* Consumption studies *

There are various tests for toxicity. However, i am only doing research on human studies. The 3 studies that i have found out are (1) Epidemiological studies (2) Biomarker research (3) Toxicity tests for hazard characterization in foods

(1) It is a study to establish the relationship between humans and the disease. It is used to evaluate te toxic substances and their effects have on living organisms. The disadvantages of this study is that human are exposed to a variety substances. Therefore, it causes difficulty to determine what types of effects a specific compound will cause. There are two different subclass of the studies, one is case -control. One of the disadvantages of this case control study is take it takes years to see the result.

(2) This is used for internal dose to analyse nutrients/ compounds in blood, plasma, blood cells, saliva, bile etc. It reflect phases betwwen external exposure and the disease that shown and include factors that cause change in this transition phases.

(3) This tests are done on foods that cause hazards in foods yet these hazards have not been identified. Therefore, this test is done to evaluate these hazards.

* Mycotoxins "

From the research i did this week, i learnt about the different types of mycotoxins. Mycotoxins are able to grow in a variety of conditions, ranging from different temperatures and places. They are able to strivewell at different stages of processing, from production to storage before serving. Therefore, it is important to understand any prevent the growth of any in our food products. I found out description about them so that i will understand their common food siurces, symptoms onset and how to prevent them.

So far, i have the types of mycotoxins that i have found:
1) Aflatoxins: Moisly dairy
2) Citrinin: rice
3) Ergot: Cereal
4) Fumonisins: Pigs and horses
5) Ochratoxins: Barley,wheat
6) Patulin: Fruits
7) Sterigmatocystion: Coffee beans
8) Tichothecenes: Cereal
9) Zearalenone

* GM food *

GM foods are genetically modified food that have their DNA altered. It was first introduced into the food industries in 1990s. There are many reasons which GM foods can be used. For examples, to reduce poverty and environmental safety. We might be doing on rice flour product. GM modified rice flour product usually contains high amount of vitamin A (beta ccarotene). Although it came up in 1990s, it is still considered new to humans as there is no record of its safe use. Therefore, before using GM food, one must ensure that it is safe for human to consume. If GM food is used in a food product, the food product must be labelled that it contains GM food.

* Brine Solution*

I realise it is important to inject 15% of the brine solution into our product - beef pastrami instead of just soaking the beef in the brine solution. This is so so as the brine solution will be evenly distributed in the beef pastrami and so some part of the beef will not be saltier than some other part. Although we are injecting the brine solution into the product, it is important to soak it in brine solution as brine solution injected in the beef pastrami will seep out of the beef after some time. It is important to monitor this step as the nitrite brine salt can help in curing the meat. The brine solution can also contributes to the overall mouthfeel of the product

* Vacuum Packaging *

I have been researching on using the most appropriate material for the product- beef pastrami. The most suitable packaging material to use is LDPE ( Low density polyethylene) as it can withstand a minimum temperature of -50 deg celsius. This is important as after vacuum pack, we have to blast freeze at a temperature of -18 deg celsius.Furthermore, this material is tough and flexible. Compared to HDPE, its resilience is higher. Resilience refers to the ability of the material to recover the energy that it has lost when it was being deformed.

* Beef Pastrami *

Due to some reasons, my group is doing on the product beef pastrami from my internship's company. This is my company in house development product. As i am not familiar with the product, i did some research on it. Beef pastrami is prepared by salting the raw meat then dry partly before it will be seasoned with herbs and spices. Some of the common herbs and spices are garlic, black pepper, basil and all spice.

From the recipe, i came across an ingredient which i am not sure about- All spice. Thus, i find out more about it. All spice can be known as Jamaica pepper. It is a spice which is a dried unripe fruit of Pimenta dioica plant. It is green and unripe. It will be dried in the sun. It ill become brown after drying. It is commonly sold as whole dried fruit or as a powdered form

* Guidelines for product recall *

Manufacturer: Production unit and warehouse
Wholesaler retailer: Warehouse and stores
Consumer: Consumers

Differences for between product withdrawal and product recall

Withdrawal: Activities between you and your direct customers

Recall: Activities between you and your direct customers, which may involve laboratories, experts/consultants, press and media, insurers, solicitors, police, food standard agency, environmental health, trading standards, health and safely executive, trade association or competitors

According to ISO 22000:2005 (E) :

The company must establish a traceability system so that the products can be identified and we can relate the products to the batches of raw materials, processing and delivery records. This traceability system must be able to identify incoming material from the immediate suppliers and the initial distribution route of the end product. Traceability records must be maintained for a period of time for system assessment so that we can handle any potentially unsafe products and in the event of product withdrawal. Records shall be in accordance with statutory and regulatory requirements and customer requirements and may, for example, be based in the end product lot identification.