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Carl Winter, IFT spokesperson and food toxicologist, University of California Davis
Dr. Winter is an Institute of Food Technologists spokesperson and a food toxicologist on the faculty of the University of California at Davis. He researches the detection of pesticides and naturally-occurring toxins in foods, how to assess their risks and identify how to use the science in the regulatory decision-making process. His most recent work includes looking at the relationships between crop production systems and naturally-occurring toxins. He also studies how to improve educational activities through incorporation of music into food safety curricula. His food safety education work has received several accolades including the NSF International Food Safety Leadership Award for Education and Training 2009.
Understanding Food Safety and Toxicology
Food Safety Expert Carl Winter discusses understanding food safety and toxicology.
This series: 47,342 views
Carl Winter: Hi! My name is Carl Winter. I'm a spokesperson for the Institute of Food Technologists and also a faculty member in Food Toxicology, at the University of California, Davis.
Today I'll be talking about food safety issues that involve potentially dangerous chemical contaminants that make their way into the food supply. There is currently a lot of interest and a lot of concern, concerning many of these chemical issues in food, such as, pesticide residues that might show up on fruits and vegetables, metals that might show up in seafood.
In some cases, contaminants that come from plastic containers that hold water. There is a lot of chemical issues out there, what I'm going to try to do today is to provide some of the scientific background to discuss these issues. Hopefully, you'll be able to take this information and use it to make good choices about food for yourself and for your family.
Before doing that, I'd like to first tell you a little bit about myself. I hold a PhD in Agricultural and Environmental Chemistry, and I've been a faculty member at the University of California for the last 22 years. In my role there, I am also the Director of a program called the FoodSafe Program which is an educational program designed to provide information about food safety to consumers in a variety of health professionals.
When we talk about poisons, contaminants in our foods, we really need to talk about the subject of toxicology. So in the next segment, I'll be discussing some of the basic principles of toxicology which is the science of poisons.