Reference no: EM132761966

Discussion: Food Safety Issues

The U.S. Food and Drug Administration has strict guidelines for food safety. Bacteria, fungi, pesticides, hormones, and artificial compounds plague food supplies. What makes these contaminants frightening is that they are not generally visible to the naked eye and evidence of their presence in foods can be very difficult to detect without scientific testing. In this Discussion, you will look at how food safety affects health and explore solutions.

To prepare for this Discussion:

Review Chapter 12 of the course text, Nutrition for Life.

Think about the food contaminants affecting everyday foods.

Consider policies and regulations designed to protect the food supply. Are they effective?

Choose a food issue that is important to you. It may be an issue presented in your book or another one of your choice. Some suggested topics may include: food-borne illness, food additives and preservatives, pesticides, malnutrition, artificial sweeteners, water quality, et cetera.