1. food environment Relations between and

2. FOOD CHAIN

3. FROM PRIMITIVE…

4. … TO THE INDUSTRIAL REVOLUTION

5. Natural Environmental Agrochimic

6. Urban and industrial settlement Atmosphere emission Sweet and salt water Solid waste Soil Cultivated fields Transformation Farm animals Distribution and sale Cooking Relapse with rain Fitofarmaci water Consumer Relapse with rain

7. AIR POLLUTION AND ACID RAIN

8. Causes CONSEQUENCESREMEDIES -Accumulation of solid wastes containing non- biodegradable materials (plastics, cans, etc.) -Use of pesticides, herbicides and chemical fertilizers in agriculture and burial of toxic and radioactive waste in the ground -air and water pollution, as is often the pollutants are deposited in the soil -Destruction of some plant and animal species -Plant and animal products hazardous to the health of consumers -Waste collection recycling -Limit the use of chemicals in agriculture and use only organic fertilizers -Tougher laws for disposal of hazardous waste and toxic fighting air and water pollution

9. Pesticides Suitable materials to combat the "pests" or diseases that can affect the plants cultivated by man Aims Direct crop protection agents that could harm the integrity of killing vectors of disease agents. Killing vectors of disease agents

10. Pesticides SOILGRASS HERBIVORE MAN DDT one of the most common pesticides in the past

11. Sweet and salt water -presence of metals can be ingested by fish contaminating the food chain as well as man. -acid rain fallout from the atmosphere of particles, gases and acid rain

12. Now an example of a recent arrival in the world of contamination DIOXINS

13. Food safety: Dioxins In 1985, 'EPA indicated in Dioxins the highliest cancerogenic substances ever studied in the environment

14. General characteristics of the family - These substances are odorless, heat stable, insoluble in water and highly soluble, are not degradable at high temperatures - Accumulate in the food chain, concentrating in the fat of humans and animals and hence may also migrate into other tissues

15. Sources of Dioxins are: -Production of elemental chlorine -Incineration of chemical waste, of wood, medical waste and municipal waste (bins etc) -Chemical production processes -Metal Fabrication -Combustion of gasoline and naphtha -Pesticides -Dyes -Using bleach and chlorine-based detergents for washing machines and dishwashers -Fires in industrial plants

16. How does it reach the food chain? AIR TRANSPORT AND DEPOSIT OF DIOXINS Contamination of the soil Contamination of oceanic and marine areas Contamination of the trees, pastures and sown The leaves of the plant are ingested by animals Contamination of food chain More than 90% of human exposure to dioxin comes from food, 80% contribute food of animal origin MEAT, MILK, EGGS AND FISH

17. Dioxins and other POPs are bioaccumulative in living organisms and therefore they can move up the food chain, reaching up to man

18. To reduce 'exposure to these unwanted substances man should become aware of the fact that respecting and safeguarding the health of the environment we protect our lives and we make them possible for future generations

19. A NEW CONCEPT OF QUALITY IS FOOD SECURITY Environmental Pollutants Pesticides residues Heavy metals Additives Natural toxins Vitamins Minerals Antioxidant Healt Properties CONTENT AND NUTRITIONAL VALUE FOOD SECURITY