Pros and Cons of Genetically Modified Foods

Natural Or Unnatural:
Pros:

Natural extension of cross bleeding
Allows wider combination of genes of relatively similar species, producing more valuable crops and livestock.

Cons:

Synthetic laboratory techniques used, which prevent the genetically modified food (GMF) to reproduce naturally.
It also allows the combination of gene between organisms of non-related species, for example gene from bacteria that are resistant to weed killer is being inserted to soybean crops.
Leading to a great change in the genetic patterns of organism and increases the risk of side effects that are still unknown.

Environment impact:

Pros:

Increase productivity, thus, reducing the need for agricultural land.
The development of crops that are resistant to weed and pest decrease the need for chemical agent, like pesticides and herbicides that seeps into the ground, contaminating the drinking water.

Cons:

Pest and weed may become resistant to the pesticide and herbicide due to the outcross of pest and herbicides into the environment
Gene from genetically modified crops may contaminate other crops through soil and cross-pollination which result in the alteration of the gene patterns of other crops unknowingly.

Economic impact:

Pros:

Increase productivity which in turn increases the farmer income.
The development of crops that are resistant to weed and pest decrease the need for expensive chemical agent, like pesticides and herbicides.

Cons:

Widen income gap between the poor and the rich as only farmer that are rich can afford the new technologies of genetic engineering to increase their productivity.
Increase dependence on agricultural regions by developing countries.

Health impacts:

Pros:

Food that has a higher nutrition value is being developed. For example, rice with added iron and vitamins.
Food that carries vaccines that due with particular disease is developed. For example, bananas with hepatitis B vaccine.

Cons:

Test to identify the safety of GM foods is only carried up in animals, like rats.
Side effect of genetically modified food is still unknown.
Allergens.

References:

• http://ww.genetic-id.com/prosncons/index.htm
• http://www.geneticsandhealth.com/2005/07/26/genetically-modified-food-pros-and-cons/

Salmonella and its related illness

Salmonella species are members of the Enterobacteriace.

Clinical systems involved
Most common: salmonallosis, gastrointestinal infections, septicemia and typhoid fever.
Less common: arthritis, appendicitis, meningitis and urinary tract infections.

Isolated from:
raw meats, poultry, poultry products, raw milk, pasteurized milk and ready-to-eat vegetables.

Reference: Rachel Gorman and Catherine C. Adley. 2006. Pulsed-Field Gel Electrophoresis As a Molecular Technique in Salmonella Epidemiological Studies. In: Catherine C. Adley. 21. Place of publication: Human Press Inc. 81-90.

Types of genetically modified corn and how it work

Bt corn:

Possess a gene form a soil bacterium, Bacillus thuringiensis.
Produces spores with crystalline protein.
Break down to produce a toxin, delta-endotoxin when digested by insect.
Delta-endotoxin creates holes in the insects’ intestine.breaking down the digestive system.
Insect die in several days.

Corn that are resistant to rootworms:

Work as how Bt corn work.

Product Specification for Peanut Butter

NutrIn


Source
This product is produced from peanuts that have been cleaned, shelled, electronically sorted, laser-sorted, dry-roasted and blanched, sorted again, visually inspected, and mechanically ground into a paste. The paste is then mixed with stabilizers, dextrose, and salt to produce peanut butter.

Description
The product comprises paste, ranging in color from light gold to golden brown, and possessing a flavor and aroma characteristic of roasted peanuts.

Physicochemical
(Typical Analysis)
Color Hunter L.: 53
Specific gravity: 0.90-0.92
Peroxide Value, meq/kg: <10 color="#993300">

Microbiological
Total Plate Count: <5,000>
Yeast and Mold: <200>
Coliforms: <10>
E. Coli: <3>
Salmonella, Staph Aureus, Lysteria: Negative

Granulation
This product is ground in a mill to a particle size less than <5

Packaging
55 gallon drums, or 25Kg or 50 lb cartons with liners.

Shelf Life
Twelve months at 0-12ºC, 55% - 65% relative humidity, in the dark, in absence of oxygen.

Ingredient Label
Peanuts, Dextrose, Stabilizer (comprising one or more of Hydrogenated Rapeseed, Oil, Hydrogenated Cotton Seed Oil, and Hydrogenated Soy Oil), Salt.

