Jiayi's package 2 reflection

The second package that covers the safety of GM food is a very broad topic. With no previous knowledge, we have to do thorough research in order to get accurate information as there are various sources that states different stands. Through researching, I have found out many interesting facts about GM food, the techniques used, the different traits and their uses. Indeed we met many difficulties as we did not knew which resources were useful and true, thus we had to research more in and compare between difference sources.

Similarly, meeting up to discuss was a problem we faced as we all had different work schedules. We had to find a suitable date for everyone and took chances to meet up as frequent as possible to discuss our findings. It was really tiring to juggle between work and doing project but after finishing the project, I felt that we all have improve on time management and report writing skills.

With the increasing use of GM food, it is important to look into the issue of food safety as GM food may soon replace the use of conventional food. After researching, I feel that there are many pros and cons of using GM food, thus it would really be up to one's preference whether to accept consuming GM food.

Rina's package 2 reflection

GM foods are widely spread. Generally, publics’s concern on GM foods are health concerns. It is to my understanding before this project that I GM food is unsafe for consumption. I was also unaware that GM foods are incorporated in a food product.
Not only that, this project has helped me in understanding the technology of GM foods. It has helped me understanding the principles of food technology. Though this project focuses on crops that can be make into flour , along the way we, the group had also found out other examples of GM food and crops.
As a group, this project has stimulate our thinking as we brainstorm the possibilities for alternative answers for every meeting. Meeting up by sharing our part and give ideas to others of what we may know. It has been difficult for me especially when my work shift changed to afternoon shift and I was not able to come for meetings. Due to time constraint, it was almost impossible for me to finish my part. It was a bit saddening for me as I was the only one in the group doing shift work. But I did managed to grab a few hours to get the work done.
As a whole, problem based learning is difficult but no doubt it give us more opportunity to explore more. Without notes from teachers, we did feel lost in the beginning but with the guidance from the lecturers we managed to start our engines. ;)

Yanzhi's reflection for package 2

I'm glad that we have finish the project on time, Thanks to all my group mates. I would say that this package 2 is definitely more difficuit than package 1, because Genetically Modified Food was an unfamilar title for me. Although it was taught as one of the topic in a module I took, but it didn't went in depth to the individual food and it's traits, techiques. At first, we were quite lost and didn't really get what we are suppose to do, however as we continued to do research. We slowly understood the rationale behind all these controversial issues as it is really hard to conclude on either side due to its inclusion of personal health and religion which vary from case to case basis. We chose genetically modified corn (maize) as our target crop, as corn can be used in various items and most importantly corn can be made into corn flour which is the main criteria. We allocated the parts among the group mates and we met up face to face quite a few times to have sharing sessions. And from each sharing seesion there will be new knowledge to be learned, this motivates us to do ever more. Though we come from different places after work and were all tired, but we all have the same goal of finishing the report well. During each meet-up, we will also share about our working experience and how our lives have been for the week. I really enjoyed working together with my group mates. Last but not least, I feel that the group discussion board is not very effective as I would rather give the person a call or an sms which is much more efficient :)

Li Yun's Reflection for Food Safety Package 2

Time flies, weeks have passed and my group is finally done with our package 2 report.

Genetically Modified (GM) food has been very well established in today’s world. Countries such as US, Europe and South Africa have been producing their own GM crops. In Package 2, I have gained a better understanding of how GM food is started. After doing many researches from reference books, journal articles and news articles with my group mates, I managed to find out more about its pros and cons, how it had affected human health in the past, how it is produced and the methods to test if they are safe for consumption. After consolidating this information, we begin to meet up to share with one another the researchers found.

In this round of Package 2, I find it more challenging compared to Package 1. This is because some of the information found from the internet is either not updated or they are not very reliable. Therefore, we have been meeting up more often than previous package to make sure all of us are clear with the process of GM food. Jia Yi, our group leader, has also been very patient and understanding to us. She will explain to us whenever we faced with any uncertain questions and guide us through the project.

Although the question this time is tougher, I can see the improvement within the group. Whenever one person has difficulty doing the report, the other will be there to help. I believe all of us are working towards one goal, which is to do well for this project. During these past few months, although it is tiring for all, we never fail to encourage one another. Besides gaining additional knowledge in GM food, I have also built a closer relationship with my fellow mates.

