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How safe are the foods we eat?

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Gabi Bahr

on 11 September 2013

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Transcript of How safe are the foods we eat?

How safe are the foods we eat?
Irradiated Food
Food irradiation is a technology for controlling spoilage and eliminating food-borne pathogens, such as salmonella. The result is similar to conventional pasteurization. Irradiation kills bacteria and other pathogens, that could otherwise result in spoilage or food poisoning.
Bulk or packaged food passes through a radiation chamber on a conveyor belt. The food does not come into contact with radioactive materials, but instead passes through a radiation beam, like a large flashlight.
Genetically Modified Food
Genetically engineered is defined as:  made with techniques that alter the molecular or cell biology of an organism by means that are not possible under natural conditions or processes.   Genetic engineering includes recombinant DNA, cell fusion, micro-and macro-encapsulation, gene deletion and doubling, introducing a foreign gene, and changing the positions of genes.
Food Additives
Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.
Organic Food
Organic foods are foods that are produced using methods of organic farming – that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic foods are also not processed using irradiation, industrial solvents, or chemical food additives.
by Whitney and Gabi
Delay of ripening
Insect disinfestation
Parasite inactivation
Reduction in numbers of spoilage and disease causing microorganisms to the point of sterility
Extension of shelf life

Can result in loss of nutrients
Can change the composition and nutritional content of food
Does not inactivate dangerous toxins which have already been produced by bacteria prior to irradiation
Kills off bacteria that produce warning smells indicating that the food is going 'off'.
Not a low-cost method
Uncertain Peril by Claire Hope Cummings
Hardier crops
Removes the need for pesticides
Enhances nutritional value
Increases crop yield
Several documented cases of insufficient testing
Genetic 'pollution' is irreversible
Destroys natural predators
Monsanto attacks local farmers when GM crops pollinate neighboring fields
Potential to increase food allergies
Decreases trade
Pesticide in genes more dangerous than pesticide spray
Maintain product consistency
Improve/maintain nutritional value
Prevent spoilage
Enhance flavor
Add desired color (make more appealing)
Some people are sensitive to certain additives
Not uncommon for additive that was originally believed to be safe for consumers to later be found toxic
Do not understand all of the long-term effects

Home gardens
Use of natural fertilizers (As opposed to chemical)
Less pollution
No additives, irradiation, or genetic modification
Environmentally beneficial
More expensive
Spoil faster
Less eye-appealing
Full transcript