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Medicine LibreTexts

11: Food Safety Concerns and Future of our Food

  • Page ID
    8629
    • 11.1: Protecting Our Food
      Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
    • 11.2: Microbes in Food
      Bacteria are a common cause of foodborne illness.
    • 11.3: Food-Borne Illness
    • 11.4: Common Food-Borne Pathogens
    • 11.5: Foodborne Illness and Food Safety
      Foodborne illness is caused by pathogens, such as bacteria and viruses, toxins, such as those produced by molds and poisonous mushrooms, and chemical contaminants, such as pesticide residues and pollutants. A number of government agencies work to regulate food, manage outbreaks, and inform the public about foodborne illness and food safety. Consumers also should take measures to protect their health, including following the rules for four key steps: clean, separate, cook, and chill.
    • 11.6: Food Preservation
      Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
    • 11.7: Preparing for Disasters
      Consider the following things when putting together your emergency food supplies: Store at least a three-day supply of non-perishable food. Choose foods your family will eat. Remember any special dietary needs. Avoid foods that will make you thirsty.
    • 11.8: Food Additives
      Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
    • 11.8: Start Your Sustainable Future Today
      Living a sustainable lifestyle can help you to work toward achieving optimal health. There are a number of steps you can take to promote sustainable practices, such as buying locally grown food, eating a plant-based diet, and becoming aware of food and nutrition issues in your community. The Transtheoretical Model of Behavioral Change outlines the different stages of the process of change, and provides tools and techniques to enable major changes.