A PATH TOWARDS REGAINING HEALTH OF SOIL, PLANTS, FARMERS, PROCESSORS & CONSUMERS!
World Food Safety Day on 7th June 2024 will draw attention to food safety incidents. This year’s theme underlines the importance of being prepared for food safety incidents, no matter how mild or severe they can be. In this article, We just want to focus on Pesticide residues in our food. We all consume them knowingly (being price conscious, yielding to quick ordering conveniences or simply spurious claims) or unknowingly (because there is not sufficient research on tracing direct effects on health to sources, though periodically some chemicals are being banned for use!), of over 1000 different pesticides that are in use in farming.
Pesticides exposure increases risks of cancer, diabetes and cardio vascular diseases. 20% of fruits and vegetables we consume pose high risk from pesticides. More than 99% of food tested contain far higher range of pesticide residues than the limits regulated by the government.
There has not been sufficient research done on how most of this pesticide residue in our food affects our health. However its generally well established that the exposure to these is of the highest health risk for pregnant women and children. Or for all of us with repeated and decade long exposure. Our gut micro biome is affected too. There are over 30k pesticides in our food and they are derived from 600 different chemicals. Non-chemical farming is the only viable alternative to consuming less of pesticides and insecticides. And taking first steps towards “Residue Free” farming can provide a viable path for farmers to eventually switch to no-chemicals.
Do you know? 75% of honey is found to have insecticides. Avocado has the least and strawberry has the highest. Even if you have washed the strawberry it does not help because the residue has penetrated deep into the fruit. Potato, tomato, apple etc fall in between.
We have all become health conscious and are keen to have more fruits and vegetables for a healthy life diet. Have fresh food and vegetables. Avoid frozen foods and foods stored over long period of time.
A CALL TO ACT NOW!
Government: Develop and regularly update national food safety emergency response plans and use “lessons learned” from food safety events to identify gaps and limitations.; Ensure a coordinated approach across government agencies and national authorities including mechanisms for rapid exchange of information.; Provide rapid, accurate and open information to stakeholders during food safety events.
Food Operators: Establish and regularly update food safety management plans. Know how to avoid food safety incidents by following good hygiene practices. Provide regular staff training
Consumers: Practice safe food handling at home and follow the simple but effective guidelines. Keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures and use safe water and raw materials. Know how to keep food safe before, during, and after emergencies, such as floods, fires, natural disasters or the loss of power. Know how to report poor hygiene standards and misleading food labeling.
Non-chemical or Residue Free farming is the way to go for GOOD HEALTH of soil, plants, farmers, processors and consumers and it has to start at the Farms.
We at Farmitopia, are Transforming FARMS
Note: Article source of information based on reports from WHO, FDA, FSSAI.