Food Safety Is Topic of Video Series: Institute of Food Technologists Food Safety Expert Addresses Consumer Questions

May 15, 2009



Food Safety Is Topic of Video Series
Institute of Food Technologists Food Safety Expert Addresses Consumer Questions

CHICAGO –The Institute of Food Technologists (IFT) has produced a series of videos on, an instructional video website, called “Understanding Food Safety and Toxicology” that educates viewers about the safety of the foods they eat.

“Consumers have a lot of questions about chemicals in food, such as pesticide residues on fruits and vegetables,” explains Carl Winter, IFT spokesperson and a food toxicologist on the faculty of the University of California at Davis. “The main message we want people to take away from these videos is that the levels of exposure to chemicals in food, such as pesticides, is very low. We hope consumers will take this information and make good choices about food for themselves and their family.”

The eight video segments, each under three minutes in length, address different topics of food safety, such as “Basic Principles of Toxicology,” “Chemical Risks in Food,” “How Scientists Assess Food Safety Risks,” and “Eating a Balanced Diet.”

“When we talk about the presence of very small amounts of chemicals in our food supply, the question is what risks, if any, do they pose to consumers?” says Winter. “Fortunately, for most of these types of chemical contaminants, we find that our typical human exposure is far lower than levels that don’t even cause effects in laboratory animals. Our exposure to these chemicals is low; therefore our risks are very low.”

One video explains how consumers today are free to make many food choices, including purchasing organic food if they are concerned about chemicals. Whether they choose organically grown or conventionally produced food, the goal should be to eat a balanced diet.

“There are no ‘red light’ or ‘green light’ foods,” says Winter. “We need to think about having a balanced diet in moderation and that contains fruits and vegetables and grains. That can significantly decrease the risk of heart disease and many types of cancers. People concerned about potential exposure to chemicals in fruits and vegetables might reduce their consumption. But they should know that the benefits of consuming these foods far outweigh the potential risks from exposure to these very low levels of chemicals.”



About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information on IFT, visit