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among
Middle School Students
this phenomenon
is occurring
at a time when there
are
even
fewer
experienced
adults in the household to teach food safety lessons
to
young
people at home.
and a disconnection
between
food safety knowledge
and the reported
food-handling
practices.
16,18,19,23
12,13,17-22
19,22,25,26
Consumer attitudes,
knowledge and
{
behaviour: a review
of food safety issues
dierent attitudes do not necessarily lead to
behaviours that increase the safety of the food consumed.
It can be concluded that there exists the need for professional
assistance for consumers regarding food safety issues.
Biotechnology
Genetic food engineering makes foods tolerant to
herbicides and resistant to insect damage via the
incorporation of bacterial genes. A large number of
novel foods or food ingredients, such as new-leaf
potatoes, soya, mazine and oilseed rape have been
derived through genetic modications (Moseley, 1999;
Robiston, 1997). Consumer acceptance of foods produced
through biotechnology remains an important
yet controversial issue for food scientists and others.
This is particularly true for international markets
(Laloo et al., 2000).
Food irradiation
Irradiation, carried out under conditions of Good
Manufacturing Practices (GMPs), is recommended as a
safe and eective food processing method that can
reduce the risk of food poisoning and preserve foods
without detriment to health and with minimal eect on
nutritional quality (The Institute of Food Science and
Technology, 1999). Food irradiation is the process of
exposing food to a carefully controlled amount of
ionising energy (Mossel & Drake, 1990). Applications to
dierent foods, such as meats, seafood and vegetables,
have been recommended to improve microbiological
safety and reduce spoilage or sprouting (Mossel &
Drake, 1990).