For the past two decades, food scares have been numerous in the United States food supply chain. Food safety is a universal concern because every individual has to consume food. Following this fact, consumers and producers have to take active roles in quality and safe production of food. Failure to protect food safety will reduce consumer loyalty and consumer confidence in many food products threatening the economy critically more so in the industrial setting through economic relationships (Scully, 13). While consumers and the government play a vital role in ensuring food quality and safety, in the industrial setting and free market society the final responsibility for controlling and implementing appropriate measures lays within the food industries- the industry that processes food from raw to finished products daily. This paper focuses on consumer concerns on the right to expect quality and safety in the food they purchase and customers fears on the animal industrial setting where animals become meals.
Consumers have a right to understand the standards and persons involved in the preparation of their foods and their working conditions. Despite the United States is among the safest food supply in the world, it is significant to understand the cooking standards. Some of the strange beasts who lurks behind the kitchen doors may comprise different characters in relation to the career. Some chefs are dysfunctional, motivated by money, or even cook to attain pride. Consumers want to feel the loyalty behind the cooking scenes. Consumers wish to eat the same meal they had taken sometimes back and prepared by the same cook as before. Therefore, clients may lack confidence in the safety of food if each time they visit a restaurant they perceive different faces in the same background.
The primary reasons as to why the customers should be concerned are due to the estimated 48 million cases annually from foodborne illnesses. These cases result in an approximate of 128,000 hospitalizations and more than 3,000 deaths as a result (Scully, 10). Consumption of foodborne bacteria's will cause illnesses. Although most individuals recover in a period of short time from food poisoning, some people may develop severe, chronic, and life-threatening conditions. For instance, in the food journal "What Cooks" Sharon holds a staut-station despite her seven months pregnant. This fact depicts loyalty to the business and all consumers visiting the restaurant expect quality and safe products. With a desirable line of work and work clean environment then the spread of bacteria's can be minimized. According to (Worsley Et al. 665) being properly coordinated and trained does not necessarily mean that that's the good line of cook. A good line cook should be clear-headed, organized, and have reasonable hectic and stressful moments to restrain from work.
In the industrial setting, most animals are not allowed to go outdoors from the industrial sites. These industrial sites should have immense water and food supply and can cause suffering to animals under restriction. According to the Environment Protection safety (EPA) animals produce more than 500 tons of waste annually and the industries lack efficient processing plants and end up storing waste in lagoons (Te Velde Et al. 216). This runoff is the leading pollutant in rivers and lakes contaminating waters with bacteria's. Research states that these lagoons emit toxic airborne chemicals that can course irritations and neurochemical problems in humans if products such as meat are consumed. This contemplates for the reason why consumers should be concerned about how animals are treated in industrial settings and turned into meals.
Today's animal industrial sites, animals are exposed to torturous environments, windowless shades, and filthy metal crates. The animals never do anything natural to them such as raising their families. These animals live in poor conditions and even get the warmth of the sun until their last days when they are taken to slaughters houses. The major objective of the factory is maximizing profits and minimizes that cost (Zemen Et al. 157). Therefore, due to at most overcrowding and less breathing space, animals are prone to disease. In reality, these animals are at times slaughtered with infectious diseases and bacteria that are which are dangerous to human health. Factory farms inject animals with antibiotics and genetically manipulated foods to enable first growth. Widespread use of these antibiotics can lead to growing antibiotic resistant bacteria's which are prevalent and threatens human conditions. According to (Scally, 13) in the book, The Case for Conservatism for Animals, conservatives may go beyond dislikes in reference to particular animal rights on cruelty measures which reduces the comfort in the diversity of growth.
In conclusion, Consumers should consider the type of feeds given to the animals and the hygiene levels of the feeding troughs as the animals are also much important. Consumers and Producers should advocate for rules and regulations that inspect whether industries are feeding them animals or they are using chemicals to maintain the best weight and attractive color. Lastly, consumers should remain curious to understand the standards of animal are living in the factory and the factors that affect those animals directly and indirectly.
Work cited
Worsley, Tony, et al. "Who cooks from scratch and how do they prepare food?." British Food Journal 117.2 (2015): 664-676.
Scully, Matthew. "Fear factories." The American Conservative(2005): 7-14.
Zemen, Mebrie, et al. "Hydatidosis prevalence, cyst viability and organ distribution and economic significance in small ruminants slaughtered at Hashim Nur’s export abattoir, Debrezeit, Ethiopia." Acta Parasitologica Globalis 6.3 (2015): 154-163.
Te Velde, Hein, Noelle Aarts, and Cees Van Woerkum. "Dealing with ambivalence: farmers' and consumers' perceptions of animal welfare in livestock breeding." Journal of agricultural and environmental ethics 15.2 (2002): 203-219.
