AGRI Grovestudies
Section A
1a. FSSAI :- food safety and standards authority of india
1b. Food allergens are proteins found in certain foods that trigger an abnormal immune response in some people, leading to an allergic reaction. These allergens are typically harmless to most people, but for those with food allergies, they can cause mild to severe symptoms ranging from hives, swelling, and digestive problems to life-threatening anaphylaxis. Some of the most common food allergens include peanuts, tree nuts, milk, eggs, fish, shellfish, wheat, and soy. It's important for individuals with food allergies to carefully read food labels and avoid any foods that may contain their allergen to prevent an allergic reaction.
1c. d. All
1d. a. FAT TOM
1e. FBO : Food Business operator
Section B
2a. Food safety refers to the measures taken to ensure that food is safe to eat and free from any harmful contaminants that can cause illness or disease in humans. It involves the entire process of food production, from harvesting and processing to distribution, storage, and preparation. The goal of food safety is to prevent foodborne illnesses, which can be caused by biological, chemical, and physical hazards. This can be achieved through the implementation of proper food handling and processing techniques, regular inspection of food processing and handling facilities, and strict adherence to food safety regulations and guidelines.
2b. Setting food safety rules is crucial for protecting public health and ensuring the safety of consumers. Some of the key reasons why food safety rules are important include:
Preventing foodborne illness: Food safety rules help to prevent the spread of foodborne illness by identifying and controlling biological, chemical, and physical hazards that can occur during food production, processing, and preparation.
Protecting consumers: Food safety rules help to protect consumers from the harmful effects of foodborne illness, which can cause serious health problems and even death.
Ensuring quality: Food safety rules help to ensure that food is of a high quality and free from contaminants that can affect its taste, texture, and appearance.
Building consumer trust: When consumers know that food safety rules are in place and being followed, they are more likely to trust the food supply and feel confident in the safety and quality of the food they are eating.
Compliance with regulations: Many countries have regulations in place that require food businesses to comply with certain food safety standards. By setting food safety rules, businesses can ensure that they are in compliance with these regulations and avoid legal issues.
2c. Food intolerance is a non-allergic adverse reaction to certain types of food, where the body has difficulty digesting or absorbing certain substances in the food. This can lead to a range of symptoms that can be uncomfortable or even debilitating, but are not life-threatening.
Food intolerance is different from a food allergy, which involves an immune system reaction to a specific protein in a food. In contrast, food intolerance is caused by a deficiency of certain enzymes or chemicals needed to digest certain components in food, such as lactose in milk or fructose in fruits.
Common symptoms of food intolerance include bloating, gas, abdominal pain, diarrhea, and nausea.
2d. Anaphylaxis is a severe and potentially life-threatening allergic reaction that occurs rapidly after exposure to an allergen, such as certain foods, medications, insect stings, or latex. It is a medical emergency that requires immediate treatment.
These chemicals cause a range of symptoms, such as skin rash, swelling, itching, breathing difficulties, low blood pressure, and even loss of consciousness.
Anaphylaxis can be triggered by a variety of allergens, including peanuts, tree nuts, fish, shellfish, milk, eggs, wheat, soy, insect venom, and medications such as antibiotics, aspirin, and certain painkillers.
Treatment for anaphylaxis typically involves the administration of epinephrine (adrenaline) via an auto-injector device.
2e. Coeliac disease, also known as celiac disease, is a chronic autoimmune disorder that occurs when the body's immune system reacts abnormally to gluten, a protein found in wheat, barley, and rye.
The symptoms of coeliac disease include diarrhea, bloating, abdominal pain, weight loss, and fatigue. The only treatment for coeliac disease is a strict gluten-free diet.
2f. Lactose tolerance is the ability to digest lactose, a sugar found in milk and other dairy products. It is determined by the presence of an enzyme called lactase in the small intestine. Lactase breaks down lactose into glucose and galactose, which can then be absorbed into the bloodstream.
Some people are lactose intolerant, which means they do not produce enough lactase to digest lactose properly.
Lactose intolerance can be caused by a variety of factors, including genetics, aging, and certain medical conditions. Treatment typically involves avoiding or limiting lactose-containing foods, or taking lactase supplements to aid digestion.
Section C
