Consumer Concerns about Foods and Water PDF

Consumer Concerns about Foods and Water U.S. Government Agencies Helping to Ensure a Safe Food and Water Supply FDA (Food and Drug Administration): part of the (DHHS); oversees all domestic and imported food (including seafood and eggs in the shell) other than meat, poultry, and processed eg...

Consumer Concerns about Foods and Water U.S. Government Agencies Helping to Ensure a Safe Food and Water Supply FDA (Food and Drug Administration): part of the (DHHS); oversees all domestic and imported food (including seafood and eggs in the shell) other than meat, poultry, and processed eggs (USDA); alcohol (Bureau of ATF); and water (EPA) USDA (United States Department of Agriculture): A Cabinet position. “guardians of the food supply, animal health, public health and the environment.” Oversees meat, poultry and processed eggs. EPA (Environmental Protection Agency): An independent agency of the federal government whose mission is "The establishment and enforcement of environmental protection standards consistent with national environmental goals....” Oversees water and regulates pesticide levels in food. CDC (Centers for Disease Control and Prevention): part of the Department of Health and Human Services (DHHS); helps to “prevent and control infectious and chronic diseases, injuries, workplace hazards, disabilities, and environmental health threats.”  Agencies Outside the U.S. Helping to Regulate Food FAO (Food and Agricultural Organization): Has Food Quality and Safety Standards. Assesses food additives, chemical and microbiological contaminants, naturally occurring toxicants, residues of veterinary drugs and foods derived from modern biotechnology. Publishes the “Codex Alimentarius” (which lists food standards), guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. WHO (World Health Organization): “the United Nations specialized agency for health. It was established on 7 April 1948. WHO's objective, as set out in its Constitution, is the attainment by all peoples of the highest possible level of health. Health is defined in WHO's Constitution as a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.” – Concerned with food additives, food safety, foodborne illness and adequate nutrition Foodborne Illness Foodborne illness is a sickness that is transmitted via food Food can get contaminated where it is grown, in the processing plant, at the store, in a restaurant, or in your home Common symptoms: – Nausea, vomiting, diarrhea, stomach cramps, and sometimes fever Overview from: https://www.cdc.gov/food- safety/about/?CDC_AAref_Val=https://www.cdc.gov/f oodsafety/foodborne-germs.html l Groups of People Most Likely to Get Foodborne Illness or Have Serious Complications from Foodborne Illness Adults age 65 and older Children younger than 5 years People whose immune systems are weakened due to illness or medical treatment Pregnant women Steps Taken by Manufacturers to Prevent Foodborne Illness Pasteurization – Heat processing to kill “pathogenic” (disease-causing) organisms – Done with milk and juice Juice must have a warning on the label if not pasteurized – WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Some states allow the sale of raw milk in stores (see realrawmilkfacts.com for more information on raw milk) Ultrahigh temperature treatment – For example, milk heated to 280°F for 2 seconds – Allows for shelf-stable milk that doesn’t require refrigeration  Another Method of Keeping Food Safe Irradiation Supported by FAO, WHO, the American Medical Association Controls mold and bacteria and can delay ripening Foods approved for irradiation – Beef and Pork – Poultry – Molluscan shellfish (e.g., oysters, clams, mussels, and scallops) – Shell Eggs – Fresh Fruits and Vegetables – Lettuce and Spinach – Spices and Seasonings – Seeds for Sprouting (e.g., for alfalfa sprouts) Foods must display the international symbol for irradiation if irradiated  Food Safety At Home Wash your hands thoroughly (scrubbing for 20 seconds) before food preparation! Avoid cross-contamination “Danger Zone”: Do not keep food between 40° and 140°F for more than two hours (no more than one hour if temperature is 90°F or more) – Refrigerator temperature: 40˚F or below – Freezer temperature: 0˚ F Cook to the right temp: – Ground beef or pork = 160°F – Poultry (whole or ground) = 165°F – Steaks/chops/roasts = at least 145°F – Reheat leftovers = 165°F Should I keep this food? “If in doubt, throw it out.”  