Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”
Friday, September 09, 2011
Food Idiosyncrasy
Food idiosyncrasy is an adverse reaction to a food or food component that occurs though unknown mechanisms which even include psychosomatic illnesses.
It is a reaction to a nontoxic food that can’t be traced to the immune system, metabolic system an illness or a psychological problem.
Examples would include sulfite-induced asthma, tartrazine (a yellow dye ingredient) induced asthma, Chinese restaurant Syndrome, food associated migraine headache and a variety of other illness.
Persons suffering from this food sensitiveness frequently have been affected for early infancy, which in a few cases there is a history of hereditary transmission.
In contrast of food idiosyncrasy, adverse reactions to foods such as eggs, wheat, peanuts and other protein sources are likely to be a true allergy or hypersensitivity because they involve an antigen/antibody reaction mediated though and IgE immune response.
Food Idiosyncrasy
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