APPROACH to FOOD SAFETY - VinuFoods

Document Sample
APPROACH to FOOD SAFETY - VinuFoods Powered By Docstoc
					                                               By
                               VINU FOOD PRODUCTS

15-11-2011   A Presentation by VINU FOOD PRODUCTS   1
3. Approach to food safety
                 Let us first get an overall
                  idea of frequently used
                 Additives / Preservatives,
                    where they are used &
                   their effect on health
             if consumed beyond certain limits



15-11-2011          A Presentation by VINU FOOD PRODUCTS   2
3. Approach to food safety
 I. Aspartame, (E951) more popularly known as
    Nutrasweet and Equal:
    Category:   Sugar free sweetener
    Used in:    Diet foods, Sugar Frees. Sugar free
                sodas/colas, desserts, Sugar free
                gum, drink mixes, cereals, Ice tea,
    Effects:    Erodes intelligence, affect short-
                term memory, Parkinson's,
                Alzheimer's, brain tumor, diseases
                like lymphoma, diabetes, chronic
                fatigue, emotional disorders etc.
15-11-2011   A Presentation by VINU FOOD PRODUCTS   3
3. Approach to food safety
 II. High Fructose Corn Syrup, (HFCS)
    Category:    Highly Refined Artificial Sweetener
    Used in:     Most processed foods, breads,
                 candy, flavored yogurts, salad
                 dressings, canned vegetables,
                 cereals
    Effects:     Increases your LDL (“bad”)
                 Cholesterol levels, Contributes to
                 diabetes and tissue damage

15-11-2011    A Presentation by VINU FOOD PRODUCTS   4
3. Approach to food safety
 III. Monosodium Glutamate (MSG / E621)
    Category:   Flavour Enhancer
    Used in:     Soups, salad dressings, chips,
                frozen entrees, and many restaurant
                foods, Chinese foods, many snacks,
                chips, cookies, seasonings,
    Effects:    Depression, disorientation, eye
                damage, fatigue, headaches, and
                obesity, affects the neurological
                pathways of the brain
15-11-2011   A Presentation by VINU FOOD PRODUCTS   5
3. Approach to food safety
 IV. Transfat
    Category:             Fat
    Used in:              Deep-fried fast foods, certain
                          processed foods made with
                          margarine or partially hydrogenated
                          vegetable oils, chips and crackers
        Effects:          Increases LDL (“bad”) cholesterol
                          levels & decreasing HDL (“good”)
                          cholesterol, increases the risk of
                          heart diseases and strokes,
                          contributes to diabetes.
15-11-2011         A Presentation by VINU FOOD PRODUCTS    6
3. Approach to food safety
 V. Blue #1 and Blue #2 (E133), Red dye # 3 (also Red
    #40) (E124), Yellow #6 (E110) and Yellow
    Tartrazine (E102) – Banned in some countries
        Category:   Food Colours
        Used in:    Blue: candy, cereal, soft drinks, sports drinks
                    Red: fruit cocktail, cherry pie mix, ice
                    cream, candy, bakery products and more!
                    Yellow: cheese, macaroni and cheese,
                    candy and carbonated beverages, lemonade
        Effects:    Blue: May cause chromosomal damage
                    Red:thyroid cancer and chromosomal damage
                    Yellow: may cause chromosomal damage,
                    kidney and adrenal gland tumors
15-11-2011          A Presentation by VINU FOOD PRODUCTS              7
3. Approach to food safety
VI. Sodium Sulfite (E221)
   Category:      Preservative
   Used in:       Wine and dried fruit
Effects:    1% of people are sensitive to sulfites in
   food. Sulfite sensitive people may
   experience headaches, breathing
   problems, and rashes




15-11-2011     A Presentation by VINU FOOD PRODUCTS     8
3. Approach to food safety
 VII. Sodium Nitrate (E251) / Sodium Nitrite
    Category:  Preservative, coloring and flavoring
    Used in:   Processed meat
    Effects:   Highly carcinogenic, affects internal
               organs - liver and pancreas in
               particular.




