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14.2: Food Technology

  • Page ID
    31810
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    Learning Objectives

    • Describe various food preservation techniques.
    • Identify food additives and their uses.
    • Discuss the pros and cons of genetic modification.
    • Discuss food residues.

    Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.1 In this section we'll cover several topics related to food technology including food preservation, food additives, genetic modification, and food residues.

    Food Preservation

    Food preservation includes the handling or treating of food to prevent or slow down spoilage. Preservation guards against foodborne illnesses and also protects the flavor, color, moisture content, or nutritive value of food. There are many different ways to preserve food. Some methods that have been practiced for generations include curing, smoking, pickling, drying, salting, fermenting, canning, freezing, and refrigeration. Others methods include:

    • Pasteurization. This technique exposes the food/beverage to high heat for a short period of time. This method is effective in killing microorganisms that may cause spoilage or foodborne illness. Since the food/beverage is only exposed for a short amount of time (typically less than 20 seconds), taste and quality are not impacted.
    • Aseptic packaging. Food and beverages are first sterilized using ultra-high temperatures, then cooled and placed in sterile containers that are then sealed.
    • Modified atmosphere packaging. The oxygen in a package of food (e.g., meat, fish, fruits, vegetables) is replaced with nitrogen or carbon dioxide to prevent chemical reactions that spoil food and slow growth of bacteria that require oxygen.
    • Irradiation. This process involves treating food with ionizing radiation, which kills the bacteria and parasites that cause toxicity and disease. Irradiated food must be labeled with a Radura symbol (see Figure \(\PageIndex{1}\)).
    Radura symbol used for irradiated food in US
    Figure \(\PageIndex{1}\): Radura symbol used for irradiated food in US. (CC0; by United States Department of Agriculture, Food Safety and Inspection Service via Wikimedia Commons)

    Food Additives

    If you examine the label for a processed food product, it is not unusual to see a long list of added materials. These natural or synthetic substances are food additives that are used to enhance the food in some way. Some control acidity and alkalinity, while others enhance the color or flavor of food. Some additives stabilize food and keep it from breaking down, while others add body or texture. Currently, there are more than 3,000 food additives used in the United States. Table \(\PageIndex{1}\) lists some common food additives and their uses.

    Table \(\PageIndex{1}\): Food Additives2,3
    Additive Uses
    Beta-carotene Adds color to food
    Citric acid Increases tartness to prevent food from becoming rancid
    Dextrin Thickens gravies, sauces, and baking mixes
    Gelatin Stabilizes, thickens, or adds texture to food
    Modified food starch Keeps ingredients from separating and prevents lumps
    Monosodium glutamate (MSG) Enhances flavor in a variety of foods
    Pectin Gives candies and jams a gel-like texture
    Polysorbates Blends oil and water and keeps them from separating
    Soy lecithin Emulsifies and stabilizes chocolate, margarine, and other items
    Sulfites Prevent discoloration in dried fruits
    Xanthan gum Thickens, emulsifies, and stabilizes dairy products and dressings

    The FDA works to protect the public from potentially dangerous additives. Passed in 1958, the Food Additives Amendment states that a manufacturer is responsible for demonstrating the safety of an additive before it can be approved. The Delaney Clause that was added to this legislation prohibits the approval of any additive found to cause cancer in animals or humans. However, most additives are considered to be “Generally Recognized as Safe” (GRAS), a status that is determined by the FDA.

    Food additives are typically included in the processing stage to improve the quality and consistency of a product. Many additives also make items more “shelf stable,” meaning they will last a lot longer on store shelves and can generate more profit for store owners. Additives can also help to prevent spoilage that results from changes in temperature, damage during distribution, and other adverse conditions. In addition, food additives can protect consumers from exposure to rancid products and foodborne illnesses.

    Food additives aren’t always beneficial, however. Some substances have been associated with certain diseases if consumed in large amounts. For example, the FDA estimates that sulfites can cause allergic reactions in 1% of the general population and in 5% of asthmatics. Similarly, the additive monosodium glutamate (MSG) may cause headaches, nausea, weakness, difficulty breathing, rapid heartbeat, and chest pain in some individuals.

    Genetic Modification

    Genetic modification is the process of changing an organism (plant or animal) by manipulating its genetic material. Examples of genetic modification include selective breeding and recombinant DNA technology. The end result is a plant or animal with desirable characteristics (for example, a crop that has improved resistance to pesticides, disease, and/or drought). Foods that have undergone genetic modification (GM) using recombinant DNA technology are referred to as genetically modified organisms (GMOs). In the United States, most of the soybean, corn, sugarbeet, and canola crops are genetically modified.4 To find out what some people think "GMO" means, watch this Jimmy Kimmel segment:

    "What's a GMO?" by Jimmy Kimmel Live

    Certain modifications can be beneficial in resisting pests or pesticides, improving the ripening process, increasing the nutritional content of food, or providing resistance to common viruses. Although genetic modification has improved productivity for farmers (e.g., faster growing crops that use less water and produce higher yields), it has also stirred up debate about consumer safety and environmental protection. Possible side effects related to the consumption of GM foods include an increase in allergenicity, or tendencies to provoke allergic reactions. There is also some concern related to the possible transfer of the genes used to create genetically engineered foods from plants to people. This could influence human health if antibiotic-resistant genes are transferred to the consumer. Therefore, the World Health Organization (WHO) and other groups have encouraged the use of genetic engineering without antibiotic-resistance genes. There are also concerns that GMO crops will lead to a lack of biodiversity and growth of superweeds that have a tolerance to herbicides. Genetically modified plants may adversely affect the environment as well and could lead to the contamination of conventional crops.5

    Food Residues

    Food residues are chemicals that remain on foods after cleaning and processing. Two food residues of concern include persistent organic pollutants and pesticides.

