Nutrition and Health Part 3: Food Safety | WageningenX on edX | Course About Video

[MUSIC PLAYING] DR. MARTINE REIJ: Welcome to my kitchen. My name is Martine Reij, assistant
professor in food microbology at Wageningen University. Together with my colleague,
microbiologist Marcel, and toxicologists, Ivonne,
Jochem, and Jonathan, we have developed a
course on food safety. Food safety is an ongoing
concern for many people. For example, would
these eggs pose a risk? Eggs do cause more than 40%
of all salmonella outbreaks and thousands of infections
every year in the European Union. But do these eggs pose a
risk to me and my family? No, probably not, because
on average, only one out of 3,000 eggs in the European Union
are contaminated with these bacteria. And if I boil them, the
bacteria die anyhow. And my colleagues at the
toxicology department will point out that free
range eggs contain more dioxin than their conventional counterparts. Dioxin is a persistent
environmental pollutant that doesn’t sound safe at all. Is that a risk? Can I still eat these eggs? Yes, they assured me. The concentration of dioxin
is closely monitored. And this shows that the levels in most
eggs are of no concern to public health if you eat a few eggs per week. But my neighbor cannot eat eggs
at all as he is allergic to them. For him, even the smallest amount
of egg protein forms a risk. For most people, egg
protein is no risk at all. So when is food safe and
when does it pose a risk? This MOOC deals with a
wide range of hazards in food that may damage your
health, such as bacteria, allergens, and toxins. And we will discuss the
risk that these hazards may cause to the
consumer who is exposed, as well as the tools to
keep them under control. Have you ever wondered
how safe your food is and what you can do
yourself to keep it safe? Then this is the MOOC for you.

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