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Extraneous Matter
Food Analysis Final Exam
| Define adulterated food. | A food item which consists in whole or in part of any filthy, putrid, or decomposed substance or if it has been prepared in unsanitary conditions which have rendered it to be injurious to health. |
| What does DAL stand for? | Defect Action Levels |
| Define defect action levels. | Maximum levels for natural/unavoidable defects in food which present no health hazard. |
| How is extraneous matter isolated in foods? | By differences in density, affinity for oleophilic solvents, and particle size. |
| Name three methods used to separate extraneous matter from food. | Sieving method, sedimentation method (density), and flotation method(oil/water). |
| What are three challenges associated with extraneous matter methods? | Identification difficult, fragment loss, fragment counts are reported numerically regardless of size. |
| What methods can be used for extraneous matter identification in food processing? | X-ray radiography, uric acid measurements, ELISA. |
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goberoi
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