AGRI Grovestudies
Food Allergy
A food allergy is an immune system response to a certain food or food ingredient. When someone with a food allergy eats a specific food, their body mistakenly identifies it as a harmful substance and triggers an allergic reaction. Symptoms of a food allergy can range from mild (such as hives, itching, or swelling) to severe (such as anaphylaxis, a potentially life-threatening reaction that can cause difficulty breathing, low blood pressure, and loss of consciousness).
The most common food allergens include peanuts, tree nuts, shellfish, fish, milk, eggs, soy, and wheat.
Diagnosis of a food allergy typically involves a combination of medical history, physical examination, and specialized tests such as skin prick tests or blood tests.
Treatment for a food allergy includes strict avoidance of the allergenic food and carrying an epinephrine auto-injector in case of an allergic reaction. It is important for individuals with a food allergy to read ingredient labels carefully, communicate their allergy to others, and seek medical attention immediately if they experience an allergic reaction.
Food Allergens
Food allergens are specific proteins found in certain foods that trigger an immune system response in some individuals. The most common food allergens include:
Peanuts
Tree nuts (such as almonds, walnuts, and cashews)
Shellfish (such as shrimp, crab, and lobster)
Fish
Milk
Eggs
Soy
Wheat.
Food infection / Food Poisoning
Food infection and food poisoning are both caused by consuming contaminated food, but they have different causes and symptoms.
Food infection is caused by consuming food that contains harmful bacteria, viruses, or parasites. These microorganisms can grow and multiply in food that is not properly cooked, stored, or handled. Symptoms of food infection usually develop slowly and can include nausea, vomiting, diarrhea, abdominal pain, fever, and fatigue. Common causes of food infection include Salmonella, E. coli, Listeria, and norovirus.
Food poisoning, on the other hand, is caused by consuming food that contains toxins produced by harmful bacteria, such as Staphylococcus aureus or Clostridium botulinum. Symptoms of food poisoning can develop quickly and can include nausea, vomiting, diarrhea, abdominal pain, fever, and headache. The severity of symptoms can vary depending on the type of toxin and the amount consumed.
Food Intoxication
Food intoxication is a type of foodborne illness that is caused by consuming food that contains toxic substances, such as chemicals or naturally occurring toxins. Unlike food infection and food poisoning, which are caused by harmful bacteria or viruses, food intoxication is caused by the consumption of toxic substances that have contaminated the food.
Contamination:
It is the presence of harmful, or objectionable
foreign substances in food such as chemicals, micro-organisms,
dilutants before/during or after processing or storage.
Adulteration:
Food adulteration is the process in which the
quality of food is lowered either by the addition of inferior quality
material or by extraction of valuable ingredient. It not only
includes the intentional addition or substitution of the substances
but biological and chemical contamination during the period of
growth, storage, processing, transport and distribution of the food
products. It is also responsible for lowering or degradation of the
quality of food products.
Adulterants:
are those substances which are used for making the
food products unsafe for human consumption.
Food Spoilage
Food spoilage is the process by which food becomes unsafe or unpalatable to consume due to the growth of microorganisms or other factors that cause deterioration of the food. The most common causes of food spoilage include:
Microbial growth: Bacteria, yeast, and mold can grow on food and cause spoilage. This can happen when food is stored at the wrong temperature or for too long.
Enzymatic reactions: Enzymes naturally present in food can cause spoilage over time. For example, enzymes in fruits and vegetables can cause them to ripen and eventually spoil.
Physical and chemical changes: Exposure to light, oxygen, and moisture can cause chemical reactions in food that lead to spoilage. For example, fats and oils can become rancid over time due to exposure to oxygen.
Insect and rodent infestations: Insects and rodents can contaminate and spoil food by carrying harmful bacteria and consuming or damaging the food.
