Chapter 3: The Food Supply Perspectives in Nutrition PDF

Because learning changes everything. ® Chapter 3 The Food Supply WARDLAW’S Perspectives in NUTRITION Twelfth Edition Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley, Jaclyn M. Abbott © 2022 McGraw Hill, LLC. All rights reserved. Authorized only for instructor us...

Because learning changes everything. ® Chapter 3 The Food Supply WARDLAW’S Perspectives in NUTRITION Twelfth Edition Carol Byrd-Bredbenner, Jacqueline Berning, Danita Kelley, Jaclyn M. Abbott © 2022 McGraw Hill, LLC. All rights reserved. Authorized only for instructor use in the classroom. No reproduction or further distribution permitted without the prior written consent of McGraw Hill, LLC.  Learning Objectives 1 1. Describe the health consequences of malnutrition and food insecurity for children and adults. 2. Differentiate food security from food insecurity in the U.S. 3. Describe the major U.S. government programs designed to increase food security. 4. Discuss factors that affect food sustainability. 5. Describe how organic foods differ from conventionally produced foods and their potential benefits. 6. Discuss how genetic engineering is used in foods and the potential risks and benefits of genetically modifying foods. © McGraw Hill, LLC 2  Learning Objectives 2 7. Describe why food additives are used in most processed foods and potential concerns about their use. 8. List important bacterial, viral, and parasitic causes of foodborne illness in the U.S. 9. Describe food handling practices that reduce the risk of foodborne illness. 10. Describe common environmental contaminants (heavy metals, industrial chemicals, pesticides, and antibiotics), their potential harmful effects, and how to reduce exposure to them. © McGraw Hill, LLC 3  Food Availability and Access 1 Good nutrition status and health requires access to a safe and healthy food supply. Agriculture produces enough food to provide each person with 2940 kcal daily, but: 1 in 9 people are undernourished 2 billion people suffer from micronutrient deficiencies, termed “hidden hunger” Hunger and malnutrition are most common in the developing world. © McGraw Hill, LLC 4  Food Availability and Access 2 Problems of malnutrition and hunger account for over half the world’s disease burden. Overnutrition results in overweight and obesity The World Health Organization (WHO) estimates 2 billion people are overweight or obese. As developing countries become Westernized, diets contain: More meat, dairy, sugar, fat, processed foods, and alcohol Fewer whole grains, vegetables, and fruits This phenomenon is known as nutrition transition © McGraw Hill, LLC 5  Health Consequences of Malnutrition and Food Insecurity 1 When energy intakes fall below needs: Physical and mental activity declines Growth slows or ceases Muscle and fat wasting occurs Immune system weakens Increasing susceptibility to disease Death rates rise Micronutrient deficiencies such as vit. A, iodine, zinc, iron, and folate can also be devastating. © McGraw Hill, LLC 6  The Spiral of Poverty, Malnutrition, and Disease Based on World Food Program graphic Access the text alternative for slide images. © McGraw Hill, LLC 7 Health Consequences of Malnutrition and Food Insecurity (continued) Micronutrient deficiencies are also devastating. Micronutrients most likely to be in short supply in developing countries are: Vitamin A. Iodine. Iron. Zinc. Folate.  Health Consequences of Malnutrition and Food Insecurity 2 In the U.S., the Department of Agriculture (USDA) monitors food security – “access by all people at all times to enough food for an active, healthy life” Food insecurity, or lack of this access, contributes to serious health and nutritional problems. Food-insecure individuals eat fewer servings of nutrient- dense foods and consume poorer-quality diets. Food insecurity and poverty are linked with obesity, as individuals are more likely to overeat when food is more plentiful and purchase mostly inexpensive, high-energy- density foods © McGraw Hill, LLC 9  Health Consequences of Malnutrition and Food Insecurity in children Food-insecure children: Report more asthma, stomachaches, headaches, and colds May not grow normally Are more likely to have behavioral problems in school and lower educational achievement Report higher rates of depression and suicidal symptoms and increased levels of psychological distress Parents may compromise their own diets to allow children to have better diets. © McGraw Hill, LLC 10  Food Insecurity in the U.S. 1 Monitored by the USDA 4 levels of household food security: High: Food needs are met at all times Marginal Low Very low At any level of food insecurity, households run out of food or manage food supplies by: Skipping meals Reducing the size of meals Not eating when hungry © McGraw Hill, LLC 11  USDA Descriptions for Food Security and Food Insecurity Food security High food security No indications of food-access problems or limitations Marginal food 1 or 2 indications of food-access security problems – typically, anxiety over food sufficiency or shortage of food in the house; little or no change in diets or food intake Food Low food security Reduced quality, variety, or insecurity desirability of diet; little or no reduced food intake Very low food Multiple indications of disrupted security eating patterns and reduced food intake © McGraw Hill, LLC 12  Food Insecurity in the U.S. 2 Food insecurity is closely linked to poverty. 