According to Nicolas Appert, modern food processing developed in the 19th and 20th century primarily was designed to serve military needs. Appert created a technique that would preserve food for troops that ended up contributing to the development of tinning and canning. Canning was actually developed in 1810 by Peter Durand. These inventions weren’t only hazardous, but were also very expensive. The lead used in the cans made the item expensive. In 1864, Louis Pasteur improved the quality and design of preserved food items and focused on beer, wine, and milk preservation. (digitalhistory.uh.edu).
During the 20th century, the rising consumer society as well as World War II increased the growth of food processing. Developments such as juice concentrates, artificial sweeteners, spray drying, freeze drying, and different coloring agents were commonly found in most preservatives. Products such as dried instant soups, and personal cooking meals known as MRE were developed during the late 20th century as well.
During the middle of the 20th century in which Western Europe and North America had an increased demand of food processing. Most marketers targeted products towards the working wives and mothers of the middle class according to Clarence Birdseye. It was Clarence who actual developed a plethora of sales for “TV dinners”, and also juice concentrates. These products have created what is known as the convenience stores/foods that are seen today.
According to the Centers for Disease Control and Prevention, “in 1999, an estimated 5,000 deaths, 325,000 hospitalizations, and 76 million illnesses were caused by foodborne illnesses within the U.S” (CDC, 2014). The cause of most diseases or foodborne illnesses can occur at any point in...
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...charge of 80 percent of the food we eat, including most non-meat products. The agency’s main roles in ensuring food safety are to inspect food production and review food safety for new products” (GCF, 2014). The agency decides if they would like to call back products if questionable. The Center for Disease Control and Prevention (CDC) is similar in which their focus is based on investigating and working with different states to track foodborne disease outbreaks.
In closure, “Strengthening government regulation and enforcement of corporate food producers, and breaking up their stranglehold on the food system, are key steps to improving food safety” (CDC,2014). Suffering from foodborne illnesses, sicknesses, or even harsh poisonings can be prevented by finding, knowing, understanding, and then changing how food is being produced, processed, distributed, and prepared.
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
Olver, Lynne. "TheFood Timeline History Notes--state Foods." TheFood Timeline History Notes--state Foods. Ed. The FoodTimeline. N.p., 2000. Web. 24 Jan. 2014. .
Furthermore, food safety is a major issue in the United States. Foodborne illness has caused an estimated 1 and 6 Americans to be sickened, 128,000 hospitalizations, and cause 3,000 deaths each year (http://www.sustainabletable.org/). These numbers may seem shocking, but they are all too real. All of the high levels
On January 4, 2011 President Obama signed into law The Food Safety Modernization Act (FSMA). This law has shed new light on the safety and security of our food supply. The last update to the food safety laws in the United States was in 1938. The food safety modernization act pays special attention at trying to modernize the food safety policies in the United States in hopes to prevent problems and concerns before they happen. As we all know, most of our food comes from overseas or sometimes from your neighboring state. The food products travel by car, truck, airplane, boat, or even train. We are all very happy to be receiving our bananas from Costa Rica and all of our other fresh fruits and vegetables that are imported into the United States, but we never stop to think about what pathogens are contaminating our produce and other foods on the way over and if they are safe for us to eat. In an article by Neal Fortin, he states that the law also gives the FDA new standards to hold imported foods to the domestic food standards and it also encourages the FDA to establish and develo...
Throughout this course, the subjects of food productions, food safety, its trade and its impacts on economies have been analysed and examined on several levels. But while there are many scholarly sources that examined these situations, personally producing one’s own quantitative data furthers the arguments made by the authors in food literature. This paper will explore the issues of food production at the local and global levels, through the way it is manufactured, distributed to consumers, the policies supporting its functions and its impact on the parties involved. Based on an interview with a five year grocery store employee and her insights about the grocery store franchise of which she is employed, the many issues surrounding the industrial food industry are uncovered.
Customers/Consumers were worried about the changes in the market for food and drugs because they no longer had a single clue of what was in their products. Food production was moving from household prepared to general markets. As food markets became more refined due to the improvement of technology. The difficulty in discerning the quality of their product heightened. With new and quicker ways make food, fears of the ingredients that the foods consisted grew. Preservatives and chemicals also instilled a concern to consumers. Health officials, chemists, and other individuals tested and proved the dangers of these new additives.
Mintz, Steven. "Food in America." Digital History. History Online, 2007. Web. 01 Apr. 2012. .
Reports indicates that “there are 76 million cases of food poisoning in the United States each
Since the start of the food industry, selling and profit of agriculture and farming, the customers have rarely seen the other side. Unless the food comes from a small farm owned by someone you know, chances are you won’t know what went into it. The history of how current day regulations came to be is long and unpleasant but nevertheless important.
McCarthy et al., 2007concerns about the increase in foodborne illness and its relationship with consumer food safety knowledge level probably prompting the author assessing levels of food safety knowledgein the Irish population aiming to classify the knowledge levels. Moreover, previous studies in the Republic of Ireland on food safety awareness and knowledge, (DE BOER et al. 2005; Bolton et al. 2005; Bolton et al. 2008) indicated consumer decisions on food safety risk is below expert expectation. Globally, concern for food safety is increasingly creating exhaustive analysis into the escalating of food safety risk and factors affecting food safety decisions. The World Health organization (WHO) reports millions of people falling sick from foodborne illness annually WHO, 2014, the United States estimated 48 million people yearly (Anon), Canada’s Public Health Agency (PHAC) approximates 4 million foodborne illness reported annually in 2013 (Estimates of Food-borne Illness in Canada - Government of Canada 2013) and the European union reports food handlers as the probable cause of foodborne illn...
We know that food hazards have the potential to cause serious damage to the body. Many sicknesses transmitted by foods can lead to adverse health effects, such as chronic conditions, injuries, and debilities. By looking at how many cases of foodborne illness are reported, we’re able to identify the prevalence of food hazards in that location at a certain point in time. In 2006 alone, the CDC reported over 27.5 thousand documented outbreaks of foodborne disease in the United States (Friis, 2012). That being said, it’s clear that as a nation we still struggle to ensure that our food is safe for consumption by the consumer. Even with all of the modern technology, guidelines, and regulations in place, food hazards are still able to reach the general population. However, it’s important to consider that the fault is not always due to errors in quality control during production and manufacturing. Once in the hands of the consumer, there’s a lot of room for error. This is the single biggest contributor to the number of reported cases of foodborne illness. In the United States, one of the world’s most developed nations, the prevalence of foodborne illness and disease remains high because the majority of the population is not educated well enough on the subject and often
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
The basis of the discipline focused on understanding of the chemistry of food components such as proteins, carbohydrates, fats and water and reaction during processing than storage. Good understanding about processing and preservation method are needed which includes drying, pasteurization, canning and irradiation (Susan, 2012).
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Foodborne illnesses which causes vomiting, stomach ache and etc. Is a common problem but usually taken for granted, especially in places where food safety is not properly practiced by the people. This happens because of the lack of knowledge and improper practice of food safety. According to M&M Technologies (2012) “Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illnesses”. And so, the researchers wanted to find ways that can help raise awareness about food safety. They specifically wanted the selected 3rd year