The ability to manipulate and customize the genetic code of living organisms has brought forth the production of genetically modified organisms (GMOs) and consumption of genetically modified (GM) foods. The potential for GM foods to improve the efficiency of food production, increase customer satisfaction, and provide potential health benefits has contributed to the rapid incorporation of GM foods into the American diet. However, GM foods and GMOs are also a topic of ethical debate. The use of GM foods and GM technology is surrounded by ethical concerns and situational judgment, and should ideally adhere to the ethical standards placed upon food and nutrition professionals, such as: beneficence, nonmaleficence, justice and autonomy. The future of GM foods involves many aspects and trends, including enhanced nutritional value in foods, strict labeling laws, and potential beneficial economic conditions in developing nations. This paper briefly reviews the origin and background of GM foods, while delving thoroughly into 3 areas: (1) GMO labeling, (2) ethical concerns, and (3) health and industry applications. This paper also examines the relationship between the various applications of GM foods and their corresponding ethical issues. Ethical concerns were evaluated in the context of the code of ethics developed by the Academy of Nutrition and Dietetics (AND) that govern the work of food and nutrition professionals. Overall, there is a need to stay vigilant about the many ethical implications of producing and consuming GM foods and GMOs.
Summary
The efficiency of pulsed UV light (PL) for inactivation of E. coli K12 on hard‐cooked eggs was investigated. Temperature, colour and texture were recorded to determine adverse effects on quality. Distance from the quartz window (5.5, 9.5 cm) and time (1–30 s) was set as the experimental variables. Results indicated that E. coli K12 viability decreased at closer distances and increased time (P < 0.05). Bacterial populations were reduced to 3.54 log CFU per egg and 3.23 log CFU per egg after 15 and 20 s at 5.5 cm and 9.5 cm, respectively. Scanning electron micrographs revealed the existence of photophysical mechanisms, bacterial overlapping and internalisation interfering inactivation. Treated samples experienced slight thermal increases (6–9 °C) contributing to the preservation of colour and texture, not significantly different from untreated samples (P > 0.05). Our findings support the use of PL to enhance the safety of hard‐cooked eggs although bacterial shadowing may have significant implications on treatment efficiency.
Blueberry wines may have a multitude of health benefits, but few studies have quantified the health-enhancing antioxidants, total phenols, anthocyanins and flavonoids in blueberry wines, especially the Southern highbush blueberry wine, in comparison to grape wines and fruit liquors. This study was initiated to fill such a gap by measuring the antioxidant capacity and key phytonutrients of Southern highbush blueberry wine as compared to red, Rose and white wines and fruit liquors. The Oxygen Radical Absorbance Capacity (ORAC) of the Southern highbush blueberry wine tested in this study ranged from 18.54 to 25.48 mmol TE/L, with an average of 22.57 ± 2.92 mmol TE/L. This was higher than the ORAC values of over 80% of the red wines and 100% of the Rose and white wines reported in literature. A majority of the red wines were higher, but all the Rose and white wines and most fruit liquors were lower in total phenolic content than the Southern highbush blueberry wine. Anthocyanin contents of the blueberry wines were generally comparable to those of the red wines. Results show that blueberry wines could be more potent than most red, Rose and white wines in health enhancement and disease prevention from the antioxidant perspective.
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