Organic Food Safety
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Understanding Food Safety and Toxicology
Basics of Food Toxicology
Chemical Risks in Food
How Scientists Assess Food Safety Risks
Food Safety is an Evolving Science
Eating a Balanced and Safe Diet
Organic Food Safety
Food Safety and Toxicology
Diabetes Information for Older Adults
Signs & Symptoms of Diabetes in Older Adults
Living with Diabetes as an Older Adult
Diabetes Treatment Options for Older Adults
Managing Diabetes Complications as an Older Adult
Foods That Can Burn Fat
Introduction To Celiac Disease
5 Important Steps For New Celiacs
Testing for Celiac Disease
Understanding The Gluten Intolerance Spectrum
Dining Out With Celiac Disease
Managing Food Allergies In School
Carl Winter
Carl Winter, IFT spokesperson and food toxicologist, University of California Davis
530-752-5448
ckwinter@ucdavis.edu
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>
Organic Food Safety
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 I'll be discussing food safety issues that relate to the presence of potentially dangerous chemical contaminants in the food supply.
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 I'll be discussing food safety issues that relate to the presence of potentially dangerous chemical contaminants in the food supply. In the previous segments we've already established that the typical exposure that we get to these chemical contaminants is very low and in the case of pesticide residues the risks from exposure to the residues in fruits and vegetables are far lower than the health benefits from consuming large amounts of fruits and vegetables and grains. Still, many consumers are very concerned about these pesticides residues and one of their options is to choose to purchase organically produced foods and vegetables and grains. In addition to resulting in less pesticide residues, some studies have shown organic food production may result in less effects on the environment as well as a more healthy working environment for people who are involved in the production of fruits and vegetables and grains. For consumers who are interested in purchasing organic foods, they should realize as well that their levels of exposure to naturally occurring toxins might be a little bit higher. In my opinion as a food toxicologist not enough exposure to constitute any harm is something to think about as well and consumer should also be willing to pay more for these organic foods. Again, it's a choice that consumers have, and fortunately, we have many choices in our food supply.
The most important thing to remember though is that we need to have a diet rich in consumption of fruits and vegetables and grains and that consumers should make sure they get ample qualities of these foods in their diet regardless of the source, whether it be from conventional foods or from organic foods.
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Baby Food - Dos and Don'ts
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