Nutrition Food preservations

Safe Temperature for fish/beef/pork

145*

Safe temp for poultry

165*

safe temp for ground meat and eggs

160*

Sustainability

making something that lasts for a long time

food preservation techniques

pasteurization, ultra high temp, irradiation

Pasteurization

process food at high heat (milk juice and eggs). Doesn’t kill all the bacteria but the goal is to kill pathogenic behavior

Ultrahigh temperature

sterilize the food

Irradiation

waves of radiation that inhibit the growth of DNA. It is mostly used with spices.

• delays ripening

• controls mold

• controls insects in fruit and veg

  • caution about exposure to radiation

Additives

add flavor/texture, improve nutritional value, lengthen shelf life, safety and freshenss (antioxidants)

Additive requirements

• effective, safe, pros outweigh the cons

• cant be used to decieve customers

• must be tested by FDA on 2 animals

  • cant be used if it causes cancer

Food contaminants

pesticides

Pesticides

substance induced to prevent, destroy, repel or mitigate pests. can be chemical bacterial natural or synthetic.

pro: survival of crops which means more food. more production means lower purchasing price

cons: can accumulate in food chain and many kill pests natural predators

reducing exposure to pesticides

rinse and scrub, peel and trim. a lot of it comes from our own misuse of the pesticide

animal growth hormon

bST, rbst( increase lean tissue growth and milk production without changing their feed)

Genetic engineering/GMOs

obtain desired traits, change the nutrient content, extend shelflife and lower the cost.

concerns: nutrition composition, accidental drug ingestion