In agriculture, gene editing is being used in plants and animals to reduce disease and the impact of pests. Read more about the science of gene editing.

In the United States, we rely on a network of government agencies to ensure the safety of all food, including food produced using advanced breeding techniques like gene editing.

• Food and Drug Administration (FDA) regulates food made from plants and animals developed using gene editing. All foods regulated by the FDA that are produced, processed, stored, shipped or sold in the United States are held to the same safety standards.
• U.S. Department of Agriculture (USDA) oversees the safety of gene editing in plants.
• Environmental Protection Agency (EPA) makes sure gene-edited organisms do not pose risks to human health or the environment.

For example, before gene-edited livestock used in food production can be sold in the U.S., the developer is required to complete FDA’s safety review process. This process includes submitting years of research and trial data to prove the application is both safe and effective. In 2022, FDA ruled that the first slick-haired cattle that were gene-edited to better tolerate heat are “low risk and do not raise any safety concerns.”

We reached out to three experts to get their insights on this new technology that has the potential to significantly improve our food system. Dr. Jennifer Kuzma is the Goodnight-NC GSK Foundation Distinguished Professor in Social Sciences at North Carolina State University and co-founder and co-director of the Genetic Engineering and Society Center; Dr. Zhongde Wang is a Professor in the Department of Animal, Dairy and Veterinary Sciences at Utah State University and Dr. Rodolphe Barrangou is the Todd R. Klaenhammer Distinguished Professor at North Carolina State University.

How is gene editing being used in food and agriculture?

Dr. Kuzma: “Most of the gene editing work taking place now involves making food healthier or more sustainable. Gene edits have been made for yield enhancements, increasing nutrients in plants, improving taste and heat and cold tolerance and disease resistance for plants and animals.”

Dr. Wang: “In livestock, gene editing has been used to introduce single nucleotide polymorphisms (SNPs) among different breeds of a species to improve certain traits, such as heat tolerance, resistance to infectious disease, etc.”

Learn more about how gene editing is being used in food:

• Tomatoes with more Vitamin D
• Soybean oil without trans fats
• Cows with a slick coat to tolerate heat
• Better tasting mustard greens
  
• Progress toward disease-resistant pigs
• Removing allergens from wheat, peanuts and milk
• Developing more sustainable ingredients

What is the potential impact of gene editing technology?

Dr. Barrangou: “I think it’s a game changer. Think about the ability to recode the code of life of organisms from very simple basic viruses to microscopic bacteria all the way to sophisticated large organisms, like animals including livestock that we eat, plants, including crops that we consume, and of course, humans, for all the medical applications we can think of and even in environmental stewardship, things like trees and forestry. It’s a transformative, disruptive technology that allows humankind to recode the code of life.”

Because gene editing has so many uses, it is important that technology developers use the powerful tool safely and transparently. Learn what the Coalition for Responsible Gene Editing in Agriculture is doing to build trust in gene editing.

Is it safe to eat gene-edited foods?

Dr. Wang: “With scientific vigor, regulatory oversights and approvals, it is safe to consume foods from gene-edited plants and animals. Any genetic changes, including any unintentional changes, and biological consequences need to be clearly validated. It is safe to say that, if a naturally existing trait from one animal is engineered into another in the same species, there should be no concern to consume the food from the edited animal.”

Dr. Barrangou: “90 to 95% of all the genome editing work is focusing on human therapeutics. There are hundreds of people who have been dosed with genome editing, medicines, therapies and therapeutics that enable us to correct ‘typos’ in human DNA that are responsible for terminal diseases. The FDA is confident enough to dose American citizens with CRISPR medicines because it is safe. I would argue that if it’s safe enough to put in our veins, it’s safe enough to put in our mouths.”

As gene-edited foods start to become available, what assurances can we have that they will be safe?

Dr. Kuzma: “The first thing is to keep in mind that companies do not want to offer a product that isn’t safe. Companies have their own internal checks to look for possible issues. The second thing is that there is a consultation process through the Food and Drug Administration. Companies submit data to FDA, which will look for different compositional changes in the product that might trigger a safety issue.”

