Food labelling - Food Quality

Question 1

Pesticides

Answer 1

Unless organic, food can be exposed to arrange of pesticides (Herbicides and insecticides) during growing, harvesting and storage

To reduce the amount of chemicals on fruit and vegetables:
1. Wash in a 2% salt solution or wash in white distilled vinegar/water solution (10%/90%)
2. Let them sit for 15 to 20 minutes
Note: this will only clear surface pesticides. Chemicals incorporated into the fruit/vegetable wont be removed

Question 2

Plastic packaging

Answer 2

Plastic and clingfilm are common packaging for foods. Plastics allow leaching of chemicals into foods.

Plastic packaging include:
* BPA (Bisphenol A)
* PET (Polyethylene terephthalate)
* PVC (Polyvinyl chloride)
* DEHA (bis (2-ethylhexyl) adipate)
* PS (polystyrene)
* PC (polycarbonates)
Ideally all plastic packaging should be avoided, to minimize the risk to health, marine life and the environment

Question 3

BPA (Bisphenol A)

Answer 3

• Plastics allow leaching of chemicals into foods – bisphenol A (BPA) is one such chemical
• BPA and other compounds found in plastics are called xenoestrogens (chemicals that mimic oestrogen in the body)
• Xenoestrogens can bind to oestrogen receptors, disrupting normal function
• They have been implicated in hormone related diseases including certain cancers (e.g. breast, prostate) and fertility problems

Question 4

PET (Polyethylene terephthalate)

Answer 4

Used for:
* soft drink, juice and water bottles
* peanut butter containers

Question 5

PVC and DEHA (Polyvinyl chloride, bis (2-ethylhexyl) adipate)

Answer 5

Used in:
* Clingfilm
* plastic squeeze bottles
* cooking oil bottles

Question 6

PS (Polystyrene)

Answer 6

Used in:
* Styrofoam food trays, Egg cartons
* Takeaway food containers
* Disposable cups

Question 7

PC (Polycarbonates)

Answer 7

Used in:
* Plastic baby bottles
* Sippy cups
* Sports water bottles
* Metal food can liners

Question 8

Dos and don’ts of food packaging

Answer 8

Don’ts:
* Avoids plastic wrap / clingfilm
* Never heat food in plastic or leave food or drinks in plastic containers or bottles in the sun

Do’s / packaging alternatives:
* Use greaseproof or wax paper (can often be used more than once)
* Try reusable beeswax wraps or vegan soy wax wraps
* Use glass and stainless steel containers, water bottles and jars

Question 9

Irradiation

Answer 9

• Used to prolong shelf life using high-energy electron beams, x-rays or gamma rays
• Seven categories of food can be irradiated in the EU:
  1. Fruit and vegetables
  2. Cereals
  3. Bulbs and tubers
  4. Dried aromatic herbs
  5. Spices and seasonings
  6. Fish and shellfish
  7. Poultry
• Irradiation of foods or ingredients within a food must be declared on the label as ‘irradiated’ or ‘treated with ionizing radiation’
• If an irradiated food is not pre-packed, wording must be displayed next to the food
• May also (optionally) show the international icon for irradiated food – the Radura symbol

Question 10

Irradiation safety

Answer 10

Is Irradiation safe?
* During the process, compounds called ‘Radiolytic products’ are formed, some of which are mutagens and carcinogens
* Toxic chemicals including benzene (carcinogen), formic acid and formaldehyde can also be produced
* Chromosomal abnormalities and cancer have been demonstrated in animals exposed to irradiated food
* The European Food Safety Authority (EFSA) acknowledges the presence of radiolytic products and related animal and in vitro research that highlights potential health hazards
* Despite this, food irradiation is still approved in the EU
* Irradiation is said to make food safer by killing bacteria, yet toxins produced by bacteria can survive the process
* Additionally, irradiation may have a mutagenic effect on bacteria and viruses that survive, leading to more virulent strains
* Radiation can be misused to mask unhygienic food production and allow sale of sub-standard food
* The vitamin content of the Irradiated foods is reduce by anywhere between 2 and 95% (with vitamin B1 and vitamins C most affected)
* The key purpose of food irradiation is to extend shelf-life, allowing extensive storage and long-distance shipping