12 % of the population in the U.S. live at or below the poverty guidelines: $25,750 annually for a family of 4 Living in a food desert can limit access to healthy foods. Geographic areas where fresh, affordable, healthy foods cannot be purchased easily (e.g., urban slums) © McGraw Hill, LLC 13  Food Insecurity in the U.S. 3 Access the text alternative for slide images. © McGraw Hill, LLC 14  Programs to Increase Food Security in the U.S. 1 Government programs administered by USDA in which about 25% of Americans participate in at least 1: Supplemental Nutrition Assistance Program (SNAP) Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) National School Lunch Program School Breakfast Program Child and Adult Care Food Program Programs for seniors: Meals on Wheels, Senior Farmers’ Market Nutrition Programs, congregate meal programs Food distribution programs: food banks and pantries © McGraw Hill, LLC 15  Programs to Increase Food Security in the U.S. 2 Hunger relief charitable programs Private programs provide food assistance to individuals at food banks and pantries, soup kitchens, and homeless shelters 1 in 7 people in the U.S. obtain food from these programs annually Largest contributor is Feeding America, providing 4.3 billion meals in 2018. Ways you can help fight hunger in your communities can be found in Table 3-2 © McGraw Hill, LLC 16  Food Insecurity and Malnutrition in the Developing World 1 Most hungry people in developing countries live in rural areas or are unemployed or work as subsistence farmers Farming is difficult in many regions because of poor-quality farmlands. Poor health caused by food insecurity limits farmers’ physical capabilities and ability to work Food shortages and famine can be caused by: Natural disasters War Political unrest © McGraw Hill, LLC 18  Food Insecurity and Malnutrition in the Developing World 2 Famine disrupts every aspect of life. Rates of disease and death increase Jobs disappear Poverty worsens Crime increases Civil wars erupt Government corruption plagues relief efforts Economic development to reduce poverty and improve local agricultural productivity is key to ensuring households can grow more, eat healthier, and earn income. © McGraw Hill, LLC 19  Food Waste Worldwide about 1/3 of all food produced is lost, and about 40% of food goes to waste in the U.S. Recovering half of the food waste could substantially reduce hunger and shrink landfills. Food waste occurs from farm to the consumer in a number of ways. In NYC: https://www.cityharvest.org/ Consumers can take action to reduce food waste in the home. Read more www.lovefoodhatewaste.com www.un.org/zerohunger www.thinkeatsave.org © McGraw Hill, LLC 20  Food Sustainability Food sustainability is the ability to produce enough food to maintain the human population. To achieve this we need: access to adequate, fertile farmland, clean water, safe and effective fertilizers, and clean and sustainable energy; climate stability for plants to grow efficiently; Serious evaluation and adjustment of what we eat and how we produce food; increasing agrobiodiversity by diversifying species to increase variety in the food supply leading to a higher quality diet. © McGraw Hill, LLC 21 Food Sustainability From Farm to Table Access the text alternative for slide images. © McGraw Hill, LLC 22  Food Production At one time, nearly everyone was involved in food production. Today, only 1 in 3 people around the globe and less than 1% in the U.S. are involved in farming. Pixtal/age fotostock © McGraw Hill, LLC 23  Organic Foods 1 Widely available, but cost more to produce so are more expensive than conventional foods Organic refers to the way the food is produced: Biological pest management rather than synthetic chemical insecticides, use insect viruses or bacteria (e.g., Bacillus thuringiensis) that kill plant pests Composting Manure applications Crop rotation to maintain healthy soil, water, crops, and animals © McGraw Hill, LLC 24  Organic Foods 2 Not permitted in the production of organic foods: Synthetic pesticides Fertilizers (i.e., chemical fertilizers) Hormones Antibiotics Sewage sludge Genetic engineering Irradiation Organic meat, poultry, eggs, and dairy products must