To date, there are two gene-edited foods on the market — a purple tomato with increased antioxidants and soybean oil high in oleic acid. A new, better-tasting leafy green has also received USDA approval and will be introduced in the summer of 2023. There are hundreds more gene-edited foods in the development pipeline and they must all go through the stringent regulatory review and approval process before they can be sold in the U.S. Learn more about the specific regulations FDA has for plants and animals.

Gene editing is a technology that makes precise changes in the genome of an organism. A network of U.S. regulatory agencies provide oversight using a stringent review and approval process to make sure gene-edited foods are safe for people, animals and the environment.

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One question we’ve seen a lot is whether or not you can get coronavirus from food. Coronavirus is a respiratory virus that most commonly spreads from person to person through droplets. 

The virus is not spread through food. 

However, practicing good food safety can help reduce your risk of spreading the disease. The Centers for Disease Control advises that before you eat or prepare food, wash your hands with soap and water for 20 seconds.  

It may be possible to get COVID-19 by touching a surface – such as a table or sandwich wrapper – that has the virus on it and then touching your face. In this way, it is possible to be infected if the virus lands on food that you touch and put in your mouth. However, this is not believed to be the main way the virus spreads. 

What does that mean about food or products that come from areas with high rates of infection? 

“In general, because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging that are shipped over a period of days or weeks at ambient, refrigerated, or frozen temperatures,” the CDC states. 

COVID-19 is a novel coronavirus that originated in China. It is still safe to enjoy your favorite takeout – you can’t get coronavirus from eating Chinese food.  

Many of us will be avoiding crowds and spending more time at home, which means preparing more meals. Following food handling guidelines is always important to keep your family safe from food borne illness. If you’re stocking up on food supplies, here are some tips for refrigerating and freezing food. 

Coronavirus is not spread through food. You should always wash your hands before you eat or handle food.

The post Can You Get Coronavirus From Food? appeared first on Best Food Facts.

Follow the 2-2-4 rule. It’s not a football play, but a simple guideline to keep food safe.

2: Two hours is the maximum amount of time food should be left out after cooking. Within two hours of serving, put it in the refrigerator or freezer.

2: Two inches of food in a shallow dish is the best way to make keep foods out of the danger zone. Food safety experts at USDA note that bacteria can grow when the food temperature is between 40° F and 140° F. Shallow dishes help the food to cool down quickly and evenly – the only way to prevent bacteria growth

4: Four days is how long you can safely keep leftovers. Make sure to reheat them to 165 before you indulge.

Some prep work before the big day can make sure your food storage game is at its best. Consider cleaning and organizing the refrigerator and freezer before food shopping to create room for perishable foods.

Check out this infographic with the best locations to keep different types of foods in the refrigerator. Raw meat, poultry and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods. Try to allow enough room so cold air can circulate.

When those Thanksgiving leftovers are nearing the four-day mark, consider some ideas from our expert to make good use of them.

Leftovers are a great way to enjoy the Thanksgiving meal for days to come and to reduce food waste. Follow food safety guidelines to keep you and your family safe.

Originally published Nov. 19, 2018

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Why do we feed animals antibiotics?

Dr. Hurnik: “Antibiotics, or more specifically antimicrobial drugs, are prescription medications used to treat bacterial diseases in animals and people. If animals have a bacterial infection one of the ways to treat them is to mix it with their food to ensure it is consumed with minimal handling or stress. A licensed veterinarian may prescribe antimicrobial medications if needed for the health and welfare of the animals under their care.”

 How do we ensure that there is no antibiotic residue in our food?

Dr. Hurnik: “Drugs that are approved for use in food animals have been assessed by Health Canada for safety to the food consuming public. Part of that approval is a determination of how much time needs to pass for the drugs to be sufficiently eliminated from the animal so that the resulting food products are suitable for human consumption.”

 What are withdrawal periods?

Dr. Hurnik: “The amount of time that needs to pass from when a drug is given to an animal until it has adequately eliminated that drug and is fit for human consumption is called the withdrawal time.”

 How are withdrawal periods determined? What testing goes into ensuring safe food?

