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What are the food labels functions? uk food labels example What are the food labels functions? food labels perform several functions. In addition to their obvious function of attracting the consumer's attention, food labels are legal documents . What should food labels contain? What should food labels contain? According to the fair Packaging and Labeling Act of 1966, all labels must contain the same basic information. Each piece of information that is required has a very important function. Obviously, the name, style, and form tell the buyer or the consumer what the product is. The net weight: allows price and value comparisons of different sized and competing products. The address: enables the consumer to contact the manufacturer for additional information, product complaints and other matters.  The ingredient statement: it is Probably the piece of information that helps the consumer most. Example of food labels from U.S This gi...

The "must know" facts about amino acids and proteins You have probably wondered, why your hair, nails or skin do not look healthy! In many cases people consume far more proteins than they need... However, the quality and bio-availability of proteins are the key factors in this case. Proteins are needed for growth, maintenance and synthesis of various important bio-polymers such as hormones, enzymes, and anti-bodies. The synthesis of proteins involves a complex process that takes place at the sub-molecular level in an organelle called the ribosome using a genetic code obtained from DNA and delivered to ribosomes by a molecule called mRNA. Nevertheless, we need to know how does that complex system works to make your nails, hair and skin look health? Proteins are biochemical compounds made of complex molecules called amino acids. In general, amino acids are molecules with an amino and carboxylic group. There are 21 different amino acids out there each of them differ...

If a substance is deemed  safe  for use in food, allowable levels are determined . Experts from the  FDA  and the FAO/WHO evaluate all the data from the tests and from human safe food levels in food exposure. NOEL is used as the safe level(vsl) for a compound. The ADI is the amount of substance certainly , on the basis of known facts, that no harm will result . ADIs may be expressed for a group of related compounds. The VSL has been suggested for carcinogens for which a dose-response relationship has been established from linear extrapolation. To set the ADI, NOEL is divided by at least 100 to ensure a margin of safety. Such a 100-fold margin of safety is necessary to allow for the fact that the number of animals tested is small compared to the size of the human population that may be exposed. Further the most sensitive individual is assumed to be 10 times more sensitive than the most susceptible animal. For carcinogens , a safet...

 Salmonella is one of the major causes of foodborne disease in industrialized nations and that its incidence is increasing. The main reservoir for salmonellae is the the intestinal tract of animals. Meat and poultry products are thus prime offenders.As many as half of healthy poultry and one quarter of healthy cattle have been shown to harbor this organism. 0.2-5.0% of people in the United States are chronic carriers. salmonellae can thrive in many foods because of their simple nutritional requirements and ability to grow under both aerobic and anaerobic conditions. Furthermore, they can exit over a diverse range of pH an temperature. Most strains are heat sensitive, although some strains isolated from eggs and meat exhibit heat resistance. Drying or freezing does not kill all of them. Some strains can grow slowly at moderate refrigeration temperatures, e.g, over 45F. Sources : Salmonella sources Some of the most common sources of salmonellae are ...

Alcohol, Alcoholic Beverages Few people consider alcohol food, yet it's loaded with calories and can pack on the pounds. Researchers at the Beltsville Human Nutrition Research Center in Maryland have recently proved that efficiently than it does those from fat or carbohydrate. Alcohol weight in at 7 calories per gram, versus 9 for fat, 4 for carbohydrate and protein something to bear in mind when you want a second martini or can of beer. Alcohol ( or ethyl alcohol, to be technically correct) is produced as yeasts metabolize certain sugars. Gin ( from grain with juniper for flavor) and vodka from potatoes or grain) are the purest forms of alcohol. Scotch whisky comes from barley; bourbon from corn; rye from rye; rom from sugarcane; tequila from cactus; wine from grapes; and beer, ale and stout from hops. The higher a beverage's proof (alcohol content) and the sweeter it is, the more the calories. For Example: 1 oz light beer = 7 to 9 calories 1 oz b...

Clearly , consumers should be responsible for inspecting packages for visible evidence of  tampering, microbial growth , or other contamination . Further, food should be stored and used , and the product should be served in such a way as to prevent microbiological growth and maintain a high-quality , safe product . However, it is ironic that we consumers see ourselves as having greater responsibility for food safety than either the government or the for industry since we frequently lack the tools and the skills to assess many crucial aspects of food safety . For instance, most of us are unable to determine that our food is free of harmful bacteria that don't affect the color , flavor,  appearance of the food , such as the dangerous Listeria , radioactive elements such as strontium-90, or 3 excessive levels of pesticides or pollutants such as polychlorinated biphenyls. Another irony is that many food safety problems are caused bu unsafe food practices in th...

Boutulism is caused by ingesting a toxin produced by Clostridium boutulinum. Boutulism is caused by ingesting a toxin produced by Clostridium boutulinum. It has been recognized for over 1,000 years as foodborne disease. The word botulism actually means disease that comes from sausage (Latin botulus, sausage). In fact , nitrate was first added to sausage and meats to reduce the risk of botulinum poisoning. Sources:the organism is found everywhere and commonly inhabits the soil. Types A and B are the variants in the soils in the United states . Like C. perfringens, this organism is a spore-former . While in the spore form , it is resistant to heat and other common treatment that customarily destroy microorganisms in their vegetative phase. Neither the organism nor its spores are harmful , but the toxin produced that food must be handled correctly every time. It is recommended that all home-canned products be boiled before being tasted. Most reported outbreaks are asso...

An understanding of food safety is improved by defining two other basic concepts , toxicity and hazard. Toxicity  is the capacity of a substa nce to produce harm or injury of any kind(chronic or acute) under any conditions.This might include the capacity to damage the developing fetus(teratogenicity), to alter the genetic code (mutagenicity), or to induce cancer(carcinogenicity).Furthermore, any deviation from normal is viewed as a possible negative effect, even though the change may seem to be possitive , such as increased growth rates or enhanced nutrient absorption . The change is assumed to be negative until proven beneficial . Hazard  is the relative probability that harm or injury will result when the substance is used in a proposed manner and quantity. Assessments of whether a food or ingredient is safe should not be based on its inherent toxicity but on whether or not a hazard is created . Unfortunately, the public does not perceive the d...

Toxicants are not new. Early humans learned by a potentially fatal Russian roulette game of  trial and error which plants were and were not food. This vital information was transmitted through the cultural food practices of the group. Early groups recognized the alkaloids in plants for their religious, medical, and social opiate uses.  These same alkaloids from plants are currently our drugs of abuse. Some of the earliest nutritional studies pointed out that products used as food had toxic  factors . Early studies on rats fed raw soybeans showed that the rats would fail to grow unless the soybeans were first cooked. Other legumes and egg white showed similar toxicities when fed raw. These toxic factors were subsequently shown to be enzyme inhibitors. Other types of molecules were found to have a variety of toxic effects.

In this post, Want to tell some nutrition facts, The food industry was not very concerned about nutrition, Recently , however, industry activity in this area has increased dramatically . Pronounced consumer interest has forced the industry to provide nutrition information , and consumer demand for products with reduced calories, fat, cholesterol, and sodium has initiated a whole array of products to fill this need. The connection between diet and chronic disease has prompted the industry to make extensive use of health claims. Activity and interest in nutrition have increased not just for the food industry but for the consumer and the FDA as well. Nutritional imbalance is clearly a hazard that does occur. Deficiencies that nutrition surveys always flag for certain population subgroup include vitamins A and B-6, iron, magnesium, and calcium. Nutritional excesses are an even greater problem than deficiencies in the United States. Excess calories, fat, sodium, and even protein...