Transcript a safe food supply?

A SAFE FOOD SUPPLY?
Is Your Food Safe to Eat?
Mr. Johnson
Central Heights Ag Dept.
Student Objectives
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Analyze the risk involved in the use of
pesticides in food production.
Evaluate the risk of using hormones and
antibiotics on animals raised for food.
Explain the safeguards to prevent
harmful pesticides residues on food.
Describe the use the body makes of
cholesterol.
Student Objectives
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Describe the safeguards used in the
meatpacking industry.
Discuss the use of chemical
preservatives in food.
Distinguish the difference between
saturated and unsaturated fats.
Food SAFE TY????
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Americans enjoy an
abundant, diverse,
and relatively
inexpensive food
supply.
Most people are not
involved with the
production and
processing of the
food they eat.
Does the media make the food
unhealthily?
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In the past few
years the media has
reported that foods
or components of
the food that we eat
are either unhealthy
or hazardous to our
health.
Rumors Spread FAST!!!
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It is easy to forget that properly
conducted and reported scientific
research is responsible for the
abundant, safe supply of food we enjoy.
Inconclusive or poorly reported research
can often mislead the public.
Poorly reported research can cause
prices to drop within minutes.
Pesticides and Chemicals
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In 1989, the Natural resources defense
Council published a report entitled
“Intolerable Risk: Pesticides in our
Children's Food.”
The report stated that a chemical called
Alar that was used to prevent apples
from falling from the tree to early. Which
allows the fruit to have a better shape
and color.
APPLES KILL CHILDREN!!!
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According to reports
when the chemical
was feed to lab rats
it was proven to be
carcinogenic.
This caused panic!
Apples were
dumped
Banned from
schools
The Damage was DONE.
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Apples were removed from sale.
The apple industry suffered a
tremendous result more than a
$100 million Dollars!!
It was poorly presented information- In
fact a person would have to eat
28,000lb of apples a day for 10 yr.. to
equal the amt.. of Alar that caused the
tumors in the lab rats.
Chemicals
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Even though the chemical Alar was
considered safe in low amounts it was
still pulled off the market.
A chemical must pass over a 120
separate test before it can be released
for use.
On Average only one in 20,000
chemicals are approved for use ag
producers.
So are pesticides harmful to
humans?
 Pesticides kill
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insects, weeds, and
plant disease
organisms.
Modern insecticides,
fungicides, and
herbicides have a
low level of toxicity
to humans.
Even at full strength
it would take a a lot
to be lethal.
Allowable levels?
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Allowable levels are measured
in parts per billion or parts per
trillion.
Almost all substances can be
toxic or hazardous at some
level.
Salt is a necessary component
of our diets but if some one ate
enough salt they would die
from a salt overdose.
To be organic; or not to be?
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A recent trend is to eat organically
grown food.(Food that is grown without
pesticides or herbicides.)
Some people feel that this is safer food
but research shows no advantage. In
fact there are more disadvantages.
Natural toxins, Cost, Damage caused
by insects can harbor bacteria which
can be more harmful than the pesticides
MEAT INSPECTION
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All meat sold to the
public must be
inspected.
Quality grading
refers to the quality
of the meatdetermined by Age
and intermuscular
fat.
Meat inspection cont.
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Yield grading refers
to the amount of
lean retail cuts the
carcass will yield.
Meat inspection
guarantees that the
meat will be safe,
wholesome, and
accurately labeled.
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Meat inspection
includes several
phases.
Live inspectionante-mortem.
Internal organs are
inspected.
Meat inspection cont.
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When carcasses
and/or part fail
inspection, they are
condemned.
Condemned
carcasses go
through a process
called rendering.
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Rendering is where
the condemned are
placed under
enough heat to kill
any organism that
could cause
problems.
Meat inspection cont.
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Rendered meat is
used for by-products
other than for
human
consumption.
Each slaughter
house is inspected
for cleanliness and
free of bacteria,
ect...
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In the processing
line, all carcasses
must be thoroughly
cleaned to remove
debris from the
slaughter process;
blood, loose tissue
particles, or foreign
particles.
Meat inspection cont.
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If meat becomes
contaminated by
fecal matter, ect..,
that portion of the
carcass are
trimmed.
With best measures,
meat will still contain
bacteria and other
microbes.
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For that reason it is
important that meat
is thoroughly cooked
before consumption.
Almost all of the
sickness caused
from eating meat
can be attributed to
improper cooking
procedures.
Hormones and Antibiotic
Residues
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An area of
consumer concern
is the use of
synthentic growth
and reproductive
hormones in beef
and dairy animals.
The concern is that
this will cause
harmful effects in
humans.
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Growth hormones
redirects energy
from the production
of fat to the
production of lean.
More weight is
gained at lower cost
and is more efficient
and healthier.
Hormones and Antibiotics cont.
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The hormone is
placed under the
skin in the animal’s
ear and are slowly
released as the
animal grows.
The ear is removes
at slaughter to
prevent residue from
accumulating in the
edible meat.
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Livestock and
poultry industries
use antibiotics to
cure or prevent
diseases.
The concern is that
pathogens can build
up an immunity to
the drugs, as a
result of residue of
the drugs in the
meat.
Hormones and Antibiotics cont.
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According to the
National Academy of
Science, no data
has been found that
implicates the use of
antibiotics in
animals used for
food as a health risk
to humans.
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Another concern for
humans in the dairy
industry is using
bovine
somatotropin,
(BST).
This natural
hormone stimulates
cows to produce
more milk.
Hormones and Antibiotics cont.
