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.

These facilities generate enormous amounts of waste, which can leach into the ground water and put residents at risk of exposure to infectious and potentially deadly bacteria such as E coli.i Runoff from industrial farms can also spread antibiotic-resistant bacteria,ii and contribute to dangerously high levels of heavy metals such as nitrates (which cause blue baby syndrome) into wells and public water supplies.

Consumer Health Unlike traditional sustainable farms, factory farms are willing to sacrifice the quality of their products to maximize their profits

consumers can end up buying inferior food that is unhealthy to eat

high stress levels of the animals kept in crowded and confined conditions, the poor quality feed they are given, and the potential for cultivating and spreading disease rapidly through the large confinement facilities.

little concern for human health and animal welfare

these conditions will lead to health problems for the animals and poor-quality meat and dairy products for the consumer.

Because it spoils more easily than normal meat, DFD meat is more likely to carry bacteria and cause food poisoning than meat from low-stress animals.vi Stressed animals are also known to produce more E. coli in their stomachs, which increases the chances of food poisoning in humans.vii

lowers the quality of meat and dairy products, and in turn can threaten human health.

fed corn, grains and unsavory additives and byproducts to make them gain weight as quickly as possible. As a result, factory farmed meat has a high fat content,viii and can increase consumers’ chances of getting heart disease. 

This disease can then spread to humans who eat meat from diseased cows, and has already caused the deaths of over 150 people throughout the last decade.xi

easy for pathogens to make their way into the packages of meat that you buy at the store.

the acidity levels in their stomachs are altered on this diet, making them more susceptible to E. Coli and other bacterial infections.i

an animal infected with one disease can contract a second disease from another animal, causing the diseases to mix and form a new type of illness

A growing body of scientific research is showing that sustainable, pasture-raised, and organic foods provide significant health benefits for consumers. In addition to being raised without synthetic hormones, antibiotics, pesticides and chemical fertilizers, sustainable meat is more nutritious than meat produced by industrial agriculture.

This makes their meat tender, more flavorful and less likely to carry bacteria.

not subjected to the high levels of stress found on factory farms

resulting in healthier animals and leaner cuts of meat.

Animals raised on grass and forage also have higher levels of the fatty acids that are good for us to eat, such as omega-3’s and CLA fats that help fight disease and balance out our diets.

Crops Recent scientific studies show the health benefits of sustainably-raised fruits and vegetables. Organic fruits, vegetables and grains, for example, contain higher levels of nutrients, minerals, and antioxidants, including vitamin C, iron, magnesium and phosphorus. Organic crops also have lower levels of certain toxic heavy metals.

Food from sustainable farms is fresher because you buy it locally

enrich the soil and increase the concentration of vitamins and minerals in the plants

minimal or zero pesticide use, which keeps crops free of pesticide residues

The longer food sits after harvest, the more vitamins and nutrients it loses.

Unlike factory farms, sustainable farms don’t promote the growth of antibiotic resistant bacteria, induce the spread of food-borne pathogens, release toxic pesticides into the environment, and contaminate our air and water with harmful pollutants. I

they don't contain preservatives and aren't subjected to irradiation.

sustainable farms raise their animals without polluting ground and surface water, contaminating wells, or fouling the air with harmful pollutants.

buy your food from small, local farms that use sustainable farming methods.

Know your farmer. The best way to know how your food was produced is to talk to the farmer who grew it

If you live near a factory farm and are concerned about any health effects this could have on you and your family, find out if any local groups are working on this issue

Nitrogen efficiency in food production and consumption, for instance, is low. In the case of Norway, 90% of nitrogen inputs in agriculture are lost somewhere on their way to the kitchen (7). This has a negative effect on water quality and ecosystems (4, 7

When agricultural practices are similar, 1 kg of fresh vegetables is environmentally preferable to 1 kg of meat.

Available data presented here suggest that on average, and in several specific cases, vegetarian food has an environmental advantage as evaluated by present LCIA methodology. It should be noted, however, that this conclusion does not necessarily extend to all specific instances

necessarily extend to all sp

necessarily extend to all sp

Organic agriculture was found to have the lowest effect and also has advantages as to soil quality and biodiversity, aspects currently not covered by LCIAs (37–39), though it is at a disadvantage regarding land requirements because crop yields tend to be lower than in conventional production systems (38, 39

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