Formation The of USDA
The government and food
laws, regulations & biotechnology
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
helping to build a world without hunger
The United States had a largely agrarian economy early in its history. In 1862, President Abraham Lincoln founded the U.S. Department of Agriculture. Lincoln called it the "people's department". President Lincoln appointed a chemist to lead the Bureau of Chemistry, the true predecessor of the Food and Drug Administration.
Agriculture Colleges
Morrill Land-Grant Colleges Act
The purpose of the land-grant colleges was to teach such branches of learning as are related to agriculture and the mechanic arts in order to promote the liberal and practical education of the industrial classes in the several pursuits and professions in life. Morrill Act was signed into law by President Abraham Lincoln on July 2, 1862. 106 Land-Grant institutions
U.S. Agricultural and Food Research
A second Morrill Act in 1890 was also aimed at the former Confederate states. This act required each state to show that race was not an admissions criterion, or else to designate a separate land-grant institution for persons of color. in 1887, Congress also funded agricultural experiment stations and various categories of agricultural and veterinary research "under direction of" the land-grant universities. The Smith-Lever Act of 1914 started federal funding of cooperative extension, with the land-grant universities' agents being sent to virtually every county of every state. The President has proposed $1.035 billion for scal year 2008.
1
First Transcontinental Railroad
linking the railway network of the Eastern United States with California on the Pacic coast. Ceremonially completed on May 10, 1869, at the famous "golden spike" event at Promontory Summit, Utah, it created a nationwide mechanized transportation network that revolutionized the population and economy of the American West.
The Growing Meat Packing Industry
The expanding railroads provided transportation for livestock to markets where they were slaughtered. In the 1870s, refrigerator cars were introduced and later the development of electricity allowed meat processing to become a year-round business.
Toward the end of the 19th century
food laws became necessary as vast numbers of rural residents moved to large cities and could no longer grow their own food or have direct contact with the farmers who were raising crops and livestock. As the population became more urbanized, processed foods came to substitute for fresh produce in the U.S. diet. "The use of processed food then was even greater than it is today,"
One of our first
A food law that was eventually introduced in Congress in 1881 was based on an 1875 British food law. It would not have gained much support without the efforts of Harvey W. Wiley, a chemist and physician who then headed the Division of Chemistry in the Agriculture Department. But the law was weak and had little effect on the regulation on food products.
2
Human Testing 'Poison Squads' Tested Chemical Preservatives In 1902, as Harvey W. Wiley, chief chemist at the Bureau of Chemistry, was trying to build support for a national food and drug law, he initiated what came to be called the "Poison Squad" studies. At the time, many questions were being raised about the safety and suitability of the chemicals used to preserve foods. Wiley decided that the easiest way to answer those questions would be to feed the substances, one at a time, to healthy volunteers along with their meals in what he termed "hygienic table trials."
'Poison Squads'
The men agreed to eat nothing except what was provided to them. In the dining room at the Bureau of Chemistry, they ate large doses of a preservative, along with nutritious meals. Borax, salicylic acid, formaldehyde, saccharin, sodium benzoate, and copper salts were given to the men in gelatin capsules, which they swallowed halfway through the meals. The squad members were examined once a week by physicians from the Public Health & Marine Hospital Service.
Early version of reality shows
Wiley decided that if large amounts of a preservative caused even temporary discomfort in a volunteer, the chemical should not be used because there was no way to control how much any individual in the general population would receive. But at the end of the studies, formaldehyde was the only chemical that was outlawed as a preservative. Many newspaper articles at the time informed the public about the Poison Squad, and as a result, Americans became much more interested in food safety,
The Growing Meat Packing Industry
In 1905, author Upton Sinclair published the novel titled "The Jungle," taking aim at the brutalization and exploitation of workers in a Chicago meatpacking house. Sinclair's account of workers falling into meat processing tanks and being ground, along with animal parts, into "Durham's Pure Leaf Lard", gripped public attention. The morbidity of the working conditions as well as the exploitation of children and women alike that Sinclair exposed, showed the corruption taking place inside the meat packing factories. Foreign sales of American meat fell by one-half. Both the Food and Drug Act and the Meat Inspection Act were passed in 1906.
