Question

1. Explain what toxins and chemical agents are in the food supply.

2. Discuss how the food supply is protected in the United States.

Answer 1

1 ans)

# Toxins in food supply

Food toxins are natural substances covering a large variety of molecules, generated by fungi, algae, plants, or bacteria metabolism with harmful effects on humans or other vertebrates even at very low doses.

# Natural toxins

Natural toxins are chemicals that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten. ... Mycotoxins are toxic chemical products formed by fungi that can grow on crops in the field or after harvest

# Microbial toxins

that produced by algae and may be accumulated in edible aquatic organisms such as shellfish (phycotoxins) are also included in this standard. Mycotoxins and phycotoxins are both subclasses of contaminants.

# Inherent natural toxicants

that are implicit constituents of foods resulting from a genus, species or strain ordinarily producing hazardous levels of a toxic metabolite(s), i.e. phytotoxins are not generally considered within the scope of this standard.

# shellfish toxins

Some plants have the capacity to naturally produce compounds that are toxic to humans when consumed. For example, under certain conditions, microscopic algae (tiny plants) in the ocean can produce compounds that are toxic to humans but not to shellfish that eat this algae. When people eat shellfish that contain these toxins, illness can quickly follow. There is an active monitoring program in place to ensure that shellfish sold to Canadians do not contain these "shellfish toxins".

# mycotoxins

Mycotoxins are another group of natural toxins. The word mycotoxin is derived from the Greek word for fungus 'mykes' and the Latin word 'toxicum' meaning poison.

Mycotoxins are toxic chemical products formed by fungi that can grow on crops in the field or after harvest. The foods that can be affected include cereals, nuts, fruit and dried fruit, coffee, cocoa, spices, oilseeds and milk. There are now more than 300 known mycotoxins of widely different chemical structures and differing modes of action - some target the kidney, liver, or immune system and some are carcinogenic. Common mycotoxins include aflatoxins, ochratoxin A, ergot alkaloids, fumonisins, patulin, trichothecenes (such as deoxynivalenol which is also known as vomitoxin) and zearalenone.

# chemical toxins

* Refined Vegetable and Seed Oils

Refined vegetable- and seed oils include corn, sunflower, safflower, soybean and cottonseed oils.

* BPA

Bisphenol-A (BPA) is a chemical found in the plastic containers of many common foods and beverages.

The main food sources are bottled water, packaged foods and canned items, such as fish, chicken, beans and vegetables.

* Trans Fats

Trans fats are the unhealthiest fats you can eat.

They’re created by pumping hydrogen into unsaturated oils in order to turn them into solid fats.

* Polycyclic Aromatic Hydrocarbons (PAHs)

Red meat is a great source of protein, iron and several other important nutrients.

However, it can release toxic byproducts called polycyclic aromatic hydrocarbons (PAHs) during certain cooking methods.

When meat is grilled or smoked at high temperatures, fat drips onto hot cooking surfaces, which produces volatile PAHs that can seep into the meat. Incomplete burning of charcoal can also cause PAHs to form.

* Coumarin in Cassia Cinnamon

Cinnamon can provide several health benefits, including lower blood sugar and reduced cholesterol levels in people with type 2 diabetes (56Trusted Source).

However, cinnamon also contains a compound called coumarin, which is toxic when consumed in excess.

* Added Sugar

Sugar and high-fructose corn syrup are often referred to as “empty calories.” However, the harmful effects of sugar go way beyond that.

Sugar is high in fructose, and excess fructose intake has been linked to many serious conditions, including obesity, type 2 diabetes, metabolic syndrome and fatty liver disease

* Mercury in Fish

Most types of fish are extremely healthy.

However, certain varieties contain high levels of mercury, a known toxin.

Seafood consumption is the largest contributor to mercury accumulation in humans.

# Chemicals in food supply

Chemicals such as pesticides, antibiotics and hormones are used in plant and animal farming to boost production and ensure adequate food supply.

Chemicals in food are known as additives. There are many types of additives we use currently that are considered safe for human consumption. But not all of these are considered healthy. Here are a few chemicals we use in food:

• * Food Colors
• * Artificial Sweeteners
• * Artificial Flavors
• * Stabilizing agents
• * Preservatives
• * Supplements
• * Trans Fats

# Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking.

# Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages;

# Artificial flavors are any flavors that are not defined as natural, even if they have the exact same chemical composition as flavors isolated directly from nature [1]. This distinction between the origins of flavors has no bearing on how safe, healthy, or delicious they are.

