14: Food Safety, Technology, Security, and Sustainability
- Page ID
- 21189
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- 14.1: Foodborne Illness and Food Safety
- This page outlines the serious health risks posed by foodborne illnesses, affecting 48 million Americans annually, particularly vulnerable groups. It details types of illnesses (infections and intoxications) and sources of contamination. Preventive measures such as proper food handling and cooking are emphasized, along with the critical roles of agencies like the FDA, USDA, and EPA in ensuring food safety.
- 14.2: Food Technology
- This page covers essential topics in food technology, including preservation methods (like pasteurization and canning), food additives (natural and synthetic), genetic modification's role in agriculture, and concerns about safety and environmental impact. It addresses food residues from pesticides and pollutants, emphasizing health risks and the consumer shift towards organic products to reduce exposure. Overall, it highlights the balance between enhancing food quality and ensuring safety.
- 14.3: Food Security
- This page highlights food security levels in the U.S., noting that 86.5% of households are food secure while 13.5% face food insecurity, categorized into low and very low food security. It identifies at-risk groups, particularly families with children and low-income households, and discusses federal assistance programs like SNAP and WIC, as well as local initiatives such as food banks and soup kitchens, aimed at combating hunger and supporting those in need.
- 14.4: Food Sustainability
- This page emphasizes sustainability in the food system, focusing on meeting both current and future needs while preserving natural resources. It presents practices like reducing meat consumption, minimizing food waste, and supporting local and organic agriculture to enhance sustainability.