专业英语c1复习.pdf

Chapter 1 food safety and management A. Overview of food safety Food safety: is defined as the assurance that the food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food hazards: a biological, chemical or physical agent in ,or condition of, food with the potential to cause an adverse health effect. Biological hazards: are composed of bacteria, parasites and viruses; Chemical hazards：include naturally occurring hazards, added chemical hazards and contaminants; Physical hazards: are foreign bodies like glass, wood, stones, insulation, plastic, etc. Pathogenic bacteria cause foodborne illness in three ways: Infection: some bacteria damage the intestines directly. Cells that are alive and reproducing are vegetative cells. Intoxication: some bacteria produce harmful toxins or other chemicals that than are present in the food.it is the toxin the bacteria produce that cause the illness. This can happen even if the pathogen has been killed. Chemical hazards in food processing can include chemicals which are intentionally added to food, incidental or un intentionally added chemicals, as well as naturally occurring toxins. Physical hazards are foreign objects such as insects, dirt, jewelry, and pieces of metal, wood plastic, glass… 1. Foods contain nutrients that helps prevent long-term chronic disease. 2. consumers are the end users in the food supply chain, who are multidimensional and multifaceted. 3. Food safety is a complex, multifaceted concept. 4. Hazards associated foods include biological, chemical and physical. 5. Biological hazards include disease-causing bacteria, viruses and parasites. 6. Viruses differ from bacteria in that they are smaller , require a living animal or human host to grow and reproduce, do not multiply