come from animals allowed to graze outdoors and fed only organic feed. © McGraw Hill, LLC 25  Organic Foods and Health Consumers choose organic foods to: Reduce their pesticide and herbicide intake Support sustainable agriculture Improve the nutritional quality in their diets Health effects of decreasing pesticide and herbicide consumption are not well proven: May be wise choice for infants and young children Example: Chlorpyrifos (acetylcholinesterase inhibitor) pesticide considered moderately hazardous to humans (Class II) by the World Health Organization Not banned by EPA until 2022 (6 years after ban in Great Britain) © McGraw Hill, LLC 26  Amending Agricultural Plant and Animal Traits Genetic engineering allows scientists to directly alter the genetic make-up of an organism with the goal to create certain desired traits (For example. disease resistance). This can be done through: 1. Selective Breeding (the old-fashioned way) 2. Mutagenesis 3. Genetic Modification using recombinant DNA technology, the resulting organism is known as a genetically modified food (GM food). 4. Genome Editing © McGraw Hill, LLC 27  Example of DNA Splicing to add a gene to a plant Access the text alternative for slide images. © McGraw Hill, LLC 28  Gene Editing (in contrast to gene splicing) Access the text alternative for slide images. © McGraw Hill, LLC 29  Genetically Modified Foods GM foods have been available for more than 40 years Regulated by the FDA, USDA, and Environmental Protection Agency (EPA) FDA has evaluated all GM foods on the market and has found them safe to consume In 2016, the U.S. Congress approved a mandatory labeling law for GM foods, requiring identification with text, a symbol, or an electronic digital link, such as a QR code © McGraw Hill, LLC 30  Safety Concerns and Other Concerns Production of new allergens or toxins Development of glyphosate-resistant “superweeds” Crossed species lines “Gene flow” from GM crops to plants not intended to be modified Development of Bacillus thuringiensis-resistant insects Loss of genetic diversity Loss of cultural heritage with older, native foods Insufficient regulation Development of trade barriers New herbicide (and/or pesticide) residues from new types of crop exposures © McGraw Hill, LLC 31  Meat and Milk from Cloned Animals Because their DNA is not altered, cloned animals are not genetically modified. Ranchers and farmers are interested as a way to reproduce their best growing, best milk-producing or egg- laying animals FDA in 2008 determined that both meat and milk from cloned cattle, swine and goats are safe to eat. Many consumers are uncomfortable for religious and ethical reasons, and others question the need to add cloned food to the food supply. © McGraw Hill, LLC 32  Food Preservation and Processing Food preservation methods: Extend a food’s shelf life Permit a wide variety of foods to be available year round Some methods have been available for years Drying, salting, sugaring, smoking, fermenting Other methods are more recent Pasteurization, sterilization, canning, aseptic processing, refrigeration, freezing, nitrogen packing, food irradiation, and the use of food additives © McGraw Hill, LLC 33  Food Irradiation Use radiation to: Extend the shelf life of food Control the growth of insects and pathogens Irradiated food is not radioactive FDA has approved for safety Source: www.fda.gov/ Irradiated food must be labeled with the Radura © McGraw Hill, LLC 34  Food Nanotechnology Nanotechnology is the study of controlling matter at the atomic or molecular level. Nanoparticles can be used to brighten food, keep it fresh longer, decrease fat content, and increase vitamin bioavailability. Food nanosensors embedded in food packaging may enhance food safety. The greatest concern is with nonorganic nanoparticles because these are not digested or metabolized by the body. The FDA does not universally state that the use of these are safe or harmful. © McGraw Hill, LLC 35  Food Additives Additives such as ethoxylated monoglycerides, and diglycerides or xanthan gum, or salt, sugar, vinegar and alcohol. Over 10,000 substances classified as food additives Found mainly in processed foods to keep foods: Nutritious Fresh Safe Appealing © McGraw Hill, LLC 36  Intentional Food Additives Intentional food additives are purposely added to achieve a goal. Longer shelf life (preservative) Greater nutritional value More appealing color or flavor Flavors and flavor enhancers are the most common – over 2600 are in use. See Table 3-4 for functions and examples © McGraw Hill, LLC 37  Table 3.4 © McGraw Hill, LLC 38  Incidental Food Additives Incidental food additives become part of a food through cultivation, processing, packaging, transport, or storage. Pesticides Arsenic Bisphenol A (BPA), an endocrine disrupter that alters normal metabolic