food safety and value Flashcards
brief history of how food safety has improved
in early 1900s contaminated food, milk and water caused many food borne illnesses. the sanitary revolution then took place (sewage treatment, hand washing, pasteurization and refrigeration), animals were identified as a source of food borne illness so animal care and feeding was improved
common pathogens contributing to food borne illness
salmonella, e. coli, norovirus and campylobacter
USDA and FSIS
inspect meat, poultry and eggs
FDA and AMS
inspect all non-livestock food products
EPA
inspects pesticides
CDC
inspects food borne illnesses
where contamination can occur
on the farm or in the field, at the slaughter plant, during processing, at the point of sale, in the home
requirements for organic crops
remain separate from conventional crops, no synthetic pesticides, GMOs, petroleum based fertilizers, sewage and slugde-based fertilizers
requirements for organic livestock
access to outdoors, fed organic feed, no antibiotics, growth hormones or animal by products
nutritional benefits of organic
no nutritional benefits, phosphorous levels slightly higher in organic produce
price difference of organic vs. traditional food
organic foods are much higher in price than traditional foods
yield difference of organic food
25% less than conventional crops,, organic livestock weighs less at harvest, has smaller cuts
produce with high pesticide levels
apples, bell peppers, peaches, carrots, strawberries
produce with low levels of pesticides
kiwi, corn, tomatoes, pineapples, potatoes, avocado
KY childhood obesity rate
15-20%
