Transcript Integrated Pest Management

Food Safety
Fertilizers, Pesticides,
Preservatives, and Bacteria
Food Safety

PA Standards





4.5.12.C: Integrated Pest
Management
3.2.12.A: Inquiry and Design
3.3.12.C: Biological Sciences
3.8.12.C: Science, Technology, and
Human Endeavors
3.2.12.C: Inquiry and Design



“Since the mid-1940’s over 200 basic
chemicals have been created for use
in killing insects, weeds, rodents,
and other organisms described in
the modern vernacular as ‘pests.’”
- Rachel Carson, Silent Spring, 1962


Explain the dynamics of
integrated pest management
practices and their relative
effects upon society.
Evaluate the nature of
scientific and technological
knowledge using case
studies.
Describe genetic engineering
techniques, applications, and
impacts.
Evaluate the consequences
and impacts of scientific and
technological solutions.
Apply the elements of
scientific inquiry to solve
multi-step problems.
Key Questions
 How
can we protect food resources from
pests?
 What are the environmental effects of
producing food?
 What laws govern the use of pesticides?
 What is Integrated Pest Management?
 How has the development of preservatives
impacted food?
 What impact does foodborne illnesses have
on the U.S.?
How can we protect food
resources from pests?
PROTECTING FOOD RESOURCES:
PEST MANAGEMENT
 Organisms
found in
nature (such as
spiders) control
populations of most
pest species as part
of the earth’s free
ecological services.
PROTECTING FOOD RESOURCES:
PEST MANAGEMENT
 We
use chemicals to repel or kill pest
organisms as plants have done for millions of
years.
 Chemists have developed hundreds of
chemicals (pesticides) that can kill or repel
pests.


Pesticides vary in their persistence.
Each year > 250,000 people in the U.S. become
ill from household pesticides.
What are the environmental
effects of producing food?
Conventional Chemical Pesticides
 Which
advantage/disadvantage do you feel is
the most important?
Individuals Matter: Rachel Carson
 Wrote
Silent Spring
(1962) which
introduced the U.S.
to the dangers of the
pesticide DDT and
related compounds
to the environment.
DDT
DDT sprayed on Long Island
beaches in 1945. It is also used in
agriculture, sprayed on fields and
sometimes from the air. It is far
less poisonous than the pre-WWII
arsenic compounds.
Time magazine ad for
DDT, we can look forward
to a new era of prosperity
and peace guided by
science and technology.
Silent Spring Assignment
 Read
the selection from Silent Spring by
Rachel Carson.
 Answer
the discussion points on the
handout.
Pollution
 Each




Example of
biomagnification or
bioaccumulation of DDT in
an aquatic food chain.
year pesticides:
Kill about 1/5th of the
U.S. honeybee
colonies.
67 million birds.
6 -14 million fish.
Threaten 1/5th of the
U.S.’s endangered
and threatened
species.
The ideal Pesticide and the
Nightmare Insect Pest
 The
ideal pest-killing chemical has these
qualities:




Kill only target pest.
Not cause genetic resistance in the target
organism.
Disappear or break down into harmless
chemicals after doing its job.
Be more cost-effective than doing nothing.
Superpests
 Superpests
are
resistant to
pesticides.
 Superpests like the
silver whitefly (left)
challenge farmers
as they cause >
$200 million per
year in U.S. crop
losses.
What laws govern the use
of pesticides?
Pesticide Protection Laws in the U.S.
 Government
regulation has banned a number
of harmful pesticides but some scientists call
for strengthening pesticide laws.


The Environmental Protection Agency (EPA),
the Department of Agriculture (USDA), and the
Food and Drug Administration (FDA) regulate
the sales of pesticides under the Federal
Insecticide, Fungicide and Rodenticide Act
(FIFRA).
The EPA has only evaluated the health effects of
10% of the active ingredients of all pesticides.
What Can You Do?
Reducing Exposure to Pesticides
• Grow some of your food using organic methods.
• Buy organic food.
• Wash and scrub all fresh fruits, vegetables, and wild foods you pick.
• Eat less or no meat.
• Trim the fat from meat.
Class Discussion
 Do
the advantages of using synthetic
chemical pesticides outweigh their
disadvantages?


a. No. Synthetic pesticides are overused,
damage the environment, and increase cancer
risks.
b. Yes. Pesticides save human lives and protect
crops.
What is Integrated Pest
Management?
Other Ways to Control Pests
 There
are cultivation, biological, and
ecological alternatives to conventional
chemical pesticides.






