Download Consumer Concerns

Consumer Concerns
About Foods And Water
Who are the
Watchers?
Food Distribution and Oversight
Food and Drug
Administration (FDA)
US Department of
Agriculture (USDA)
Who are the Watchers?
FDA Monitoring
– Microbial foodborne illness
– Natural toxins in foods
– Residues in food
– Nutrients in foods
– Intentional food additives
– Genetic modification of
food
– http://www.fda.gov/
Why?
Foodborne Infections
And Food Intoxicants
Foodborne Infections
And Food Intoxicants
Foodborne Infections
And Food Intoxicants
Common Causes of
Foodborne Infections:
• Campylobacter jejuni
– Sources: raw poultry,
unpasteurized milk
– Symptoms:
Diarrhea, nausea,
vomiting, may last 710 days
Common causes of
Foodborne Infections:
• Listeria– Sources: raw
milk, raw seafood,
soft cheeses
– Symptoms: 7-30
day onset;
miscarriage,
sepsis, meningitis
Common Causes of
Foodborne Infections:
• Salmonella– Sources: raw or
undercooked
poultry, eggs…
– Symptoms: 6-48
hr onset; fever,
chills, vomiting,
abdominal
cramps, diarrhea
Common Causes of
Foodborne Infections:
• Hepatitis A virus– Sources:
Undercooked or raw
shelfish, human
contact
– Symptoms: 15-20 day
onset; liver
inflammation,
tiredness, nausea and
vomiting
Common Causes of
Foodborne Infections:
• E. coli O157:H7-
– Sources:
Undercooked ground
beef, Unpasteurized
milk products,
person to person.
– Symptoms: 12-72 hr
onset; bloody
diarrhea, kidney
failure, can be fatal
Common causes of Food
Infection
• C. Botulinum toxin:
– Sources: improperly
canned products
– Symptoms: 4-36 hours;
inability to swallow,
double vision,
progressive paralysis
and suffocation; often
fatal
Common causes of Food
Infection
• Staphylococcus:
– Sources: Humans
are carriers; poor
food handling
procedures
– Symptoms: 8-24 hr.
onset; mimics flu;
lasts 24-48 hr; rarely
fatal
Food Safety In
The Marketplace
• USDA
• Hazard analysis critical control
points
• Genetic modification of
food
• Pesticides
Food Safety In
The Kitchen
• Keep a clean, safe kitchen
• Avoid cross-contamination
Food Safety In
The Kitchen
Food Safety In
The Kitchen
http://www.cfsan.fda.gov/~dms/fttclean.html
Food Safety In
The Kitchen
• Keep hot
foods hot
• Keep cold
foods cold
Food Safety In
The Kitchen
Food Safety In
The Kitchen
Food Safety
While Traveling
• Traveler’s diarrhea
Which Foods are Likely to Make
You Sick?
Advances In
Food Safety
• Irradiation
• Consumer concerns
about irradiation
• Regulation of
irradiation
Irradiation
A Paranoid Walk Through the
Grocery Store
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Bioaccumulation
Pesticides
Water Quality
Organic versus Regular Food
Food Additives
Growth Hormone in Milk
Genetically Modified Organisms
Epigenetics
Bioaccumulation
Hazards And Regulation
Of Pesticides
• Regulation of pesticides
• Pesticides from other countries
Alar?
http://www.npr.org/te
mplates/story/story.p
hp?storyId=1454074
2
Hazards And Regulation
Of Pesticides
• Are there long term effects of
pesiticides?
Alar?
Food Labels For Organic Products
Regulations Governing
Food Additives
• Margin of safety
• Risk versus benefit
Intentional Food
Additives
• Antimicrobial agents
– Nitrites and nitrates
• Nitrosamines
Growth Hormone in Meat
– Growth Hormone in Meat and Milk
• Cattle producers in the U.S. commonly inject
their herds with a form of growth hormone bovine somatotropin (bST)
• Promotes lean tissue growth and milk
production
• Produced by genetically altered bacteria
– FDA deems the practice safe
– Does not require testing of food products for traces of
the drug
Water
• Sources of drinking water
Genetically Modified Organisms
Food Biotechnology
• The promises of genetic engineering
OR
Food Biotechnology
• Extended shelf life
– Knock out
genes/proteins that
increase rotting
• Improved nutrient
composition
– More vitamin A
Food Biotechnology
• Efficient food processing
– Golden rice
• Efficient drug delivery
– immunizations
• Genetically assisted agriculture
– Insect resistance
• Other possibilities
Current Genetically Assisted
Agriculture
Product
canola
chicory (radicchio)
Engineered Trait(s)
resists herbicide
makes male sterile to
facilitate hybridization
corn
expresses Bt toxin to control bacteria
insect pests
cotton
flax
papaya
potato
resists herbicide
resists herbicide
resist papaya ringspot virus
expresses Bt toxin to control
insect pests
tobacco, bacteria
arabidopsis, bacteria
bacteria, virus
bacteria, virus
soybean
alters oil to increase stability
and reduces polyunsaturated
fatty acids
resists viruses
resists viruses
alters ripening to enhance
fresh market value
soybean, bean, bacteria, virus
squash
sugarbeet
tomato
Source of New Genes
bacteria, virus
bacteria
bacteria, virus
bacteria, virus
bacteria, virus
Food Biotechnology
• The potential problems and concerns
– Disruption of natural ecosystems
– Introduction of diseases
– Introduction of allergens and toxins
– Ethical dilemmas
Biotech
Salmon
Can you put it
back in the
box?
• 1% of native
crops have GMO
genes at present
• This will only
increase.
Epigenetics
Plenty Has Been Written If
You Have the Time
• http://www.thechinastudy.com/
Vote With Your Dollars
But…Will That Be Enough?
• How we make food, can
lead to pandemics that will
kill you despite how you
“vote.”
– H1N1
– Drug resistant bacteria
– Manure on your spinach
• H5N1
• http://whyfiles.org/132aids2/imag
es/virus_movie.gif
• What causes a pandemic?
– Because of the way they replicate,
virus can exchange genes with
other viruses if they are in the same
place at the same time.
– Current viruses may be highly
infective or highly lethal but are not
generally both.
• Cold/”Standard Flu” = highly virulent
(infects easily) but not a good killer.
• AIDS/Ebola = highly lethal, but not
virulent in that they not pass in the
air.
– If an organism was infected with
H5N1 and “standard” influenza, the
genes could mix and you get a
highly infective, highly lethal,
pandemic virus.
• Pigs are usually the organism that
allows the mixture, but ducks are
good candidates here.
Bird Flu/Drawing