Food Production Notes & Recipes

INTRODUCTION Food additives are substances added to food to preserve flavour or enhance its taste, appearance, or other qualities.  Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines.  With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. What Is a Food Additive? In its broadest sense, a food additive is any substance added to food. Legally, the term refers to “any substance the intended use of which affects the characteristics of any food.”  This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food. Direct food additives are those that are added to a food for a specific purpose in that food. For example, xanthan gum — used in salad dressings, chocolate milk

Foodborne disease:  A  disease  caused by consuming contaminated  food  or drink. Myriad microbes and toxic substances can contaminate  foods . There are more than 250 known  foodborne diseases . The majority are infectious and are caused by bacteria, viruses, and parasites. Foodborne illness  (also  foodborne disease  and colloquially referred to as  food poisoning ) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food,  as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. auses Foodborne disease usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne