Does being organic automatically mean that the food is safer, why or why not

Look over the symptoms of foodborne pathagens, if you have diarrhea, vomiting and stomach cramps 2 days after eating raw poultry:  List the posible causes, what else might you need to know to determine which o these would be responsible for this illness? Which of these to you “hope” it is and why. Look over all the possible causes or foodborne pathogens and illness, table 18.1, which one do you think you most likely have had in the past and why you think that, which one do you not want to have and why? What are the specific dangers of eating raw seafood?  (read pages 754-755 FYI).   What can you do to be sure the seafood you eat is properly prepared? This chapter discusses organic foods, what does it mean to be organic?  Does being organic automatically mean that the food is safer, why or why not?  When buying organic, what specifically are you trying to avoid?  Do you think the difference in cost is worth it? What is dioxin? Where does it originiate?   What foods would be high in dioxin, why? What country is the source of this dioxin?  Why was this a problem for the Inuits? Why should you becareful on the amount of tuna and swordfish you eat?  What is the major contaminant, and is it the USA producing this?  Why or why not? Read over FYI pages 768-769,  think of your own or your families habits in buying, storing, preparing and cooking food.  Is there anything in particular that you need to do to be safer?  explain.  Discuss how you would prepare a Chef’s salad  served with chicken breast, using safe food practices. What is irradiation?  What are the benefits?  Do you see any problems with it?  Do you buy foods irradiated?  How would you know?   Do you think we should continue doing this to spices, fruits, vegetables and meats?  Why or why not.

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