As we become increasingly worried that the food we put in our mouths may be contaminated with potentially harmful bacteria, insects, worms, or other not-so-nice substances, the food industry has come under fire. To convince us that our products are safe for consumption, some manufacturers have come up with “new and improved” ways of protecting our foods. How well do they work?

Food-Borne Illness

In increasing numbers, Illness in americans are becoming from what they eat, and many of these illnesses are life-threatening. Scientists estimate, based on several studies conducted over the past 10 years, that food-borne pathogens sicken between 6.5 and 81 million people and cause some 9,000 deaths in the United States annually.

Symptoms of food-borne illnesses vary tremendously and usually include one or several symptoms: diarrhea, nausea, cramping, and vomiting Depending on the virulence of the pathogen ingested and the amount that actually gets into your system, symptoms may appear as early as 30 minutes after eating contaminated food, or they may take several days or weeks to develop. Most of the time, symptoms occur between 5 and 8 hours after eating and last only a day or two. For certain populations, however, such as the very young or very old or persons with AIDS or other severe illnesses, food-borne illnesses can be fatal.

Several factors may be contributing to the emergence of increasing numbers of food-borne illnesses. According to Michael T. Osterholm, Ph.D., state epidemiologist in Minneapolis, the movement away from a traditional meat-and­potato. American diet to “heart-healthy” eating-increasing consumption of fruits and vegetables and grains-has lead to increasing demand for fresh foods that are not in season most of the year. Today, depending on the season, up to 70 percent of the fruits and vegetables consumed in the United States come from Mexico alone. The upshot is that a visit to developing countries isn’t necessary to be stricken with food­borne “traveler’s diarrhea” because the produce does the traveling. Although we are told when we travel to developing countries, “boil it, peel it, or don’t eat it,” we bring these foods into our kitchens, often without even basic washing. One of the ways food becomes contaminated is that it has been watered with contaminated water, fertilized with “organic” fertilizers(animal manure), and not subjected to the same rigorous pesticide regulations as American-raised produce. To give you an idea of the implications of this, studies have shown that E. coli(a lethal bacterial pathogen) can survive in cow manure for up to 70 days and can multiply in foods grown with manure unless heat or additives such as salt or preservatives are used to kill the microbes. There are essentially no regulations that say farmers can’t use animal manure in growing their crops.

Key factors associated with the increasing spread of food­borne diseases include:

Globalization of the food supply: Because the food supply is distributed worldwide, the possibility of exposure to pathogens native to remote regions of the world is greater.

Inadvertent introduction of pathogens into new geographic regions: One theory is that cholera was introduced into waters off the coast of the southern United States when a cargo ship discharged contaminated ballast as it came into harbor. Other pathogens may enter into aquatic life in a similar manner.

Exposure to unfamiliar food-borne hazards. Travellers, refugees, and immigrants who are in foreign countries are exposed to food-borne hazards, and in the course of traveling, bring them home with them.

Changes in microbial populations: Changing microbial populations can lead to the evolution of new pathogens. As a result, new virulence factors develop for old pathogens, or antibiotic resistance to the pathogens develops, making diseases more difficult to treat

Increased susceptibility of varying populations: People are becoming more vulnerable to disease. The numbers of highly susceptible persons are expanding worldwide.

Insufficient education about food safety: Increased urbanization, industrialization, and travel, combined with more people eating out, increase the risk of unsafe food handling and more risk of illness.

The FDA oversees the labeling of food products other than meat and poultry. With the passage of new label laws in 1992, virtually all processed and packaged foods are required to have uniform labels. This includes processed meat and poultry, which are regulated by the USDA. Guidelines for voluntary labeling of raw vegetables and fruits and fish are also available and will likely be displayed in most supermarkets.

Food Labels must indicate the manufacturer and the packer or distributor, declare the quantity of contents either in net weight or by volume, and list the common name of each ingredient in descending order of prominence. Also included is information about those nutrients most closely associated with chronic disease risk factors, that is, the amount of total fat, saturated fat, cholesterol, sodium, sugar, dietary fiber, total carbohydrate, and protein.

Food Labels are divided into two parts. The top half lists nutrients both as an amount per serving and as a percentage of the 2000 calorie daily value. With these percentages it is possible to determine each food’s contribution to the DRY. For example, a serving of chicken pot pie contains 31 grams of total fat, or 48% of the daily fat allowance of 65 grams for those consuming 2000 calories a day.

The bottom half contains the DRV for nutrients based on two diets: one for 2000 calories and one for 2500 calories. For example, total fat intake should be less than 65 grams for a 2000 calorie diet and less than 80 grams for a 2500-calorie diet.

In the past, manufacturers often used labeling ploys to deceive consumers. Currently, laws limit labels to the following six health claims 49 ; High-calcium foods may reduce the risk of osteoporosis.

A diet low in saturated fat and cholesterol may lower the risk for heart disease.

A low-fat diet may reduce the risk of some cancers.

A low sodium diet has been linked with reduced incidence of hypertension.

High-fiber foods may reduce the risk of heart disease and certain forms of cancer.