 Dr. Hurnik: “The withdrawal times are approved by Health Canada to ensure any residues of drugs in food products are below levels deemed to be safe for the consuming public.  Health Canada sets these maximum residue limits (MRLs) for drugs that are approved for use in food producing animals. At federally inspected meat processing establishments, the Canadian Food Inspection Agency has a testing program to ensure there are no residues above the MRLs, if such residue is found during meat inspection, the meat is not approved for human consumption.”

What are the ways that the food system ensures withdrawal periods are enforced?

Dr. Hurnick: “Livestock producers are aware of withdrawal times because they are clearly written on the drug labels and on prescriptions provided by their veterinarian. Quality assurance programs provide training on the administration of medications to farm animals and they contain procedures that producers follow to make sure withdrawals times are respected when marketing their animals.”

Regulations in place, such as withdrawal periods from the time an animal is given an antibiotic until it is considered safe for consumption, help to enusre the safety of the food supply.

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Which eggs are healthiest? Why do some eggs cost more? Which housing system is best for the hens? We got in touch with Dr. Darrin Karcher, Extension poultry scientist for Purdue University, who helped us understand about different types of eggs.

What makes cage-free eggs different?

Eggs that are labeled “cage free” indicate the type of housing that the hens live in, Dr. Karcher explained.

“The U.S. Department of Agriculture regulates the labels on cartons. There is a definition that the egg producers must abide by in order to be able to put that claim on the carton,” he said.

A “cage free” label on a carton of eggs means they have been laid by hens that are able to roam vertically and horizontally in indoor houses, according to the U.S. Department of Agriculture. Cage-free housing can vary from farm to farm. Cage-free hens typically live inside barns. This is slightly different than eggs that are “free range,” which means the hens have access to the outdoors.

Why do some eggs cost more?

Cage-free eggs usually cost more at the store for the simple reason they are more expensive to produce. Special sales and marketing promotions sometimes make the price of cage-free eggs appear more comparable to regular, or conventionally produced eggs.

“At the end of the day it truly is a more expensive housing system for producers to produce that cage-free egg compared to a conventional egg,” Dr. Karcher said. “With cage-free eggs, we have more investment as a producer in the housing system itself. We have more investment in labor because workers are walking among the birds picking up eggs off the floor.”

In addition to the cost of the barns and housing units, there are other factors, such as higher feed costs.

“It’s housing driven, but there’s all the other things that go into producing the egg that ends up making it more expensive,” Dr. Karcher said.

Most hens are raised in conventional cages. These eggs are usually the most affordable to purchase.

“They tend to be the cheapest because it is the most efficient way to produce that protein cost effectively,” Dr. Karcher said.

Are cage-free eggs healthier?

There is no difference in nutrition between cage-free and conventional eggs, Dr. Karcher said.

“Unless there is something on the carton that would indicate it is more nutritious, the egg from a cage-free system is no different nutritionally compared to any other egg that could be produced,” he said.

Eggs that have specific nutrition characteristics, such as additional vitamin A or vitamin E, will be identified on the carton.

For Dr. Karcher and his family, the choice is conventional eggs.

“I buy the cheapest eggs because I have five kids and we go through eggs like nobody’s business. I know nutritionally there is no difference,” he said.

Are cage-free eggs safer?

Consumers can be confident that all types of eggs purchased from retailers are safe, Dr. Karcher said. Multiple government agencies, including USDA and FDA, oversee eggs offered for sale.

“It’s important for consumers to understand that the level of regulation from a food safety and quality perspective for all eggs is very high. In order for those eggs to be marketed, they have to abide by qualifications that involve testing to ensure they are receiving a safe, nutritious product,” Dr. Karcher said.

Which is best for the hens?

Cage-free and conventional barns can both provide humane housing for hens, Dr. Karcher said. A study by the Coalition for Sustainable Egg Supply found that each system had tradeoffs for animal welfare.

“Irrespective of the type of housing system, there are animal welfare certification programs that producers follow,” he said. These include programs such as United Egg Producer Certified and American Humane. “Those programs have scientific advisory boards, so hens are all humanely raised irrespective of the housing system.”

The programs are often listed on the egg carton, so shoppers can identify eggs that were produced following humane guidelines.

