...is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated with these agents are prohibited from being introduced, or offered for introduction, into interstate commerce. Our scientific understanding of pathogenic microorganisms and their toxins is continually advancing....
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...TRACING THE ORIGIN OF THE CHARACTERISTIC BAD ODOUR OF DRIED STOCK FISH PROJECT BY ADESINA ADEBOWALE T. (2011) 1.0 INTRODUCTION 1.1 Background Information With the ever growing population and the need to store and transport food from one place to another where it is needed, food preservation becomes necessary in order to increase its shelf life and maintain its nutritional value, texture and flavor. Therefore good food preservation techniques must prevent microbial spoilage of food without affecting its quality and nutritional attributes. Fish are recognized as highly perishable having a relatively short shelf life, therefore fish requires proper handling and preservation to increase its shelf life and retain its quality and nutritional attributes. Fresh fish spoilage can be very rapid after it is caught, immediately a fish is caught it loses its natural resistance to attack by microorganism and also start to undergo both physical and chemical changes that in return bring changes in appearance, taste, smell and texture. During fish spoilage there is a breakdown of various components and formation of new compounds. This new compounds are responsible for changes in odour, flavour and texture of the fish. Fish lipids contain omega − 3 polyunsaturated fatty acid (PUFA), especially Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). These fatty acids play a vital role in human nutrition, disease prevention, and health promotion. Long chain omega − 3 PUFAs cannot be synthesized...
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...Practice Test #1 Sentence Correction 1. To meet the rapidly rising market demand for fish and seafood, suppliers are growing fish twice as fast as they grow naturally, cutting their feed allotment by nearly half and raising them on special diets. 2. Organized in 1966 by the Fish and Wildlife Service, the Breeding Bird Survey uses annual roadside counts along established routes to monitor changes in the populations of more than 250 bird species, including 180 songbirds. 3. Less than 35 years after the release of African honeybees outside Sao Paulo, Brazil, their descendants, popularly known as killer bees, had migrated as far north as southern Texas. 4. Excited about the prospects of harnessing Niagara Falls to produce electric power, Nikola Tesla, the inventor of alternating current, predicted in the mid-1890's that electricity generated at Niagara would one day power the streetcars of London and the streetlights of Paris. 5. The airline company, following through on recent warnings that it might start reducing service, announced that it was eliminating jet service to nine cities, closing some unneeded operations, and grounding twenty-two planes. 6. The list of animals that exhibit a preference for using either the right or the left hand (i.e., claw, paw, or foot) has been expanded to include the lower vertebrates. 7. Obtaining an investment-grade rating will keep the county's future borrowing costs low, protect its already-tattered...
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...THE NERVOUS SYSTEM The nervous system allows the animal to quickly detect, communicate and co-ordinate information about its external and internal environment so it can make efficient appropriate responses for survival and/or reproduction. The two major parts of our nervous system are the central nervous system (CNS) and peripheral nervous system (PNS). The CNS is made of the brain and spinal cord. The cranial nerves, spinal nerves and ganglia make up the PNS. The cranial nerves connect to the brain. The cranial and spinal nerves contain the axons (fibres) of sensory and motor nerve cells. Nerve cells areas are also known as neurons. Neurons are the basic unit of the nervous system. They carry information or impulses as electrical signals from one place to another in the body. There are 3 types of neurons: Sensory Neurons- Sensory neurons carry electrical signals (impulses) from receptors or sense organs to the CNS. Sensory neurons are also called afferent neurons. The cell body of sensory neurons is outside the CNS in ganglia. Motor Neurons- Motor Neurons Carry Impulses From The CNS To Effector Organs Motor Neurons Are Also Called Efferent Neurons. The Cell Bodies Of Motor Neurons Are Inside The CNS. Interneurons- These are also called intermediate, relay, or associative neurons. They carry information between sensory and motor neurons. They are found in the CNS. TOP The Structure of Neurons A Neuron consists of THREE MAIN PARTS: A. CELL...
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