3
The Pure Food & Drug Act of 1906
This law prohibited the interstate transport of unlawful foods and drugs. The 1906 law prohibited the sale of filthy or decomposed food and the addition of ingredients, such as sawdust, that would substitute for food or pose a health hazard. A aw was apparent even before the law was passed. Offshoots of the food industry defeated a provision which would have allowed the government to set standards for food products. "There was no affirmative requirement to put on anything at all on the label. The law simply prohibited adulteration and misbranding,
These manufacturers rightly feared that with a law with food standards provisions, chemical preservatives would not be allowed in food products. The law did not require that the weight or volume of the food or drug be listed on the label.
FDA formed in 1906
Standards of Identity e.g. Bred-Spread
Today, the Food & Drug Administration regulates human and animal drugs, biological products, cosmetics, medical and radiation-emitting devices, and all foods except meat and poultry. It currently employs fewer than 0.5% of the nation's 2 million government workers, yet it must regulate products worth 29 cents of every dollar spent in the U.S.
Beautiful food dye hues, articial pectin (gelatin), grass seeds, and sugar accompanied by expensive yet tasteful packaging, and promoted through clever advertising, all created a new kind of fabricated product. Given a fanciful and "distinctive" yet meaningless name BREDSPREAD, this product typies the kind of inferior product which began to gain a foothold in the U.S. marketplace beginning in the 1920s.
4
Bottle sizes and shapes obscure the true contents of the bottle.
PURE VANILLA EXTRACT-extracts were expensive and particularly vulnerable to deception
1938 THE FEDERAL FOOD, DRUG, AND COSMETIC (FDC) ACT
1) standards of identity 2) standards of quality and 3) standards regulating the fill-of-container. All of these standards were to be established "whenever in the judgment of the Secretary such action will promote honesty and fair dealing in the interest of consumers." 1939 FIRST FOOD STANDARDS issued for tomato products (canned tomatoes, tomato puree, and tomato paste).
1940
The FDA was separated from the USDA It was placed in a new agency Federal Security Agency Today Health and Human Services
5
Bread & additives
FDA ofcials had a saying based on years of regulatory work that anyone who came up with a new food additive or ingredient tried it rst in bread. In the earliest bread hearings, begun in 1941, there were minor disputes over the suitability of several new ingredients including mono and di-glycerides, hydrogenated shortening, soy lecithin, and some so-called dough "conditioners."
Bread 1940-1950s
The bread standards hearings revolved around the admission as optional ingredients in standardized bread of a new class of additives, known as polyoxyethylene monostearates, a "crumb softener" a "staling retardant" and an additive "to prolong palatability and softness."
Peanut Butter
In 1940, peanut butter manufacturers had inquired about the addition of glycerin to peanut butter to prevent oil separation. in 1959, FDA announced that a survey had shown that products labeled peanut butter had reduced the peanut content as much as 20% by substituting cheaper vegetable oils or hydrogenated oils FDA proposed a standard for peanut consisting butter of 95% peanuts and 5% optional ingredients In 1961, FDA proposed a standard recognizing 90% peanuts as well as some additional sweeteners. The public evidentiary hearing alone, a small fragment in the decade long process, took 20 weeks and produced a transcript of nearly 8,000 pages. A prominent attorney on the case wryly observed that the peanut butter standards "put many lawyers' children through college."
Peanut butter and jelly sandwich
6
Toxicity
1949 FDA publishes GUIDANCE TO INDUSTRY for the first time. This guidance, "Procedures for the Appraisal of the Toxicity of Chemicals in Food," came to be known as the "black book. 1958 FOOD ADDITIVES AMENDMENT enacted, requiring manufacturers of new food additives to establish safety. The Delaney proviso prohibits the approval of any food additive shown to induce cancer in humans or animals.
