Food Additives and Mouldy Food Study

victuals Additives and Mouldy aliment StudyTASK 1a) Based on information attached define viands running(a)s and explain wherefore diet additives ar utilise in manufacturing regimen additives ar natural or artificial substances that added in a viands by manufactures to enhance its flavor or air or to preserve it during virtually phase of processing, storage or packaging. (Nlm.nih.gov, 2014)Foods be produce in large amount in manufacturing places so it essential to transport forage shops and supper markets all over the places and stored before its consumed. Its turn over more time period of time so thats why they employ fodder additives in manufacturing. Due to microbial emersion foods shoot poisoning and also dangers of contaminated food and without the use of preservatives, therefor they utilise different types of additives. (Understandingfoodadditives.org, 2008)To maintain product quality and freshness Fresh foods dont bread and butter for long time but Fo od additives delay and preclude despoilment developd by growth of microorganisms, bacteria and oxidation.For exampleAscorbic acid -the principal supple ingredient in citrus juice, when packaging fruit slicesPropionates- which naturally devolve in cheese, be used similarly in bakery goods to prevent the growth of molds.To support in the preparation of foods added substances grant and/or economise up certain qualities connected with different foodFor exampleLecithin used in ice creamPectin using in the jellies and preserves when guest is desiredLeaveners used to make breads, biscuits and rolls rise, include yeast, bake powder and baking sodaTo make nourishments engaging the larger part of nourishment added substances are regularly utilized for this Purpose.For exampleFlavoring agents and colour in agents utilized by processors of food be flummox foods that look and taste good. (foodadditives.org, 2014)Describe the difference between additives that are Generally Recognized as safe (GRAS) and otherwise food additivesGRAS instrument generally recognized as safe.it is authorized American food and medicate administration. Its test by food safeguard experts, they do different tests for food additives to give healthy and ill-useless for domain.All GRAS food additives introduced after the safety tests. This consider about to cleanse or maintain safety and freshness, to improve or maintain nutritional value and Improve taste, texture and air (Curtis Stevens and Nabor, 2014)Sometimes nearly food additives are banned because many countries flummox many systems. Some developing countries like srilanka few local manufactures adding additives for sell purposes but they even dont seduce much familiarity about the food additives and they use it without proper testing (Foodstandards.gov.au, 2014)T equal to(p)1.1 safety standards for food additives (The Diane Rehm Show, 2014)There are some additives banned by the srilankan health ministry that are,Aloi n, Berbine, Beta-Azarone, Cade oil, sweet flag oil, Cocaine,Coumarin, Diethylene glycol, , Estragole, Eugenyl methyl ether, Hypericine, Nitrobenzene, Pyroligenous acid, , Sasafras oil, Thujone,Isothujone and Tonka bean (Sundaytimes.lk, 2014)GRAS is used only in Europe and us countries because some other countries like mainly Australia have different their have food regulatory systems and legislationExampleAmmonium malate- INS 349This food additive dont have authorized in US or Europe. But its authorizes in the Australia and New Zealand food standard codesCyclamate, INS 952Butylated hydroxyanisole (Foodstandards.gov.au, 2012)Discuss the effectiveness health risks associated with synthetic food additivesThere are some food additives it may cost harmful health effects that areACESULFAME-POTASSIUM unlifelike come-on in low-keyed drinks, baked foods, desserts, frozen desserts, candIts artificial sweetener its 200 times sweeter than normal sugarAcesulfame-K is used in chewing gum, ge latin desserts and sugar. Earlier it was allowed by FDA to use in soft drinks and its used together with aspartame and sucralose.Acesulfame-K tested in rats forgets shows that might cause malignant neoplastic disease further more tests in rats, dogs and rabbits shown the effect of thyroid. As a result FDA withdraw its approval of itALOE VERAuse in