chemicals in my food how do people know for sure n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Chemicals in my food? How do people know for sure? PowerPoint Presentation
Download Presentation
Chemicals in my food? How do people know for sure?

Loading in 2 Seconds...

play fullscreen
1 / 13

Chemicals in my food? How do people know for sure? - PowerPoint PPT Presentation


  • 111 Views
  • Uploaded on

Chemicals in my food? How do people know for sure?. The Dirty Dozen. “Dirty Dozen” and “Clean Fifteen”. Dirty Dozen. Clean Fifteen. Onions Avocadoes Sweet corn Pineapples Mangos Sweet peas Asparagus Kiwi fruit Cabbage Eggplant Cantaloupe Watermelon Grape fruit Sweet potatoes

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Chemicals in my food? How do people know for sure?' - rashad-adams


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
dirty dozen and clean fifteen
“Dirty Dozen” and “Clean Fifteen”

Dirty Dozen

Clean Fifteen

Onions

Avocadoes

Sweet corn

Pineapples

Mangos

Sweet peas

Asparagus

Kiwi fruit

Cabbage

Eggplant

Cantaloupe

Watermelon

Grape fruit

Sweet potatoes

Sweet onions

  • Celery
  • Peaches
  • Apples
  • Strawberries
  • Blueberries
  • Nectarines
  • Sweet bell peppers
  • Spinach, Kale, Collard greens
  • Cherries
  • Potatoes
  • Grapes
  • lettuce
who is telling me what foods are dirty and clean
Who is telling me what foods are dirty and clean?
  • The Environmental Working Group
    • States that, “choosing to buy certain organic food can significantly lower residue exposure by as much as 90%”.
    • The outer shell, or protective layer, of food determines how much residue it repels and absorbs.
  • U.S. Department of Agriculture
    • Non-organic fruits and vegetables are 3 to 4 times more likely to have chemical residues than organic food and…
    • 8 to 10 times more likely to contain multiple pesticide residues.

http://en.wikipedia.org/w/index.php?title=Pesticide_residue&action=edit&section=17

what do you think
What do you think?
  • Is organic better?
  • Have you ever worried about chemicals on your food?
  • Have you ever had food poisoning?
  • Why do you think you got that food poisoning?
  • Are you interested to find out more about organic, conventional, and maybe even genetically monitored organisms [food], GMOs?
a few facts
A few facts…

Also, According to agricultural chemical usage statistics from USDA, herbicides were applied to 98% of corn acreage and 96% of soybean acreage in 2001.

http://www.epa.gov/agriculture/ag101/printcrop.html - major

what about animals
What about animals?
  • Hormones
  • Antibiotics
  • The Federal Drug Administration (FDA), does monitor the feeds that are given to livestock and poultry for future human consumption.
  • But you will research more on animals later…
so how are these chemicals in fruits and vegetables measured
So how are these chemicals in fruits and vegetables measured?
  • ECD - Electron Capture Detector
  • ELCD - Electrochemical Detector Con - Conductivity Detector
  • FID - Flame Ionization Detector
  • FLD - Fluorescence Detector
  • FPD - Flame Photometric Detector
  • FPD (S or P) - Flame Photometric Detector (Sulfur or Phosphorus Mode)
  • GFAA - Graphite Atomic Absorption SpectrophotometerHALL - Hall Electrolytic Conductivity Detector
  • MS - Mass Spectrometer
  • MS (NCl) - Mass Spectrometer (Negative Chemical Ionization Mode)
  • NPD - Nitrogen Phosphorus Detector
  • NST - Nitrogen Selective Thermionic Detector
  • PCD - Photoconductivity Detector
  • RADI - RadioassayRIS - Radiographic Imaging System
  • SPEC –Spectrophotometer
  • TSD - Thermionic Specific Detector
  • UV - Ultraviolet Absorption Detector
  • XSD - Halogen Specific Detector
  • AA - Atomic Absorption
  • CE - Capillary Electrophoresis Col.switch - Column Switching Technique
  • GC - Gas Chromatograph
  • HPLC - High Performance Liquid Chromatograph
  • HPTLC - High Performance Thin Layer Chromatography
  • IC - Ion ChromatographImmunoassay - Immunoassay Kit
  • LSC - Liquid Scintillation Counter
  • TLC - Thin Layer Chromatography
  • UV SPEC - Ultraviolet Spectrophotometer Wet - Wet Chemistry

http://www.epa.gov/pesticides/methods/glossary.htm

we ll focus on one common detection method
We’ll focus on one common detection method.
  • FDA analyzed an average of 2,243 domestic samples and 4,870 import samples annually in its pesticide residue monitoring program.
  • Multi-residue methods (MRMs)
  • MRMs can determine about half of the approximately 400 pesticides approved by the Environmental Protection Agency (EPA).
  • GAS CHROMOTOGRAPHY

http://www.fda.gov/Food/FoodborneIllnessContaminants/Pesticides/ucm125183.htm

here s a few chemicals that might be found in food around knox county
Here’s a few chemicals that might be found in food around Knox county:
  • Extrazine Herbicide for corn
  • Bicep Herbicide for corn
  • Canopy Herbicide for soybeans
  • Lorsban Insecticide for alfalfa or corn

http://www2.kenyon.edu/projects/farmschool/types/fert.htm

review and reflection
Review and Reflection

Review

Reflection for your Journal

What areas of food production has this presentation made you have questions about?

Organic, conventional, GMOs?

Pesticides, fungicides, and herbicides?

Chemical measuring methods?

Write one detailed and specific question about this presentation that you would like for the teacher to answer?

  • There are many arguments for and against conventional foods, including GMOs.
  • There are more steps and materials involved in growing non-organic foods.
  • There are many ways to measure chemicals in food; gas chromatography is a common method.
  • Basically, foods are liquified and ions are measured in the machine. Different ions signify different chemicals.