Consumer Concerns About Foods and Water
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Transcript of Consumer Concerns About Foods and Water
Whitney & Rolfes – Understanding Nutrition, 12th Edition
Consumer Concerns Consumer Concerns About Foods and About Foods and
WaterWaterChapter 19
Whitney & Rolfes – Understanding Nutrition, 12th Edition
Foodborne IllnessesFoodborne Illnesses
Leading food-safety concern according to FDA Number of food poisoning outbreaks Most vulnerable populations
Foodborne infections Food contaminated by infectious microbes
Food intoxications Foods containing natural toxins or toxins
produced by microbes
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Foodborne IllnessesFoodborne Illnesses
Food safety in the marketplace Transmission of foodborne illness has
changedErrors in the commercial setting
Industry controlsHazard Analysis Critical Control Points
(HACCP) system Imported foods
Whitney & Rolfes – Understanding Nutrition, 12th Edition
Foodborne IllnessesFoodborne Illnesses
Food safety in the marketplace Consumer awareness
Guidelines for cleanliness of facilities and safe preparation of food practices
Consumer actions when eating out Improper food handling can occur anywhere
on the line from manufacture to consumer
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Food Safety from Farms Food Safety from Farms to Consumersto Consumers
Stepped Art
Workers must use safe methods of growing, harvesting, sorting, packing, and storing food to minimize contamination hazards.
FARMS
Processors must follow FDA guidelines concerning contamination, cleanliness, and education and training of workers and must monitor for safety at critical control points (use HACCP, see text).
PROCESSING
Containers and vehicles transporting food must be clean. Cold food must be kept cold at all times.
TRANSPORTATION
Employees must follow the FDA’s food code on how to prevent foodborne illnesses. Establishments must pass local health inspections and train staff in sanitation.
RETAIL GROCERY STORE AND
RESTAURANT
Consumers must learn and use sound principles of food safety as taught in this chapter. Be mindful that foodborne illness is a real possibility and take steps to prevent it.
CONSUMERS
Fig. 19-2, p. 651
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Foodborne Foodborne IllnessesIllnesses
Food safety in the kitchen Keep a clean, safe
kitchen Avoid cross-
contamination Keep hot foods hot Keep cold foods
cold
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Foodborne IllnessesFoodborne Illnesses
Food safety in the kitchen Safe handling of meats and poultry
Environment favors microbial growthGround meat is especially susceptibleCook meat thoroughly
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Recommended Safe Recommended Safe Temperatures Temperatures (Fahrenheit)(Fahrenheit)
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Foodborne IllnessesFoodborne Illnesses
Mad cow disease Affects central nervous system of cattle
Similar disease develops in people who have eaten contaminated beef
Select whole cuts of meat H1N1 virus
TransmissionNot by eating pork
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Foodborne IllnessesFoodborne Illnesses
Food safety in the kitchen Safe handling of seafood
Illnesses associated with undercooked or raw seafood
Raw oystersWater pollution and seafood-borne illness
Other precautionsOdors
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Safe Refrigerator Storage Safe Refrigerator Storage TimesTimes
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Foodborne IllnessesFoodborne Illnesses
Food safety while traveling Risk of contracting foodborne illness is high
Cleanliness standards for food and waterEvery region’s microbes are different
Precautions while traveling “Boil it, cook it, peel it, or forget it”
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Foodborne IllnessesFoodborne Illnesses
Advances in food safety Irradiation – “cold pasteurization”
How it protects consumersFoods approved for irradiation
Consumer concerns about irradiation Regulation of irradiation Radura label Other pasteurization systems
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Nutritional Adequacy of Nutritional Adequacy of Foods and DietsFoods and Diets
Obtaining nutrient information Nutrition labeling regulations
FDA
Minimizing nutrient losses Cooking Storing Preparing
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Environmental Environmental ContaminantsContaminants
Harmfulness of environmental contaminants Depends in part on its persistence
Lingers in body or environment Bioaccumulation Contamination entry into environment
MethylmercuryPBB and PCB Interactive effects of mercury and PCB
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Bioaccumulation of Bioaccumulation of Toxins in the Food ChainToxins in the Food Chain
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Environmental Environmental ContaminantsContaminants
Guidelines for consumers FDA regulates the presence of contaminants
in foods Mercury poisonings
Fish and other seafoodsOther toxins found in fish
EPA regulates commercial fishingFarm-raised fish
Potential harm vs. potential benefits
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Natural Toxicants in Natural Toxicants in FoodsFoods
Consumption of “natural” foods Goitrogens Cyanogens
Laetrile Solanine
Potatoes
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PesticidesPesticides
No such thing as a perfect pesticide Hazards of pesticides
Vulnerable populations Regulation of pesticides
EPA and FDATolerance regulations
Pesticides from other countries “Circle of poison”
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PesticidesPesticides
Monitoring pesticides FDA
Collects and analyzes domestic and imported foods
May invoke certification requirement Individual state regulation Foods in the fields Foods on the plate
“Market Basket Survey”
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PesticidesPesticides
Consumer concerns FDA is a monitoring agency
Sets standardsChecks enough samplesActs promptly when problems arise
Minimizing risks Ingestion of pesticides depends on numerous
factors
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Minimize Pest ResiduesMinimize Pest Residues
