1. Food and Chemicals

2. Objectives Analyze food and chemical issues and determine how science has affected food through production, packaging, and health. Debate the benefits and risks of pesticide use. Calculate the standard liquid measurements for the mixing of agricultural chemicals.

3. Issues of Chemical Use: Concerns about pesticide residues and the adequacy of federal food safety laws. Health concerns: Are pesticides safe?

4. Pesticide Residues: Pesticides are poisonous, but very small traces, if any are found in food. Government standards are set 100 to 1000 times below the level that would cause health problems to humans. Standard are set to protect short and long term effects for a life span of 70 years.

5. Pesticide Residues continued With extensive pesticide use, pests still destroy 33% of the worlds crop every year. Some pesticides have caused birth defects, sterility, tumors, organ damage, and damage to the nervous system of laboratory animals. When used according to the label there has been no link to pesticides and human health damage.

6. Pesticide Residues continued: Some pesticides remain in the environment for years. New pesticides are designed to target pests and safely break down in to harmless substances in a short period of time.

7. Pesticide Benefits Fruits and vegetables area abundant in supply and availability. Products are marketable – they are free of blemishes and defects. Food is affordable. Food is pest free.

8. Pesticide Risks Cumulative– some pesticides build up in the body and in the soil. Pesticide usage continues to increase. Effects are hard to detect – it takes years to show up. Hard to control by inspection. Potential damage to wildlife and environment.

9. Food Additives Add nutrients Preserve foods Add texture Add color Add flavor

10. Agencies: (epa) – environment protection agency: regulates pesticides, conducts research, handling, storage, use and disposal. (fda) – Food and drug administration: monitors safety levels. Michigan department of agriculture: enforces laws

11. Production Trends: Increasing alternatives to pesticide usage Development of pesticides that are more environment friendly Pesticide control techniques that use less pesticides

12. Eliminating pesticide residues: Wash products before serving Peel and discard outer leaves, skin or rinds Scrub vegetables like potatoes if you plan to eat the skin