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>

 

Food Safety and Toxicology

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'm discussing issues of food safety that relate to the presence of potentially dangerous chemical contaminants in foods.

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Transcripts

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'm discussing issues of food safety that relate to the presence of potentially dangerous chemical contaminants in foods. One of the most importance principles we deal with is the concept that the dose makes the poison. It's the amount of a chemical, not its presence or absence that determines the potential for harm.

This is particularly important when we talk about the presence of very small amounts of chemicals in our food supply since our laboratories are capable of detecting them. The more important question is what risks, if any, do these pose to consumers? Scientists usually rely on the results of long-term laboratory animal studies to determine what might be acceptable levels of human exposure, and fortunately, for most of these types of chemical contaminants, we find that our typical human exposure is far lower, in many cases thousands, tens of thousands, hundreds of thousand of times lower than levels that don't even cause effects in laboratory animals. This is now without controversy because science is an evolving form and we may learn tomorrow some new findings of particular chemicals that might cause us to rethink whether we're still experiencing acceptable levels of exposure. This is a very positive thing as we wish to make our decisions based upon the best particular sides that we have.

Given that our typical exposures to these chemicals in food are low, therefore our risks are very low and many studies have demonstrated that the health benefits of consuming a balanced diet, a moderate diet, rich in consumption of fruits and vegetables and grains is the best way to achieve good health through eating. Even if you have more exposure, in some cases to some of these chemical contaminants in the food. For consumers who are still concerned about these contaminants, there are options such as purchasing organic foods that may have lower level of pesticide residues as in some cases higher levels of antioxidants.

I hope you've enjoyed these segments and I hope that the information that I've provided today is helpful to you as you and your family make food purchasing decisions. If you're interested in more information, I suggest that you look up to the Institute of Food Technologists website at www.

ift.

org. The most important things we found are that the levels of exposure to these chemicals in foods is very low and that the benefits of consuming a diet rich in fruits and vegetables and grains far outweigh any very tiny risk that might be posed by the presence of these chemicals in foods.

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