FDA publishes in the Federal Register the first list of SUBSTANCES GENERALLY RECOGNIZED AS SAFE (GRAS). The list contains nearly 200 substances.
1990 NUTRITION LABELING AND EDUCATION ACT requires all packaged foods to bear nutrition labeling. The law authorizes some health claims for foods. The food ingredient panel, serving sizes, and terms such as "low fat" and "light" are standardized. 1994 DIETARY SUPPLEMENT HEALTH AND EDUCATION ACT This act defines "dietary supplements" and "dietary ingredients" and classifies them as food.
1960 COLOR ADDITIVE AMENDMENT enacted, requiring manufacturers to establish the safety of color additives in foods, drugs and cosmetics. The Delaney proviso prohibits the approval of any color additive shown to induce cancer in humans or animals.
Changing the Way We Do Inspection
Genetic Modification of Food
For more than 90 years, meat inspection was based on sensory methods, using sight, touch and smell. But in 1993, a deadly outbreak of the Escherichia coli O157:H7 strain signaled the need for greater controls based on science to prevent foodborne illness and protect consumers. USDA identified E. coli O157:H7 as an adulterant in October 1994, and began a sampling program to test for the pathogen in federally inspected establishments and retail stores.
GM
7
TRADITIONAL PLANT IMPROVEMNT
CROSSING BETWEEN SPECIES BIOLOGICALLY RELATED
SYSTEMS TO OBTAIN PLANT FOODS 1. 2. TRADITIONAL PLANT IMPROVEMENT PLANT ENHANCEMENT BY GENETIC ENGENEERING
TOLERANT PARENTAL Wild
PARENTAL SUSCEPTIBLE Cultivated
CULTIVAR RESISTANT
Selection and crossing during generations
PLANT ENHANCEMENT BY GENETIC ENGENEERY
Isolation Genes Cloning Transformation Incorporation to plant
What are GMOs?
Regeneration in vitro TRANSFORMATION
Genetically modified organisms (GMOs) can be defined as: organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating or natural recombination. As an application of modern biotechnology, this technique allows selected individual genes to be transferred from one organism into another, also between non-related species
IMPROVED CULTIVAR
AGRONOMICALLY INTERESTING GENS
8
Traditional cross-breeding requires years Transgenic plants are quickly developed by insertion of single gene responsible for a particular trait
GLOBAL AREA OF BIOTECH CROPS CROPS AND TRAITS
M Cmara, 2006
M Cmara, 2006
9
MOST IMPORTANT VEGETABLES TRANSFORMATIONS
GM
M Cmara, 2006
LONG LIFE TOMATO: FlavrSavr TM IMPORTANT VEGETABLE TRANSFORMATIONS:
! Improvement of agronomic characteristics:
GM
- Delayed softening of tomato during ripening
!
Increase of nutritional value:
The Flavr Savr tomato was the rst commercially grown genetically engineered food to be granted a license for human consumption. It was produced by the Davis, Californian company Calgene, and submitted to the U.S. FDA in 1992. It was rst sold in 1994, and was only available for a few years before production ceased. Calgene made history but mounting costs prevented it from becoming protable, and it was eventually acquired by Monsanto.
M Cmara, 2006
FRESH PRODUCT:
MacGregor, Calgene, USA
!
Obtaining bio pharmaceutical compounds
10
Bt MAIZ
Resistant to the pest: corn borer.
Value of Bt Corn
Bt Corn Non Bt Corn
Bt maiz Event Bt176 Mon 810 Bt11 StarLink 1507
Expressed Protein Cry1ab Cry1ab Cry1ab Cry9c Cry1f
Company Syngenta/Dow Monsanto Syngenta Aventis Pioneer/Dow
Roundup Ready Soybeans
Roundup Ready soybeans, are resistant to Roundup Ready herbicides (glyphosate)
RICE : beta- carotene Golden Rice
Developed by: a Professor Technology brought by: Syngenta, Bayer, Monsanto and Orynova, Later donated to: International Rice Research Institute
Vitamin A deficiency " Recommended Rice intake 200g/day
11
COEXISTENCE
With and Without GMOs
USA
Federal Safeguards and Labeling
FDA USDA Environmental Protection Agency Individual State Governments
FREEDOM OF CHOICE.