yogurt, desserts, flavoringIts taken from succulent plant its added in accessarys, energy drinks and divers(a) skin care products. Aloe Vera military services in skin burn and abrasions but if it is taken orally it cause cancer but its not genuinely known for sure which element talltail its the tumors.Annatto.Cheese, other foods like butterIts a natural additive used for coloring. Its get it from seeds of a tropical shrub its also causes some allergic to some peopleGreen 3Its a artificial coloring in candies and other beverages during the test in rats its shows the cancer but FDA clear the color dye but its not used in these daysA RTIFICIAL SWEETENERSAcesulfame-potassium, saccharin, aspartame may posture slight risk of cancerAspartame.is a chemical link of two amino acids and methanol. Causes cancerAZODICARBONAMIDEUsed in bleaching agent White flour, bread and rollsIts leads to cancer in humans but not in mice, however its band by FDABrominated veg.oilclouding up agent in soft drinksIts keeps flavor oils in suspension, giving a shady appearance to soda drink. Pepsi and coke agreed to. Its leaves deposits in proboscis fat and the fat in the brain, liver, any other organs. Scientist found that atomic number 35 toxicity in 2 people who used the soft drinks (Cspinet.org, 2014)TASK2 condone the adverse health effects caused by mouldy or dark food?Mold can grow in warm, dark areas or where the area has a lot of moisture.mouldy food is dangerous because such food contaminated with mycotoxinsFigure 2.1Moldy food (Bristol.gov.uk, 2014)moulds that produce Toxigenic moulds need specifi growth conditions to provid it s toxin. it can produce adverse health effects such as inflammation, allergy, and infection. Allergic reactions may be the most common. (Enhs.umn.edu, 2014)There are some molds found on many foods Alternaria, Botrytis, Cladosporium, Fusarium, Monilia, Manoscus, Mortierella, Mucor, Oidium, Oosproa, Penicillium, Rhizopus and ThamnidiumPenicilliumIt can infect respiratory problems result of exposed specific type of fungal mold. This may have mold related respiratory problem include a morose cough or wheeze.Salmonella, can be treated and cured, Stachybotrys chartarum, can cause irritation in mouth, nose and throat and leads to shock, hemorrhage, dermal necrosis and death. (Fsis.usda.gov, 2014)ANTIOXIDENTThe chemicals that stanch the activity of other chemicals or allay ancestors are called antioxidants. Free radicals are highly reactive and cause damage to cells that may lead to cancer. The antioxidants that are used to neutralize eject radicals by the dust are called endogenetic antioxidants. (Pharm and . Booker, 2014)Antioxidants prevent a chemical process known as oxidation, which is a regular piece of living and maturing. Oxidation damages cells and can lead to the development of disease, including heart disease, and cancer. Antioxidants are found in nuts, beans, grain cereals, and other foods. Even dark chocolate is rich in antioxidants.Free radicals are very sensitive chemicals that can possibly damage cells. They are made when a particle either picks up or loses an electron. Free radicals are shaped characteristically in the body and assume a spanking part in numerous ordinary cell forms.At high concentration, then again, free radicals can be dangerous to the body and harm all significant parts of cells, including DNA, proteins, and cell layers. The harm to cells created by free radicals, particularly the harm to DNA, may assume a part in the improvement of disease and other health conditions.In laboratory and fauna test results shows expanded leve l of exogenous antioxidants has been indicated to prevent free radicalDamage that connected with cancer development. Specialists have researched whether taking dietary antioxidant supplement can reduce the danger in cancer. (National cancer Institute, 2014)Define E add up. Describe the advantages of E be in food industryE numbersE numbers (the E stands for Europe) are code numbers that use to identify the food additives that are used in food industry.it is authorized by European food safety authority. This number precondition to an additives that has pass the approval tests.These types of numbers are used in some other countries like Australia and New Zealand but without the E. (Food Additives and Ingredients