Zearalenone
LOQ = Limit of Quantification: Used to decide whether the concentration of an analyte can
be reliably determined. [2]
[1] http://www.corn.org/mycotoxins.pdf
[2] Michael E. , Robert D. , William C. (1999). Evaluation of Approximate Methods for Calculating the Limit of Detection and Limit of Quantification. Available at: https://www.uwgb.edu/zornm/1999-01%20Environ.%20Sci.%20Technol.%2033,%202291-2295.pdf
[3] FSIS. (2005). Survey of maize-based retail products for mycotoxins. Available at: http://www.food.gov.uk/multimedia/pdfs/fsis7205.pdf
[4] Steve Koenning, Gary Payne. (Nov 2000). Mycotoxins in Corn. Available at: http://www.ces.ncsu.edu/depts/pp/notes/Corn/corn001.htm
[5] FDA Regulatory Guidance for Toxinsand Contaminants Available at: http://www.ngfa.org/toxinsPDF-1.pdf
[6] WHO. Chapter 2: Foodborne Harzards. Available at: http://www.who.int/foodsafety/publications/capacity/en/2.pdf
These are the types of toxins AVA screen and test in food for import and export by using sensitive and rapid analysis methods.
1. Mycotoxins:
Aflatoxins B and G in grains and nuts
Aflatoxin M in milk
Patulin in apple juice
Ochratoxins A
2. Marine biotoxins:
Toxigenic strains of algae (Red Tide) -> accumulate in fish and shellfish
Paralytic Shellfish Poison (saxitoxin)
Diarrhetic Shellfish Poison (Okadaic acid)
Amnesic Shellfish Poison (Domoic acid)
3. Bacterial toxins
Staphylococcus aureus (food)
Bacillus cereus (food)
4. Other natural toxicants or allergens
Histamine (scombroid fish)
Taken from: Testing of Food and Food Products , 8 May 2008, http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fFoodSector%2fFoodTestingAndCertification%2fTestingOfFoodAndFoodProd%2f&NRNODEGUID=%7b036F87DA-E1EF-410B-B53B-9EF71CC3E636%7d&NRCACHEHINT=Guest#TXN
Are Foods Derived from GM Crops Safe?, February 2006, ISAAA, Pocket K, No. 3
http://www.isaaa.org/Kc/inforesources/publications/pocketk/default.html
BIOTECH CORN
Herbicide-tolerant corn
These corn varieties work in a similar manner to herbicide-tolerant soybean. They allow growers better flexibility in using certain herbicides to control weeds that can damage crops.
Insect-resistant corn
This modified corn contains a built-in insecticidal protein from a naturally occurring soil microorganism (Bt) that gives corn plants season-long protection from corn borers. This means most farmers do not have to spray insecticide to protect corn from harmful pests, which can cause significant damage and yield loss in many areas. Bt corn also reduces toxin contamination arising from fungal attack on the damaged grain. The Bt protein has been used safely as an organic insect control agent for over 40 years. Plant Products of Biotechnology, May 2007,
Toxicological changes:
(a) the presence or increased content of natural toxicants;
(b) the presence of new expressed toxic materials resulting from genetic modifications (e.g., biopesticides);
(c) development of allergenicity
(d) accumulation of toxicants or-microbial contaminants derivedfrom the environment;
(e) changes in the availability of toxins as a result of processing.
Nutritional changes include:
(a) modification of major nutrients micronutrients or antinutrients in the food;
(b) changes in the bioavailability of macro- and/or micronutrients;
(c) changes in nutritional components as a result of processing.