mechanisms and is associated with: Liver and pancreatic damage Thyroid dysfunction Increased risk of obesity, cardiovascular disease, and diabetes © McGraw Hill, LLC 39  Synthetic versus Natural Additives Toxicity of a substance depends on its effects in the body, not whether it is synthesized in a laboratory. Dosage is also critical, for example, table salt can cause illness or death if ingested in large amounts. Many plants have natural toxins that are more potent than additives intentionally added to foods. Some cancer researchers suggest we ingest at least 10,000 times more natural toxins than synthetic additives or pesticides. © McGraw Hill, LLC 40  Regulation and Safety of Food Additives Regulated by the FDA Requires manufacturers to test and prove safety of new additives Some additives are exempt Additives designated as prior-sanctioned substances Those on the Generally Recognized as Safe (GRAS) list Many food producers are making foods with fewer additives to meet consumer preferences for natural foods. © McGraw Hill, LLC 41  Food and Water Safety In addition to having access to abundant, varied, and nutritious foods, we must have safe food and water supplies to support good health. North Americans enjoy a relatively safe water and food supply, but pathogens and chemicals in foods and water still pose a health risk. © McGraw Hill, LLC 42  Foodborne Illness Overview 1 Foodborne illness caused by pathogens is a health problem. Annually, foodborne pathogens cause 48 million illnesses, though most cases go undiagnosed. Symptoms are generally mild gastrointestinal effects: Nausea Vomiting Diarrhea Intestinal cramping © McGraw Hill, LLC 43  Foodborne Illness Overview 2 Individuals at highest risk include those with immune systems weakened by disease or medical treatments; pregnant women and their fetuses; infants and young children; and elderly persons. When contamination occurs, many people can be affected because most of the food we eat is grown on large farms and is transported to processing plants or supermarkets. Food mishandling in food service establishments and in home kitchens can also cause illness. © McGraw Hill, LLC 44  Microbial Pathogens Greatest risk is from contamination by viruses and bacteria Illness occurs when microorganisms either: Directly infect the cells of the gastrointestinal tract (foodborne infection) Secrete a toxin into food we eat (foodborne intoxication) Most originate in an infected human or animal. Reach food by well-defined routes: Contamination by feces Contamination by an infected individual Cross-contamination © McGraw Hill, LLC 45  Bacteria 1 Single-celled organisms found everywhere, most are harmless, some are pathogenic Common food sources of pathogenic bacteria: Meats Poultry Eggs Fish Shellfish Unpasteurized dairy products Fresh produce © McGraw Hill, LLC 46  Bacteria 2 Need nutrients, water, and warmth to proliferate Most grow best in: Danger zone temperatures of 41° to 135°F Oxygen-rich environments Non-acidic environments High temperatures can kill toxin-producing bacteria, but cannot inactivate toxins produced See Table 3-5 Bacterial Causes of Foodborne Illness © McGraw Hill, LLC 47  Table 3.5 © McGraw Hill, LLC 48  Table 3-5, cont. © McGraw Hill, LLC 49  Temperature Effects on Microbes Causing Foodborne Illness Access the text alternative for slide images. © McGraw Hill, LLC 50  Viruses Widely dispersed in nature Reproduce only after invading body cells Key to preventing illness caused by viruses is to use sanitary food-preparation practices The two most common viral causes of foodborne illness are Norovirus and Hepatitis A. © McGraw Hill, LLC 51  Viral Causes of Foodborne Illness Viruses Typical Food Sources Symptoms Additional Information Norovirus Foods prepared by infected Onset: 1–2 Estimated 5.5 million infections (Norwalk and food handlers; shellfish from days; “stomach flu”— per year; viruses found in stool Norwalk-like contaminated waters; severe diarrhea, and vomit of infected persons; viruses), vegetables and fruits nausea, vomiting, food handlers can contaminate human contaminated during growing, stomach cramping, foods or work surfaces; rotavirus harvesting, and processing low-grade fever, noroviruses are very infectious chills, muscle aches; —as few as 10–100 particles lasts 1–2 days or can lead to infection; workers longer with norovirus symptoms should not work until 2 or 3 days after they feel better Hepatitis A Foods prepared by infected Onset: 15–50 days; Estimated 1600 infections per virus food handlers, especially anorexia, nausea, year from contaminated foods; uncooked foods or those vomiting, fever, children and young adults are handled after cooking, such jaundice, dark urine, more susceptible; a vaccine is as sandwiches, pastries, and fatigue; may cause available, decreasing the salads; shellfish from