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Consumer Views on Health Issues Arising from Food Products
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Harita R. Desai, Murlidhar Meghwal
Understanding of the chemical hazard is an important aspect to identify the toxicological issues associated with a specific food hazard. Chemical hazard identification for food safety involves study of extent of exposure on daily intake. Development of robust HACCP plans for chemical hazard control requires assessment of inherent possible chemical hazards associated with processing of a specific food product followed by study of the related toxicological issues together [44]. Some of the common sources of chemical hazards associated with food safety are [34]: Hazards introduced during regular food manufacturing and processing,Hazards introduced from environmental sources,Hazards caused due to sources inherent in food,Contamination introduced in food raw materials during raw material processing.
Nutraceuticals for Bone Health in Pregnancy
Published in Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, Yashwant Pathak, Nutraceuticals for Prenatal, Maternal and Offspring’s Nutritional Health, 2019
Dietary proposals for women before and during pregnancy are fundamentally the same as those for different grown-ups, however, with a couple of differences. The fundamental suggestion is to eat a healthy, adjusted diet as proposed by the Balance of Good Health publication. Be that as it may, there are some dietary guidelines specifically for pregnancy, for example taking folic acid supplements to help diminish the danger of neural tube defects (NTDs). There are also suggestions with respect to sanitation, for example the avoidance of specific foods to limit the danger of food contamination from unsafe microorganisms (Cranney et al. 2007).
Environmental Impact Assessment: Environmental Health and Food Safety
Published in Stefania Negri, Environmental Health in International and EU Law, 2019
1. Food contamination, that affects or may affect, in varying degrees, the quality of the food and generate diseases, in addition to the problems that affect the water consumption. Whether if it is chemical or microbiological contamination. The risks that can be associated to genetically modified food. Also, the persistent toxic substances, that are substances external to the organism that persist for a long time in the environment, accumulate in the biological tissues and produce harmful effects on health.19 There is a regulatory body in the European Union between Regulations and Recommendations that establishes measures regarding the presence of contaminants in the food.20
Heavy metals in edible salt from Ghana with special reference to potential human health risk
Published in Toxin Reviews, 2021
For most people, diet is the major path of exposure to environmental contaminants (Zukowska and Biziuk 2008). Food contamination by heavy metals has become a peril in recent years because of their potential accumulation in biosystems through contaminated water and soil sources. It is therefore very important to assess the related risks of dietary intake of these elements in food to human health. Salt is a mineral that is principally made up of sodium chloride. It is added to most foods as a flavoring agent and as a preservative. It contains many essential minerals that are required for various physiological and metabolic processes in living organisms (Mertz 1981, Kagaya et al.2009). The production of salt has been in existence for several years and is one of the most popular industries worldwide. Salt is produced mainly by mining of solid rocks and by evaporation of seawater. The physical and chemical composition of salt from different sources varies widely depending upon the manufacturing technique and the composition of the raw material (Drake and Drake 2011).
Computerized Immediate Feedback on Food Safety Quality Control and In-Process Inspections at a Food Manufacturing Plant
Published in Journal of Organizational Behavior Management, 2021
David T. Goomas, Timothy D. Ludwig
While it is the intent for all food companies to manufacture the highest quality food products possible, the reality is that there are many consumer illnesses and deaths due to food contamination or a foodborne illness outbreak. Considering that the Centers for Disease Control estimates nearly 60 million Americans get sick from contaminated food every year, food facilities face a wide variety of challenges to product integrity (Centers for Disease Control Foundation, 2015). Food processing requires many steps, specific to the product to mitigate contamination that could cause illness. However, when these processes fail, contamination may be detected only after consumers report illnesses. For example, in the notorious 2015 Blue Bell® ice cream episode, the company recalled all of its products, including 8 million gallons of ice cream, plus other frozen treats, amid a listeria outbreak linked to three deaths and 10 hospitalizations. According to the Office of Public Affairs of the U.S. Department of Justice, Blue Bell® plead guilty, was fined $19.35 million, and their former CEO was charged with seven felony counts related to his efforts to conceal from customers what the company knew about listeria contamination (United States Department of Justice, Office of Public Affairs, 2020). A product recall is very expensive and a poorly executed recall can hurt a company’s reputation. It is therefore important to have strategies to address potential recalls so that product contamination can be detected early and taken off the shelves of grocery stores, restaurants and consumer kitchens (Dai et al., 2015).
Global emerging resistance in pediatric infections with TB, HIV, and gram-negative pathogens
Published in Paediatrics and International Child Health, 2021
Leslie A. Enane, John C. Christenson
Misuse of antibiotics in humans and animals and their presence in the environment are responsible for the emergence of resistance [80]. Food contamination with resistant organisms with poor food preparation, along with widespread environmental pollution, especially in LMIC, contribute to their sustainment and eventual spread. Disposal of inadequately treated water and contact with animal waste and inappropriately disposed of medical waste worsen the problem. An increase in small-scale farming in countries with limited resources has resulted in an increase in resistant organisms as antibiotic agents are frequently used and families live closer to their herds and flocks. A good example of this is the observation that backyard chickens in Ecuador were found to be a source of resistant organisms [81].