Toxic Food Components of Plant origin
-> low-molecular-weight endogenous toxins
-> products of secondary metabolism
- species specific and give the plant its particular characteristics
- plant pigments, flavours, and compounds that serve to protect
- impart toxicity to individual when taken orally
- toxins: growth inhibitors, neurotoxins, carcinogens, and teratogens
-> Products of primary metabolism
- energy metabolism (photosymthesis, growth, reproduction)
- they form macronutrients and micronutrients in plants
ALKALOIDS -> glycoalkaloids
Common example:
Solanine, an alkaloid present in small amounts in potatoes while tomatine found in tomatoes
Import of Genetically Modified Organisms (GMOs)
Guidelines from: Genetic Modification Advisory Committee of Singapore (GMAC) [1]
Purpose of guidelines: [2]
1. the assessment of risks of agriculture-related GMOs to human health and the environment; and
2. the approval mechanisms for their release in Singapore
Process for the evaluation and approval of agriculture-related GMOs in Singapore [2]
Proponent - any person, firm, company, institution or organisation planning to release agriculture-related GMOs into SingaporeBenefits of GM Food:
1. Increase in nutrient content of food
2. Decrease allergenicity
3. Enhanced taste and quality
4. Reduced maturation time
5. Increased yields and stress tolerance
6. Improved resistance to disease, pests, and herbicides
7. New products and growing techniques
8. "Friendly" bioherbicides and bioinsecticides
9. Conservation of soil, water, and energy
10. Bioprocessing for forestry products
11. Better natural waste management
12. More efficient food production
13. Increased food security for growing populations
Disadvantages of GM Food: [4]
1. Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects
2. Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
3. Biopiracy—foreign exploitation of natural resources
4. Violation of natural organisms' intrinsic values
5. Tampering with nature by mixing genes among species
6. Objections to consuming animal genes in plants and vice versa
7. Labeling: Not mandatory in some countries (e.g., United States) and mixing GM crops with non-GM confounds labeling attempts
[1] Import, Export and Transshipment of Plants. (2008, may 8).Available at: http://www.ava.gov.sg/AVA/Templates/AVA-GenericContentTemplate.aspx?NRMODE=Published&NRORIGINALURL=%2fAgricultureFisheriesSector%2fImportExportTransOfPlants%2f&NRNODEGUID=%7b1FB21A62-549B-4673-81ED-E9B18E4312BA%7d&NRCACHEHINT=Guest#gmo [Accessed on 3 June 2008]
[2] Singapore Guidelines on the Release of Agriculture-related GMOs. (2007). Available at: http://www.gmac.gov.sg/Index_Singapore_Guidelines_on_the_Release_of_Agriculture_Related_GMOs.html [Accessed on 3 June 2008]
[3] http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/Food+Facts/AtoZOnFoodSafety/index.htm
[4] Genetically Modified Foods and Organisms. (2007 July 24). Available at: http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml [Accessed on 4th May 2008]
Reference:
GMAC. (2007). Genetically Modified Organism. Available at: http://www.gmac.gov.sg/Index_FAQs_Genetically_Modified_Organisms.html
Conventional
1. Cross breed the susceptible corn variety with its resistant wild cousin
2. Offsprings --> drought-resistance (i.e. the desired quality)
3. Selected offsprings with desired quality, crossed with its resistant parent (backcrossing)
4. Offsprings under go several more generations of backcrossing and selection
5. Ne variety of corn exhibiting drought-resistance!
LIMITATIONS:
1. require transfer of many genes randomly
2. outcome unpredictable and time consuming
3. Dependent on genetic compatibility of both donor and recipient
Genetic modified
1. more precise
2. Involves : identification, isolation, and introduction of specific gene(s) from donor to recipient organisms
3. Allow transfer of genes between two totally different organisms (e.g. turnip to a cereal grain or from a bacterium to corn)
LIMITATIONS OVERCOME
1. do not require transfer of many genes randomly. desired genes identified, isolated and introduced. prevent the introduction of unwanted traits
2. outcome predictable and no longer time consuming (faster than conventional)
3. Independent on genetic compatibility of both donor and recipient. can transfer between two totally different organisms.
reference:
GMAC. (2007). Genetically Modified Organisms. Avaiable at: http://www.gmac.gov.sg/Index_FAQs_Genetically_Modified_Organisms.html
Due to hiccup, this is the newly organised schedule, can get from file exchange if you want.
table on the biological hazards and control measures. attached in one of the thread in discussion board. check it out =)
By Mike Sondalini, July 2007
Available at: http://www.feedforward.com.au/standard-operating-procedures-example.pdf [Accessed 17April2008]
Foodservice SOPs are written practices and procedures to produce safe food. Important to follow the procedures closely to achieve effective cost, time spent on the production. SOPs are only one component of an overall food safety program.
NFSMI (2005). HACCP-Based Standard Operating Procedures (SOPs). Available at: http://sop.nfsmi.org/HACCPBasedSOPs.php [Accessed 18April2008]
Sample of SOP on Cleaning and sanitizing food contact surfaces uploaded on file exchange.
<3
Adopted from Standard operating procedures. Available at: http://www.fao.org/docrep/W7295E/w7295e04.htm [accessed 15April2008]
Sources:
1. E.coli: inadequate/improper handwashing
2. Salmonella: faceal contamination
3. Listeria monocytogens: environmental factors
4. Staphylococcus aureus: food handlers with poor hygiene practice
Technical fact sheet No. 8. UK. Ice Cream Alliance Ltd. Available at: http://www.ice-cream.org/UPLOAD/ICAFACTSHEET8.PDF [accessed on: 14 April 2008]http://www.ava.gov.sg/NR/rdonlyres/1D6900AA-6EF1-44FE-B1ED-8E5C44E68816/19098/foodpoisoningprimadeli.pdf
http://www.ava.gov.sg/NR/rdonlyres/4794B7BF-B964-4F88-88EE-694D0341787C/19203/MEDIARELEASEMOHAVAJOINTRELEASEPRIMAISPERMITTEDTORE.pdf
2. Baby Yoplait and Yoplait Elivaé Yoghurt
3. Cadbury Dairy Milk Double Choc 250g