Fool the pest through cultivation practices.
Provide homes for the pest enemies.
Implant genetic resistance.
Bring in natural enemies.
Use pheromones to lure pests into traps.
Use hormones to disrupt life cycles.
Other Ways to Control Pests
 Biological
pest
control: Wasp
parasitizing a
gypsy moth
caterpillar.
Other Ways to Control Pests
 Genetic
engineering can
be used to
develop pest and
disease resistant
crop strains.
 Both
tomato plants were exposed to
destructive caterpillars. The genetically
altered plant (right) shows little damage.
Case Study Discussion
 Read
the Case Study: Integrated Pest
Management: A component of Sustainable
Agriculture.
 Answer the discussion question at the
conclusion of the Case Study.
Case Study: Integrated Pest
Management: A Component of
Sustainable Agriculture
 Integrated

Pest Management (IPM)
An ecological approach to pest control uses a
mix of cultivation and biological methods, and
small amounts of selected chemical pesticides as
a last resort.
Case Study: Integrated Pest
Management: A Component of
Sustainable Agriculture
 Many
scientists urge the USDA to use three
strategies to promote IPM in the U.S.:



Add a 2% sales tax on pesticides.
Establish federally supported IPM demonstration
project for farmers.
Train USDA personnel and county farm agents in
IPM.
 The
pesticide industry opposes such
measures.
Class Discussion
 Should
governments heavily subsidize a
switch to integrated pest management?


a. No. Without extensive funding and training,
mere subsidies are not enough to successfully
promote integrated pest management.
b. Yes. These subsidies would decrease pollution
and exposure to hazardous pesticides.
How has the development
of preservatives impacted
food?
Mini-Project
 Research
one natural preservative and one
artificial preservative.
 Create a fact sheet on the following
information:



Describe the differences between the two types.
What types of food are associated with your
examples.
Explain the positives and negatives about each.
What impact does
foodborne illnesses have
on the U.S.?
Foodborne Illness

What impact does foodborne illnesses have on the
U.S.?

U.S has one of the safest food supplies in the world.
• Each year 76,000,000 people get sick from foodborne illnesses.
• 300,000 people are hospitalized
• 5,000 people die



More dangerous bacteria in our food today than we were
aware of in 1942.
May become sick in 20 minutes to 6 weeks after eating
food with harmful bacteria.
Who is prone to foodborne illnesses?
• Infants and young children, pregnant women, older adults, and
people with weaken immune systems
E. coli O157:H7 Outbreak From Fresh Spinach
Case Counts by State
(As of October 6, 2006)
Source: http://www.cdc.gov/foodborne/ecolispinach/case_count_us_map.htm
Foodborne Illness

What outbreaks of illnesses have occurred in our
state?


http://www.cdc.gov/foodsafety
Why be concerned about food safety?



About 50 percent of the money spent on food goes
toward food prepared by others.
Much of the food today comes from around the world,
where food sanitation may be lacking.
Resistant bacteria are on the rise.
• In 1950, five foodborne pathogens were known.
• In 2002, this number had grown to 25.
Bacteria

What is bacteria (pl) or bacterium(s)?

Single cell microorganisms, of which some are beneficial to man
and others are harmful.
• Bacteria that are harmful to man are called pathogens.


Bacteria are found everywhere.
How many bacteria would exist after 24 hours from a single
cell division?

They multiply rapidly through binary fission; one cell can double in
20 minutes.
Bacteria

How can food become contaminated with bad
bacteria (pathogens)?

Animals –droppings and saliva or disease
microorganisms within the animal.
• Thus if food is not properly cooked, foodborne illness can occur.



