AGRIC 101 NEW- INTRODUCTION TO ORGANIC AGRICULTURE
PREPARED BY: ROSELYN C. SALENGA
focuses on minimizing chemical and microbial contaminants while adhering to principles that prioritize natural and sustainable farming and processing methods. Quality in organic food is assessed based on various aspects, including nutritional content, taste, safety, sustainability, and adherence to organic principles.
Nutritional Value Taste and Flavor Safety
No Synthetic Chemicals: Non-GMO No Artificial Additives
Certification Transparency Local and Sustainable Sourcing
Market Access Safety of foods is the certainty that they will not cause harm or illness to humans.
Food safety encompasses a set of conditions
and practices during production, processing, distribution, storage and preparation of foods which are necessary to protect them from pathogenic microorganisms, exogenous chemical contaminants, naturally occurring toxic substances and newly formed toxic compounds during processing or preparation. SOURCE OF FOOD CONTAMINANT
Contaminants from the environment,
such as heavy metals in soil and water, and pesticides from nearby farms, can enter the food chain. SOURCE OF FOOD CONTAMINANT
The use of synthetic pesticides, herbicides,
and fertilizers in conventional farming can leave residues on crops and in soil, with runoff potentially contaminating water. SOURCE OF FOOD CONTAMINANT
Contamination can happen during
food processing, packaging, and handling due to poor hygiene, storage, and equipment sanitation. SOURCE OF FOOD CONTAMINANT
Food can be contaminated when it
contacts surfaces or equipment previously exposed to contaminants, occurring during preparation, storage, or transportation. SOURCE OF FOOD CONTAMINANT
Bacteria, viruses, and fungi can
contaminate food through contact with contaminated water, soil, or handling by infected individuals. SOURCE OF FOOD CONTAMINANT
Excessive or inappropriate use of food
additives and preservatives can lead to contamination, posing risks, especially to those with allergies. SOURCE OF FOOD CONTAMINANT
Chemicals from packaging, like
plastics or coatings, can migrate into food, particularly if exposed to high temperatures. SOURCE OF FOOD CONTAMINANT
Some foods contain natural toxins,
especially when mishandled during harvesting, storage, or preparation, like certain types of fish. SOURCE OF FOOD CONTAMINANT
Industrial activities can release
pollutants, such as heavy metals and chemicals, into the environment, potentially affecting food sources. SOURCE OF FOOD CONTAMINANT
While GMOs themselves aren't
contaminants, concerns arise when non-GMO crops accidentally crossbreed with GMOs, raising contamination worries for some consumers. 3. FOOD STORAGE 1. FOOD PRODUCTION 2. FOOD PROCESSING • Packaging Materials • Agricultural Practices • Cross-Contamination • Improper Storage • Environmental Contaminants • Use of Additives
4. FOOD PREPARATION 3. FOOD SERVICE AND DISTRIBUTION
• Cross-Contamination • Temperature Control • Unsafe Cooking Practices • Storage Conditions • Poor Hygiene Chemical food contaminants are substances that can unintentionally enter food products and may pose health risks when consumed. These contaminants can come from various sources, including agricultural practices, food processing, and environmental pollution. In the context of organic food quality, organic standards and regulations are in place to minimize the presence of chemical contaminants. 1.Pesticide Residues 2.Heavy Metals 3.Genetically Modified Organisms (GMOs) 4.Chemical Fertilizer Residues 5.Antibiotics and Hormones 6.Food Additives and Preservatives 7.Chemicals Used in Processing 8.Contaminated Irrigation Water 9.Residues from Packaging Materials 10. Environmental Contaminants Microbial food contaminants are microorganisms, such as bacteria, viruses, and fungi, that can contaminate food products and lead to foodborne illnesses. Organic food quality includes measures to minimize the risk of microbial contamination. COMMON MICROBIAL CONTAMINANT IN FOOD
Salmonella A type of bacteria often associated with poultry, eggs, and raw meat. It can cause food poisoning. COMMON MICROBIAL CONTAMINANT IN FOOD
Escherichia coli (E. coli) Certain strains of E. coli can be harmful and cause illnesses, especially when found in undercooked ground beef or contaminated produce. COMMON MICROBIAL CONTAMINANT IN FOOD
Listeria Certain strains of E. coli can be harmful and cause illnesses, especially when found in undercooked ground beef or contaminated produce. COMMON MICROBIAL CONTAMINANT IN FOOD
Campylobacter Often linked to undercooked poultry, this bacterium can cause foodborne illness. COMMON MICROBIAL CONTAMINANT IN FOOD
Norovirus A highly contagious virus that can contaminate food, particularly when handled by infected individuals. It causes symptoms like vomiting and diarrhea. COMMON MICROBIAL CONTAMINANT IN FOOD
Clostridium botulinum This bacterium can produce a potent neurotoxin that causes botulism, a potentially fatal illness. It's associated with improperly canned or preserved foods. COMMON MICROBIAL CONTAMINANT IN FOOD
Molds Various molds can grow on food, causing spoilage. Some molds can produce mycotoxins that are harmful if ingested. COMMON MICROBIAL CONTAMINANT IN FOOD
Yeast While yeast is used in food production (e.g., baking, brewing), undesirable yeast species can also lead to spoilage. COMMON MICROBIAL CONTAMINANT IN FOOD
Clostridium perfringens This bacterium can multiply in improperly stored or reheated food, causing food poisoning. Food irradiation is a food processing technique that uses ionizing radiation to kill bacteria, parasites, and other pathogens in food products. It can also extend the shelf life of certain foods. In the context of organic food quality, food irradiation is generally not permitted. Organic standards emphasize natural and minimally processed foods, and irradiation is considered a synthetic process that conflicts with organic principles. A.SAFETY OF IRRADIATED FOOD
This aspect addresses the potential
radiological hazards associated with irradiated food. It is important to emphasize that irradiated food does not become radioactive. The ionizing radiation used in the process does not leave any residual radiation in the food. Therefore, irradiated food is safe to handle, transport, and consume. It poses no radiation hazard to consumers or food handlers. A.SAFETY OF IRRADIATED FOOD
One of the primary purposes of food
irradiation is to reduce or eliminate harmful microorganisms in the food, such as bacteria, parasites, and pathogens. 1.This process significantly enhances the microbiological safety of the food by reducing the risk of foodborne illnesses. Irradiation can achieve sterility, meaning it can eliminate or greatly reduce the microbial load in the treated food, making it safer for consumption. A.SAFETY OF IRRADIATED FOOD
The toxicological safety of irradiated food involves assessing whether the process introduces harmful chemical residues or compounds that could pose health risks. Extensive scientific studies and risk assessments have consistently demonstrated that when food irradiation is applied correctly and within established guidelines, it does not introduce harmful compounds or residues into the food. Irradiated food is considered safe for consumption. A.SAFETY OF IRRADIATED FOOD
This aspect focuses on whether the nutritional content of the food is preserved after irradiation. The process primarily affects the structure of molecules in the food, resulting in minimal changes to the nutritional profile. Vitamins and minerals remain largely intact, and the nutritional value of irradiated food is comparable to that of non-irradiated food. Proper storage of irradiated food helps maintain its quality and nutritional adequacy over an extended shelf life. THANK YOU FOR ATTENTIVE LISTENING.