How do you choose what type of eggs to buy?

Dr. Karcher encourages consumers to learn more about the different approaches to egg production so they can understand what they each involve for caring for hens. Check out these resources for more information.

“Then you can identify based on your beliefs the type of eggs that you choose to buy,” he said. “In some instances, we recognize that we all have the ideal world that we’d all like to be in, but it ultimately may be driven by price. That is okay. There is nothing wrong with that.”

Among the different types of eggs, all are safe and a good source of protein, vitamin A and vitamin D.

“It just comes down to educating yourself and making the decision that fits what you firmly believe,” Dr. Karcher said. “You do not have to feel guilty about buying affordable eggs.”

Cage-free eggs and conventional eggs are the same for nutrition and safety. Cage-free eggs come from hens that live in a type of housing that is different than conventional housing, which is why they often cost more. The egg carton will indicate if the eggs are from a farm that follows programs for the humane treatment of animals.

The post What’s the Difference Between Cage-Free and Regular Eggs? appeared first on Best Food Facts.

The Food Allergy Research and Resource Program at the University of Nebraska-Lincoln has been researching the issue for more than 20 years. Dr. Melanie Downs is an assistant professor with the program. Her research focuses on the identification, characterization, and detection of food allergens. She also works with the food industry on food allergen management. We asked her some of the questions we’ve received at Best Food Facts.

What is the cause of most food allergies?

Dr. Downs: “A food allergy occurs in certain individuals whose immune systems have generated a particular type of antibody — IgE – which specifically recognizes proteins from a particular food. After these IgE antibodies have developed and the person consumes the food in question, interaction of the food proteins with the IgE antibodies will result in the release of substances in the body (e.g histamine), which will cause symptoms of an allergic reaction.”

“While it has been known for many years that food-specific IgE is required to develop a food allergy, it’s still unknown exactly why certain individuals develop IgE against foods and other individuals don’t.  Having food-specific IgE antibodies is necessary for an allergic reaction but some individuals who have such antibodies do not experience allergic reactions on ingestion of the food.”

If someone is allergic to soy, what is the part of the food that causes a reaction?

Dr. Downs: “The food components responsible for soy allergies, like nearly all food allergies, are the naturally occurring proteins in the food. Foods can have a number of different allergenic proteins, and allergic individuals may react to one or more of these allergens.”

If you are allergic to soy, should you avoid foods cooked in soy oil? Find out here.

What are the typical reactions that indicate a food allergy?

Dr. Downs: “The symptoms of an allergic reaction to foods can involve various different organ systems, including the following:

• skin – hives, swelling, eczema
• respiratory tract – runny nose, throat swelling, asthma
• gastrointestinal tract – nausea, vomiting, abdominal pain
• cardiac system – low blood pressure, arrhythmia

“Severe allergic reactions can also result in anaphylaxis, shock, and death. The type of symptoms experienced during a food-allergic reaction can vary widely between allergic individuals and between reactions for a single individual.”

What’s the difference between a food allergy and a food intolerance?

Dr. Downs: “The primary difference between food allergies and food intolerances is that the biological mechanisms for food allergies involve the immune system, while the mechanisms for intolerances do not. In most cases, food allergies are also generally considered to present more severe and immediate health risks than intolerances; sulfite-induced asthma is an exception as it is not an allergic reaction but can cause immediate and severe reactions.”

Do soy allergies usually begin in childhood or later in life?

Dr. Downs: “Soy allergies have historically developed most commonly in infancy or early childhood, which is similar to milk, egg, and wheat allergies. The development of soy allergy in infancy may be related to the use of soy formula as a substitute for milk formula.  As that practice is decreasing, the prevalence of soy allergy in infancy may decrease as well.  It is possible to develop a food allergy later in life as well.”

Are soy allergies becoming more common?

Dr. Downs: “While there is some evidence that food allergies in general are becoming more common, it is difficult to get good estimates of the prevalence of allergies to some individual foods, including soy. If the rates of soy allergy are increasing at all, they do not appear to be increasing any faster than other food allergies.”

What are some common misconceptions about food allergies?

