Formula Regulations . 416

11.1 Studies related infant formulas 420

12 Food Advertising 425

Food industry forcing marketing to exploiting human weaknesses 425

International code needed to protect children from Internet and TV marketing Excesses . 431

Pavlovian conditioning and food advertising 435

Debate over advertising children s products 435

Food labelling . 436

Common nutrition labelling scheme . 437

Mislabelling or Misdescription of foods . 439

Guidance on the use of marketing terms on food labels 440

7

UK Advertising Standards Authority (ASA) 441

U. S. Food labelling 445

Misleading claims . 445

Examples of misleading packaging design 448

Universal Ethical Code for Scientists [971] . 450

Little scientific evidence supporting corn oil health claim451

UK Traffic Light and food 451