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Organic Food Debate While the various types of preservatives used in foods can enhance the shelf life and flavor of many types of foods, there has been a resurgence of organic foods. Foods without preservatives or additive chemicals are known as organic, or natural, foods. The controversies surrounding the uses of chemical preservative in food have led 23% of the population of the United States to consistently purchase organically grown food. The spending on natural foods and nutritional supplements by consumers across the U.S.A increased from $55.1 billion in 2001 to $68 billion in 2004 (―Organic Consumers Association‖, 2005). Organic foods use preservation techniques that humans have been using for centuries, such as salting, smoking, and drying. Organic food enthusiast argue that the chemical preservatives are harmful to the human body, but non-organic food enthusiasts say that the chemicals have no negative effects on the human body. Those who favor organic foods argue that chemical preservatives are bad with their proof being that human bodies are taking longer and longer to decompose due to excess preservatives from food. People who accept the use of chemical preservatives in everyday foods reason that the chemicals are necessary for long distance shipping. Most of the produce consumed in industrialized countries is indigenous to other areas. Produce is shipped over hundreds of miles without preservatives would be vulnerable to premature spoilage and would be unacceptable for the consumer. The availability of seasonal produce in the everyday lives of Americans introduces a dependency on foreign produce. Organic foods enthusiasts say that eating organic foods decreases foreign control over the American food supply. This organic food resurgence brings up a moral question. Is it better to eliminate the availability of exotic produce to the majority of the population, or just have the minority group suffer and adapt or accept and reform (Donaldson-Briggs, 2001)? Natural Preservative Alternatives With the organic food market on the rise, more and more people desire less synthetic chemical preservatives in food. One example of a natural preservative that may or may not be considered a spice is garlic. Researchers at Washington University recently published a paper outlining how garlic can be used as a safe and natural preservative. According to the American Society for Microbiology (2011), past studies have found proof that thiosulfates, a group of unstable and volatile sulfur-containing compounds, have antimicrobial behavior, but this new study demonstrated that organ sulfur compounds derived from garlic also possess similar antimicrobial behaviors. Limitations on Calcium Disodium EDTA on various foods. Food Limitation (parts per million) Use Cabbage, pickled 220 Promote color, flavor, and texture retention. Canned carbonated soft drinks 33 Promote flavor retention. Canned white potatoes 110 Promote color retention. Clams (cooked canned) 340 Promote color retention. Crabmeat (cooked canned) 275 Retard struvite formation; promote color retention. Cucumbers (pickled) 220 Promote color, flavor, and texture retention. Distilled alcoholic beverages 25 Promote stability of color, flavor, and/or product clarity. 110
With these new developments in preservatives, people that choose organic foods over foods with artificial preservatives will be able to use this natural chemical to enhance the shelf life of organic food rather than using manmade chemicals. The amount of a given preservative that can be added to a product is limited by part 172 of the Code of Federal Regulations. Some examples of food preservatives with restrictions include Anoxomer, BHA, BHT, dehydroacetic acid, and calcium didsodium EDTA. Spices in Preservation Preservatives are characterized as food additives because they are added to food and act to resist spoilage. Under the category of additives, preservatives can be divided into two major categories. Antioxidants prevent fruit from spoiling and prevent oils and fats from turning rancid, and antimicrobial agents impede the development of bacteria and mold (―Food additives‖, 2011). Spices can be both antioxidants and antimicrobial agents because they can act to prevent the spread of bacteria and also prevent, or prolong, the spoilage of fruits and fats. Spices can come from shrubs, vines, lichens, seeds, flowers, roots, vines, and the fruits of herbaceous plants. The spices derive from compounds known as phytochemicals and cause the aroma and flavor of spice. In nature, the spices know evolved as defenses of plants against predatory animals and insects. A recent study on spices entitled ―Darwinian Gastronomy‖ attempted to quantify the amount of spice in region of the world. In one test, they concluded that India had the most spices used in a meatbased dish out of a sample size of 36 countries. While the amount of spices per recipe was informative, the other research enacted in this study proved to reveal the preservative qualities of spices. Of the 30 tested spices, all of the spices were able to kill 25% of the bacteria for which they had been tested. Not only did each spice have antimicrobial behavior, 50% of the 30 spices tested were able to prevent 75% of bacterial growth. The most efficient spices were garlic, onion, allspice, and oregano. The regions of the world nearest to the equator of Earth have a higher spice usage seemingly because food spoilage rates are higher in areas of a higher climate. When a spice is cooked, the phytochemicals are not affected and retain the aroma and flavor. Spices are not the only factor in antimicrobial behavior because there are other chemicals called synergist: lemon juice, peppers, and other similar citric acids act as disruptors to the membranes of bacterial cells. The low pH attributed to synergists allows spices to more actively kill and prevent bacterial growth and bacteria. A spice shop where people are able to purchase multiple preservatives. 111
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Got Food? Recent Advances in Food S
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Chapter 1 Diet and Nutrition Ingrid
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Economic Uncertainty It is simply n
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Administration announced that Omega
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An example of nutritional informati
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Malnutrition and Disease A growing
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Malnutrition Globally Although a gr
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thiamine compounds. Deficiency can
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BMJ-British Medical Journal (2012).