Dr. Downs: “Some consumers with histories of serious allergic reactions do not seek advice from an allergist and do not carry the life-saving drug, epinephrine. They should do both.”

Food allergies are caused when a person’s immune system creates a particular type of antibody. Soy allergies are caused by the protein. Reactions can vary; if you have a serious reaction, consult with a physician.

The post Think You Might Have a Soy Allergy? appeared first on Best Food Facts.

If you’re having an Easter egg hunt, do not hide the eggs on chemically treated lawns, potted plants or in pet areas, such as a dog house. The Egg Safety Center cautions that contaminants from these areas could adhere to the shell of the egg.

Hard-boiled eggs can be left out of the refrigerator for up to two hours, but after that, should be discarded. If an egg has a crack it should be discarded.

Best bet? Prepare one batch of hard-boiled eggs for eating and dye another batch for hiding that can be discarded.

Some more food facts about eggs:

• There’s no difference in the nutrition between white and brown eggs. White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.
• Hens typically lay one egg every day. A double yolk occurs when the hen ovulates twice and it ends up in the same egg.
• When hard boiling eggs, very fresh eggs can be hard to peel. For best results, buy eggs about a week before you plan to boil them. The video below shows easy step-by-step directions on how to boil eggs.
• Egg yolks are one of the few foods that naturally contain vitamin D. One large egg contains the protein equal to that of one ounce of lean meat, poultry, fish or seafood.

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Is food that is grown using pesticides safe to eat?  We got in touch with three scientists to ask them about pesticides and food safety. Dr. William Vencill is a Professor of Crop and Soil Sciences, University of Georgia; Jeff Graybill is an Extension Educator in Agronomy, Penn State University; and Dr. Stephen Baenziger is a Professor of Plant Sciences, University of Nebraska.

The experts all pointed out that pesticides, because they do involve an amount of risk, are very closely regulated by government agencies to make sure food is safe.

“Since these chemicals are designed to kill a specific weed or pest, they must be respected, so when looking at human and animal health implications, regulatory agencies have very stringent standards,” Mr. Graybill noted. “Any pesticide that comes to market must be approved and certified by the EPA, USDA and FDA. Toxicology data is peer reviewed and is combed over very intensely. The government agencies then make a determination if there are any negative impacts and whether those negative impacts are outweighed by the good that the chemical will do.”

Pesticides have been used in some form for thousands of years, dating back to the ancient Romans. Synthetic compounds were developed in the 1940s. Over the course of time, these chemicals have undergone extensive testing. Some of those that were determined to be less safe have been removed from the market. Each year, the FDA tests many samples of food to determine if they have unsafe levels of pesticide present.

Even though the presence of a pesticide may be detected, that does not mean that it would have an effect on humans, Dr. Vencill said.

“A misconception is that pesticides at any level are bad for you,” he said. Sometimes, pesticides make a food safer by removing fungus that can be toxic to humans.

Check out these detailed answers from the experts to address questions about pesticides and food safety.

 Are pesticides safe for food consumption?

Vencill: “I would say that nothing is totally safe – there is a risk to whatever we do and this applies to pesticide residues in food. Pesticides are rigorously tested for short-term and long-term health impact by the EPA and other regulatory bodies around the world. They weigh the risks against the benefits of a pesticide in question. In this risk analysis, safety factors of 100 to 1,000-fold are built in to the levels of pesticide residues that could cause harm with a calculated exposure of 70 years.

“So, when a person sees a media report that some group has discovered the presence of a pesticide in a given food product, a couple of things need to be considered. Presence does not equal danger. Analytical chemists are now able to identify pesticide residues at levels far below any possible concentration that has been shown to cause harm.”

Graybill: The United States has an extensive regulatory system, and whether it’s household chemicals or agricultural herbicides and insecticides, all chemicals go through extensive toxicology testing to look at the benefits and the risks of the product. This is especially true of pesticides used on food crops.

“Since these chemicals are designed to kill a specific weed or pest, they must be respected, so when looking at human and animal health implications, regulatory agencies have very stringent standards. Any pesticide that comes to market must be approved and certified by the EPA, USDA and FDA. Toxicology data is peer reviewed and is combed over very intensely. The government agencies then make a determination if there are any negative impacts and whether those negative impacts are outweighed by the good that the chemical will do.”

