Research Paper on Industrial Pollution Impact on Water, Food & Organisms

Introduction

The industrial pollutants contaminate the water supply system, thus raising the concentration of the chemicals passed. The organisms like large fish and cattle are affected though the contaminants on their adipose tissue. The pesticides are found in the food taken and thus presenting harmful aspects to the body. For regulation of the use of pesticide, the plants to be applied should be approved for reducing consumption issues. The USDA and FDA remain to control the pesticides in the foods.

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The foods should be handled with security for the reduction of its impacts on the body. The tips that initiate safety include; choosing wisely, washing hands, cooking thoroughly, and storing of food in suitable ways. The grains should be handled on the leftovers; the safety of food should be done away from homes, and critically checking on the choices safe for food. The biotechnology should be able to carry all risks, the safety issues of consumption, and concerns of environment should be well stipulated by better control. The food should be well stored to reduce contamination instances. Also, the serving and preparation of food should be safe for better monitoring of safety foods on the tables.

The bacteria borne foods should be intoxicated to reduce the microbes in the foods. The viruses spread quickly by shellfish and lead to gastrointestinal sickness. Cooking should be done thoroughly to gap bones illness of infections. The hormones and antibiotics in food should be checked since they also initiate the unsafely of foods. All the foods should be well labeled for better meaning to be understood to reduce its effects. The additives and things in the food should be evaluated for ingredients to be well known for safety purposes. The food safety agencies are well stipulated for their responsibilities to be harnessed well. The food code is used for recommendations on safeguards on public health on all foodstuffs to the consumers (Bogueva, Marinova, & Raphaely, 2018). The MAP, Modified atmosphere packaging is a biotechnological approach to reduce the purchasing of foods on unregistered sellers. Packaging and processing should be done to regulate every additive that gets into foods for the safety of food. The additives that affect the preparation and the flavor and color should be well analyzed for better safety of food. The product quality additives and improve the nutritional value of all foods to be safe.

Individual Risk Analysis on Benefit

The food eaten by the family should be critically chosen on the risk and health factors associated. Foods like chicken, fish eggs, hamburger, and fruits and vegetables. The risks and benefits of these foods should be well harnessed for minimization of the risks. The dangers of hamburger and chicken should be well cooked for fats E.Coli and Toxins to be gotten rid of. Heat plays a major role in destroying the Salmonella and toxins in proteins, thus reducing the issues of health.

Benefits of Biotechnology

The DNA is combined with plant cells to aid in modifying the recombinant DNA. The plants that are modified aid in the multiplication of other cells. The distinctive culture medium is aided to allow differentiation of the various cell types for the whole plant making. The different approaches are used with a variety of means for processing and food production. The yields of crops can be increased through the use of the genes. The genes impart insecticides and herbicides to create more significance to farmers on health and reduction of work on weeding. The use of a gene to implant an insect-resistant crop is by use of bacterium Bacillus Thuringiensis (Bi).

Food Supply

The foods are to be well balanced based on the benefits and risks associated with them. The pathogens of foods, food technology, and contaminations in foods of chemicals should be well stipulated for better comprehension of different ways of the food supply. The chemicals used, food additives, and processing and packaging should be well synthesized for better monitoring of the supply of foodstuffs. All the additives, its functions, and the illustration of the uses should be well harnessed for better packaging and safety of food to be met. The safeguarding of food supply should be done for a better threshold effect to be seen in contaminations of foods to create illness on people. The regulation of foods by agencies should be made well to reduce the insecurities of food contamination.

The choosing of the food should be critically done for the reduction of risks. Technology of food should be done using the additives but with regulation to be more incentive. The food safety initiatives and monitoring of the foods in the farms to tables should be controlled amicably to make the safety of food supply applicable for all people (Barling, & Fanzo, 2018). The mad cow illness should be checked to reduce risks. The new agent of infectious disease transported from animals to human beings should be well harnessed.

Foodborne Infections of Food

The illness that foods produce is associated with microorganisms that have hazardous effects on health. All the microbes, its sources, and symptoms should be well apprehended to gap illness related to these bacteria. The sickness of foodborne is pathogens and they are well-timed for contamination of food to be realized earlier.

Chemical Contamination of Foods

All the foods should be checked; for example, the raw vegetables should be well washed to avoid industrial wastes that cause infection. The animals have highest levels of chemical contamination and this should be well checked for better results to be attained. The essentials and risks should be well stipulated for better application to be well realized to reduce chemical contamination. The industrial wastes through the animals waste getting into water systems. The group of chemical that contaminates the environment is polychlorinated biphenyls. The risks of pesticides should be reduced, exploitation of natural toxins, and the use of organic approaches on organic foods should be used to minimize chemical contaminations.

Pathogens in Food

The pathogens that contaminate the food are bacteria, molds, and viruses. The contamination of food has its signs that include diarrhea, vomiting, abnormal pains, and nausea. All the incidents of deceptive, mislabeled, and unsafe food should be well harmonized for better comprehension of all. The molds and parasites should be well syntheses for better control of pathogens to reduce issues from stores to the tables.

References

Barling, D., & Fanzo, J. (2018). Advances in Food Security and Sustainability (Vol. 3). Academic Press.

Bogueva, D., Marinova, D., & Raphaely, T. (Eds.). (2018). Handbook of research on social marketing and its influence on animal origin food product consumption. IGI Global.