Seafood It is recommended that people not eat raw or undercooked oysters – They can be contaminated with Vibrio vulnificus, hepatitis A and norovirus Keep fresh tuna, mackerel, grouper, and mahi mahi refrigerated to prevent the development of histamine – Headache, N/V, diarrhea, abdominal pain  Seafood and Mercury A high intake of mercury can negatively impact memory and reduce IQ in children – Pregnant and nursing women should avoid high mercury fish – Limit albacore (white) tuna to no more than 6 oz. per week – Limit total fish intake to no more than 12 oz. per week. The fish consumed should be low in mercury. Above image from: https://www.fda.gov/food/consumers/advice-about-eating-fish – Children < 5 or 6 years of age should avoid albacore (white) tuna How Mercury Gets Into Seafood  Guidelines for Eating Fish in Minnesota Minnesota Safe-Eating Guidelines – Statewide Safe-Eating Guidelines are based on mercury and PCB levels measured in fish throughout Minnesota and on levels of mercury found in commercial fish – Guidelines also take into account findings of low levels of perfluorooctane sulfonate (PFOS) in fish throughout Minnesota – Not all waters in Minnesota have been tested for contaminants in fish Pregnant Women, Women Who Could Become Pregnant, and Children Under Age 15 (PDF) Men, Boys Age 15 and Over, and Women Not Planning to Become Pregnant (PDF)  Natural Toxicants In Foods Poisonous mushrooms. Don’t eat mushrooms you pick yourself unless you absolutely know what you’re doing. Solanine – A green color on a potato or under the skin indicates solanine High intakes of solanine can cause GI distress and neurological problems. Extremely high intakes have been fatal. Goitrogens – Cassava, for example, naturally contains a compound called linamarin, which becomes thiocyanate when the plant is processed and after consumed. This compound seems to cause the release of iodine from the thyroid gland, which can cause goiter. This tends to happen only in people with very low iodine intake. (“Nutritional epidemiology and thyroid hormone metabolism,” Annual Review of Nutrition, 2006; “Thiocyanate overload and thyroid disease,” BioFactors, 2003; “Goitrogens in food and water,” Annual Review of Nutrition, 1990) Appropriate preparation and cooking reduces levels of the enzyme Cruciferous vegetables also contain goitrogens, but we don’t eat such large quantities that it is a problem, and we tend to have decent iodine intakes.  Food Additives Emulsifiers – A French study that followed 104,139 adults for just under 14 years found that a higher intake of seven food emulsifiers was associated with a higher risk of developing type 2 diabetes. The emulsifiers were: Tripotassium phosphate Acetyl (or diacetyl) tartaric acid esters of monoglycerides and diglycerides of fatty acids (“DATEM” on food labels in the U.S.) Sodium citrate Guar gum Gum arabic Xanthan gum Carrageenans – The emulsifiers may disrupt the gut microbiome and increase inflammation in the body See: “Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study,” The Lancet Diabetes and Endocrinology, 2024)  Pesticides Residue: The amount remaining in a food when purchased – The EPA (Environmental Protection Agency) sets levels it considers safe So, are pesticides a problem? – Evidence suggests that the risk for diabetes, Parkinson’s disease, and some types of cancer is increased with a higher pesticide intake  Produce with Higher Pesticide Residues You might want to consider buying organic versions of these fruits and vegetables The “Dirty Dozen” are from: https://www.ewg.org/foodnews/summary.php  Tips to Reduce Pesticide Intake Trim the fat from meat and remove the skin from poultry and fish (pesticide residues concentrate in the animal’s fat) Wash fresh produce in warm running water, gently rub soft produce or use a scrub brush on firm produce, and rinse thoroughly Don’t bite into the peel or oranges or grapefruit to begin peeling Discard the outer leaves of leafy vegetables such as cabbage and lettuce Peel waxed fruits and vegetables; waxes don’t wash off and can seal in pesticide residues Peel vegetables such as carrots (peeling removes pesticides that may remain in or on the peel) Buy organic versions of produce known to be high in pesticides Methods Used by Farmer’s to Reduce Pesticide Use Pesticide alternatives – Pheromones To disrupt mating To catch bugs in traps – Microbial pesticides (e.g. Bacillus thuringiensis--Bt.) Produces a protein that paralyzes the gut of an insect, causing the insect to starve Organically-grown crops The Organic Label  Food Biotechnology Genetic engineering – Inserting or modifying genes to express a new trait or modify existing traits  Food Biotechnology: Possible Benefits Improved nutrient composition Extended shelf life More reliable food supply “Golden Rice” (left) and plain white rice (right). Golden rice has a gene from the daffodil flower added, as well as another bacterial gene, allowing the rice to make beta-carotene, a source of vitamin A Food Biotechnology: Possible Problems and Concerns Disruption of natural ecosystems Introduction of allergens? Ethical dilemmas (e.g., is it okay to use rice to make the protein albumin for medical use in humans?)