Baenziger: “Clearly, some levels of pesticides would be toxic to humans, but at low levels they are safe to consume. Also, keep in mind that plants naturally produce many chemicals to protect themselves from the effects and damages caused by insects and pathogens. We have eaten these “natural” pesticides for millennia and foods containing these compounds. If the natural pesticides or the applied synthetic pesticides are known to be harmful to humans, they are monitored and checked before the food product can be sold.”

How long have pesticides been used by farmers … can you give us a brief history of pesticide usage?

 Vencill: “In some forms, pesticides have been used for thousands of years. The ancient Romans used table salt as a pesticide. In the 19th century, many farmers used inorganic salts such as copper and sulfur as pesticides for plant pathogen control. These materials are still used and can be used for certified organic foods.

“The use of synthetic compounds for pesticides really began in the 1940s. A number of halogenated chlorine insecticides such as DDT were used for insect control. Around this same time, 2,4-D, a different molecule, was introduced. It was the first compound that could kill weeds without harming crops (known as selective herbicides).”

In fact, 2,4-D is still used today because it continues to meet all safety standards that have been established by regulatory agencies. It has been studied extensively and approved by more than 90 counties.

“Throughout the 1960s, a number of herbicides that are still the standard of weed control in some systems were introduced (atrazine for weed control in corn, metolachlor in corn and soybean, the dinitroanilines in a number of crops). These materials were typically soil applied at 1-to-4 pounds of product per acre. In the early 1980s, we saw a revolution of sorts in the herbicide world as materials were introduced for weed control that could be applied at very low rates. Since the 1980s, most new herbicide introductions have been low-dose herbicides. The next revolution came in the mid-‘90s with the introduction of glyphosate-resistant, commonly called “Roundup Ready” crops due to the first product name for glyphosate. By the mid-2000s, greater than 90 percent of corn, soybean, and cotton were glyphosate-resistant.”

Graybill: “Modern agricultural chemicals began to be used in the mid to late 1960s. Many products have a long track record of safety, while the more toxic ones have been weeded out and replaced with new products which are less dangerous to humans and the environment.”

Baenziger: “Pesticides have a long history of use. Most people think of synthetic pesticides of the 1940s and thereafter. However, Bordeaux Mixture, a fungicide containing copper sulphate and lime, has been used on grapes for hundreds of years. Copper can be a detriment or pollutant to the environment.”

What are some common misconceptions about how pesticides effect food safety?

 Vencill: “One misconception is that we can have a food supply with zero risk of harm. There are natural pesticides in plant products that are present, but usually cause minimal risk. Since they are natural, most people do not think about them. A corollary to this is that the presence of a compound equals danger. If a pesticide is found, at what level to approved residue levels were present?

“Another misconception is that some pesticides are not regulated. All pesticides used in the U.S. are regulated. Finally, there is a misconception that organically certified products do not have pesticide residues. They do; they are just from a different list.”

Graybill: “Many people don’t realize that pesticides can actually increase the quality of foods. This is because they will control the diseases and insects which can destroy a crop or cause it to become rotten. When crops have less disease and insect damage they can be stored longer and shipped longer distances, giving us a great variety of food products to choose from.”

Baenziger: “Some believe if a pesticide is toxic to an insect, weed or disease, it must also be toxic to humanity. Some pesticides affect one or a few organisms, but not humans. Another misconception is that pesticides at any level are bad for you and that the effect of pesticides on human health are greater than would be the effects of the insects or fungus they are meant to control. For example, some plant fungal pathogens produce very high levels of toxins if they are not controlled. Fungicides actually control some fungi and prevent them from making very severe health-affecting chemical products such as mycotoxins. The presence of mycotoxins is strictly monitored and must be lower than a well-defined level for the crop to be sold legally or ethically into the food system.”

What safeguards are in place to ensure people are not consuming unsafe levels of pesticides?

