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An agrochemical or agrichemical, a contraction of agricultural chemical, is a chemical product used in industrial agriculture. Agrichemical typically refers to biocides (pesticides including insecticides, herbicides, fungicides and nematicides) alongside synthetic fertilizers. It may also include hormones and other chemical growth agents.
In some cases, reducing food waste and dietary changes might provide greater benefits. [43] A 2020 study at the Technical University of Munich found that the greenhouse gas emissions of organically farmed plant-based food were lower than conventionally-farmed plant-based food.
People around the world consume an average of 75 pounds of meat per person per year. [17] Global meat consumption has more than doubled since 1990. [18] Producing 1 kg (2.2 lb) of beef requires an average of 25 kg (55 lb) of crop. [19] The production of all this food also results in more and more agricultural waste.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Plant biochemistry encompasses the chemical reactions that occur within plants. In principle, knowledge at a molecular level informs technologies for providing food. Particular focus is on the biochemical differences between plants and other organisms as well as the differences within the plant kingdom, such as dicotyledons vs monocotyledons, gymnosperms vs angiosperms, C2- vs C4-fixer
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer ).
Waste comes in many different forms and may be categorized in a variety of ways. The types listed here are not necessarily exclusive and there may be considerable overlap so that one waste entity may fall into one to many types.
When bacteria breaks down the food, acids and other waste products are generated in the process. [2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. [3] There are many species of pathogenic bacteria that target different categories of food.