Chapter 12

Contamination from Industrial Wastes

Mercury: - Nearly all fish and shellfish contain traces of mercury. - For most people, the risk from mercury by eating fish and shellfish is not a health concern. - Mercury contamination may harm the nervous system of unborn children and young children.

"Organic" Label

The USDA Organic seal tells you that a product is at least 95 percent organic.

Bovine Somatotropin (bST)

- Milk from cows treated with genetically engineered bST is indistinguishable from other milk. - Dairies that do not use bST may choose to indicate this on their labels.

Contaminants in the Food Supply

- Pesticides - Antibiotics and hormones in foods - Contamination from industrial wastes

Organic Food specifics

1. Organic plant products contain more minerals (Fe, Mg); and contain more anti-oxidant micronutrients 2. Organic animal products contain more polyunsaturated fatty acids, 3. Data on carbohydrate, protein and vitamin levels are insufficiently documented, 94-100% of organic food does not contain any pesticide residues, 4. Organic vegetables contain far less nitrates, about 50% less 5. Organic cereals contain overall similar levels of mycotoxins as conventional ones.

The main characteristics of the organic agriculture production system are :

1. Respect for the environment and animals, 2. Promotion of sustainable cropping methods, 3. Use of non-chemical fertilizers and pest/disease/weed control means, 4. Production of high-quality foodstuffs and no use of genetically modified (GM) crops.

Antibiotics and Hormones in Food

Antibiotics: Animals are given antibiotics to prevent and treat disease and to promote growth. This contributes to the creation of antibiotic-resistant bacteria. Hormones: Used to increase weight gain in sheep and cattle and milk production in cows. Genetically engineered bovine somatotropin (bST) which is used to increase milk production has created public concern.

Organic food

Food that is produced, processed, and handled in accordance with the standards of the USDA. -Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients, antibiotics, or growth hormones. - Chemicals used in agricultural production and industrial wastes contaminate the environment and can find their way into the food supply. - When contaminated plants or small animals are consumed by larger animals that are in turn eaten by still larger animals, the contaminants accumulate, reaching higher concentrations at each level of the food chain.

How to Minimize Contaminants in Organic and Non Organic Food

- Choose a wide variety of foods. - Local grown produce will have fewer pesticide residues. - Pesticides can be reduced by peeling or washing with tap water and scrubbing with a brush if appropriate. - Some produce is coated with wax to maintain freshness by sealing in moisture, but wax also seals in pesticides. Solution: Rinse produce in warm water and scrub with brush.

Genetic Engineering to reduce pesticides

- Genetically engineered foods have had foreign genes (genes from other plants or animals) inserted into their genetic codes. - Potential benefits of genetically engineered food include decreased use of pesticides. -Potential risks modified plants may have genetic changes that are unexpected and harmful. - Tomatoes, potatoes, squash, corn, and soybeans have been genetically altered through biotechnology.

Do "Organic" and "Natural" Mean the Same Thing?

- No, "natural" and "organic" are not interchangeable terms. - Only foods that are grown and processed according to USDA organic standards can be labeled organic.

Should You Go Organic?

- Organic foods have lower levels of pesticides. - Organic food is not risk free. Manure that has been composted to kill bacteria is often used for fertilizer. If the manure is not properly composted, it may contain pathogenic bacteria that can contaminate the food grown in it. - Organic food is generally more expensive.

Pesticides

- Pesticides are applied to crops growing in the field to prevent plant diseases and insect infestations and to produce after harvesting to prevent spoilage and extend shelf life. - Limits on the amounts of pesticides in our food supply are set at 100 times below the level that might cause harm to humans or the environment. - In general, the amounts of pesticides to which people are exposed through foods are small.