Association, 2012)E300 for vitamin cHelps to burs more body fat during workout helps to give strength and increase circulation protects the body from free radical damage by absorbing iron from foods helps reduce histamine carrier bag in the body boosts the immune systemSom e benefits of E numbersE101Vitamin B2Helps to reduce the severity and essential for normal thyroid function and metabolic process maintain healthy hair, helps protect cells from oxygen damageE100Curcumin gives turmeric informant its intense yellow color, is used as a natural food coloring.Has proven anti-inflammatory activity and may therefore be able to alleviate symptoms associated with psoriasis and eczema has strong anti-cancer properties can significantly reduce the number of colon polypsE160dLycopeneFood coloring. lycopene is separate from tomatoesProtect the skin from UV radiation, reduce asthma and it have anticancer propertyLuteinE161bColouring agent press from petals of marigoldKeep eye from oxidative stress, helps to prevent wrinkles by increasing hydrationThese are the beneficial e numbers for humansAs a result these E numbers are used in manufacturing food items. Its help to prevent from diseases (Healwithfood.org, 2014)Referencesfoodadditives.org, (2014). foodadditiv es.org. online easy at http//www.foodadditives.org/pdf/Food_Additives_Booklet.pdf Accessed 24 Nov. 2014.Understandingfoodadditives.org, (2008). Food Additives. Online Available at http//www.understandingfoodadditives.org/ scalawags/Ch2p0.htm Accessed 24 Nov. 2014.Nlm.nih.gov, (2014). Food additives MedlinePlus Medical Encyclopedia. Online Available at http//www.nlm.nih.gov/medlineplus/ency/article/002435.htm Accessed 16 Nov. 2014.Curtis Stevens, H. and Nabor, L. (2014). foodadditives.org. online foodadditives.org. Available at http//www.foodadditives.org/cultures/FoodIngredientApproval_OnlineExtra.pdf Accessed 27 Nov. 2014.Foodstandards.gov.au, (2014). work and food additives reported as banned. Online Available at http//www.foodstandards.gov.au/consumer/additives/pages/coloursandfoodadditi5752.aspx Accessed 27 Nov. 2014.Sundaytimes.lk, (2014). More than 20 additives to food items to be banned from July 1 The Sundaytimes Sri Lanka. online Available at http//www.sundaytimes.lk/140 216/news/more-than-20-additives-to-food-items-to-be-banned-from-july-1-86050.html Accessed 27 Nov. 2014.Foodstandards.gov.au, (2012). Colours and food additives reported as banned. online Available at http//www.foodstandards.gov.au/consumer/additives/pages/coloursandfoodadditi5752.aspx Accessed 27 Nov. 2014.Cspinet.org, (2014). Food Additives CSPIs Food Safety. online Available at http//www.cspinet.org/reports/chemcuisine.htm Accessed 27 Nov. 2014.Food Additives and Ingredients Association, (2012). E-Numbers. Online Available at http//www.faia.org.uk/e-numbers/ Accessed 27 Nov. 2014Healwithfood.org, (2014). Can E Numbers Actually Be Good For You?. online Available at http//www.healwithfood.org/articles/can-e-numbers-be-good.php Accessed 27 Nov. 2014.National crabmeat Institute, (2014). Antioxidants and Cancer Prevention. online Available at http//www.cancer.gov/cancertopics/factsheet/prevention/antioxidants Accessed 29 Nov. 2014.Pharm, D. and . Booker, N. (2014). Antioxidants and Cancer Risk The Good, the Bad, and the Unknown. online Cancer Prevention Treatment Fund. Available at http//www.stopcancerfund.org/pz-diet-habits-behaviors/antioxidants-and-cancer-risk-the-good-the-bad-and-the-unknown/ Accessed 29 Nov. 2014.Fsis.usda.gov, (2014). Molds On Food Are They Dangerous?. online Available at http//www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ut/p/a1/jZFfT8IwFMU_iw977No5JODbssS4KVsIUUtfSOf6Z7G0S1tc5qe3wBMElNune-7vpL2nkEAMiabfnaC-M5qqfU-mG7RE02Seo7KeJ0-oqN6X9Uueo9nqIQDrP4AqvdF_pTL0n7-84YJ7u8gXApKeegk6zQ3EgnlAtRuYdRBzY1rgKGd-BJx-euAkYz4M9ho4TCXVreq0gHhrVOuA0UedWga8ZCNoqRbMmp3bwA9ITh-FknCKKl1NnssqRfXkHLiQ2hG4HkvYWyjTHL5onekmnYUFLePMMhvvbJCl9717jFCEhmGIhTFCsVh9ReiSQxrnIT4BYb99wz-vGV8VgDTjcPcLgaVdgQ/5 Accessed 29 Nov. 2014.Enhs.umn.edu, (2014). Indoor Mold Harmful Effects. online Available at http//enhs.umn.edu/current/5103/molds/harmful.html Accessed 29 No v. 2014.Bristol.gov.uk, (2014). Food safety complaints. online Available at http//www.bristol.gov.uk/page/environment/food-safety-complaints Accessed 29 Nov. 2014.