Understanding Food Safety and Toxicology

Understanding Food Safety and Toxicology

Basics of Food Toxicology

Basics of Food Toxicology

Chemical Risks in Food

Chemical Risks in Food

How Scientists Assess Food Safety Risks

How Scientists Assess Food Safety Risks

Food Safety is an Evolving Science

Food Safety is an Evolving Science

Eating a Balanced and Safe Diet

Eating a Balanced and Safe Diet

Organic Food Safety

Organic Food Safety

Food Safety and Toxicology

Food Safety and Toxicology

Understanding Food Safety and Toxicology

Understanding Food Safety and Toxicology

Diabetes Information for Older Adults

Diabetes Information for Older Adults

Signs & Symptoms of Diabetes in Older Adults

Signs & Symptoms of Diabetes in Older Adults

Living with Diabetes as an Older Adult

Living with Diabetes as an Older Adult

Diabetes Treatment Options for Older Adults

Diabetes Treatment Options for Older Adults

Managing Diabetes Complications as an Older Adult

Managing Diabetes Complications as an Older Adult

Foods That Can Burn Fat

Foods That Can Burn Fat

Introduction To Celiac Disease

Introduction To Celiac Disease

5 Important Steps For New Celiacs

5 Important Steps For New Celiacs

Testing for Celiac Disease

Testing for Celiac Disease

Understanding The Gluten Intolerance Spectrum

Understanding The Gluten Intolerance Spectrum

Dining Out With Celiac Disease

Dining Out With Celiac Disease

Managing Food Allergies In School

Managing Food Allergies In School

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Carl Winter

Carl Winter, IFT spokesperson and food toxicologist, University of California Davis

http://foodsafe.ucdavis.edu  

530-752-5448

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.

For more information visit on the Institute of Food Technologists visit: <a>www.ift.org/</a>

For more information about Dr. Winter's food safety education program visit: <a>foodsafe.ucdavis.edu</a>

 

Eating a Balanced and Safe Diet

Carl Winter: Hi! My name is Carl Winter. I am a spokesperson for the Institute of Food Technologists and also a Food Toxicologist on the faculty at the University of California, Davis.

Today we're discussing food safety issues that pertain to chemical contaminants that might be in the food supply.

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Transcripts

Carl Winter: Hi! My name is Carl Winter. I am a spokesperson for the Institute of Food Technologists and also a Food Toxicologist on the faculty at the University of California, Davis.

Today we're discussing food safety issues that pertain to chemical contaminants that might be in the food supply. In the last segment we discussed the importance of nutrition in maintaining a healthy diet. Most health professionals will agree that a diet rich in consumption of foods and vegetables and grains can significantly reduce one's risk of heart disease and many types of cancers. This is also very important in reducing one's exposure to potentially hazardous chemicals. If we have a diet in moderation, we're not over-consuming a particular food and we're going to be limiting our exposure to chemical contaminants in the food supply.

It's important to realize that there are no red light foods, or green light foods, the food that you shouldn't eat at all or foods that you should eat tremendous amounts of. What we really need to think about is a diet in moderation and generally a diet that does contain large amounts of fruits and vegetables and grains.

One of my concerns as a food toxicologist is that many people are very worried about the potential exposures that come from chemical contaminants like pesticide residues in fruits and vegetables and grains. As a result, they might reduce their consumption of those foods. In this case, I think, the benefits from consuming those foods far outweigh the potential health risks from exposure to those very low levels of chemicals in the food.

In the next segment, I'll talk about other options that consumers may have for purchasing organic products if they're still concerned about the presence of chemical contaminants in their fruits and vegetables and grains.

Baby Food - Equipment and Tools

Baby Food - Equipment and Tools

Baby Food - How to Determine the Consistancy

Baby Food - How to Determine the Consistancy

Baby Food - Storing

Baby Food - Storing

Baby Food - How to Make Cauliflower

Baby Food - How to Make Cauliflower

Baby Food - How to Make Broccoli

Baby Food - How to Make Broccoli

Baby Food - Adding Fat to Your Baby's Diet

Baby Food - Adding Fat to Your Baby's Diet

Baby Food - Combining Fats and Protein

Baby Food - Combining Fats and Protein

Baby Food - Stocks and Soups

Baby Food - Stocks and Soups

Baby Food - Dos and Don'ts

Baby Food - Dos and Don'ts

Baby Food - How to Store

Baby Food - How to Store