Benefits and Risks of Pesticides Pesticides increase crop yields Plant foods can look more appealing if pest damage is minimized Risks: Pesticide residues remain on produce Pesticides can contaminate water supplies 1

Organic food is produced without: Most pesticides Synthetic fertilizers Sewage sludge GM ingredients Irradiation Antibiotics Added hormones 3

Food Contaminants and Toxins Polychlorinated biphenyls (PCBs) Toxic metals Polycyclic aromatic hydrocarbons (PAHs) Heterocyclic amines (HCAs) Acrylamide Bisphenol-A (BPA)

Food Additives 5

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Food Additives Food Additives can be classified as : Direct or intentional additives Indirect or unintentional additives Additives that prevent spoilage Additives that maintain or improve nutritional quality Additives to improve and maintain texture Additives to affect flavor and color 8

Genetic Engineering 9

Genetic Engineering: Two sides of the argument Benefits Resistance to herbicides, pest, and disease Increased productivity Possibilities for adding nutrients to foods Possibilities for removing allergens from foods Risks Possible introduction of novel allergens Possible adverse effects on nutrient content Possible impact on biodiversity Superweeds and superbugs Unintentional DNA sequences 10

What’s a consumer to do? Ask questions Read labels Get to know your producers Reduce risk where possible Enjoy real food