Vitamins A and C in fruits and vegetables may reduce the risk of some types of cancer.

The FDA has defined commonly used words describing calories, sodium, sugar, fiber, fat, and cholesterol in food. For example, when the word “free” is highlighted on a package in reference to calories, it means that the product yields less than 5 calories per serving; in reference to sodium, it contains less than 5 milligrams; and in reference to fat, it contains less than 0.5 grams.

Another important change in the 1992 revised food label regulations was the establishment of reference daily intakes (RDI) for protein, minerals, and vitamins. RDI values represent minimal standards for essential nutrients and replace the US recommended daily allowance (USRDA) established in 1968. RDI figures are based on the average RDA value set for a nutrient that spans a particular age range. Food package labels contain RDI values as a basis for comparing the nutrient values in food. DRVs and RDIs collectively are called daily values (DVs).

Serving sizes are also now standardized. Rather than being arbitrarily defined by the manufacturer, the FDA has set serving sizes for 139 food and drink categories based on surveys of what people actually eat. Consequently, serving sizes are more realistic than ever before, and they permit comparison shopping.

Even with the improvements in label laws, the unwitting consumer can still be misled. Some examples 50 follow. When a popular brand of potato chips no longer met the criteria for “light,” it changed its name from “light chips” to “right chips.” A brand of margarine changed its name from “brand … Light” to “brand … light taste.” (Manufacturers can still use light to describe taste, texture, or color.)

A brand of brownie mix states that it is low-fat. But the fine print says that’s per serving of the mix alone. Once an edible brownie is created by adding vegetable oil, its fat-gram content more than triples. And, some foods promise fruit or other ingredients but deliver only flavor. Contrary to the pictures on package containers, one brand of strawberry frozen yogurt has no real strawberries; a brand of blueberry pancakes has no berries.

Conclusion:

Although labels have improved dramatically during the past several years, they still fall short in several areas. Although deception in old labels was more obvious, today’s labels challenge consumers to apply a higher level of discrimination to sort between fact and fantasy.

Food irradiation involves treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays. The killing effect on microorganisms rises with the power of the rays, which are measured in rads(radiant energy absorbed). Irradiation lengthens food product’s shelf life and prevents microorganism and insect contamination. Because this results in less waste, the food industry can make higher profits while charging consumers lower prices. It is also claimed that irradiation will reduce the need to use many of the toxic chemicals now used to preserve foods and prevent contamination from external contaminants.

The following foods have already received approval for irradiation by the Food and Drug Administration: fresh produce such as strawberries, potatoes, and other perishable foods; poultry and some seafood(in which salmonella is a serious problem); and pork(to kill off the parasite trichina). Many spices and herbs have been irradiated for years, and grains, vegetables, and frozen foods are already targeted for irradiation in the near future.

The long-term side effects of irradiation are unknown. Although irradiation doesn’t actually make your food radioactive, it does damage its molecular structure, creating new substances known as free radicals. Free radicals have been implicated in certain types of cancers, and diseases of the liver and kidney in animal studies, but, to date, no studies of the toxicity of irradiated foods on humans have been done. While the health effects of irradiated food may not be known for many years, the long-term impact of the proliferation of radioactive material on our environment must be considered.

Food Additives

Additives generally help to reduce the risk of food-borne illness(i.e., nitrates added to cured meats), prevent spoilage, and enhance the ways foods look and taste. Additives also are used to enhance nutrient value, especially when the benefits are so great for the general public. A deficiency can be a terrible public health problem, and a solution is relatively easy to administer.

One of the newest additives to our daily food is folate, which is produced by plants and yeasts. Folate is believed to offer many health benefits, including but not limited to reducing the risk of neural tube defects, certain anemias, cervical dysplasia, and heart attacks. The best sources of folate are fruits and vegetables, particularly beans, spinach, and broccoli. Many multivitamin supplements also supply this amount. Recently, the Public Health Service took the recommendation one step further by approving the addition of folate to flour.

Although the FDA regulates additives by effectiveness, ability to detect them in foods, and safety, there are continued questions about those additives put into foods intentionally and those that get in unintentionally before or after processing.

Intentional Food Additives:

Antimicrobial agents: Substances like salt, sugar, nitrates, and others that tend to make foods less hospitable for microbes.

Antioxidants: Substances that preserve color and flavor by reducing loss due to exposure to oxygen. Vitamin C and E are among those antioxidants believed to play a role in reduced cancer and cardiovascular disease. BHA and BHT are additives that also are antioxidant in action.

Artificial colors

Nutrient additives

Indirect Food Additives:

Substances that inadvertently get into food products from packaging and or handling.

Dioxins: Found in coffee filters, milk containers, and frozen foods.

Methylene chloride: Found in decaffeinated coffee.

Hormones: Bovine growth hormone(BGH) found in animal meat.

Food irradiation Treating foods with gamma radiation from radioactive cobalt, cesium, or some other source of X-rays to kill microorganisms.

Food allergies Overreaction by the body to normally harmless proteins, which are perceived as allergens. In response, the body produces antibodies, triggering allergic symptoms.

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