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Chapter 2 Vitamins and Minerals Bar
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The Dangers of Multivitamins and Su
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Vitamin A and Osteoporotic Hip Frac
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Type II diabetes is caused by the i
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Bibliography Alam S.M. (2011, Jan 2
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Riboflavin. (2011). In PubMed Healt
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Chapter 3 Food Supplements Patrick
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3112 31-50 49 ± 1 35 ± 1 18 ± 1
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An example of a chemically engineer
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Step 1 Herbs are checked for pestic
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Agent Active Ingredient(s) Trade Na
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St. John‘s wort (Hypericumperfora
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Pravst, I., &Žmitek, K. (2011). Th
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In the late 1970s, the first insuli
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New Developments Researchers are co
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Prevention and Treatment Pre-diabet
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There are three forms of insulin av
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Crandall, J. P. (2010, April). Diab
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Chapter 5 Diet and Heart Disease Re
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Dilated cardiomyopathy condition is
Page 59 and 60: The buildup of plaque within the ar
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Page 63 and 64: Sensory vegetarians avoid meat beca
Page 65 and 66: This table documents the relative l
Page 67 and 68: However, vegetarian diets do receiv
Page 69 and 70: Turner-McGrievy, G. (2010.) Nutrien
Page 71 and 72: Scientists are aware that physical
Page 73 and 74: one study, research examined two ch
Page 75 and 76: contributing to the metabolic syndr
Page 77 and 78: In 2011, an Australian study concer
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Page 81 and 82: Giovannucci, E., & Michaud, D. (200
Page 83 and 84: There is already a basic infrastruc
Page 85 and 86: estrictions on how much can be grow
Page 87 and 88: A fisherman prepares to sift throug
Page 89 and 90: Slow Food is an international organ
Page 91 and 92: It is a sad fact that the food syst
Page 93 and 94: Illustration Credits http://static.
Page 95 and 96: One of Borlaug‘s most important c
Page 97 and 98: Different crops use different resou
Page 99 and 100: source of Vitamin A for the poor po
Page 101 and 102: Plot of world grain production per
Page 103 and 104: Recent studies also highlight the h
Page 105 and 106: Chapter 10 Food Preservation Adam C
Page 107 and 108: Common spoiling enzymes and their e
Page 109: Freezing, along with drying, is use
Page 113 and 114: An area of future research is bacte
Page 115 and 116: Parish. M. (2006). How do salt and
Page 117 and 118: Applications Recently, scientists h
Page 119 and 120: livestock nutrition as well. Throug
Page 121 and 122: modified/engineered crops are benef
Page 123 and 124: added regulatory process, the EU na
Page 125 and 126: Future of GMO Crops A booming globa
Page 127 and 128: Biotech crops are benefitting peopl
Page 129 and 130: Levidow, L., Carr, S., and Wield D.
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Page 133 and 134: to the tropics, where an estimated
Page 135 and 136: The search for sustainable agricult
Page 137 and 138: water lost to evaporation. It is al
Page 139 and 140: Francis, C. A., & Porter, P. (2011)
Page 141 and 142: and science. In a similar way, know
Page 143 and 144: Sustainable and Alternative Agricul
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Page 147 and 148: Farmers seeking for a hydroponics m
Page 149 and 150: Chapter 14 Food Additives Naveena S
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Page 153 and 154: However, probiotic lactobacilli fac
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Page 159 and 160: Phosphates and Kidney Disease A tea
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It is not yet confirmed that using
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Illustration Credits http://www.cho
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Fuel Types and Biomass Environmenta
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Kerosene and LPG are commonly used
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The map displays the amount of deat
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Global Politics on Cooking in Devel
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Lahkar, P. J., Samdarshi, S. K. (20
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