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The concern is that
the use of BST is a
health risk, but there
is no evidence to
support that.
In fact, milk from
cows treated with
BST is almost
identical as cows
with out BST.
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BST is a protein and
can be digested and
is not passed into
the systems of
humans.
The FDA closely
monitors meat, dairy
products and all
food from animals
for residues of
pesticides, drugs,
and hormones.
Hormones and Antibiotics cont.
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If levels are
detected that go
beyond safe
tolerances, that
product is
condemned at the
producer’s expense.
This gives
producers incentives
to adhere to the
guidelines and
withdrawal periods.
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A withdrawal period
is the time between
when the substance
was administered to
the animal until the
animal can be
slaughtered or the
milk used.
Preservatives
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Many people are
concerned over
adding
preservatives such
as nitrates, citric
acid, sodium
benzonate, and
phosphoric acid to
foods.
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The purpose of
these additives is to
prevent the
formation of toxic
substances
associated with the
spoilage of food.
These foods are
susceptible to the
growth of bacteria
that can cause food
poisoning.
Preservatives cont.
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The likelihood of any
health problems
arising from
chemical
preservatives added
to foods is
insignificant
compared to the
food poisoning that
can occur in
untreated food.
Fat Content in Food
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Studies have shown a relationship
between diets high in fat and health
problems (obesity, heart disease,
cancer, etc.)
Concern has been expressed over
eating red meat because of the high
amount of fat and also because of the
cholesterol content.
Fat Content in Food cont.
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Both fat and
cholesterol are
necessary
components of
human diets, but
excessive amounts
of either can cause
problems.
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Fats are divided into
two broad
classifications
saturated fat and
unsaturated fat.
Unsaturated fats are
in a liquid state at
room temp.
Saturated fats are in
a solid state at room
temp.
Fat Content in Food cont.
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Eating red meats
from animals such
as cattle and sheep
is safe as long as
the amounts are
moderate and are
part of a balanced
diet.
Labeling of Foods
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President Roosevelt passed the Federal
Food and Drug Act and the Federal
Meat Inspection Act. These laws were
the first steps in the regulation of the
food industry as to the safety and
quality of foods.
Laws regarding the processing and
labeling of foods have continually been
upgraded and improved since that time.
Nutritional Labeling
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About 90% of all
processed foods
must have
nutritional labeling
on the package.
Exceptions– Coffee
– Tea
– Flavorings that
contain no significant
amounts of nutrients
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The nutritive content
of the food is
expressed in terms
of Daily Value (DV)
The DV refers to the
percent of the
nutrient in the food
that is
recommended
based on a 2,000
calorie diet.
Summary
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Foods are safer now
than at any time in
history.
Improper cooking,
spoilage, and
mishandling of the
foods by the
consumer are by far
the biggest causes
of food safety
problems.
The Science of Food Preservation
Causes of Food Spoilage
(But What About Bacteria?!)
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Microbes extremely small
organisms.
– Louis Pasteur
discovered the
presence of
microbes and
brought about the
process known as
pasteurization (this
renders the microbes
in milk harmless)
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Bacteria- microbes
that are responsible
for much of the
decay and spoilage
of the plant and
animal tissue in
foods.
– Bacteria makes the
food not fit to eat
because of the smell
and taste and can
often be dangerous .
Causes of Food Spoilage cont.
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Molds- microbes
that also aid in the
breakdown of plant
and animal tissues.
– Toxins from molds
are called
mycotoxins and may
cause illness when
consumed.
– Molds appear as
fine, hairy fillaments
on the surfaces.
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Yeasts- single-celled
fungi.
– Used extensively in
the fermentation of
carbohydrates.
– Many yeasts are
beneficial, but they
may also cause food
spoilage by growing
on the food.
Chemical Causes of Food
Spoilage
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Enzymes can cause sugars to turn into
fats or may cause proteins or fats to
change in makeup or function.
Up to a point, certain enzymatic
changes are desirable in that they
trigger the creation of sugars in the
ripening process.
Chemical Causes cont.
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Rancidity is a
chemical process
that takes place in
fats that causes
food spoilage.
Hydrolytic rancidity
comes about as a
result of reactions of
the fatty acids with
water molecules.
Food Preservation in Fresh Foods
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After fruit has been
picked, washed, and
cleaned, they are
coated with a thin
layer of paraffin to
prevent damage to
the skin.
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In a process called
controlledatmosphere storage,
the respiration of the
fruit cells is
controlled. They are
placed in dark
chambers with
controlled temps.
This keeps some
fruit fresh for many
Food Preservation by Drying
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The first method of preserving food was
drying.
If the water is removed from food, the
microbes and enzymes are unable to live and
reproduce.
The most modern technique of drying is
freeze-drying.In this process, the product is
quickly frozen and placed in a chamber
where a vacuum is drawn. This allows the
water molecules to go almost directly from ice
Food Preservation by Salting
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By covering meat
with salts, the water
in microbes passes
to the salt and the
microbes dry out
and die.
Sugar can also be
used as a
preservative
because the same
principal applies.
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The problem with
salting is removing
the salt from the
food being
preserved.
Therefore, the only
foods preserved in
salt today are those
such as fat back and
salt pork.
Food Preservation by
Fermentation and Pickling
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Solutions high in salt
and vinegar give the
advantages of the
salt solution
dehydrating the
microbes and the
vinegar lowering the
pH to a level
intolerable to the
microbes.
Food Preservation by Freezing
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Early iceboxes that were used, cooled
food with a large block of ice stored in
the compartment with the food.
Microbes cannot live well in cool
temperatures, so the food can be
preserved longer.