Food Safety- WHO Theme 2015 calls for a new perspective in not just knowing the nutrient content of our food but also understanding how safe (or unsafe) it is! The ppt discusses some of the common chemicals in our food
3. Aspartame:
ADI= 40- 50 mg/kg/day
Aspartame
Phenylalanine
Aspartic acid
Menthol
In Rats, Aspartame caused Leukemia and
Lymphomas. Studies have linked human
Preterm Labor, Multiple myeloma and brain
tumors with Aspartame
Acceptable Daily Intake= Amount of a
substance that people can consume on a daily
basis during their whole life without any
appreciable risk to health
DKP
5. Food Contact Material
Gets transferred into the food through
Migration/ Leeching
Migration depends upon:
Properties of Contact material
Type of Food
Temperature at which packed an maintained
Food Contact Material may be:
Bisphenol A in Plastic
Non Plastic
Active and Intelligent Packing Substances
6. Bisphenol A (BPA)
BPA effects the mammary glands,
reproductive, metabolic, neurobehavioural and
immune systems
EU has significantly reduced the new ADI for
BPA from 50µg/kg/day to 4µg/kg/day
BPA
Epoxy resins
Polycarbonate
7. Non Plastic Contacts
Inks used in printing the labels contain:
Benzophenone, 4-methylbenzophenone
and
Isopropyl thioxanthone (ITX)
Foods packed in Glass Jars have:
Semicarbazide
Epoxides
The Tolerable Daily Intake is 0.03mg/kg/day
8. Tolerable Daily Intake (TDI)
ADIs relate to chemical substances which are
deliberately added to a product or ingredient
A Tolerable Daily Intake (TDI) is an estimate of the
quantity of a chemical contaminant to which we may
be exposed through environmental contamination,
and Exposure to such contaminants whilst not
desirable may not be avoidable as some may be
found in foods as a result of environmental pollution
TDI= amount of chemical in food which can be
ingested daily over a lifetime without posing a
significant risk to health.
9. Feed Additives
What is happening with the animals whose
products we consume?
Milch animals
For Meat Animals
Natural Feed: Gossypol
But pesticide laden
Hormones: Steroids, Sex
hormones
Hormones: Oxytocin,
Estrogen, rBGH;
The story behind
banning DES
Unnatual Feeds: Methyl
Mercuryis: Fishmeal to
cattle; MBM
Antibiotics
10. Pesticides
Soil half-lives should be in the range of days to
weeks. But, pesticide residues are found
ubiquitously in the environment in ng/liter to μg/liter
concentrations
Surveys of groundwater in Developed countries
detected 10 to 20 substances above the
permissible limits (0.01 µg/dL): Most of the
pesticides were no longer in use and about 10-
20% were stable compounds
Some transformational products are worst off:
(Eco toxicologically Relevant Products)
11. Hydrophobic Pesticides:
Persistent, bio-accumulable
Strongly bound to soil
e.g.: Organochlorine, DDT, endosulfan, endrin,
heptachlor, lindane.
Most of them are now banned in agriculture but
their residues are still present:
e.g. Detection of chloridazon products (first marketed
in 1964) in surface and groundwater, or tolylfluanid
(first marketed in 1971).
12. Polar Pesticides:
Herbicides, carbamates, fungicides and some
organophosphorus insecticide.
They can be moved from soil by runoff and
leaching, thereby constituting a problem for the
supply of drinking water to the population
The Cotton Belt of Punjab has turned into the
Cancer Belt of Punjab (Malwa Belt: Bathinda,
Mukatsar, Mansa, Ferozepore, Moga, Barnala,
Faridkot and Sangrur)
13. Effects of Pesticides on
Soil:
Reduces populations of beneficial soil microorganism
Negative impact in the available NPK from soil.
Pesticides destroy Dehydrogenases and Soil
phosphatases and ureases help in the mineralization
and nitrification processes of organic substrates
Enzymes in soils originate from animal, plant and
microbial sources and the resulting soil biological
activity includes the metabolic processes of all these
organisms.
14. Which are the Foods Most
Contaminated by Pesticides?
Beef, Pork, Poultry
Milk, Cheese, Butter
Strawberries, Raspberries, Cherries
Apples and Pears
Peaches Grapes, Pepper and Tomatoes: Peeling
Does not Help
Potatoes
Spinach and Green Leafies
15. So What to do?
Spray Pesticides within the Maximum Residual
Levels (MRL)
MRL= Upper Legal Levels of a concentration of
pesticide residues in or on food or feed, aiming at
the lowest consumer exposure.
Wash thoroughly the raw fruits, vegetables&
grains in Running Water
Prefer Organic Foods atleast for the Thin Peel
Fruits and Vegetables
16. Fertilizers
Any substance containing one or more recognized
plant nutrient(s) which is used for its plant nutrient
content and which is designed for use or claimed
to have value in promoting plant growth”
Macronutrient
Fertilizers
Manufactured from
Recycled Industrial
Waste
Micronutrient
Fertilizers
Rich in Dioxins and PCB
Manufactured from
Virgin Ores
17. Dioxins& Poly-chlorinated Biphenyls:
Persistent Environmental Pollutants
(POP)
By-products of industrial processes e.g. smelting,
chlorine bleaching of paper pulp and the
manufacturing of some herbicides and
pesticides.
Dioxins accumulate in Animal Fat
Dioxins are highly toxic carcinogenic compounds
and can cause reproductive and developmental
problems, damage the immune system, interfere
with hormones.
Additives are substances that are added intentionally to foodstuffs to perform certain technological functions
DKP is 3,6 dioxo 2 piperazine acetic acid
Methanol can be toxic in high amounts, but the amounts that result from the breakdown of aspartame is lower
Phenylalanine and aspartic acid are amino acids and are naturally present in many foods that contain protein.
Methyl Mercuryis: Damage Kidney, Nervous System
Mammalian Bone and Meat Diet to Cattle: Bovine Spongiform Encephalopathy
Though pesticides are registered for use only after they are demonstrated not to persist in the environment considerably beyond their intended period of use.
Eco toxicologically Relevant Products: Those whose risk to soil or aquatic biota is comparable or higher than the parent and must meet the same standards as their parent.
Dehydrogenases help in organic matter oxidation, particularly in the electron transfer reactions
Soil phosphatases and ureases help in the mineralization and nitrification processes of organic substrates