This assignment is aligned with course objectives #2, 3, 5, and 7. Many items already appear on our food labels, such as ingredients and nutritional content. You also see crop production information on foods that are 100% organically grown or contain some proportion of organically grown ingredients. However, there are crop production and processing information that is NOT on the food label. It’s available, but you’d have to search through reams of governmental data to determine what is generally used or found (it took me several minutes to find the following URL's, and *I* know what I’m looking for!
There is an allowable tolerance for pesticides on food, which is established by the Environmental Protection Agency. http://www.epa.gov/pesticide-tolerances
The Food and Drug Administration routinely tests for pesticide residues on food. See http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm123236.htm
The Environmental Working Group can be a tad too reactionary in my opinion, but I do agree with its conclusions on foods that you should buy organic and foods you don’t need to buy organic. Read it at http://www.ewg.org/foodnews/summary.php . There was a recent article in Psychology Today that said that even very low levels of pesticides change the structure of developing brains - yikes!
Now, before you think that genetic engineering is "bad," please read this article about genetically engineered foods: http://www.forbes.com/sites/realspin/2012/08/12/would-rachel-carson-embrace-frankenfoods-this-scientist-believes-yes/
There was a recent article in the Dallas Morning News about the various states that are going to start requiring food manufacturers to put that a food is genetically engineered on the label. Read about this and its controversy at Labels on genetically modified food up to voters.mht
I bet you didn’t realize the there are allowable tolerances for rodent hairs and rat feces and insect parts and fly eggs in processed food, did you? FDA publishes “The Food Defect Action Levels - Levels of natural or unavoidable defects in foods that present no health hazards for humans,” at http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/SanitationTransportation/ucm056174.htm
Here is your question: What more should a food label contain? Do you want to know that this crop could be genetically engineered? Or what pesticides were used on that crop and thus might be still lingering on the food itself? Do you want to know what possible filth components are allowable in this food product? What do you think?
Go to Discussion #2 in Blackboard to post your thoughts and reply to your fellow students.