Jia En's Reflection for Food Safety Package 2

Through this package, I learnt more about the concepts of Genetic Modification. Before starting my research in this area, I thought that there is only one method of modifying crops to attain GM foods. Now, I know that there are actually six different genetically modifying processes widely used in the biotech industry, three of which were used in the production of corn which is the product that my group had chosen for our report.

GM companies practiced many food safety measures such as by carrying out microbial laboratory tests and toxin detection tests on GM foods to maximize the safety of these foods. If all these methods are carried out properly, it would definitely help in reducing the risks of consumers getting foodborne illness or toxicity.

In addition to all the numerous benefits that GM foods contribute to the consumers, there are also controversial issues pertaining to GM foods. I think that the disagreement on both sides (benefits and controversies) have practical and sufficient explanation to support their judgment towards GM food production. I feel that GM foods can still be consumed occasionally so as not to exceed the ADI of these foods, increased the risks of harming the human body in the long run as well as receiving the benefits that the GM crops can provide at the same time. I also discover that GM foods must be labeled in most countries in order to allow the consumers to know the foods that they are eating but in Singapore, GM foods labeling regulations have not be established therefore explaining the reason that Singaporeans are ignorant about the fact that some of the daily foods that they consumed are actually GM foods.

The knowledge gained from doing this food safety package is extremely beneficial to us as it made us more aware of the different advanced food technology in the modernized world. All these changes that actually revolve around our daily lives are often neglected due to our hectic lives.

This 2^nd food safety package was indeed a demanding one for us as the term ‘genetically modification’ was a completely new concept for us to digest. We had not done any projects or had any modules involving Genetically Modified (GM) foods. To understand the concept relating to genetic modification, we carried out more research and read up reference books and visit useful website links. It was tough for us throughout this research period but our leader, Jiayi guided us from the start of the package till the entire completion of the report, allocating tasks to each member in a systematic manner. Communication between us improved greatly compared to the previous package as all of us are more used to our schedule of doing this project on top of having our SIP attachment.

Toxins and foodborne pathogens in corn and its related food products

Toxins

1.) Aflatoxins produced by Aspergillus aflavus

• potent liver toxins and liver carcinogens
• largest impact on corn, causing $225 loss million per year
• symptoms of toxicity includes hemorrhage, edema and live damage

* Permitted amount of aflatoxins in human food is 20ppm
# Acceptable daily intake is 100 nanogram/kg body weight

2.)Fumonisins produced by fusarium species; F. verticilliodes, F. proliferatum and F.moniliforme

• possible cause of esophageal cancer in human
• cause acute toxicity in animals
• no corn hybrid are completely resistant to this fungi

* Permitted amount of fumonisins in human food (degermed dry milled corn products with less than 2.25% fat content is 2ppm and in whole/partially degermed dry milled corn products with more than 2.25% fat content is 4ppm
#Acceptable daily intake of fumonisins is 2 microgram/kg body weight

3.) Trichothecene produced by F. graminearum, F.culmorum, F.sporotrichiodes and F.poae.

• symptoms of toxicity includes vomiting, bloody diarrhea, severe dermatitis and hemorrhage
• most susceptible organs and systems are the mucous membrane of the digestive system, the skin and the immune system.

* Permitted amount of trichothecene in human food is 0.5ppm
#Acceptable daily intake is 1 microgram/kg body weight

4.& 5.) Zearalenone and deoxynivalenol produced by Fusarium graminearum

• symptoms of toxicity includes vomiting, liver damage and reproductive defects

# Acceptable daily intake of zearalenone is 0.5 microgram/kg body weight and 1 microgram/kg body weight for deoxynivalenol

6.) Ochratoxin A produced by Aspergillus ochraceus and Penicilliu cerrucosum

• carcinogenic to human and capable of inducing oxidative DNA damage

# Acceptable daily intake of Ochratoxin A is 100 nanogram/kg body weight

Pathogens

1.) Escherichia coli

• presence indicates poor hygiene practices during processing
• cause watery diarrhea in food poisoning cases

* Microbial limit of E.coli in corn flour is 10 cfu/g

2.) Bacillus cereus

• produces enterotoxins to cause diarrheal type & emetic type of food poisoning

* Microbial limit of B.cereus in corn flour is 10cfu/g

Sources:

Food Agriculture Organisation (FAO)

World Food Programme (WFP)

Food and Drugs Association (FDA)