CONSUMER CONCERNS ABOUT FOODS

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CONSUMER CONCERNS ABOUT FOODS 22 NOVEMBER 2010
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RISKS AND BENEFITS   EATING VERSUS DYING FROM
EATING
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RISKS OF FOOD-BORNE ILLNESSES   DOSE-THRESHOLD
FREQUENCY SUSCEPTIBILITY
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SAFEGUARDING THE FOOD SUPPLY HEALTH CANADA AND
INTERNATIONAL COOPERATION ISSUES- POLITICAL AND
QUALITY OF INSPECTION POLITICAL?
BRAZIL QUALITY- STRAWBERRIES FROM
MEXICO        
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SAFEGUARDING THE FOOD SUPPLY CONTINUED INSPECTION
-FOOD PROCESSING PLANTS -HEALTH
CANADA -PESTICIDES-HEALTH CANADA -PATHOGENS AND
PARASITES -HEALTH CANADA -RESTAURANTS-MUNICIPAL
AND COUNTY HEALTH UNITS (WATER-WALKERTON,
ONTARIO)
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PATHOGENS AND PARASITES IN FOOD   BACTERIA -E.
COLI -SALMONELLA   CROSS CONTAMINATION JA
CK IN THE BOX RESTAURANTS  VIRUSES SHELLFISH
-NORWALK VIRUS HEPATITIS A-RAW FISH  
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PATHOGENS AND PARASITES IN FOOD CONTINUED PRIONS
MAD COW   PARASITES WATER-GIARDIA PORK-TRICHINE
LLA FISH-RAW   ALL OVERCOME EXCEPT PRIONS BY
HEATING WELL
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AVOIDING CONTAMINATION   WASH FOOD WELL, SOAP AND
BLEACH FOOD PREPARATION AREAS   JARS SEALED- CANS
NOT BULGING-FRESHNESS DATES PROPER
STORAGE-FRIDGE OR FREEZER   COOK WELL  
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AVOIDING CONTAMINATION CONTINUED REHEAT
THOROUGHLY   SNEEZE GUARDS
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PESTICIDES FOOD PRODUCTIVITY CHILD VERSUS
ADULT IMPACTS REGULATED BY HEALTH
CANADA GENETICALLY MODIFIED FOODS AND ORGANIC
FOODS ARE ALTERNATIVES TO PESTICIDES
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ANTIBIOTICS AND HORMONES WEIGHT GAIN IN CATTLE
AND EGG PRODUCTIVITY IN POULTRY VIA ANTIBIOTICS
USED TO BE COMMON- NOT NOW   ANTIBIOTIC
RESISTANCE ISSUE   HORMONE TO STIMULATE COW MILK
PRODUCTION- CONSIDERED NON-HARMFUL TO
HUMANS-MUCH OF HORMONE DESTROYED BY
PASTEURISATION  
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INDUSTRIAL WASTES   PCBs- CARCINOGEN TERMIT
E CONTROL-CHEMICAL   STRONTIUM 90 CADMIUM
(KIDNEY DAMAGE), LEAD(BRAIN DEVELOPMENT
IMPAIRMENT), ARSENIC (CARCINOGEN),
MERCURY(NERVE CELL DAMAGE)   ISSUE OF
BIOACCUMULATION IN FISH OF ALL
ABOVE        
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AVOIDING INDUSTRIAL WASTES   1. WASHING 2.
KNOWING SOURCES IF POSSIBLE 3. SALT WATER FISH
ARE SAFEST 4. TRIMMING FAT- FAT BIOACCUMULATES
TOXINS

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FOOD TECHNOLOGY-REGULATED BY HEALTH
CANADA  ADDITIVES DIRECT-COLOUR, TASTE,
TEXTURE, PRESERVATIVES
INDIRECT-PACKAGING LEECHING
ACCIDENTAL-TOXINS PRODUCED DURING
COOKING -BURNING OF FAT
- INCOMPLETE BURNING OF AMINO ACIDS
-PLASTICS    
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FOOD TECHNOLOGY CONTINUED FOOD SAFETY
ASEPTIC PACKAGING MODIFIED ATMOSPHERE
PACKAGING IRRADIATION BIOTECHNOLOGY-RIPE
NING, STORAGE