Major Food Safety Hazards in the USA
Nutrition is one of the people’s fundamental needs, which often causes problems. It is stated that the entire area of food production can be defined as the world’s premier laboratory for the public health industry. Consequently, it should meet all international and national requirements, especially in terms of hygiene and technological discipline in all areas of the turnover of raw materials and food products. Major food safety hazards are infectious diseases or intoxication caused by bacteria, viruses, or chemicals entering the human body due to contaminated water or products.
Latent food products can be a source of harmful biological and chemical factors for humans. Cells of various microorganisms and protozoa and such toxic substances as pesticides, heavy metals, which are dangerous to humans, can enter with food. For instance, pathogens of many diseases are transmitted through animal origin products, including salmonellosis, brucellosis, campylobacteriosis, listeriosis, tuberculosis, staphylococcal infections, and other bacilli (Rajan et al., 2017). A relatively common cause of human poisoning is consuming foods containing microorganisms and toxic substances of synthetic origin (Fung et al., 2018). Such food poisoning usually occurs when eating plant products containing residues of pesticides, metals, nitrates, nitrites, and excess of individual chemical elements in various biogeochemical zones or provinces such as fluorine, zinc, copper, and sulfur (Fung et al., 2018). The causative agents of many foodborne infections are widespread, persisting for a long time in the environment, and remain facultative parasites for warm-blooded, including productive animals.
Many known diseases have become more active in recent decades, and new, dangerous, and poorly studied ones are registered. Foodborne illnesses can cause long-term disability and death. Unsafe food types include raw food of animal origin, fruits, and vegetables contaminated with feces, and raw shellfish containing marine biotoxins (Fung et al., 2018). The problems of foodborne infections have become global, being monitored by the World Health Organization (WHO) bodies and the U.N. Food Commission.
Food Irradiation
Food irradiation offers the same benefits as heating, cooling, freezing, or chemical treatment, without causing temperature changes or residue formation. According to Ehlermann (2016), the technique allows to contain food spoilage, destroy foodborne pathogens, such as bacteria, and eliminate the effects of insect pests without significantly affecting the taste or smell of food. Ehlermann (2016) confirms the radiation process’s safety as irradiation reduces the risk of contamination and spoilage of food. Simultaneously, it does not make the food itself radioactive, and the food is safe (Ehlermann, 2016). However, chemical reactions can occur that alter the food and change their chemical composition, nutrient content, and organoleptic properties.
Genetic Engineering
Genetically modified organisms are developed and marketed because there are some tangible benefits to either the producer or the consumer. One GM plant development goal is to improve crop protection (Ribeiro et al., 2016). Genetic engineering is currently aimed at increasing crop protection level by introducing resistance to plant diseases caused by insects or viruses or increasing herbicides’ resistance. GM crops that consistently produce this toxin require less insecticide in specific situations, such as a high prevalence of pests.
Viral resistance is achieved through the introduction of a gene from certain viruses that cause disease in plants. This resistance makes plants less vulnerable to infections caused by such viruses, leading to increased crop yields (Ribeiro et al., 2016). Although the theoretical discussions have covered a wide range of aspects, there are three main problems: an allergic reaction, gene transfer, and outcrossing (Ribeiro et al., 2016). According to Ribeiro et al. (2016), GM foods currently entering the international market have undergone safety assessments and are unlikely to threaten human health. Besides, no health effects have been found from consuming these foods by the general population in the countries where they are approved.
Preventing Foodborne Illnesses
Dangerous microorganisms are widespread in soil, water, animals, and humans; they can be hand-carried and contaminated. For preventing foodborne illnesses, a person should wash hands more often before handling or consuming foods. Separating raw foods from cooked foods is essential, as recommended by the World Health Organization (Fung et al., 2018). For example, when frequenting street food vendors or buffets in hotels and restaurants, people should make sure that the cooked food does not lie next to raw ones that could introduce infection (Fung et al., 2018). Unprocessed food can contain dangerous microorganisms that can infect prepared food through direct contact. This could be the reintroduction of disease-causing bacteria into safe, cooked meals. Besides, harmful organisms are killed by thorough roasting or cooking, which is one of the most effective ways to ensure food safety (Fung et al., 2018). Microorganisms can rapidly multiply if products are stored at room temperature; when food is kept chilled, frozen, or hot, microbial growth will slow or stop.
Roles of Government Agencies
In the United States, food safety and quality management are implemented by a complex system supported by 15 agencies. The U.S. Department of Health and Human Services (HHS) has the primary responsibility for food security (Harrison, 2017). The United States Department of Agriculture (USDA) is at the forefront of ensuring the quality of all poultry produced in the country and meat and eggs. USDA veterinarians are on duty full-time at slaughter facilities, or the latter will be shut down (Harrison, 2017). The United States Food and Drug Administration (FDA) oversees the United States’ food supply, including seafood, fruits and vegetables, and dairy products. The USDA and the FDA’s efforts cost $ 2 billion a year (Harrison, 2017). Thus, they fully pay off as the American inspection system sets high standards for the world.
References
Ehlermann, D. A. (2016). Particular applications of food irradiation: Meat, fish and others. Radiation Physics and Chemistry, 129, 53-57. Web.
Fung, F., Wang, H. S., & Menon, S. (2018). Food safety in the 21st century. Biomedical Journal, 41(2), 88-95. Web.
Harrison, J. A. (Ed.). (2017). Food Safety for Farmers Markets: A Guide to Enhancing Safety of Local Foods. Springer.
Rajan, K., Shi, Z., & Ricke, S. C. (2017). Current aspects of Salmonella contamination in the U.S. poultry production chain and the potential application of risk strategies in understanding emerging hazards. Critical Reviews in Microbiology, 43(3), 370-392. Web.
Ribeiro, T. G., Barone, B., & Behrens, J. H. (2016). Genetically modified foods and their social representation. Food Research International, 84, 120-127. Web.