 Vencill: “All pesticides are rigorously evaluated for their potential impact on human health. Any compound that shows a potential for harm is pulled from development and commercialization is stopped. Regulatory agencies determine the safe levels of residues in all food products. These residue levels have 100 and 1,000-fold safety factors built-in. Furthermore, the FDA regularly conducts market surveys of food products where they purchase food products from a grocery store and analyze for a wide range of pesticide residues. These market basket surveys do show some food products that contain pesticide residues, but they are usually below any residue limit which could cause harm to people.”

Graybill: “All pesticides used in farming have strict labels with instructions on their use. The label is actually the law. It’s a legal document which, if violated, the farmer can incur a fine or other punishment. Also, farmers must have training and a pesticide license in order to apply pesticides. This shows that they are knowledgeable about the risks and benefits of pesticides and how to use them safely for their own farm family and for their customers.”

Baenziger: “Imported foods and domestic food markets are heavily monitored to ensure everyone has a safe food supply.”

What’s your advice to people who would rather not purchase food from producers who use pesticides?

 Vencill: “One beauty of our free-market system is that foods that claim to be pesticide free are available to those who can afford them. However, I feel it is unjust to try to impose that view on others in the U.S. and worldwide because of the potential to deprive people of access to what I think is the healthiest and safest food supply in the history of humanity.

“A diet with a variety of fruits and vegetables is considered the healthiest. Many people cannot afford to buy organic produce and to spread opinion that consuming traditional food products is not safe because of pesticides is troublesome. It can cause those without the means to purchase other processed food products that are probably less healthy. For developing countries, limiting the food supply because of narrow choices can lead to starvation.”

Graybill: “You can purchase USDA certified organic if you have specific concerns. These products are monitored to ensure that they were grown without synthetic pesticides. Many will, however, have been sprayed with ‘organically certified natural pesticides’.”

Baenziger: “People are free to buy regulated organic food products, but that is a choice. A perceived need to purchase organic food for food safety reasons is not based on science.”

Summary

Pesticides used on crops are closely regulated in the United States to make sure the food supply is safe. Samples are routinely tested to make sure no chemicals are present at unsafe levels on the food we eat. Food that is certified organic is raised without synthetic pesticides, but may be raised with organically certified pesticides.

 Other articles in this series:

Are Pesticides Needed to Grow Food?

Are Pesticides Safe for the Environment?

What’s the Difference Between Pesticide Free and Organic?

The post Are Pesticides Safe for Food Consumption? appeared first on Best Food Facts.

A reader reached out and asked about swapping baking ingredients to increase the shelf life of baked goods, especially for “desert safe” recipes that may be shipped to your loved ones serving overseas. For some help answering these questions, we reached out to Londa Nwadike, PhD, State Extension Consumer Food Safety Specialist for Kansas State University and the University of Missouri.

What kinds of homemade goods are recommended for sending long distances?

Dr. Nwadike suggests sending firm, dry drop cookies such as molasses, ginger or shortbread cookies. Dense cakes, such as fruitcake, are also good to send in gift packages. Don’t send any baked items that require refrigeration or will easily break.

Are foods with white sugar least likely to mold?

The short answer is yes.

According to Dr. Nwadike, including sugar in a recipe will lower its water activity, helping to extend shelf life. White sugar has a lower moisture content and generally a longer shelf life than brown and powdered sugars. Thus, treats made with white sugar should generally be less likely to mold than products made with brown sugar.

What’s best for long-lasting cookies – shortening, butter or margarine?

Dr. Nwadike explains that shortening, when by itself, can be kept at room temperature for up to 8 months and that it should be less likely to go rancid than butter or margarine.

If you’re concerned about how shipping time will affect the quality of your treats, don’t worry! We’ve broken it down for you:

• Most cookies can be stored at room temperature for 2 to 3 weeks.
• High-moisture cookies, including cookies made with cream cheese, need to be refrigerated immediately.
• Most breads and low-moisture cakes can be safely stored at room temperature for about 3 days.
• Unfrosted cookies can be frozen for 6 to 12 months.
• Unfrosted cakes can be frozen for 2 to 4 months.

If you are planning on sending treats to loved ones far away, choose firm, low-moisture goodies that will last several days at room temperature. Baked treats are always a good idea, especially if you’re sending them to servicemen and servicewomen who are serving abroad. For more insights on baking this holiday season, check out Baking Questions Answered With Science.

