Transcript W10 GMO & Food Safety

Genetically Modified Foods
 What are genetically modified foods?
 “crop plants created for human or animal consumption
using the latest molecular biology techniques.”
 Used since late 1980’s
 Rapidly expanding around the world.
 Most common crops in the U.S.

Soybean, corn, cotton, canola
(Whitman, 2000)
GMO Benefits
 Enhanced plant growth
 Decreased pesticide and fertilizer use
 Increased nutrient potential
 Increased crop yields
GMO Risks
 Emerging allergens
 Herbicide-resistant weeds / “superbugs”
 Ethical / moral concerns
 Decreased biodiversity
GMO Regulation & Labeling
 U.S. FDA “currently requires labeling of GE foods if the
food has a significantly different nutritional property;
if a new food includes an allergen that consumers
would not expect to be present; or if a food contains a
toxicant beyond acceptable limits.” (Byrne, 2007)
 FDA proposed voluntary guidelines for labels in 2001
Mandatory labeling?
 Pros
 Consumer rights
 Identification of food
issues
 Americans support
mandatory labels
 At least 22 other
countries require labels
 Ethical concerns
 Cons
 Label may imply
warning
 Increase costs to
consumers
 GE-Free food already an
option for consumers
 Difficult to separate
Food Safety
 What is food safety?
 Prevention of foodborne illnesses
 Protection of food supply
 Safe handling
Foodborne Illnesses
 “caused by consuming contaminated foods or
beverages”
(CDC, 2005)
 There are over 250 different foodborne illnesses
 Bacteria, viruses, parasites
 Difficult to diagnosis
 Vague symptoms
Common foodborne illnesses
 Campylobacter (cdc.gov)
 E. coli
(foodpoisonjournal.com)
 Salmonella

Science.nasa.gov
 Calicivirus

http://nabc.ksu.edu/images/uploads/norovirus.jpg
Foodborne illnesses
 Signs & Symptoms
 Fever, vomiting, diarrhea
 Diagnosis
 Treatment
 Fluids
 May need to see your doctor
Foodborne Illness Outbreaks
 How are outbreaks detected and tracked?
 Illnesses happen in a group of people
 Reports go to health department
 CDC starts investigation
 Outbreak ends

Contaminated food is gone, food product is recalled,
restaurant is closed or food processing plant is closed

http://www.fda.gov/Safety/Recalls/default.htm
Keeping Food Safe: Consumer
 Clean
 Separate
 Cook
 Chill
Illustration courtesy of Partnership for Food Safety Education
Food Safety
 http://www.5min.com/Video/Learn-About-Food-
Safety-97702374