Food safety

Question

This piglix contains articles or sub-piglix about Food safety

Answer 1

Circle of Poison

The Circle of Poison (COP) refers to the export of domestically banned pesticides for use on foods elsewhere, some of which returns by way of import. The "circle" is complete when the toxic chemicals that were exported are then used to grow fruit, meat, and produce that are imported and available for domestic consumption. This circle was first identified relative to the United States but the relationship also exists between other nations of the Global North and South.

In the book, Circle of Poison: Pesticides and People in a Hungry World, David Weir (journalist) and Mark Schapiro of the Oakland-based Center for Investigative Reporting present an investigative study of how certain dangerous chemicals, which are banned in the U.S., still enter back into the United States and the American diet through food imports. Many restricted chemicals, especially pesticides, are produced in the U.S. and exported to the global south. The banned chemicals are then used on 'cash crops', which are subsequently exported to the U.S. and other industrialized countries for high profit.

The investigative study done by Wier and Schapiro showed that the highly potent and dangerous chemicals used in domestic agriculture led to a public clamor for strict regulations, and that pesticides contribute to the expansion of an export-oriented agriculture at the expense of food production for local needs. Even where they are applied to food crops, pesticide are often linked to the Green Revolution, which can mean more hunger even while it raises production. Pesticides, they aregue, are no solution to hunger-they bypass the needs of the poor who 'have neither money to buy food nor the land to grow it on'. Moreover, they claim because agrochemical companies are profit driven, they have tailored the regulations to permit unrestricted export of dangerous chemicals. Wier and Schapiro argue that this loophole has been a disaster.

In April 1991, the "Circle of Poison prevention Act" was introduced by Senator Patrick Leahy (D-VT) in the U.S. Senate and by Representatives Mike Synar (D-OK) and Leon Panetta (D-CA) in the House. This bill would have placed strict controls on exports of hazardous chemicals. Similar legislation passed both houses of Congress but died in conference committee.

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Answer 2

Pesticide residue

Pesticide residue refers to the pesticides that may remain on or in food after they are applied to food crops. The maximum allowable levels of these residues in foods are often stipulated by regulatory bodies in many countries. Exposure of the general population to these residues most commonly occurs through consumption of treated food sources, or being in close contact to areas treated with pesticides such as farms or lawns.

Many of these chemical residues, especially derivatives of chlorinated pesticides, exhibit bioaccumulation which could build up to harmful levels in the body as well as in the environment.Persistent chemicals can be magnified through the food chain and have been detected in products ranging from meat, poultry, and fish, to vegetable oils, nuts, and various fruits and vegetables.

A pesticide is a substance or a mixture of substances used for killing pests: organisms dangerous to cultivated plants or to animals. The term applies to various pesticides such as insecticide, fungicide, herbicide and . Applications of pesticides to crops and animals may leave residues in or on food when it is consumed, and those specified derivatives are considered to be of toxicological significance.

From post-World War II era, chemical pesticides have become the most important form of pest control. There are two categories of pesticides, first-generation pesticides and second-generation pesticide. The first-generation pesticides, which were used prior to 1940, consisted of compounds such as arsenic, mercury, and lead. These were soon abandoned because they were highly toxic and ineffective. The second-generation pesticides were composed of synthetic organic compounds. The growth in these pesticides accelerated in late 1940s after Paul Müller discovered DDT in 1939. The effects of pesticides such as aldrin, dieldrin, endrin, chlordane, parathion, captan and 2,4-D were also found at this time. Those pesticides were widely used due to its effective pest control. However, in 1946, people started to resist to the widespread use of pesticides, especially DDT since it harms non-target plants and animals. People became aware of problems with residues and its potential health risks. In the 1960s, Rachel Carson wrote Silent Spring to illustrate a risk of DDT and how it is threatening biodiversity.

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Answer 3

Produce traceability

Produce traceability makes it possible to track produce from its point of origin to a retail location where it is purchased by consumers.

Produce traceability is an important link in protecting public health since it allows health agencies to more quickly and accurately identify the source of contaminated fruit or vegetables believed to be the cause of an outbreak of foodborne illness, remove them from the marketplace, and communicate to the supply chain.

Since many fruits and vegetables are eaten raw, the produce industry‚ from farmer to retailer, works diligently to protect these foods from contamination. Despite their best efforts, foreign matter can occasionally contaminate produce in the field or orchard, in packing or processing, in transit or storage.

Because traceability systems can provide information on the source, location, movement and storage conditions of produce, they also allow growers, packers, processors and distributors to identify factors affecting quality and delivery.

Beginning in 2008, an industry-led effort to enhance traceability throughout the entire produce supply chain was launched as the Produce Traceability Initiative.