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PesticidesPesticides
Alternatives to pesticides Rotating crops Releasing organisms into fields to destroy
pest Planting nonfood crops nearby to kill pests or
attract them away from crops Benefits and disadvantages of using
alternative techniques
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PesticidesPesticides
Organically grown crops USDA regulations for organic designation Product codes
Organic products preceded by “9” Reasons for buying organic Popular fruit and vegetable pesticide
residues Nutritional differences of organics and other
crops
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Most and Least Pesticide-Most and Least Pesticide-Contaminated Fruits and Contaminated Fruits and
VegetablesVegetables
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Food AdditivesFood Additives
Benefits of additives on foods Intentional additives Indirect additives
Regulations governing additives FDA regulation
EffectiveDetectable and measurable in final food
productSafe
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Food AdditivesFood Additives
GRAS list Generally recognized as safe List is under ongoing review
Delaney clause Addresses carcinogens in foods and drugs
Controversy regarding detectable levels “Negligible risk” standard used instead of
“zero-risk” policy
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Food AdditivesFood Additives
Margin of safety Allowance in food
Risks vs. benefits FDA regulations against additive use
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Food AdditivesFood Additives
Intentional food additives Food goes bad
Losing flavor and attractivenessContaminated with microbes
Antimicrobial agentsSalt and sugarNitritesBacteriophages
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Food Additives Food Additives
Intentional food additives Antioxidants
Vitamins C and ESulfitesBHA and BHT
ColorsNatural Artificial
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Food AdditivesFood Additives
Intentional food additives Artificial flavors and flavor enhancers
Natural flavorsArtificial flavorsFlavor enhancers – MSG
Sugar alternativesSaccharinAspartame Acceptable daily intake (ADI)
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Food AdditivesFood Additives
Intentional food additives Texture and stability
EmulsifiersGums
Nutrient additivesFortify or maintain nutritional qualityExamplesAppropriate uses
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Food AdditivesFood Additives
Indirect food additives Acrylamide
Carbohydrate-rich foods and the amino acid asparagine are cooked at high temperatures
Carcinogen and genotoxicant Food packaging
“Food contact substances” “Active packaging” “Passive packaging”
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Food AdditivesFood Additives
Indirect food additives Dioxins
Chlorine treatment of wood pulpHuman exposure to dioxins comes primarily
from foods Decaffeinated coffee
Methylene chloride
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Food AdditivesFood Additives
Indirect food additives Hormones
Bovine growth hormone (BGH)FDA determination related to BGH
AntibioticsFDA regulationAntibiotic resistance
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Consumer Concerns Consumer Concerns About WaterAbout Water
Sources of drinking water Surface water
Readily contaminatedContamination is reversibleCleansing methods
Ground waterSlower rate of contaminationContaminants remain for a long time
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Consumer Concerns Consumer Concerns About WaterAbout Water
Water systems and regulations Public water systems
Disinfectant (usually chlorine) is added to kill bacteria
EPA regulates Water characteristics
Hard vs. soft Home water treatments
Activated carbon filters & reverse osmosis
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Consumer Concerns Consumer Concerns About WaterAbout Water
Water systems and regulations Bottled water
FDA regulationWater quality variesSourcesLabel requirementsHandling of bottled water
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Highlight 19Highlight 19
Food Biotechnology
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BiotechnologyBiotechnology
Benefits already realized from biotechnology Opportunities Possible risks
EnvironmentHuman health
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The Promises of Genetic The Promises of Genetic EngineeringEngineering
Selective breeding Slow and imprecise
Genetic engineering Rapid and dramatic changes to agriculture Faster and more refined
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Selective Breeding & Selective Breeding & Genetic Engineering Genetic Engineering
ComparedCompared
Traditional Selective Breeding
Traditional selective breeding combines many genes from two varieties of the same species to produce one with the desired characteristics.
Donor Commercial variety
+
In the new variety, many genes have been transferred.
=
Desired gene
Desired gene
Stepped Art
Fig. H19-1a, p. 678
Genetic Engineering
Through genetic engineering, a single gene (or several) are transferred from the same or different species to produce one with the desired characteristics.
Donor Commercial variety
+
In the new variety, only the desired gene is transferred.
=
Desired gene isolated
Desired gene
Stepped Art
Fig. H19-1b, p. 678
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The Promises of Genetic The Promises of Genetic EngineeringEngineering
Extended shelf life Improved nutrient composition
Biofortification Efficient food processing
Save money and time Efficient drug delivery Genetically assisted agriculture
Environmental impact of pesticides
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The Potential Problems The Potential Problems and Concernsand Concerns
Consumer concerns with “Frankenfoods” Disruption of natural ecosystems Introduction of diseases Introduction of allergens and toxins Creation of biological weapons Ethical dilemmas
Need for evidence Need for close monitoring
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FDA Regulations FDA Regulations
Foods produced through biotechnology or cloning Not substantially different No special testing, regulation, or labeling
Current labeling by manufacturers is voluntary