NATS1560 W24 ASSIGNMENT 2-5

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York University *

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1560

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Biology

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Apr 3, 2024

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NATS1560 UNDERSTANDING FOOD WINTER 2024 ______________________________________________________________________________ Copyright notice : This document is part of the course, NATS1560 Summer 2022. It is intended to be used for this course only, and may be used for course-appropriate purposes only. It may not be published or re-posted anywhere in any form, whole or in part. Any violation of these restrictions will be prosecuted. _____________________________________________________________________________ ASSIGNMENT 2 ASSIGNMENT OVERVIEW This assignment is composed of ten questions and is worth 15% of the Course Total. Each question is worth 10% of the assignment grade, or equivalently 1.5% of the Course Total. It focuses on Topics 5-7 and requires knowledge of all the course material of Topics 1-7, including required readings and videos listed in the Course Schedule, and relative class discussions and slide presentations. Answer the questions below by yourself, in your own words, using your knowledge and understanding of required course material and appropriate terminology from the course. Do not use direct citations. Do not use external sources. Read and follow the submission instructions posted in the Assignments section of the course website. If anything is not clear, ask me for clarification. QUESTIONS 1. What are the different types of foodborne hazards that we study in this course? Explain what distinguishes each type from the others, and provide at least one example of each type (other than Listeria ). 1 For class use only. Do not circulate.
NATS1560 UNDERSTANDING FOOD WINTER 2024 ______________________________________________________________________________ Copyright notice : This document is part of the course, NATS1560 Summer 2022. It is intended to be used for this course only, and may be used for course-appropriate purposes only. It may not be published or re-posted anywhere in any form, whole or in part. Any violation of these restrictions will be prosecuted. _____________________________________________________________________________ 2. Is the risk of outbreaks of foodborne illnesses higher or lower now than in the past? Why? 3. What is listeriosis, and what makes it particularly concerning? 4. What was the 2008 Canada’s listeriosis outbreak? Summarize the events in your own words. 5. Who was responsible for the 2008 listeriosis outbreak? More in general, where does the responsibility of food safety lie, and why? 6. What are bioaccumulation and bioamplification? Explain how they affect our food using one of the food hazards we study in the course (other than mercury). 7. What is the Minamata disease, and how did it get its name? 8. What foodborne illness is affecting the Asubpeeschoseewagong First Nation of Grassy Narrows, Ontario, and why? How is the story of the Grassy Narrows related to that of Minamata? 2 For class use only. Do not circulate.
NATS1560 UNDERSTANDING FOOD WINTER 2024 ______________________________________________________________________________ Copyright notice : This document is part of the course, NATS1560 Summer 2022. It is intended to be used for this course only, and may be used for course-appropriate purposes only. It may not be published or re-posted anywhere in any form, whole or in part. Any violation of these restrictions will be prosecuted. _____________________________________________________________________________ 9. How does cooking change food? 10. What is the definition of fermentation in biochemistry, and how does it differ from the common meaning of fermentation in food processing? 3 For class use only. Do not circulate.
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