Nobody downloaded yet

Food Safety - Chemical, Microbiology, etc - Term Paper Example

Comments (0) Cite this document
Summary
This study, Food Safety, declares that food safety refers to the assurance that the food consumed should not result in any detrimental effect if it is prepared and consumed in an appropriate manner. In other words, it is a scientific process that involves methods of handling, preparation…
Download full paperFile format: .doc, available for editing
GRAB THE BEST PAPER98.2% of users find it useful
Food Safety - Chemical, Microbiology, etc
Read TextPreview

Extract of sample "Food Safety - Chemical, Microbiology, etc"

Download file to see previous pages In the wake of the salmonella outbreak, many companies withdrew their peanut butter products from the market. Nearly seventy companies recalled 125 peanut butter products. A large number of adults and children had fallen ill, after consuming the King Nut brand peanut butter. Tests conducted by the CDC and other state health institutions have confirmed traces of salmonella in the peanut butter, manufactured by the King Nut company. This brand is supplied in large containers to organizations, such as nursing homes, schools, and hospitals. However, consumption of peanut butter products of other companies that were sold to customers in retail outlets or grocery stores did not contain salmonella.
The contaminated peanut butter was not sold directly to the consumers. It was supplied to food service providers in the States of Ohio, Michigan, North Dakota, Minnesota, Arizona, Idaho, New Hampshire, Massachusetts, and Florida. It was then redistributed to retail sellers. According to the Minnesota Department of Health, traces of salmonella bacteria were found in a container of King Nut brand peanut butter. This came to light on account of preliminary laboratory tests conducted on samples of peanut butter.
The E. coli outbreak of 1993 had claimed the lives of three children in Western Washington. In January and February of that year, these children had consumed meat contaminated with the E. coli bacteria. This outbreak also caused 450 people to fall ill; in addition, a few others were rendered ill after being exposed to people who had been infected with these bacteria. Finally, the cause of this infection was traced to the undercooked meat served in the Jack in the Box Restaurants.
Acylamide is a carcinogen and neurotoxin that is formed in a number of food products. ...Download file to see next pagesRead More
Cite this document
  • APA
  • MLA
  • CHICAGO
(“Food Safety - Chemical, Microbiology, etc Term Paper”, n.d.)
Food Safety - Chemical, Microbiology, etc Term Paper. Retrieved from https://studentshare.org/family-consumer-science/1738764-food-safety-chemical-microbiology-etc
(Food Safety - Chemical, Microbiology, Etc Term Paper)
Food Safety - Chemical, Microbiology, Etc Term Paper. https://studentshare.org/family-consumer-science/1738764-food-safety-chemical-microbiology-etc.
“Food Safety - Chemical, Microbiology, Etc Term Paper”, n.d. https://studentshare.org/family-consumer-science/1738764-food-safety-chemical-microbiology-etc.
  • Cited: 0 times
Comments (0)
Click to create a comment or rate a document

CHECK THESE SAMPLES OF Food Safety - Chemical, Microbiology, etc

Food safety

...for several days. Symptoms may be minor or severe causing dehydration or even death. It is associated with raw eggs and undercooked poultry. The live bacteria live harmlessly in the intestines of chickens” (Redman, 15). 4. Coli “Echerichia coli is a type of bacteria that thrives in our intestines and helps digest food. Most strains are beneficial, but a few release harmful toxins that can cause great discomfort and even death. There are four classes of E.coli that can cause illnesses in humans, enteroinvasive, enteropathegonic, enterotoxigenic and the most toxic of all is, O157:H7” (Redman,17). Food Hazards “Experts describe food safety problems in terms of hazards,...
11 Pages(2750 words)Research Paper

Chemical Safety and Industrial Hygiene

...? Chemical Safety and Industrial Hygiene: Case Study This case study paper highlights the potential risks of benzenepoisoning prone to a man working in a chemical laboratory. The paper will establish the routes of exposure to benzene in a laboratory setting. In addition, the paper will enumerate the detrimental effects that result from benzene poisoning. As the paper will mention, inhaling ambient air contaminated with benzene presents the highest risk of benzene poisoning. Moreover, the paper will discuss precautionary measures that can serve to mitigate the detrimental effects resulting from benzene poisoning. Chemical Safety and Industrial Hygiene: Case Study Benzene has multiple uses in the chemical and industrial applications... the...
5 Pages(1250 words)Case Study

Food Safety

...? Food Safety in Restaurants Xiaojuan Xu AEIS112 Dold March 9, Xiaojuan Xu Dold AEIS112 March 8, Food Safety in Restaurants INTRODUCTION There are many restaurants in the world. Though their fantastic decorations or tastes are mostly appealing, the thought whether these restaurants achieve the health and safety standards for our bodies is still questionable. According to Pilling (2004), after eating in restaurants, food borne illnesses affect a substantial number of Americans each year (p.3). In restaurants, you can never know what type of food would cause illness after eating. This is because there are related facts that...
3 Pages(750 words)Essay