Preservatives/
Special Services
On special order, this product can be supplied with an antioxidant or other ingredients. The standard formulation is: Peanuts 91.75%, Dextrose 4.5%, Stabilizer: 2.25%, and Salt: 1.5%.

Reference:

Nutrition Ingredients. Standard Peanut Butter. Washington: Nutrition Ingredients. Available from: http://www.nutrin.com/Standard%20Peanut%20Butter.htm Cited (21 April 2008).

Product recall procedures

The definition of product rThe definition of a product recall is to remove product that process, or suspected to process health hazards from the market. This helps to assure the safety of consumer. A product recalls is usually carried out voluntarily by the producer, or sometimes, as requested by the authority (FDA) in respond to complaint of the product by consumer, discovery of health hazard and any violation of laws in the product.

Recall strategy are different between cases, depending on the results of Health Hazard Evaluation (HHE), difficulty in identifying the product, demand of the product and extent to which the product are left unused in the market. A product strategy involve the depth of recalls, recall communications, public warning and effectiveness checks.

A product recall may affect a producer badly in term of its reputation or economically. However this can be minimized if the following guidelines are being followed:

Prepare a fully written recall system which aid in rapid and effective recall of a product.
Use an effective coding system, and recording system of the distribution of the product to allow easy identification and tracking of the affected lots.

Steps involved in a product recall:

1) Notify the authority (FDA) and inform customer that a recall of the product is going to be carried out
2) Recall strategy developed base on an individual case (results of Health Hazard Evaluation(HHE) and etc)
3) Product recovery
4) Arrange for the storage or disposal of the product recalled
5) Write report of the recall

Reference:
Health Canada. 2002. Product Recall Procedures. Canada: Government of Canada. Available from: http://www.hc-sc.gc.ca/dhp-mps/compli-conform/recall-retrait/recall_proc-marche_retrait_e.html. Cited (6th Feb 2008).

Flow chart of a product recall procedures

The following website shows a flow chart of a product recall procedures. Hope it will give you all some ideas!!!

http://www.fehd.gov.hk/safefood/safe-recall-chart.html

Three cookies recipe

Famous Amos Cookies
by LladyRusty 2/28/2002 10:19 pm

Source: Wally Amos aka "Famous Amos" - WXIA 11, Atlanta - Air date: 9/13/00
11alive.com

INGREDIENTS:

• 2 sticks (1 cup) margarine
• 3/4 cup brown sugar
• 1 level teaspoon baking soda
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 3/4 cup white granulated sugar
• 18 ounces chocolate chips
• 2 medium size eggs
• 2 1/4 cups flour
• 1/2 teaspoon salt

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Mix all ingredients in large mixing bowl, thoroughly adding pecans and chocolate chips last.
• Drop spoonsful of cookie dough onto a baking sheet making sure dough is not too close together.
• Bake cookies between 10 to 20 minutes depending on size of cookies.
  servings: 12

http://www.unbred.com/rec/1/b/name/26.htm

Mrs. Fields Cookie Recipe I

SUBMITTED BY: Rhonda

"Given to me my a friend, who knows a friend, etc........way back in 1987. The grinding of the oatmeal is critical. Bake these cookies on the second level from the bottom of the oven."

INGREDIENTS:

• 1 cup butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 2 1/2 cups rolled oats
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounces semisweet chocolate chips
• 1 cup chopped walnuts
  

DIRECTIONS:

• Preheat oven to 350 degrees F (180 degrees C).
• Grease cookie sheets or line with parchment paper.
  Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
  In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
  Stir butter mixture into flour/oatmeal mixture. Blend well.
  Add chocolate chips and walnuts. Stir until blended.
• Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.

http://allrecipes.com/Recipe/Mrs-Fields-Cookie-Recipe-I/Detail.aspx

Chocolate Chip Krispie Cookies

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda1
• 1/4 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups Kellogg's® Rice Krispies® cereal1 package (6 oz., 1 cup) semi-sweet chocolate morselsVegetable cooking spray
  In small mixing bowl combine flour, soda and salt. Set aside. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in Kellogg's® Rice Krispies® cereal and chocolate morsels. Drop by level measuring tablespoon onto baking sheets coated with cooking spray. Bake at 350°F about 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.
  

http://www.chocolatemonthclub.com/recipes/chocolate-chip-cookies.htm