Food safety E. coli, Salmonella, Cost of food safety, Water safety, Irradiation, Organic food. By Ha

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Safe Food and Drinking water

• Food safety (E. coli, Salmonella), Cost of food
  safety, Water safety, Irradiation, Organic food.
  By Haley and Pree

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Food Safety

• 76 million illnesses and 5,000 deaths occur in
  the United States yearly due
• Some of the most prominent foodborne diseases are
  E. coli infection and Salmonella infection.

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E. coli

• It lives in the intestines of healthy cattle and
  then can contaminate the meat during the
  slaughtering process.
• E. coli infection causes diarrhea and even kidney
  failure in rare cases.

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Salmonella

• The Centers for Disease Control and Prevention
  (CDC) estimates that 1.4 million people are
  infected and 1,000 people die each year from the
  bacteria.
• Salmonella spreads in food products such as
  poultry, eggs, beef, and even fruits and
  vegetables.

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How to Protect Yourself

• All parts of beef should reach at least 160
  degrees Fahrenheit (CDC 2001) and poultry should
  reach 170 to 180 degrees.
• Food should be eaten or refrigerated within 2
  hours after it is cooked.
• Wash all fruits and vegetables before eating
  them.

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Drinking Water Safety

• In 1974, Congress passed the Safe Drinking Water
  Act, which allows the Environment Protection
  Agency (EPA) to set national minimum standards
  for drinking water quality.
• Certain contaminants are present in water, but
  most of these contaminants are safe or even
  beneficial in small amounts.

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Milwaukee Wisconsin

• Crytosporidiosis outbreak in 1993.
• Sickened 400,000 people and killed 100

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Cost to Americans

• ERS Economic Research Service research
  estimated that the costs associated with five
  major pathogens alone amount to at least 6.9
  billion annually. (medical costs, productivity
  losses from missed work, and an estimate of the
  value of premature deaths)
• Salmonella infections alone are estimated to cost
  1 billion for direct and indirect medical costs.
• 22 billion is spent annually to operate and
  maintain U.S. water systems.

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Pesticides

• Pesticide residue is on many of the foods we eat.
• Many research studies done on the safety of these
  residues, but it is hard to determine the
  long-term effects.
• It is best to minimize exposure to pesticides,
  even those determined to be safe by the EPA.
• Only 1.2 of domestic products and 1.6 of
  imported samples tested contained pesticide
  residues over the EPA limit.

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Food Water Irradiation
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Irradiation

• What is irradiation?- New tech. that can
  eliminate disease-causing germs from foods and
  water.
• - E.g. Pasteurization of milk Pressure
  cooking of canned foods
• Is it safe?- YES ! Safe and effective
  technology.

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How does food irradiation work?

• Use three different kinds of rays gamma rays,
  electron beams and x-rays.

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How does water irradiation work?
 

• Mostly by Ultraviolet process.- pass through a
  chamber where it is exposed to UV radiation-
  kill bacteria- What is UV?

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Are consumers ready to buy irradiated
foods,water?

• YES! Why?
• - The purpose of the irradiation is clearly
  indicated.- reduce diseaseirradiated /
  non-irradiated lt 50 buyhow to improve?-
  educate about irradiated products gt 80 buy

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Do other countries irradiate their food?

• YES!Many other countries have begun to irradiate
  food, including France, the Netherlands,
  Portugal, Israel, Thailand, Russia, China and
  South Africa.

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Organic Food

• What is organic food?
• -Organic production systems are designed to
  produce optimum quantities of food of high
  nutritional quality by using management practises
  which aim to avoid the use of agrochemical inputs
  and which minimise damage to the environment and
  wildlife

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Why go organic?

• Fresh organic produce contains on average 50
  more vitamins, minerals, enzymes and other
  micro-nutrients than intensively farmed produce.
• Organic produce simply tastes so much better.
• No artificial chemicals fertilisers pesticides
  herbicides fungicides or other toxic chemicals

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Statistic

• Organic farming is one of the fastest growing
  segments of U.S. agriculture during the 1990s.
  USDA estimates that the value of retail sales of
  organic foods in 1999 was approximately 6
  billion. The number of organic farmers is
  increasing by about 12 percent per year and now
  stands at about 12,200 nationwide, most of them
  small-scale producers. According to a recent USDA
  study, certified organic cropland more than
  doubled from 1992 to 1997. Two organic livestock
  sectors, eggs and dairy, grew even faster." (USDA
  News Release, no. 0425.00, Dec. 20, 2000)

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GO ORGANIC!

• Organic food is not really more expensive than
  intensively farmed foods and it is good for your
  health. Go organic for a genuine more
  cost-effective future.