MINIMIZING POLLEN TRAFFIC: The right measures need to be taken so that GM pollen won't drift into other fields and fertilize conventional cultivars.
Maize male flower: When July comes around the pollen starts to fly. Female flower: Sticky silk catches airborne pollen as it blows by.
Jurisdiction for monitoring the development and testing of plants and plant products produced through biotechnology.
M Cmara, 2006
USA Safety of Transgenic Plants
National Academy of Sciences, World Health Organization, Food & Drug Administration, U.S. Dept. Agriculture and EPA say yes. 20 years of lab research & field trials (FDA) risks no greater than or different from traditional breeding used for > 100 years
OGMs PRODUCTS ON THE MARKET
FDA Requirements of New Foods
1. Demonstrate that GMOs do not contain substantially increased levels of previously known toxic substances, new hazardous substances or different levels of nutrients 2. No known or potentially new allergens 3. Consult FDA prior to commercialization (voluntary).
12
Labeling in Pennsylvania
Bovine somatotropin Bovine somatotropin (abbreviated bST and BST) is a protein hormone produced in the pituitary glands of cattle. It is also called bovine growth hormone, or BGH. BST can be produced synthetically, using recombinant DNA technology. The resulting product is called recombinant bovine somatotropin (rBST), recombinant bovine growth hormone (rBGH), or articial growth hormone. It is administered to the cow by injection and used to increase milk production. Currently Monsanto is the only company that markets recombinant bovine somatotropin, under the trade name Posilac.
In 2007, the U.S. state of Pennsylvania, under heavy pressure from Monsanto, adopted a regulation that would have banned the practice of labeling milk as derived from cows not treated with rBST. This policy, had it been implemented, would have made it impossible for consumers to distinguish between milk from cows treated with rBST and milk from cows not treated with rBST. For this reason, the ban was opposed by several consumer groups, and the state reversed its position before the ban could take effect.
Demand for milk without using synthetic hormones has increased 500% in the US since Monsanto introduced their rBST product. Organic milk is the fastest growing sector of the organic food market.
GMOs REGULATION
Novel foods Functional Foods Nutraceuticals
GM Soybean oil (The Netherlands)
M Cmara, 2006
13
Beer Kenth, sterlenbryggarna south of Sweden 30 january 2004. Golden Regen margarine with GM soy, comercialized in Netherlands
M Cmara, 2006
GMO free products
History of USDAs Food Guidance
Food for Young Children
1992 1940s 1970s
1916
2005
1950s-1960s
14
Basic Four & key nutrients
1. 2. 3. 4. Dairy - calcium Meat - protein Vegetables&Fruits - vitamins A&C Bread & Grains - energy
--1992-Food Guide Pyramid
Dietary Reference Intakes (DRIs)
National Academy of Sciences, Institute of Medicine Recommended intake levels for vitamins, minerals, and macronutrients Current recommendations issued from 1997-2004
Dietary Guidelines for Americans, 2005
Dietary recommendations for health promotion and chronic disease prevention Based on Dietary Guidelines Advisory Committee report, public comments For policymakers, health professionals
15
Set Nutrient Goals
What level of nutrients should each food intake pattern strive for?
Goals based on Dietary Reference Intakes* and/or Dietary Guidelines standards for 9 Vitamins 8 Minerals 8 Macronutrients (protein, carbohydrates, fats) Separate nutrient goals set for each age/sex group based on their needs
*From the National Academy of Sciences Institute of Medicine
Key food group messages from the Dietary Guidelines and MyPyramid:
Focus on fruits.
Vary your veggies.
Get your calcium-rich foods.
Make half your grains whole.
Go lean with protein. Know the limits on fats, salt, and sugars.
16