Group items tagged

Traditionally, the food-processing industry has been a large water user. Water is used for several purposes: a principal ingredient, an initial and intermediate cleaning source, an efficient transportation conveyor of raw materials, and the principal agent used in sanitizing plant areas and machinery. Table 2 shows typical rates of water use for various food-processing sectors. An abundant and inexpensive source of water is a requirement for success in the food-processing industry. This coincides with the same need for water resources in agricultural farmland activities.

Wastewater and solid wastes are the primary area of pollution control within the fruit and vegetable food-processing industry. Their wastewater is high in suspended solids, and organic sugars and starches and may contain residual pesticides. Solid wastes include organic materials from mechanical preparation processes, that is, rinds, seeds, and skins from raw materials. For the most part, solid waste that is not resold as animal feed is handled by conventional biological treatment or composting. The total amount of material generated is a function of the amount of raw material moved through a facility, for example, for a given weight of apples processed comes a set amount of peel and seed waste.

retreatment opportunities and water conservation will continue to be principal targets for pollution prevention source reduction practices in the food-processing industry. Pretreatment options look to minimize the loss of raw materials to the food-processing waste streams. Water used in conveying materials, facility cleanup, or other noningredient uses will be reduced, which in turn will reduce the wastewater volume from food-processing facilities. Wastewater treatment will continue to be the pollution prevention treatment focus for food-processing companies. The industry will continue to implement advanced innovative techniques to lessen the environmental impact of food-processing discharge wastewaters.

"Food additive"

as any substance used to provide a technical effect in foods.

used for flavor and appeal, food preparation and processing, freshness, and safety.

FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products.

sorbic acid in meat salads.

denied

During the early part of the first century in America, people lived off the land.

They grew their own foods or bought them from someone they knew and trusted.

more industrialized, the number of people who produced their own foods decreased drastically.

meat, poultry, or egg product,

food industry to produce and distribute its food.

1906 Federal Food and Drug Act.

chemicals that were illegal to add to foods, such as borax or formaldehyde.

responsibility for proving their safety was placed on the manufacturer.

"generally recognized as safe"

"substances with prior sanction"

include potassium nitrite and sodium nitrite.

if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals

commonly used flavorings and spices to phosphates and carrageenan.

ingredients statement in order by weight, from the greatest amount to the least.

used primarily for their flavor contribution and not their nutritional contribution.

They must be labeled using the species of origin of the additive, for example, dried beef, chicken stock, pork extract, or hydrolyzed wheat protein.

Salt, drought and nutrient resilience crops are being developed by plant breeders

grown in the field using good soil nutrient and water management packages that are tailor-made to local growing conditions

problems, and are serious threats to the production of major world food crops such as wheat, rice and maize. It is estimated that over 77M ha of land is devastated by drought, salinity and nutrient deficiencies that are brought about by long-term nutrient mining and climate change and variability.

bility. Using these technologies, soil scientists, plant nutritionists and plant breeding and genetic scientists work together to bring about solutions and hope to farmers in areas that are vulnerable to soil fertility and environmental stresses.

health risks and

plant diseases