liver damage number of infections contaminated waters; and death; lasts dramatically; immunoglobulin vegetables and fruits several weeks up to 6 given within 1 week to those contaminated during growing, months exposed to hepatitis A virus also harvesting, and processing can decrease infection © McGraw Hill, LLC 52  Parasites Live in or on another organism Are spread via person-to-person contact or contaminated food, water, or soil More than 80 foodborne parasites affect humans include mainly: Protozoa (1-celled animals) Helminths (For example., tapeworms and roundworms) See Table 3-7 Parasites Causes of Foodborne Illness © McGraw Hill, LLC 53  Table 3.7 © McGraw Hill, LLC 54  Prions Infectious protein particles Bovine spongiform encephalopathy (BSE) Linked to fatal disease in cattle (mad cow disease) Fatal brain disease in humans Similar to Creutzfeldt-Jakob disease (vCJD) Even when heated to high temperatures, prions remain infective © McGraw Hill, LLC 55  Toxins 1 Produced by molds, algae, and plants Molds are a type of fungus that can be scattered b the wind or carried by animals. They grow best in moist, dark environments Form endospores on the outside of food resulting in fuzzy, colorful appearance Foods most likely to mold are cheese, breads, produce © McGraw Hill, LLC 56  Toxins 2 Most molds alter color, texture, taste, and odor of foods Some produce mycotoxins, which cause: Blood disease Nervous system disorders Kidney and liver damage Others produce aflatoxin, which causes liver cancer © McGraw Hill, LLC 57  Toxins in Seafoods Toxin-containing algae ingested by some fish and shellfish can cause foodborne illnesses: Ciguatera toxin Shellfish poisoning Fish and shellfish are unharmed Toxins are not destroyed by cooking or freezing © McGraw Hill, LLC 58  Toxins in Plants Plants contain a variety of natural toxins that can cause illness which are produced to compete with neighbors and protect themselves Production can increase when the plant is stressed Solanine production in Brand X Pictures/PunchStock potatoes increases when potatoes sprout and are stored in brightly lit places © McGraw Hill, LLC 59  Water Safety Regulated by the EPA Under the Safe Drinking Water Act, all public drinking water suppliers are required to test for contaminates Private water supplies (For example, wells) are not regulated by the EPA and should be tested for chemical and microbial contaminants © McGraw Hill, LLC 60  Bottled Water Must list the source of water on the label Some contain: Minerals (naturally or added) Vitamins Flavors May be carbonated Regulated by the FDA Stockbyte/Stockbyte/Getty Images © McGraw Hill, LLC 61  Threats to Safe Water Water in the U.S. is among the cleanest in the world although there are some threats to safety: Agricultural runoff Inappropriate disposal of chemicals Municipal solid waste Inadequate treatment of human wastes Pollution from boats and ships Chemicals added to high pressure water in hydraulic fracturing (“fracking”) used to extract natural gas and petroleum from underground shale rock formations © McGraw Hill, LLC 62  Preventing Foodborne and Waterborne Illnesses Use good personal and kitchen hygiene Follow appropriate thawing, cooking, and storage procedures Know which foods pose an extra risk Serious complications can occur such as: Hemolytic uremic syndrome (HUS) Listeriosis Guillain-Barre’ syndrome Reactive arthritis © McGraw Hill, LLC 63  4 Simple Steps to Food Safety © McGraw Hill, LLC 64  Minimum Safe Cooking Temperatures Access the text alternative for slide images. © McGraw Hill, LLC 65  Environmental Contaminants in Foods Common environmental contaminants include: Heavy metals (lead, mercury) Industrial chemicals (dioxins, polychlorinated biphenyls) Agricultural chemicals (pesticides, antibiotics) © McGraw Hill, LLC 66  Lead 1 Damages every organ in the body, especially nervous system and kidneys, and impairs the synthesis of hemoglobin Very toxic to the developing nervous system of children: Lower IQ Cause behavior disorders Impair coordination, growth, and hearing Predispose children to high blood pressure and kidney disorders © McGraw Hill, LLC 67  Lead 2 Sources: Home plumbing and lead-based paints, both more likely in buildings constructed prior to 1986 Lead-containing containers such as leaded pottery or crystal Some candies from Mexico Vegetables grown in contaminated soil Some dietary supplements Toys painted with lead-containing paints © McGraw Hill, LLC 68  Arsenic Toxic element found in soil and water throughout the world Toxin and carcinogen linked to: Poor fetal growth Adverse immune and neurodevelopmental outcomes in infants and children Cancer in adults Rice, especially brown, is the major source of inorganic arsenic in our diets Concern = infant rice cereal Recommendations for limiting exposure: Feed babies and toddlers