Consumer Concerns About Foods and Water

Whitney & Rolfes – Understanding Nutrition, 12th Edition

Consumer Concerns Consumer Concerns About Foods and About Foods and

WaterWaterChapter 19


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



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



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


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


Foodborne Foodborne IllnessesIllnesses

Food safety in the kitchen Keep a clean, safe

kitchen Avoid cross-

contamination Keep hot foods hot Keep cold foods

cold



Food safety in the kitchen Safe handling of meats and poultry

Environment favors microbial growthGround meat is especially susceptibleCook meat thoroughly


Recommended Safe Recommended Safe Temperatures Temperatures (Fahrenheit)(Fahrenheit)



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



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


Safe Refrigerator Storage Safe Refrigerator Storage TimesTimes



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”



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


Nutritional Adequacy of Nutritional Adequacy of Foods and DietsFoods and Diets

Obtaining nutrient information Nutrition labeling regulations

FDA

Minimizing nutrient losses Cooking Storing Preparing


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


Bioaccumulation of Bioaccumulation of Toxins in the Food ChainToxins in the Food Chain


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


Natural Toxicants in Natural Toxicants in FoodsFoods

Consumption of “natural” foods Goitrogens Cyanogens

Laetrile Solanine

Potatoes


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”



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”



Consumer concerns FDA is a monitoring agency

Sets standardsChecks enough samplesActs promptly when problems arise

Minimizing risks Ingestion of pesticides depends on numerous

factors


Minimize Pest ResiduesMinimize Pest Residues



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



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


Most and Least Pesticide-Most and Least Pesticide-Contaminated Fruits and Contaminated Fruits and

VegetablesVegetables


Food AdditivesFood Additives

Benefits of additives on foods Intentional additives Indirect additives

Regulations governing additives FDA regulation

EffectiveDetectable and measurable in final food

productSafe



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



Margin of safety Allowance in food

Risks vs. benefits FDA regulations against additive use



Intentional food additives Food goes bad

Losing flavor and attractivenessContaminated with microbes

Antimicrobial agentsSalt and sugarNitritesBacteriophages


Food Additives Food Additives

Intentional food additives Antioxidants

Vitamins C and ESulfitesBHA and BHT

ColorsNatural Artificial



Intentional food additives Artificial flavors and flavor enhancers

Natural flavorsArtificial flavorsFlavor enhancers – MSG

Sugar alternativesSaccharinAspartame Acceptable daily intake (ADI)



Intentional food additives Texture and stability

EmulsifiersGums

Nutrient additivesFortify or maintain nutritional qualityExamplesAppropriate uses



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”



Indirect food additives Dioxins

Chlorine treatment of wood pulpHuman exposure to dioxins comes primarily

from foods Decaffeinated coffee

Methylene chloride



Indirect food additives Hormones

Bovine growth hormone (BGH)FDA determination related to BGH

AntibioticsFDA regulationAntibiotic resistance


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



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



Water systems and regulations Bottled water

FDA regulationWater quality variesSourcesLabel requirementsHandling of bottled water


Highlight 19Highlight 19

Food Biotechnology


BiotechnologyBiotechnology

Benefits already realized from biotechnology Opportunities Possible risks

EnvironmentHuman health


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


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


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


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


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

Consumer Concerns About Foods and Water

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