The Safety Of A Food Supply

This article is about food technology and how is has evolved over time. The article talks about the food supply and the safety of it. The food system is changed drastically over time in farms and in factories all the time. People are not familiar with the production of agricultural and food manufacturing that designs a safe quality for our food today. The Institute of Food Technologists is a nonprofit scientific society that studies food and the technology and the industry they are made in. They have a mission to accomplish and the mission is to advance the science of food, and make food healthier for everyone. IFT task force called to develop a scientific review to inform the public about food and technology they are using and making now.

Genetically modified foods are products that contain genetically modified organisms. There has been some controversy that customers should be aware on the nutrient labels if the product contains genetically modified ingredients. Researching this topic is very important for everyone to understand and this topic came to mind while finding a page online called Consumer Reports, which is base from, a magazine. This page explains to people why they need to know about GMO foods and their labels. The goal of this research paper is to let customers know that using genetically modified organisms can harm the body to some extent; it could possibly harm the environment, and it could drive up the cost of grocery prices.

When cooking genetically modified foods, the food has to be fully cooked in order to get the chemicals out of the food. If left in the food, the chemical can enter our bloodstream and cause us to be deathly ill and may even cause death. Genetically modified foods may be good for the economy but they are not good for humans if not cooked properly.In a review of nineteen studies it shows that there has been significant organ disruption

Opposing view point online collection in the article “Food Safety” explains that food safety is an issue that very few people think about until they become sick. Opposing viewpoints online collection supports their explanation by giving statistics on the amount of people that get sick each year along with the different types of foodborne illnesses there are. The author’s purpose is to show the dangers of foodborne illnesses by estimating that “40 million people experience foodborne diseases every year. In order to eliminate foodborne illnesses they must set a certain food standard. The author establishes a formal tone for the reader. This work is significant because it informs the readers what we need to do for solve the food safety issues

The introduction of chemicals in daily life has been met with an abundance of confusion and fear. When introducing the world of chemicals to food, the knee jerk reaction is often to shun the very idea. Of course, this response is to be expected. The word chemical is mentally correlated with unnatural materials formed in a lab or a radiation riddled mess. However, the negative effects of chemicals in food has been exacerbated over the years. Fear has driven public consciousness to ignorance. Corn, for example, is subject to pesticide treatment—one being Glyphosate. Said Glyphosate has been accused of being a carcinogen to humans. While such a fearful correlation may cause concern, there is a question on the sentiments validity. While questioning the effectiveness of chemicals is understandable, the use of chemicals is not only a common tool in the food industry’s arsenal, but a safe practice conducted on the food sold and consumed every day.

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as salmonella and listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. This home believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food. Therefore, in this home: All food will be prepared. cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995. • All food preparation areas, storage areas and serving areas should

During the course of this lab, we explored whether or not certain processed foods contained Genetically Modified Organisms. Genetically modified food is an important subject in the world today. Ever since Flavr Savr came out with their tomatoes grown from genetically modified seeds in 1994 genetically modified foods has become ever more popular amongst distributors of produce (Mestel, 2013). The world’s population has grown by around one billion in the last decade (US Bureau of the Census). At this rate, Genetically Modified Organisms within food products will increase dramatically, but is this for the best? There are many risk factors that have been brought up with genetically modified foods such as potential increase of

The fight to know what’s in your food is not a new one. Consumers have fought long and hard for foods to have labels containing their simple ingredients. Finally in 1990 the Food and Drug administration established the Nutrition Labeling and Education Act (fda.gov). However the fight to know what is in our food is far from over. Bioengineering has come a long way and has resulted in food that grows faster and with more consistent quality. This is at the expense of the consumer. With the change in the way that food is produced, there are no longer “simple ingredients.” More than 70% of the food in the grocery store and ⅔ of the crops grown in America contain biologically engineered ingredients (Caplan).

Imagine this, a customer sitting down at a restaurant and ordering their favorite meal. The meal consists of corn, chicken, and a soft drink. All of these foods and drinks have GMOs, but the customer does not know what the repercussions are to themselves. The consumption of GMOs is detrimental to our bodies because of the unintended effects, the immunity to antibiotics, and the harms caused by pesticides.

Arvanitoyannis and "Safety Assessment and Countermeasures of Genetically Modified Foods," by Bin Du and Feng-Mei Zhu. With the two sources, I will provide the necessary information my audience needs to understand the health risks behind GM food along with the potential ways to counteract GM food, such as labeling before I attempt to present my claim to my audience. Lastly, in a source by Hiyam Al-Rousan, et al., will provide information that GM food is everywhere. Although we can pass a law to label GMOs, it would still be possible GM toxins and chemicals would still exist in label non-GM produce without a proper monitoring policy that checks if the labels on food are correct. All the sources will give more reason to why my audience should believe my claim and to continue

The main public health problem that is discussed in my case is the decline of state funding for food safety. Although it is mentioned that budget cuts are occurring in other state health departments in the United States as well, the population that this case has specifically discussed is in Baton Rouge, Louisiana (Realmuto & Sutaria, 2011). The Louisiana Health Department experienced an influx of budget cuts, where the Environmental Health Department had faced 20% of reductions (Realmuto & Sutaria, 2011). The Louisiana Food Safety Program inherited the most reductions in funds. According to the CDC, 48 million food borne illnesses occurs in the U.S. yearly, 128,000 are hospitalized, while 3,000 die from food borne illness (CDC, 2014). State and local health departments hold a vital role in food safety inspections that are used to prevent food borne illness out breaks. These

Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects (“U.S. Food and Drug Administration” 1). If food is not irradiated correctly, there may potentially be health hazards.

Genetically Modified Foods are the newly developed epidemic of the 21st century. Through a multitude of hurdled obstacles of putting G.M.O’s into production, they are said to have aided world hunger, production costs, and the economy. However, the question of the level of safety comes into play when analyzing the long term and short term effects on the human body and environment. Although the United States has frugal laws regarding the labeling and production of G.M.O’s, a majority of other countries forbid the extensive production and require accurate labeling. Dating back to the beginning of the creation of the altercation of genes, many Americans supported the idea of disproving Thomas Malthus’s theory of population regarding food shortage. G.M.O’s are utilized across the nation by a multitude of American families to date. Although, as people begin to recognize the unverified, seamless effects of Genetically Modified Foods and due to a rise in health concern, many Americans and foreign nations are beginning to make the transition to a healthier lifestyle; organic and non- G.M.O.

preparation, and storage of food in ways that prevent illness. This includes a set of laws that should be followed to stay away from potentially severe health hazards. Food can transmit disease from individual to individual, and also serves as a growth medium for bacteria that can cause food poisoning (Roberts, 2001). Debates on genetic food safety include such issues as the impact of genetically modified foods on the health of further generations and genetic pollution of the

With an ever-growing population and the problems of world hunger, there has been a high demand for an increased food supply and a better food supply. Technology has been called upon to meet this challenge. The advent of genetically engineered foods, sometimes called transgenic crops or genetically modified foods, is not a new concept, but the controversy over it is. Can these "frankenfoods" be harmful to humans? What are their effects on the environment? The following paper will focus on such questions as well as providing a better understanding of what genetically modified foods are and how they should be regulated.