An analysis of 3,500 food-poisoning outbreaks between 1990 and 2003 found that contaminated produce was responsible for the greatest number of individual foodborne illnesses. The study, by the Center for Science in the Public Interest, found that produce caused 428 outbreaks and 23,857 cases of illness.

Authorities note that several factors have contributed to the rise in outbreaks:

The U.S. Food and Drug Administration noted in 2007 that fruit and vegetable-related outbreaks of food poisoning are on the rise and had struck in spinach, tomatoes, lettuce and cantaloupes. The agency urged fruit and vegetable processors to adopt food safety plans similar to those in the meat industry.

An outbreak of Salmonella Saintpaul in 2008 was characterized by the US Center for Disease Control as the largest foodborne outbreak in a decade. Some 1304 infected persons were identified in 43 states, at least 252 were hospitalized and two deaths were possibly linked to the outbreak. CDC noted that the trace back of fresh produce, such as tomatoes, through the supply chain could be very difficult and labor-intensive. Ironically, the carrier item was ultimately determined to be jalapeño peppers, not tomatoes.

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Answer 4

Pot-in-pot refrigerator

A pot-in-pot refrigerator, clay pot cooler or zeer (Arabic: زير‎‎) is an evaporative cooling refrigeration device which does not use electricity. It uses a porous outer earthenware pot, lined with wet sand, contains an inner pot (which can be glazed to prevent penetration by the liquid) within which the food is placed - the evaporation of the outer liquid draws heat from the inner pot. The device can be used to cool any substance. This simple technology requires only a flow of relatively dry air and a source of water.

There is some evidence that evaporative cooling was used as early as the Old Kingdom of Egypt, around 2500 B.C. Frescos show slaves fanning water jars, which would increase air flow around the porous jars and aid evaporation, cooling the contents. These jars exist even today and are called "zeer", hence the name of the pot cooler.

Many earthenware pots were discovered in Indus Valley Civilization around 3000 BC which were probably used for storing as well as cooling water similar to present-day ghara or matki used in India and Pakistan.

Despite being developed in Northern Africa, the technology appears to have been forgotten with the advent of modern electrical refrigerators. However, in the Indian Subcontinent, ghara, matka and surahi, which are different types of earthenware water pots are used to cool water. In Spain, botijos are popular. A botijo is a porous clay container used to keep and to cool water; they have been in use for centuries, and are still relatively widespread. Botijos are favored most by the low Mediterranean climate; locally, the cooling effect is known as "botijo effect".

In the 1890s gold miners in Australia developed the Coolgardie safe, based on the same principles.

In rural northern Nigeria in the 1990s Mohamed Bah Abba developed the Pot-in-Pot Preservation Cooling System, consisting of a small earthenware pot placed inside a larger one, and the space between the two filled with moist sand. The inner pot is filled with fruit, vegetables or soft drinks and covered with a wet cloth.

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Answer 5

Potentially Hazardous Food

Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that:

Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. Pages 22 and 23 (pdf pages 54 and 55), state the following:

The 2013 FDA Food Code, FDA HACCP Manual, USDA HACCP Manual, FSIF Meat and Poultry Product Hazards and Control Guides, and the Food Safety Modernization Act FDA Food Safety Modernization Act, provide detailed information on Time and Temperature controls for food safety.

In Australia, Food Standards Australia New Zealand (FSANZ) defines potentially hazardous food to mean food that has to be kept at certain temperatures to minimize the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.

Under Australian regulations, the following are examples of potentially hazardous foods:

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Answer 6

Public analyst

Public Analysts are scientists in the United Kingdom and Ireland whose principal task is to ensure the safety and correct description of food by testing for compliance with legislation. Most Public Analysts are also Agricultural Analysts who carry out similar work on animal feedingstuffs and fertilisers. Nowadays this includes checking that the food labelling is accurate. They also test drinking water, and may carry out chemical and biological tests on other consumer products. While much of the work is done by other scientists and technicians in the laboratory, the Public Analyst has legal responsibility for the accuracy of the work and the validity of any opinion expressed on the results reported. There is an Association of Public Analysts, which includes members with similar roles if different titles in other countries.

The office of Public Analyst was established in 1860, with the Act for Preventing the Adulteration of Articles of Food and Drink, the first three appointments being in London, Birmingham and Dublin. Since the separation of the UK and Ireland, they operate under different legislation, but the term and general duties are the same. The original work was chemical testing, and this is still a major part, but nowadays microbiological examination of food is an important activity, particularly in Scotland, where Public Analyst laboratories also carry out a statutory Food Examiner role.