a variety of grains, not just rice Consume white rice in place of brown rice occasionally Cook rice in excess water © McGraw Hill, LLC 69  Dioxins and Polychlorinated Biphenyls (PCBs) Byproducts of industrial processes and incineration of waste Increase the risk of cancer Can cause liver and nerve damage May have adverse effects on reproduction May increase the risk of type 2 diabetes mellitus Primary food source is freshwater fish from contaminated waterways Key guideline for fish consumption = variety and moderation © McGraw Hill, LLC 70  Mercury In the form of methylmercury, can cause: Nerve damage Fatigue Poor learning abilities Fish are primary food source Most at risk are: Children Pregnant women Breastfeeding women © McGraw Hill, LLC 71  Guidelines To Limit Mercury for Pregnancy, Breastfeeding, and in Children 1. Eat 8-12 ounces of a variety of fish a week. 2. Choose fish lower in mercury: Salmon, shrimp, pollock, canned light tuna, tilapia, catfish, cod 3. Avoid 4 types of fish: Tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel 4. When eating fish you or others have caught, pay attention to fish advisories for the stream, river, or lake where fish were caught. © McGraw Hill, LLC 72  Pesticides and Antibiotics Problems associated with pesticide use: Intended organism can Decrease biological become resistant diversity Pesticide drift Harm water quality Taken up by nontarget Disrupt wildlife habitats organisms Damage soil and Enter groundwater or nutrients aquatic habitats Contribute to erosion Harmful to nontarget species © McGraw Hill, LLC 73  Regulating Pesticides Shared responsibility between EPA, FDA, and USDA EPA: Determines if pesticide is beneficial Make sure pesticide does not pose health or environmental risks Sets limits FDA and USDA: Test foods for pesticides Enforce the EPA pesticide tolerances © McGraw Hill, LLC 74  Minimizing Exposure to Pesticides Wash, scrub and peel fruits and vegetables Trim away fat in meat Select a variety of foods Infants and young children are a special consideration Consume relatively higher doses of pesticides per body weight May not metabolize the pesticides as readily as adults because the liver is still immature © McGraw Hill, LLC 75  Antibiotics Often given to food animals to promote growth and prevent or treat disease Concern is that the use of antibiotics will foster the growth and spread of antibiotic-resistant bacteria strains These bacterial strains are very difficult to treat and may be deadly © McGraw Hill, LLC 76  U.S. Agencies Responsible for Monitoring the Food Supply 1 Agency Name Responsibilities Methods How to Contact Food and Drug Ensures safety and Conducts inspections www.fda.gov or call 1-888- Administration (F DA) wholesomeness of foods Conducts food sample studies 463-6332 in interstate commerce Sets standards for specific (except meat, poultry, foods and processed egg products) Regulates seafood Controls product labels U.S. Department of Enforces Conducts inspections www.usda.gov/fsis or Agriculture (U SDA) Food wholesomeness and Monitors imported meat and www.cdc.gov/outbreaks or Safety and Inspection quality standards for poultry call 1-800-535-4555 Service (FSIS) grains and produce Administers “Safe Handling (while in the field), meat, Label” poultry, milk, eggs, and egg products Centers for Disease Promotes food safety Responds to emergencies www.cdc.gov Control and Prevention concerning foodborne illness (CDC) Surveys and studies environmental health problems Conducts research on foodborne illness Directs/enforces quarantines Conducts national programs for prevention and control of foodborne and other diseases © McGraw Hill, LLC 77  U.S. Agencies Responsible for Monitoring the Food Supply 2 Agency Name Responsibilities Methods How to Contact Environmental Protection Regulates pesticides Approves all U.S. www.epa.gov Agency (EPA) Establishes water pesticides quality standards Sets pesticide residue limits in food National Marine Monitors domestic Conducts voluntary www.fisheries.noaa.gov Fisheries Service or N O and international seafood inspection AA Fisheries conservation and program management of living Can use mark to marine resources show federal inspection Bureau of Alcohol, Enforces laws on Conducts inspections www.atf.gov/alcohol-toba Tobacco, Firearms and alcoholic beverages cco Explosives (ATF) State and local Promote milk safety Conduct inspections Government pages of governments Monitor food industry of food-related telephone book, Internet within their borders establishments © McGraw Hill, LLC 78  End of Main Content Because learning changes everything. ® www.mheducation.com © 2022 McGraw Hill, LLC. All rights reserved. Authorized only for instructor use in the classroom. No reproduction or further distribution permitted without the prior written consent of McGraw Hill, LLC.