# Stabilizing agents are used for a number of functions in foods and the main function is to act as a thickening agent to gel the foods into the required consistency. Most stabilizing and thickening agents are polysaccharides (a kind of carbohydrate) examples of which are starches, gums, or proteins like gelatin.

# Food preservation includes food processing practices which prevent the growth of microorganisms, or other microorganisms, and slow the oxidation of fats that cause rancidity.

# Dietary supplements come in the form of pills, capsules, powders, gel tabs, extracts, or liquids. They might contain vitamins, minerals, fiber, amino acids, herbs or other plants, or enzymes. Sometimes, the ingredients in dietary supplements are added to foods, including drinks.

# Trans fats, or trans-fatty acids, are a form of unsaturated fat.They come in both natural and artificial forms.

2 ans)

# Introduction

American farmers and ranchers are the starting point in our nation's food chain, which produces the safest food supply in the world. The U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) are home to the primary federal food safety agencies.

The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) share primary responsibility for overseeing the safety of the U.S. food supply. In addition, all states have their own laws, regulations, and agencies dedicated to food safety. The federal Centers for Disease Control (CDC) is mainly responsible for investigating localized and nationwide outbreaks of foodborne illnesses.

In many cases, the food safety functions of the FDA and USDA overlap; particularly inspection/enforcement, training, research, and rulemaking, for both domestic and imported food. Both USDA and FDA currently conduct similar inspections at some 1,500 dual jurisdiction establishments -- facilities that produce foods regulated by both agencies.

# Role of the USDA

The USDA has primary responsibility for the safety of meat, poultry, and certain egg products. USDA's regulatory authority comes from the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act and the Humane Methods of Livestock Slaughter Act.

USDA inspects all meat, poultry and egg products sold in interstate commerce, and re-inspects imported meat, poultry, and egg products to makes sure they meet U.S. safety standards. In egg processing plants, the USDA inspects eggs before and after they are broken for further processing.

# Role of the FDA

The FDA, as authorized by the federal Food, Drug and Cosmetic Act, and the Public Health Service Act, regulates foods other than the meat and poultry products regulated by the USDA. FDA is also responsible for the safety of drugs, medical devices, biologics, animal feed and drugs, cosmetics, and radiation emitting devices.

New regulations giving the FDA the authority to inspect large commercial egg farms took effect on July 9, 2010. Prior to this rule, FDA inspected egg farms under its broad authorities applicable to all food, focusing on farms already linked to recalls. Apparently, the new rule did not take effect soon enough to allow for proactive inspections by the FDA of the egg farms involved in the August 2010 recall of nearly half a billion eggs for salmonella contamination.

# Differing Authorities

All of the federal laws listed above empower the USDA and FDA with different regulatory and enforcement authorities. For example, food products under FDA's jurisdiction may be sold to the public without the agency's prior approval. On the other hand, food products under USDA's jurisdiction must generally be inspected and approved as meeting federal standards before being marketed.

Under current law, UDSA continuously inspects slaughter facilities and examines each slaughtered meat and poultry carcass. They also visit each processing facility at least once during each operating day. For foods under FDA's jurisdiction, however, federal law does not mandate the frequency of inspections.

# Addressing Bioterrorism

Following the terrorist attacks of September 11, 2001, the federal food safety agencies began taking on the added responsibility of addressing the potential for deliberate contamination of agriculture and food products - bioterrorism.

# Cooperation with State and Local Food Safety Systems

According to the U.S. Department Health and Human Services (HHS), more than 3,000 state, local, and territorial agencies are responsible for food safety in retail food establishments within their jurisdictions. Most states and territories have separate departments of health and of agriculture, while most counties and cities have similar food safety and inspection agencies. In most states and local jurisdictions, the department of health has authority over restaurants, while the agriculture department is responsible for food safety in retail supermarkets.

While the states inspect meat and poultry sold in the state where they are produced, the process is monitored by the USDA’s Food Safety and Inspection Service (FSIS). Under the Wholesome Meat Act of 1967 and the Wholesome Poultry Products Act of 1968, state inspection programs are required to be “at least equal to” federal meat and poultry inspection programs. The federal FSIS takes over responsibility for inspections if a state voluntarily ends its inspection programs or fails to maintain the “at least equal to” standard. In a few states, state employees conduct meat and poultry inspections in federally-operated plants under federal-state cooperative inspection contracts.