1. Introduction to Agriculture AAEC – Paradise Valley Spring 2015
Chemical Use in Food
Introduction to Agriculture
AAEC – Paradise Valley
Spring 2015

2. Chemical Use in Foods
The primary chemicals used in food production are pesticides and preservatives
Chemicals are used in the production, harvesting, transporting, storing and marketing of foods
Chemicals are closely regulated
Each chemical must be approved of by the FDA (Food and Drug Administration), the EPA (Environmental Protection Agency), and any regulatory agencies for the individual state where the chemical will be used
Chemicals must pass more than 120 separate tests over a period of 8-10 years
On average, only 1 out of 20,000 chemicals is approved for use by agricultural producers

3. Pesticide Toxicity
Pesticides are used to kill insects (insecticides), weeds (herbicides), and plant disease organisms (mostly fungicides)
Modern Pesticides have a low level toxicity to humans
Allowable amounts of pesticides in the foods are measured in parts per billion or parts per trillion

4. Pesticide Toxicity
Fact: All substances can be toxic or hazardous at some level
For example - salt
Salt is necessary part of our
diet – involved in cellular processes
Two handfuls of salt per day
would result in salt toxicity
For example - sun
Sunshine is necessary for our bodies
to produce vitamin D
Too much sunshine results in
skin cancer

5. Pesticide Toxicity
Alternative: Organically grown fruits/vegetables or animals
Organic produce is grown without any chemical enhancement or synthetic pesticides
Organic food may have some disadvantages
Organically grown produce is more expensive
The quality can be poorer-marks from insects or smaller fruit
The plant can produce natural toxins

6. Pesticide Toxicity
Most scientists agree that the greatest danger we have from our food supply is food spoilage and the ingestion of bacteria, not the presence of pesticides

7.     Preservative Use
Purpose of preservatives: to prevent the formation of toxic substances associated with the spoilage of foods caused by bacteria
Types of preservatives
Nitrites
Citric acid
Sodium benzoate
Phosphoric acid
Foods susceptible to bacterial growth leading to spoilage
Processed meats
Margarine
Egg products
Mayonnaise