Food Contamination - Essay Example

Food Contamination Food contamination is extremely dangerous and people need to watch carefully what they're eating. Recently, the Food and Drug Administration (FDA) discovered fungicide in orange juice and in 2011 discovered another string of E coli outbreaks in Michigan. While these are some of the most prominent recent examples, it’s clear that food contamination in a variety of forms is a pressing issue in the contemporary world environment. Indeed, the impacts of food contamination and foodborne illness can be anywhere as small as an upset stomach to as serious as fatality.

With such profound implications, one recognizes there is a strong need for further investigation of this subject. This essay considers the means that food becomes contaminated, the potential dangers of contamination, and what one can do to reduce their risks. There are a variety of means by which food comes in contact with contaminants. In this context of understanding one recognizes that there are two major forms of food contaminants – those that are carried in microorganisms and contamination that is caused by chemicals (Knechtges, 2011).

While chemical contamination is a pressing concern, the most frequently occurring form of food contamination is that caused by microorganisms. As one might expect, there exists a staggering amount of potential contamination through microorganisms. Some of the most prominent bacteria are staphylococcus aureus, salmonella, and clostridium perfringens (Wagner, 2010). These forms of food contamination, while difficult to notice on the surface, are largely determined by the strong impact they have on the individuals that consume them.

To a large degree food contamination through microorganisms emerges in raw foods (Wagner, 2010). Food contamination caused by chemicals has been a growing concern in recent years, as the agriculture industry has increasingly implemented technological mediation as a means of preventing crop destruction from insects, as well as fertilizer. Indeed, such propensities have resulted in recent trends towards consumption of organic foods. Food contamination as a result of chemicals takes on a variety of forms.

One prominent such chemical contaminant comes by way of agrochemicals. Agrochemicals are those that are used in agriculture in a fertilizer capacity to improve crop growth and efficiency. Among prominent agrochemicals are nitrofuran, malachite green, and chloramphenicol (Knechtges, 2011). Other prominent types of chemical food contaminates are those that are naturally occurring in the environment. In this context of understanding, these forms of food contamination occur along the process of production from crop growth, to storage, packaging, transport, and ultimately sale.

There is a broad array of potential environment contaminants readily existing in foods. Within air environmental contaminates, there are prominent radionuclides, caesium strontium, and polycyclic aromatic hydrocarbobs (Knechtges, 2011). In the soil during the period of growth there is the risk of the food being infused with arsenic, mercury, polybrominated diphenyl ethers, dioxins, and polychlorinated biphenyls ("Who -- chemical," 2012). In the packing process food runs the risk of becoming contaminated with lead, tin, perfluorooctanoic acid, semicarbazide, benzophene, and isopropylthioxanthone (Knechtges, 2011).

The challenge for food suppliers is clearly the expansive nature of potential chemical contaminates. There are a number of prominent dangers associated with food contamination. Of course, the dangers of food contamination greatly shift with the type of contaminate consumed. For instance, in terms of microorganisms, an individual that consumes staphylococcus aureus runs the risk of contacting general fever and illness. An individual that contacts salmonella can experience irregular bowel movements from anywhere for a period of days to months.

There are similar risks associated with consuming chemical contaminants, including nausea, vomiting, abdominal pain, and chills (Wagner, 2010). To a large degree one recognizes that microorganism contaminants emerge in raw or undercooked foods (Wagner, 2010). As a means of avoiding such food risks it’s necessary to properly cook foods to their recommend heat and for their recommend length (Wagner, 2010). In addition, foods need be washed before cooking and consumption, particularly in cases where chemical contaminants pose a risk.

While individuals may be able to avoid chemical contamination to an extent through washing foods, it’s also clear that to an extent such foods are grown and composed with chemicals. In these instances, individuals can consider organic alternatives. In conclusion, this essay has examined food contamination. Within this context of understanding, the two primary forms of contamination have been examined, namely that caused by microorganisms and that caused by chemicals. It’s revealed that there is a staggering array of potential forms and means by which food can be come contaminated, such that completely avoiding any form of contamination is nearly impossible.

Ultimately, it’s necessary for individuals to remain vigilant in food preparation, ensuring that food is cooked and cleaned to recommended standards. References Knechtges, P. (2011). Food safety: Theory and practice. New York: Jones & Bartlett Learning. Wagner, A. (2010). Bacterial food poisoning. Retrieved from http://aggie- horticulture.tamu.edu/extension/poison.html Who -- chemical risks in food. (2012). Retrieved from http://www.who.int/foodsafety/chem/en/