Benefits and Risks
of Pesticides

Benefits:
– Pesticides increase crop
yields
– Plant foods can look
more appealing if pest
damage is minimized

Risks:
– Pesticide residues
remain on produce
– Pesticides can
contaminate water
supplies

Organic food
is produced
without:
– Most
pesticides
– Synthetic
fertilizers
– Sewage
sludge
– GM
ingredients
– Irradiation
– Antibiotics
– Added
hormones
Food Contaminants and Toxins





Polychlorinated
biphenyls (PCBs)
Toxic metals
Polycyclic aromatic
hydrocarbons
(PAHs)
Heterocyclic amines
(HCAs)
Acrylamide

Bisphenol-A (BPA)
Food Additives
Food Additives

Food Additives can be
classified as :
•
•
•
•
Direct or intentional additives
Indirect or unintentional additives
Additives that prevent spoilage
Additives that maintain or improve
nutritional quality
• Additives to improve and maintain
texture
• Additives to affect
flavor and color
Genetic
Engineering
Genetic Engineering:
Two sides of the argument

Benefits
– Resistance to
herbicides, pest, and
disease
– Increased
productivity
– Possibilities for
adding nutrients to
foods
– Possibilities for
removing allergens
from foods

Risks
– Possible introduction
of novel allergens
– Possible adverse
effects on nutrient
content
– Possible impact on
biodiversity
– Superweeds and
superbugs
– Unintentional DNA
sequences
What’s a consumer to do?

Ask questions
 Read labels
 Get to know your
producers

Reduce risk
where possible
 Enjoy real food