Lesson 8 Keeping Our Food Safe © 2016 Johns Hopkins University.

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Presentation transcript:

Lesson 8 Keeping Our Food Safe © 2016 Johns Hopkins University

Grasses are the natural diet of cattle. Feeding them grain changes their gut environment in ways that increase populations of certain pathogens. Photo credit: Vanuga, Jeff. USDA National Resource Conservation Service, 2012.

Poultry processing plants can operate at very high speeds – up to 140 birds per minute. This allows just seconds to identify and remove contaminated carcasses before they enter the food supply. Photo credit: USDA, 2006. Creative Commons CC BY 2.0. https://www.flickr.com/photos/usdagov/7008322305

These chemicals can make their way into our food supply. Industries such as mining, coal burning, and manufacturing release chemicals into air, water, and soil. These chemicals can make their way into our food supply. Emissions from a coal-fired power plant. Emilian Vicol. Public domain.

Some potentially harmful chemicals, such as caramel color in soft drinks, are present in food or beverages because manufacturers add them directly to products. Photo credit: Michael Milli, CLF.

Some pesticides persist in the environment and can accumulate in animals, contaminating meat and seafood. FLIT (DDT) advertisement: Dr. Seuss Collection, Special Collections & Archives, University of California, San Diego. Used with permission. http://library.ucsd.edu/speccoll/dsads/index.html#ark:bb48133018. Hamburger: Len Rizzi. National Cancer Institute, 1990. Public domain.