Originally posted Dec. 18, 2015, revised from the original.

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We reached out to two experts from Pennsylvania State University to understand why livestock producers use hormones.  Dr. Troy Ott is a reproductive biologist and professor of reproductive physiology, and Dr. Tara Felix is a beef extension specialist.

Should I be worried about added hormones in my meat or milk?

Dr. Ott and Dr. Felix: “No. The amounts of added hormones used, and the approval process required by the FDA, ensure that there is no risk for human consumption. We both serve meat and milk from hormone-treated animals in our homes because we know that it is safe and that it results in more efficient production – helping the farmer and the environment.”

What species of animals can be given hormones?

Dr. Ott and Dr. Felix: “Among the major livestock species, no added hormones are given to poultry or pork in the United States. There are several hormones that can be used for cattle and sheep. Many of the hormones administered to cattle and sheep are used to regulate their reproductive cycles. These techniques are like those conducted on humans (think birth control and in vitro fertilization). For beef cattle, hormones can also be used to improve growth efficiency.”

In Canada, beef cattle are the only species that are given added hormones.

How are these hormones administered to animals?

Dr. Ott and Dr. Felix: “Hormones can be given through the feed, by direct injection, or by slow release implant placed under the skin of the ear.”

Why are animals given hormones?

Dr. Ott and Dr. Felix: “Consumers should know that hormones are used to make livestock production more efficient. If an added hormone can increase milk production per cow by 15% or growth by 10%, then we can make the same amount of product with fewer animals using fewer resources (land, water, feed) and have less impact on the environment. This last point is critical – with the population of the planet expected to increase by 2 billion people (the equivalent of two more Chinas in population) by 2050, agriculture needs to become more efficient. Estimates are that we will need 50 to 70% more food, and that food will need to be produced while reducing the impact of agriculture on the environment, i.e. using less land, feed and water.”

How is hormone use regulated?

Dr. Ott and Dr. Felix: “The use of hormones in livestock is regulated by the United States Department of Agriculture and the Food and Drug Administration. These agencies evaluate the safety and effectiveness of added hormones for the animals and for the humans who consume their products. This is an extensive and costly process that is conducted by animal scientists, veterinarians, and physicians.  For hormones to get approved by the FDA, they must meet all the criteria necessary to be deemed “safe” by the FDA. Those criteria are the absence of:

• residue in edible tissues
• chronic physiologic effects
• acute toxic effects
• mutagenic potential
• carcinogenic potential

“In short, hormones go through rigorous testing to ensure that they are safe for use and do not bring harm to humans or animals. This is an added safety mechanism even though most of the hormones used are used at such low amounts that they would not present a safety risk for humans.”

We hear from parents who are concerned about the impact of hormones in food regarding their children.  What advice would you give them?

Dr. Ott and Dr. Felix: “We encourage parents who are worried to seek out the facts on this topic and we have included a few good sites to start the learning process. Be wary of people or web pages trying to scare you about the food supply. Typically, these people and web sites are also trying to sell you something. Beware of anything that follows the word ‘detox’ as this is one of the most frequent scams people encounter on the web. More than 99% of the toxins your body ingests are natural toxins found in plants. If you follow the USDA My Plate recommendations, the only detox you will ever need will be handled by your liver.

“It is important to remember that we have the safest, most abundant and affordable food supply in history. Many dedicated scientists and farmers are working hard to continue these achievements and meet the challenge of feeding a growing global population sustainably. This can only happen if consumers are able to learn the facts about modern food production.  Remember, facts – not fear.”

Most of the toxins you eat are natural toxins in plants.
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Resources for more information:

• FSIS USDA Beef from Farm to Table
• National Chicken Council- Chickopedia: What Consumers Need to Know

Some animals are given hormones to produce food more efficiently, using less land, feed and water. The use of added hormones is carefully regulated by government agencies and the food supply is monitored to ensure compliance with these regulations. The amount of hormones used and the approval and monitoring process ensure that all animal products are safe for children and adults to eat.

The post Why Are Animals Given Hormones? Part 3 appeared first on Best Food Facts.