Food Microbiology

...of eating grow in the host and cause disease. Food intoxications are those diseases in which microorganisms grow in the food, producing a substance therein which is toxic to man and animals. Food poisoning is the toxicity introduced into food by microorganisms and their products (Roberts, D, 2003, Gilbert et al, 2000). All the three experiments indicate that some amount of fecal contamination do persist in food items which cannot be ignored. Microorganisms grow at much faster pace and they can deteriorate the food in very short span. Proper hygiene and safety conditions not only reduce their number but also protect the...
11 Pages(2750 words)Lab Report

Food Safety

...strains (McMeekin, T.A., et al, 1997). Conclusion While combination strategies may enhance food safety it is opined that thermal treatment of selected foods that retain their desired characteristics through the treatment is still a useful option though non-thermal treatment is a focus area because thermal treatment often degrades food quality attributes (FAO, 2001). Also, it is concluded that though much can be reported about the mechanisms of how chemical components of specific bacteria access chemical components of specific foods (the entire...
9 Pages(2250 words)Essay

The Food Safety

...Topic Proposal Being a cooking enthusiast I have become more aware of the possibility of getting a food borne illness from food that has been improperly stored or prepared. Since I have been at Penn State I have noticed numerous occasions where students fail to follow the simple guidelines it takes to insure food safety. College schedules and lifestyles make students especially vulnerable. Last year there were over 75 million cases of food poisoning in the United States. At that rate we can expect more than 20,000 cases in the student population this year at Penn State. In light of these startling statistics I propose writing a letter to Robert Steele,...
3 Pages(750 words)Personal Statement

Chemical Food Preservatives

... Parabens, Sulphites, Benzoates, Nitrates & Nitrites, Propionic Acid and Propionates, and Ascorbic Acid [Online] Available from: Chemical-Food-Preservatives.htm> [26 January 2008]. Jay, J.M. (1986). Modern Food Microbiology. Van Nostrand-Reinhald, New York. Kaufman, M. (2000). Antibiotics in Animal Feed--A Growing Public Health Hazard Worries Rise over Effect of Antibiotics in Animal Feed [Online] Organic Consumers Association - 6771 South Silver Hill Drive, Finland MN 55603 Available from: [26 January 2008] Shelef, L.A. and Seiter, J.A. (1993) Indirect antimicrobials. In Antimicrobials in Foods, ed. by P.M. Davidson and A.L. Branen. Marcel... Chemical Food Preservatives Describe and discuss the desirable qualities of...
6 Pages(1500 words)Essay

Food safety Assignment

...Food Safety What does HACCP stand for, and why is this implemented as a plan in food service establishments? The acronym HACCP stands for Hazard Analysis and Critical Control Points. This system of food safety is designed prevent contamination in food, pharmaceuticals, and other consumable goods in regard to features of chemical, physical and biological hazards that might pose a threat to consumers. This system is established at each stage of any processing of a consumable product in order to prevent any problems that might occur in regard to the safety of consuming the process. The system has been designed, not to discover problems after they have occurred, but to ensure that all measures have been taken in order to prevent them... for...
4 Pages(1000 words)Essay

FOOD MICROBIOLOGY

...and quality was estimated by use of microorganisms including aerobic plate count. (Gram , et al., 2002). According to (Bratulic, et al., 2012), turkey meat packed in industrial conditions with high content of oxygen of 70% can be kept safe for human consumption for a limit of 8 days in storing conditions that comply to regulations. Shelf life for turkey meat treated with a mixture if additives based on acetate, citrate and antioxidant in the research was 12 days. Meat purchasing behaviour is influenced by the appearance and texture which are sensory parameters that add to the microbiological data on food safety and spoilage. The study done by (Gerflugelk, 2011) sought to find out...
11 Pages(2750 words)Lab Report

Chemical Industry Safety

...CHEMICAL INDUSTRY SAFETY IN SAUDI ARABIA A project dissertation submitted in part fulfilment of the requirements for the Master of Science degree in Process Safety and Loss Prevention of the University of Sheffield. Date ii SHORT SUMMARY OF DISSERTATION Safety in chemical industries has been of a concern worldwide and this project has its focus on Saudi Arabia. The project has put its main focus on Saudi Arabian chemical industries and has outlined the major causes of accidents and some of the causes to this effect. The use of questionnaires was employed to obtain first hand relevant data as well as conducting interviews in some of...
6 Pages(1500 words)Essay
sponsored ads
We use cookies to create the best experience for you. Keep on browsing if you are OK with that, or find out how to manage cookies.

Let us find you another Term Paper on topic Food Safety - Chemical, Microbiology, etc for FREE!

Contact Us