Issues Related to Food Supply

and Productions

Iavarone: HFA4U1
In this lesson we will take a look at a variety of health, safety, and environmental
issues that can occur during food supply and food production. We will also consider
the different steps taken and rules and regulations designed to protect consumers
and the environment from food that could be harmful as a result of such factors.

Before beginning this lesson, can you think of ways that food could be contaminated
during the food supply and/or food production stages? In the next slide is an image
that lists the steps in the food production and supply chain for reference
 Risks of Pesticide, Hormone, and Toxin Accumulation:

During the farming and crop sowing process, there is risk of food getting contaminated by the types of
pesticides being used or through growth hormone accumulation. These kinds of substance accumulations can
be harmful for the environment, and for human health and safety.
Below is an image that shows how pesticide accumulation in a crop and grazing field can cause contamination
of food products like milk. This occurs because the cattle feeds from the pesticide-filled grass and this
contaminates the milk the cow produces which is then sold and consumed by farmers and other customers.
Pesticides and Other Substances- Dr. Wallace
Along with pesticides, other substances like artificial growth hormones or metal toxins from contaminated water can also become
accumulated in the soil. This not only continues to contaminate the natural environment, but also poses a great human health risk.

Watch this YouTube video where Dr.David R. Wallace talks about the long-term health effects of exposure to metal toxins and pesticides:
Risk of Contamination during Food Production

As we learned, there are several steps involved in this process and each step has risks that can cause environmental
or health-related harm if not handled properly. Some of the most common risks are listed below.

● Fish are harvested from water that is contaminated or filled with harmful toxins making the fish unsafe to eat and
potentially spreading the harmful toxins to other products
● Fields are watered using irrigation systems that source water from possibly contaminated water sources
● Water or ice used to wash, pack, or chill produce is contaminated causing spread of harmful bacteria or toxins
● Refrigerated food is stored outside or at the incorrect temperature causing bacterial growth
● Fresh produce was not cleaned properly to wash off all the soil and dirt causing spread of potential toxins and
pesticides in the soil to other food products
How Food Gets Contaminated

How Food Gets Contaminated - The Food Production Chain |

Food Safety | CDC
4 Types of Contamination in Food Processing

Biological Contamination: Food contaminated by humans,

animals, or other microorganisms

Chemical Contamination: Happens when food comes into contact

with toxic chemicals
4 Types of Contamination in Food Processing

Physical Contamination: Foreign objects that enter the food

at any stage of the production process

Allergen Cross Contamination: Occurs when trace amounts of

an allergen are transferred to food
Biological Contamination
Biological contamination is the leading cause of food-borne illness and food poisoning*, and a common
cause of food spoilage and food waste. There are six types of microorganisms that can cause food-borne
illness: bacteria, viruses, parasites, protozoa, fungi and prions.

Most food-borne illnesses in Canada are caused by bacteria or viruses, with the most common being:

■ Norovirus
■ Listeria
■ Salmonella
■ E. coli
Chemical Contamination
Chemical contamination occurs when food comes into contact with or produces toxic chemicals,
which can lead to chemical food poisoning. Chemical contaminants fall into one of two
categories: natural and artificial.

Common chemical contaminants include:

■ cleaning products (e.g. detergent, sanitizer)

■ pesticides/herbicides
■ toxic chemicals in metals and plastic
■ preservatives
■ naturally occurring toxins
 Physical Contamination
Physical contamination occurs when a physical object enters food at some stage of the production or
preparation process. Physical objects in food can be a choking hazard and often introduce biological
contaminants as well. Even if the object is not likely to injure your customer, finding an object in
their food can be very distressing for a customer (who knows that harmful microorganisms on the
object could make them ill).

Common examples of physical contaminants in food businesses include:

■ hair
■ fingernails
■ bandages
■ jewellery
■ broken glass, staples
■ plastic wrap/packaging
■ dirt from unwashed fruit and vegetables
■ pests/pest droppings/rodent hair
 Cross Contamination
Cross-contamination is the accidental transfer of contaminants from one surface or substance to another,
usually as a result of improper handling procedures. In a food setting, the term refers to the transfer of
contaminants from a surface, object or person to food. Cross-contamination usually refers to biological
contamination but can also be physical or chemical.

Cross-contamination in a food business often occurs as a result of:

■ Food Handlers (e.g. microorganisms from sweat, sneezing/coughing, hands, hair, clothing)
■ improper food handling techniques (e.g. reusing cutting boards or utensils for raw and cooked food
or for different types of food)
■ improper cleaning and sanitizing (e.g. not properly rinsing cleaning chemicals from preparation
surfaces, dishware, glassware or equipment)
■ improper food storage (e.g. storing raw meat on shelves above ready-to-eat food)
■ improper waste disposal (e.g. allowing garbage containers to overflow)
■ pests
TASK

https://www.webmd.com/diet/features/safer-food-healthier-you
https://www.unlockfood.ca/en/articles/farming-food-productio
n/hormones-and-antibiotics-in-food-production.aspx#:~:text=I
n%20Canada%2C%20growth%20hormones%20are,muscle%20more%20quic
kly%20and%20easily.

Submit: Despite all the health risks associated with using growth hormones
and growing genetically modified foods (GMOs), why do you think farmers or
companies in the agricultural industry still use them?