Read the summary and the most important questions on Food Hazards

• 1 Intro lecture

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• What are the 3 perspectives from which you can look at Food Hazards? And what is connected to that?

  Trust perception --> Consumer
  Control HACCP --> Food Business Operator
  Hazard risks --> Scientist

• What 10 factors affect food safety?

  1. Ingredients
  - supply chain
  - organic
  - climate
  2. Product properties
  - natural toxins
  3. Contamination
  - microbial
  - chemical
  - physical         
  4. Processing
  - Maillard reactions
  - blackening
  5. Packaging
  - direct
  - indirect
  6. Storage
  7. Transport
  8. Analysis
  - pesticides
  9. Adulterations
  10. Communication
  - internal
  - external

• Potential hazards and risks in food?

  1. Biological hazards
  - prions, viruses, bacteria, fungi, parasites
  2. Chemical hazards
  - natural (unavoidable), contaminants, processing
  3. Physical hazards
  - physical components in foods (non-&)intentional
  4. Fraud

• What is a prion?

  Is a protein that has the capability to change the proteins in your brain. Can cause Creuzfeld-Jakobsz disease. Can also be mad cow disease.

• Chemical hazards can cause? +Is everyone equally vulnerable?

  1. Food poisoning/intoxication - yes, equal
  2. Food intolerances - no, not equal
  3. Food allergies - no, not equal
  4. Mycotoxins

• Physical hazards can cause? +Is everyone equally vulnerable?

  1. Solid hazards - yes, equal
  2. Radiation - yes, equal

• Perceived risks vs. Real risks? Which one Bacteria, mycotoxins, GMO, plastic, process chemicals, additives, pesticides

  Perceived:
  Pesticides
  GMO
  Plastic
  Additives
  
  Real:
  Bacteria
  Mycotoxins
  Process chemicals

• 4 Food fraud

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• Most problematic or fraudulent food?

  Olive oil, all meat, honey, saffron, orange juice, coffee

• Olive oil fraud

  Weekly fraud notifications.
  - in EU most  adulterated food product.

• Meat fraud, how?

  replace expensive meat with cheap meat ( lamb with chicken/turkey)
  - replace beef with horse or pork
  - replace steak with cheaper parts 
   added volume to meat
  - water to chicken breast
  - add glycering to meat
  combine pieces of meat (glue, enzyme)
  country of origin or other labels (organic,halal, etc.)
  reuse of out-of-date meat