1. Benefits and Risks of Pesticides
Pesticides increase crop yields
Plant foods can look more appealing if pest damage is minimized
Risks:
Pesticide residues remain on produce
Pesticides can contaminate water supplies 1

3. Organic food is produced without:
Most pesticides
Synthetic fertilizers
Sewage sludge
GM ingredients
Irradiation
Antibiotics
Added hormones 3

4. Food Contaminants and Toxins
Polychlorinated biphenyls (PCBs)
Toxic metals
Polycyclic aromatic hydrocarbons (PAHs)
Heterocyclic amines (HCAs)
Acrylamide
Bisphenol-A (BPA)

5. Food Additives 5

6. 6

7. 7

8. Food Additives Food Additives can be classified as :
Direct or intentional additives
Indirect or unintentional additives
Additives that prevent spoilage
Additives that maintain or improve nutritional quality
Additives to improve and maintain texture
Additives to affect
flavor and color 8

9. Genetic Engineering 9

10. Genetic Engineering: Two sides of the argument
Benefits
Resistance to herbicides, pest, and disease
Increased productivity
Possibilities for adding nutrients to foods
Possibilities for removing allergens from foods
Risks
Possible introduction of novel allergens
Possible adverse effects on nutrient content
Possible impact on biodiversity
Superweeds and superbugs
Unintentional DNA sequences 10

11. What’s a consumer to do? Ask questions Read labels
Get to know your producers
Reduce risk where possible
Enjoy real food