Techniques to detect toxicity (accessed by) :
What are Genetically Modified (GM) Foods?
GM Products: Benefits and Controversies
Benefits
Crops
-Enhanced taste and quality
-Reduced maturation time
-Increased nutrients, yields, and stress tolerance
-Improved resistance to disease, pests, and herbicides
-New products and growing techniques
Animals
-Increased resistance, productivity, hardiness, and feed efficiency
-Better yields of meat, eggs, and milk
-Improved animal health and diagnostic methods
Environment
-"Friendly" bioherbicides and bioinsecticides
-Conservation of soil, water, and energy
-Bioprocessing for forestry products
-Better natural waste management
-More efficient processing
Society
-Increased food security for growing populations
Controversies
Safety
-Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Access and Intellectual Property
-Domination of world food production by a few companies
-Increasing dependence on Industralized nations by developing countries
-Biopiracy—foreign exploitation of natural resources
Ethics
-Violation of natural organisms' intrinsic values
-Tampering with nature by mixing genes among species
-Objections to consuming animal genes in plants and vice versa
-Stress for animal
Labeling
-Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
Society
-New advances may be skewed to interests of rich countries
-http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
What is a food recall, and what is its purpose?
Group 1's Product
CCP Justification
Storage at -18˚C
A type of yeast and mould , Psychrophilic bacteria (a group of bacteria species that work in the lowest temperature range) thrives at about 13˚C and are able to grow right down to -20˚C. They can cause a potential hazard hence it is necessary to do a Hazard Analysis Critical Control Point (HACCP) on them. The fluctuation of temperature also allow microbes to grow. Hence it is essential to conduct checks for the regulation of the right temperature. Low temperatures can also inhibit growth. Low levels of Bacillus Cereus is found in the raw materials , hence it is too low to cause foodborne diseases but Bacillus Cereus has the ability to form spores which ensures its survival and frequent time/temperature abuse might lead to a multiplication of Bacillus Cereus. Therefore it is important to ensure the right temperature at all times and prevent excessive fluctuation of temperatures. Temperature abuse can also result in spore germination and multiplication of the vegetative cells and cause diarrhea and food poisoning. Bacillus Cereus also exist in normal bacteria and spore forms in food. The normal form in inactivated by cooking , but most illness is the result of the multiplication of spores during inadequate refrigeration. Cooking often kills bacteria and heat activates the Bacillus Cereus spores , storing large masses of cooked food between 4˚C and 60˚C (Temperature Danger Zone) will allow the bacteria to multiply. Pathogens , a virus , bacteria , algae and a protozoan , causes diseases in humans. Many strains from dairy products like Egg can also grow in low temperatures , resulting in bacteria and microbes like Bacillus Cereus and Staphylococcus Aureus.
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.
Vanilla extract is a solution containing the flavor compound vanillin. Pure vanilla extract is made by extracting from vanilla beans in an alcoholic solution. In order for a vanilla extract to be called pure, the FDA requires that the solution contain a minimum of 35% alcohol and 13.35 ounces of vanilla bean per gallon[1]. Double and triple strength vanilla extracts are available. Natural vanilla flavoring contains real vanilla bean but no actual alcohol. Imitation vanilla extract is usually made by soaking alcohol into wood, which contains vanillin.
-Wikipedia
Fats and oils are essential ingredients in nearly all bakery products. Shortenings have a tenderizing effect in the finished product and often aid in the manipulation of doughs. In addition to modifying the mouth feel or texture, they often add flavour of their own and tend to round off harsh notes in some of the spice flavours.
-Britannica Online Encylopedia