Soil – contaminated animal droppings that are
transferred to plants, thus if the plant products are not
cleaned or cooked properly, foodborne illness can occur.
Water – contaminated animal droppings come in contact
with water, and water is consumed or sprayed on crops.
Humans – food contaminated with hands that are not
clean.
Bacteria

What do bacteria need to grow and reproduce?





Nutrients – bacteria, like people, need many of the same
things that humans need to grow
Moisture – bacteria need moisture to grow and
reproduce. They may exist on dry food and surfaces, but
nothing will happen until moisture is introduced.
pH- bacteria grow well around a 4.6 pH. That is why
acidic foods tend to be safe from pathogenic bacteria.
Temperature – bacteria grow rapidly in temperatures
between 80-105 degrees F. Proper cooking and chilling
slows the growth of bacteria.
Time –bacteria can multiply rapidly, sometimes two to
three times per hour
Lab

Microbiological Analysis of Food Lab


You will apply the elements of scientific inquiry to solve a
multi-step problem.
You will examine the presence of bacteria on food.
• Generate a question about food and bacteria. The source of
bacteria may not be from the human body (ex. saliva – double
dipping) and no rotten food (ex. spoiled meat).
• Evaluate the appropriateness of question. Can you effectively
test a hypothesis?
• Design an investigation with adequate control and limited
variables to investigate a question. What is your control,
independent variable, and dependent variable?
• Organize experimental information using analytic and descriptive
techniques. How will you collect data?
• Evaluate the significance of experimental information in
answering the question.
• Project additional questions from a research study that could be
studied.
Mini-Project

You are the owner of a restaurant. After a recent
outbreak of food poisoning at local restaurants, you
want to make sure your employees are
knowledgeable on food safety.
 Create a pamphlet containing the following
information:

Two common types of food borne illnesses.
• Include the cause and the symptoms.



General Guidelines for the safe handling of food.
Ways to tell if food is safe.
Suggested resources: CDC and USDA
Discussion Questions




Globalization of the food supply –Imported and exported foods will
only increase in the future. How can the regulatory agencies handle this
increased activity? How can countries work together to protect and
provide a safe food supply that is traded between countries?
Increase use of organic foods – Production and the demand for
organic foods will continue to grow. The general impression is that
organic foods are safer, but that is not always true. How can producers of
organic foods minimize the possibility of pathogens contaminating their
foods and what precautions should consumers take with organic foods?
Changes in food consumption –Increase in ethnic food demands and
consumers eating more fruits and vegetables pose problems. Raw and
fresh vegetables and fruits (that are eaten uncooked) have a greater
chance for dangerous pathogens to be consumed by the public. How
can the public be educated on the safe practices for eating fruits and
vegetables?
At-risk subpopulations – As the numbers of elderly population grows, a
group more susceptible to foodborne illnesses, and the technology for
organ transplants develops further. How should people and businesses
directly involved in the food chain change their practices?
Discussion Questions con’t…





Pathogen evolution –Microbial evolution has always and will always
occur, meaning that health and regulatory agencies must continue to
monitor the food supply chain to assure safe foods. How will society pay
for this continual expense?
Consumer understanding – All participants in the food supply chain
must accept the responsibilities and risks that are associated with safe
foods. How can young children be educated on the safe practices for the
safe handling of foods? How can adults be reminded of their
responsibilities?
Integrated food supply –The farm/ranch to table food supply and safety
system is a complex system and involves many different environments,
people, and businesses. What role and responsibility can each of you
assume in this system to help assure safe food for yourself and others?
Identifying all foodborne pathogens – The number of diseases caused
by pathogens is more than 200 and it is still growing. How can society
keep ahead of these new evolutions?
Controlling the worst pathogens –It is difficult to determine the worst
pathogen. Should researchers focus on a pathogen that affects a low
number of people, but is deadly, or on one that affects a large number of
people, but is not deadly?
Review Key Questions
 How
can we protect food resources from
pests?
 What are the environmental effects of
producing food?
 What laws govern the use of pesticides?
 What is Integrated Pest Management?
 How has the development of preservatives
impacted food?
 What impact does foodborne illnesses have
on the U.S.?