The primary UK legislation is the Food Safety Act 1990. All local authorities are required to appoint a Public Analyst, although there have always been fewer Public Analysts and their laboratories than local authorities, most being shared by a number of local authorities. On the UK mainland there has always been a mixture of public sector and private sector laboratories. This remains the case today - but they all provide an equivalent service, and avoidance of conflicts of interest are ensured by the statutory terms of appointment. There is a statutory qualification requirement for Public Analysts, known as the Mastership in Chemical Analysis (MChemA), awarded by the Royal Society of Chemistry. This is a specialist postgraduate qualification by examination that verifies knowledge and understanding of food and its potential defects, interpretation of food law, and the application and interpretation of chemical analysis for food law enforcement.

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Answer 7

Food quality

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation.

Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international Monde Selection quality award is the oldest in evaluating food quality. During the degustations, the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.

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Answer 8

Quantum satis

Quantum satis (abbreviation qs or QS) is a Latin term meaning the amount which is enough. It has its origins as a quantity specification in medicine and pharmacology, where a similar term quantum sufficit has been used (abbreviated Q.S.).Quantum satis is also used in the same function in food regulations and food safety laws in the European Community (EC/EU).

The specification of quantum satis for an ingredient essentially means "Add as much of this ingredient as is needed to achieve the desired result, but not more."

In food safety regulations in the EU it is a catch-all restriction for artificial food ingredients (especially food additives) which are harmless enough to have no specific quantity restriction.

It serves to protect consumers from the addition of excessive and unnecessary amounts of such artificial food additives in their foodstuffs and compels producers to:

For example, European Union directive 94/36/EC (which regulates the use of food colors) explains in Article 2 (7): "In the Annexes to this Directive 'quantum satis' means that no maximum level is specified. However, coloring matters shall be used according to good manufacturing practice at a level not higher than is necessary to achieve the intended purpose and provided that they do not mislead the customer". The words quantum satis are used with reference to a number of substances in the Annexes III and IV to the EU directive 94/36/EC.

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Answer 9

Quaternary ammonium cation

Quaternary ammonium cations, also known as quats, are positively charged polyatomic ions of the structure NR+
4, R being an alkyl group or an aryl group. Unlike the ammonium ion (NH+
4) and the primary, secondary, or tertiary ammonium cations, the quaternary ammonium cations are permanently charged, independent of the pH of their solution. Quaternary ammonium salts or quaternary ammonium compounds (called quaternary amines in oilfield parlance) are salts of quaternary ammonium cations.

Quaternary ammonium compounds are prepared by the alkylation of tertiary amines (which may be obtained by the Eschweiler–Clarke reaction) with a halocarbon. In older literature this is often called a Menshutkin reaction, however modern chemists usually refer to it simply as quaternization. The reaction can be used to produce a compound with unequal alkyl chain lengths; for example when making cationic surfactants one of the alkyl groups on the amine is typically longer than the others. A typical synthesis is for benzalkonium chloride from a long-chain alkyldimethylamine and benzyl chloride:

Quaternary ammonium cations are unreactive toward even strong electrophiles, oxidants, and acids. They also are stable toward most nucleophiles. The latter is indicated by the stability of the hydroxide salts such as tetramethylammonium hydroxide and tetrabutylammonium hydroxide. Because of their resilience, many unusual anions have been isolated as the quaternary ammonium salts. Examples include tetramethylammonium pentafluoroxenate, containing the highly reactive pentafluoroxenate (XeF−
5) ion. Permanganate can be solubilized in organic solvents, when deployed as its NBu+
4 salt.

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Answer 10

Quechers

The QuEChERS method is a streamlined approach that makes it easier and less expensive for analytical chemists to examine pesticide residues in food. The name is a portmanteau word formed from "Quick, Easy, Cheap, Effective, Rugged, and Safe".

The QuEChERS method has been readily accepted by many pesticide residue analysts. Some modifications to the original QuEChERS method had to be introduced to ensure efficient extraction of pH-dependent compounds (e.g., phenoxyalcanoic acids), to minimize degradation of susceptible compounds (e.g., base and acid labile pesticides) and to expand the spectrum of matrices covered.

The analyst homogenizes the sample (fruits, vegetables, tobacco, etc.) in a blender and puts it in a centrifuge tube with a reagent and agitates for 1 minute. The reagents used depend on the type of sample to be analyzed. Following this, the sample is put through a cleanup column prior to analysis by gas-liquid chromatography.

Samples prepared using the QuEChERS method can be processed more quickly using a homogenization instrument. Such instruments can homogenize the food sample in a centrifuge tube, then agitate the sample with the reagent of choice, before moving the extracted sample for centrifuging. By using such an instrument, the samples can be moved through the QuEChERS method more quickly.

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