1. Genetically Modified Foods Food Safety

2. Genetically Modified Foods
What are genetically modified foods?
“crop plants created for human or animal consumption using the latest molecular biology techniques.” (Whitman, 2000)
Used since late 1980’s
Rapidly expanding around the world.
Most common crops in the U.S.
Soybean, corn, cotton, canola

3. GMO Benefits Enhanced plant growth
Decreased pesticide and fertilizer use
Increased nutrient potential
Increased crop yields

4. GMO Risks Emerging allergens Herbicide-resistant weeds / “superbugs”
Ethical / moral concerns
Decreased biodiversity

5. GMO Regulation & Labeling
U.S. FDA “currently requires labeling of GE foods if the food has a significantly different nutritional property; if a new food includes an allergen that consumers would not expect to be present; or if a food contains a toxicant beyond acceptable limits.” (Byrne, 2007)
FDA proposed voluntary guidelines for labels in 2001

6. Mandatory labeling? Pros Cons Consumer rights
Identification of food issues
Americans support mandatory labels
At least 22 other countries require labels
Ethical concerns
Cons
Label may imply warning
Increase costs to consumers
GE-Free food already an option for consumers
Difficult to separate

7. Food Safety What is food safety? Prevention of foodborne illnesses
Protection of food supply
Safe handling

8. Foodborne Illnesses
“caused by consuming contaminated foods or beverages” (CDC, 2005)
There are over 250 different foodborne illnesses
Bacteria, viruses, parasites
Difficult to diagnosis
Vague symptoms

9. Common foodborne illnesses
Campylobacter (cdc.gov)
Salmonella
Science.nasa.gov
E. coli (foodpoisonjournal.com)
Calicivirus

10. Foodborne illnesses Signs & Symptoms Diagnosis Treatment
Fever, vomiting, diarrhea
Diagnosis
Treatment
Fluids
May need to see your doctor

11. Foodborne Illness Outbreaks
How are outbreaks detected and tracked?
Illnesses happen in a group of people
Reports go to health department
CDC starts investigation
Outbreak ends
Contaminated food is gone, food product is recalled, restaurant is closed or food processing plant is closed

12. Keeping Food Safe: Consumer
Clean
Separate
Cook
Chill
Illustration courtesy of Partnership for Food Safety Education 12

13. Food Safety