15-11-2011   A Presentation by VINU FOOD PRODUCTS   9
3. Approach to food safety
 VIII. BHA and BHT (E320)
    Category:   Preservatives. Maintains colour, flavour
        Used in:           Cereals, chewing gum, potato chips,
                           and vegetable oils
        Effects:           Neurological system of the brain,
                           alters behavior and has potential to
                           cause cancer




15-11-2011         A Presentation by VINU FOOD PRODUCTS      10
3. Approach to food safety
 IX.         Sulfur Dioxide (E220)
    Category:      Toxic Additive
 Used in:    beer, soft drinks, dried fruit, juices,
    cordials, wine, vinegar, and potato
    products
 Effects:    Bronchial problems particularly in
    those prone to asthma, low blood
    pressure, flushing tingling sensations
    or anaphylactic shock.

15-11-2011          A Presentation by VINU FOOD PRODUCTS   11
6. Approach to food safety
 X. Potassium Bromate
        Category:           Additive to increase the volume
        Used in:            Breads and Rolls
        Effects:            Causes Cancer




15-11-2011          A Presentation by VINU FOOD PRODUCTS      12
3. Approach to food safety
  While there are Govt. Regulations on Food
   Safety in India, awareness & adherence is
   not adequate.
  Therefore, Considering the quantum of
   ADDITIVES, PRESERVATIVES &
   CONTAMINATIONS in our food,
            One has to be cautious
        in the approach to food safety


15-11-2011    A Presentation by VINU FOOD PRODUCTS   13
3. Approach to food safety
        I. KNOW ABOUT THE MANUFACTURER
       Understand manufacturer’s quality
        standards
       Certification on food safety standards
       Other Quality Certifications
       Their reputation




15-11-2011     A Presentation by VINU FOOD PRODUCTS   14
3. Approach to food safety
              II. KNOW THE INGREDIENTS
       In all the food items, READ the Ingredients
        including all additives etc. & Nutrition Data
       Avoid food with confusing / generic
        statements in Ingredients




15-11-2011      A Presentation by VINU FOOD PRODUCTS    15
3. Approach to food safety
           III. LOOK FOR ADDITIVES ETC.
       Understand completely the Additives,
        Preservatives etc. in the food
       Understand possible contaminations in the
        food




15-11-2011      A Presentation by VINU FOOD PRODUCTS   16
3. Approach to food safety
             IV. LOOK FOR FAT CONTENTS:
                  Saturated Fat (not good)
                  Un-saturated (Fat – good)
                  Trans Fat – (very bad)
               & CHOOSE considering your
                  cholesterol level




15-11-2011       A Presentation by VINU FOOD PRODUCTS   17
3. Approach to food safety
       V. LIMIT CONSUMPTION OF FOOD WITH:
       Class II Preservatives
       Chemical Color Additives
       Chemical flavourng Agents
       Chemical Taste Enhancers
       Transfat




15-11-2011   A Presentation by VINU FOOD PRODUCTS   18
3. Approach to food safety
             VI. AVOID CONTENTS THAT ARE
                   to be avoided due to
                   your diet restrictions
                   on medical grounds
                   as advised by your doctor.




15-11-2011        A Presentation by VINU FOOD PRODUCTS   19
3. Approach to food safety
 SUMMARY:
 I. KNOW ABOUT THE MANUFACTURER
 II. KNOW THE INGREDIENTS
 III.LOOK FOR ADDITIVES ETC
 IV.LOOK FOR FAT CONTENTS
 V. LIMIT CONSUMPTION OF FOOD WITH
     ADDITIVES ETC.
 VI.AVOID CONTENTS THAT ARE
     RESTRICTED ON HEALTH GROUNDS


15-11-2011   A Presentation by VINU FOOD PRODUCTS   20
 To live longer with good
 health, one needs the
 following 3 Essentials




15-11-2011   A Presentation by VINU FOOD PRODUCTS   21
15-11-2011   A Presentation by VINU FOOD PRODUCTS   22

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:1
posted:11/4/2013
language:English
pages:22