    Persistent Organic Pollutants (POPs)

    Persistent organic pollutants (POPs) are chemicals that are released into the environment through improper waste disposal and emissions from industry, agriculture, and automobiles. Once in the soil or water, these POPs can persist (continue to exist) for years or decades and potentially cause problems if the pollutants are absorbed and accumulate in plants or animals. For example, fish that swim in polluted waters can contain significant amounts of pollutants that can be passed on to consumers that eat those fish.

    When metals contaminate food, it can result in serious and even life-threatening health problems. A common metal contaminant is lead, which can be present in drinking water, older homes with lead-based paint, soil, and air. Lead exposure most often affects children, who can suffer from physical and mental developmental delays as a result. Methyl mercury occurs naturally in the environment and is also produced by human activities. Fish can absorb it, and the predatory fish (e.g., swordfish, shark, king mackerel, tilefish) that consume smaller, contaminated fish can have very high levels. This highly toxic chemical can cause mercury poisoning, which leads to developmental problems in children, as well as autoimmune effects.

    Pesticides

    Pesticides are important in food production to control diseases, weeds, insects, and other pests. They protect crops and ensure a large yield. However, synthetic pesticides can leave behind residues, particularly on produce, that can be harmful to human health. Foods that contain the highest levels of pesticide residue include conventionally-grown strawberries, spinach, kale, grapes, and peaches; foods that contain the lowest levels of pesticide residue include avocados, sweet corn, pineapples, onions, and papaya.6

    In some cases, the amount of pesticide exposure is too small to pose a risk. However, harmful exposures can lead to certain health problems and complications, including cancer. Also, infants and young children are more susceptible to the hazards of pesticides than adults. In addition, using synthetic pesticides, herbicides, and fertilizers contributes to soil and water pollution.

    Some consumers choose to reduce their exposure to pesticides by purchasing organic produce. Organic foods are grown or produced without synthetic pesticides or fertilizer. Organic farmers may rely on alternatives to synthetic pesticide use including crop rotation, natural pesticides, and planting nonfood crops nearby to lure pests away. Foods that are labeled organic must meet the following definitions:

    • Organic. Products that contain at least 95% organically produced ingredients (by weight), excluding water and salt. Non-organic ingredients cannot make up more than 5% of the combined total ingredients. Products that meet this definition can display the USDA Organic Seal (Figure \(\PageIndex{2}\)).
    • Made with organic ingredients. Products that contain at least 70% organic ingredients; these products cannot display the organic seal.
    USDA Organic Seal
    Figure \(\PageIndex{2}\): USDA Organic Seal (CC0; by United States Department of Agriculture via Wikimedia Commons)

    Key Takeaways

    • Food preservation includes the handling or treating of food to prevent or slow down spoilage; preservation methods include curing, smoking, pickling, fermenting, canning, pasteurization, and irradiation.
    • Food additives are natural or synthetic substances used to enhance the food in some way. Some control acidity and alkalinity, while others enhance the color or flavor of food. Some additives stabilize food and keep it from breaking down, while others add body or texture.
    • Genetic modification is the process of changing an organism (plant or animal) by manipulating its genetic material. Although genetic modification has improved productivity for farmers, it has also stirred up debate about consumer safety and environmental protection.
    • Food residues are chemicals that remain on foods after cleaning and processing; persistent organic pollutants and pesticides are two examples of food residues.
    • Some consumers choose to reduce their exposure to pesticides by purchasing organic produce. Foods labeled as "organic" or "made with organic ingredients" must meet the respective definition developed by the USDA.

    References

    1. About Food Science and Technology. ift.org. www.ift.org/career-development/learn-about-food-science/food-facts/about-fs-and-t. Accessed July 18, 2020.
    2. Chemical Cuisine Ratings. cspinet.org. https://www.cspinet.org/page/chemical-cuisine-ratings. Accessed May 17, 2022.
    3. Overview of Food Ingredients, Additives & Colors. fda.gov. https://www.fda.gov/food/food-ingredients-packaging/overview-food-ingredients-additives-colors#types. Accessed May 17, 2022.
    4. GMO Crops, Animal Food, and Beyond. fda.gov. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond. Accessed July 18, 2020.
    5. Food, Genetically modified. who.int. https://www.who.int/health-topics/food-genetically-modified/#tab=tab_2. Accessed July 18, 2020.
    6. EWG's 2024 Shopper's Guide to Pesticides in Produce. ewg.org. https://www.ewg.org/foodnews/. Accessed March 21, 2024.

    14.2: Food Technology is shared under a CC BY-NC-SA 3.0 license and was authored, remixed, and/or curated by LibreTexts.

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