Category: Food Safety

Name: Instructor: Course: Date: Biology Introduction Proteins are biological compounds made up of numerous polypeptides that are encapsulated in a globular that forms a biological function. Proteins are important in the development of cell structures, amino acids and cell signaling. Most of the body processes and activities are associated with proteins that make it an interesting compound to be analyzed. Previous scholars have made elaborate studies on the effect of protein on plants and animals. In this experiment, the main objective is to determine whether certain foodstuffs have elements of protein in their structure. Materials and methods Test tubes, 0.10 […]

“Theinactivation of yeast on grapes by Plasma-Activated water has created a newpromising method for scientists to practice food preservation and food safety. A study was conducted on grapes and proved that plasma-activated water (PAW)can efficiently inactivate a wide range of bacteria while also providingsubstantial evidence that PAW demonstrates high efficiency, low residue anduniformity.” (Guo, et. al, 225) The method to generating plasma-activatedwater is conducted by providing a constant electrical current between unlikeelectrodes submerged in treatment water—this strong electrical field ionizesair molecules and creates the plasma that we utilize for the decontamination ofmicrobes. The mechanism of oxidation-reduction potential is believed to […]

The United States is under constant threat of bioterrorism despite efforts to upgrade and maintain biosecurity. In the last decade the United States has actually become increasingly vulnerable to large bioterrorism attacks. Bioterrorism refers to the use of any biological agent as a weapon for the purpose of political or personal gain. Bioterrorism is used by governments all over the world to gain control over land or a population in a form of non-physical warfare. Bio-terrorism, in the United States, dates back to World War 1 when anthrax was used to deplete the population of animals that were used in […]

Why You Should Be Against GMO’sKyra Delikowski Genetically modified organisms were first introduced into the U.S. 4 years ago on March 28th. Since then, there has been an ongoing debate on whether GMOs are helpful or harmful. Some people say they are helping solve world hunger. Scientists and their studies say that they are harmful for your health. Which side do you support? The people who support GMOs have their reasons, but these reasons are wrong and not provided with evidence. They say that they end world hunger, but how great are they really if they are harming our health […]

ABSTRACTFood safety seems to be the global concern of all the nations in the world. This paper, based on secondary research, will study food safety in Vietnam. Nowadays, more and more food-related diseases are being discovered. It is likely that lack of awareness and reluctance of individuals and governments have worsened this situation.Particularly, the findings include 3 main parts: facts, causes for the gradual growth of food poisoning cases and feasible solutions to tackle. It is revealed that despite several actions taken by authorities and governments, food condition is gradually deteriorating. Therefore, some suggested measurements, which consist of solutions for […]

Researchers are concentrated on the plausible for BPA publicity from dietary sources. In fact, the significant total  of studies have been dedicated in determining BPA levels in foods, specifically foods stored in cans with epoxy resin linings. A few other possible sources of BPA exposure, to be precise drinking water, air, and dust, have received far less considerations. While several surveys have examined BPA percolating from landfills, In addition Researchers are needed to examine these other prospective sources and routes of exposure. (1) Polycarbonate containers (e.g. , Tupperware) intended to be used as refillable food containers, have high chances to seep BPA. Many of these containers are marketed for use in the microwave, although heating may increase BPA leaching levels. ‘Examined the composition of a microwavable polycarbonate plastic container. BPA was found in the plastic at a concentration of 30 ?g/g plastic […]

Principlesof Pasteurisation The heating of foods is one of the oldest methods used as ameans of food preservation.   There is amyriad of heating techniques used worldwide, however one of the most popularand most effective is pasteurisation. Pasteurisation is a mild heat treatmentwhereby a liquid food is heated to a temperature below 100°C,followed by rapid heating to 3-7°C.The 1980 International Dairy Federation definedpasteurisation as “a process applied to aproduct with the object of minimising possible health hazards arising frompathogenic micro-organisms associated with milk by heat treatment which isconsistent with minimal chemical, physical and organoleptic changes in theproduct”. Although this definition […]

SalmonellosisThis is an infection by a bacterium of the salmonella type that in most cases affect the human intestinal tract. The bacterium is found in humans and other animals and in most cases, it is shed through feces.  Infection is mostly through consumption of contaminated food or drinking contaminated water. More so, it can be as a result of consuming raw or even uncooked meat, poultry, and the egg products. Individuals with this infection tend to lack any specific symptoms but some people who suffer from diarrhea. The bacteria have an incubation period of several hours to two days. Fever […]

Antibioticsare a class of drug used to treat many bacterial infections. There arebactericidal antibiotics, such as penicillin; that function to unreservedlykill the bacteria cells. There also exists a type of antibiotic called abacteriostatic, such as streptomycin or tetracycline; that prevent the growthand reproduction of bacteria. “The first true antibiotic was discovered byaccident by Alexander Fleming, a Professor of Bacteriology at St Mary’sHospital London” (American Chemical Society, 2015). Antibiotics are usuallychemicals produced by bacteria or fungi that can inhibit the growth andreproduction of bacteria, consequently killing the infection, or killing thebacteria outright as discussed above. Bacteria on the other hand are […]

Mother milk is the best food source for infants during the early stages of their lives since it is rich in nutrients; including a proper balance of carbohydrates, proteins, fats, and vitamins. WHO recommends breast-feeding as a best and sole source of infant feeding. Infants usually require mother milk for at least 2 years, for it helps in the proper development of the healthy immune system, nervous system, digestive system, reproductive system, and the strong physical structure of the infant. Moreover, it promotes the mother-child relationship. (Akhtar, S., Shahzad, A. M, Hameed, A., et al., 2017). When mothers cannot breastfeed […]