For years this problem has been a big factor to obesity and illness. Real food is single ingredient with no chemicals even if they’re ground and put into a jar. Processed includes chemically processed, refined ingredients, and artificial substances. They have many artificial ingredients with many to zero real food. Using preservatives manufactures can stop spoiling, colorants to make desirable, with flavor and text rants.
After watching the Food Inc. documentary film and participated to in class discussion, I realized that people are living in a world that is featuring a totally wrong image of the food that individuals are consuming. People are blindly following the path of an unhealthy life that leads them to death. Population is restricted from information and people are being victims of a dirty and contaminated food era. People are being lied about the food they are eating and the fast food industry is bigger than never. The process that food is produced today has drastically changed and some aspects to talk about are: farmers are being manipulated; fast food is being supported by the government and consumers always have the choice of living healthy.
Many of the food additives used are simply synthesised chemicals that occur naturally in food that gets consumed by people every day. As a clear example, MSG is a naturally occurring compound found within sardines, tomatoes and parmesan cheese. People may view additives as a threat, however these fall at the bottom of the list of things to worry about where health issues are concerned. The more major concerns involve food borne microorganisms (salmonella), poor hygiene and food contamination. However, according to the Food Additive Association of Australia, even though additives may not reveal problems on a short term basis, 12.5% of Australians have had adverse reactions to approved additives.
We are told that additives are harmful to our health. But there are some advantages of food additives. Although there may be a few ill effects of additives and preservatives in food, they increase the shelf life and help keep the flavour, colour and texture. They also help conserve or extend the nutritional worth of
There are always food safety problems that are a direct result of fraud. In recent years, particularly zoonotic diseases in animals that can be transmitted to humans, such as BSE and Q fever, entered the picture. The antibiotic resistance, which threatens human health as a result of copious use of antibiotics in intensive farming, can be seen as a food safety issue. In 2014, especially food safety problems to come to light that have to do with the complexity of the food chain. Parties commodities are traded several times, cut, mixed or composite which ultimately - despite the introduction of quality - is no longer clear where the ingredients in the final consumer or feed product came from and who is responsible.
• Avoid contact with the sun after applying to prevent marking the skin. 4 . Lemon and apple cider vinegar deodorant The natural acids in apple cider vinegar are fantastic agents for neutralizing the pH of your skin and minimizing odors. Mixed with a little lemon juice, it creates a great home-made deodorant that’s perfect for all types of skin. Ingredients • ¼ cup of : o apple cider vinegar ( 62ml ) o lemon juice ( 62 ml ) o water ( 62 ml
• Food Spoilage and its Prevention o Food Spoilage Any undesirable change in the food deteriorating its quality and making it unsuitable for the consumption is called ‘food spoilage’. Microorganisms like bacteria, moulds, and yeasts, can cause food to spoil. If milk is kept too long, it will become sour due to growth of Lactobacillus. Similarly protein in the meat and fat content of butter can be also utilised for microbial growth making them unsuitable for consumption and releasing foul smell. Food spoiling microorganisms are present in air, soil, sewage, and animal wastes.Microorganismspresent on the surface of foods grown in the ground can also cause food spoilage.
Since childhood to present, we consume food everyday either to get and regain energy or satisfy our cravings. But as we all know, some foods do not have long shelf-life, which if not consumed immediately, will lead to food spoilage. The main objective of the study that was conducted is to be able to identify the kind of food spoilage that occurs in different food samples; to learn the causes and prevention of food spoilage; and to make recommendation on how food spoilage could have been prevented in certain food products. Food spoilage is defined by as the process of change in physical and chemical properties of the food. When food spoils, “the original nutritional value, texture, flavour of the food are damaged, the food become harmful to people and unsuitable to eat,” says UB 's School of Engineering and Applied
Adulteration in food is mainly present in the crudest form. The mixing of unwanted substance or impurities in food is done either for money gain or due to carelessness and lack of proper hygienic condition of processing, storing. The result of this awareness is that the consumer is either cheated and falling in the harmful diseases. Every nation on earth has suffered cases of adulteration. Government authorities with great efforts have succeeded in reducing the recurrent occurrences, but have not been able to completely stop it.