Microorganism present in food where they multiply to a level that will lead to food spoilage or food poisoning, which is in turn global health problem (Ashraf et al., 2011). Food associated infections like food spoilage, food poisoning and other food borne diseases are considered to be focused because it is important to human health. In this modern and industrialized world, food safety is a big fundamental issue for both consumers and food industries (Gurdip et al., 2006). Food preservation is a big and more complex issue because it requires longer shelf-life and better protection from microorganism (Kowti et al., 2010). Different natural substances like sugar, salt, vinegar etc used as traditional preservatives and certain processes like freezing, pickling, smoking and salting were also used to preserve food for long time (Gachkar et al.,
There is no doubt that food is a fundamental need to stay alive, however it can be the reason for serious diseases and in some cases it can cause death. That happens when the food safety procedures, which ensure that our food is healthy and safe to be consumed, are not implemented in an accurate way. In fact, one of the most dangerous phenomena in which food safety precautions are not taken seriously is named foodborne outbreak. It is defined as a food poisoning that causes a particular disorder or disease to a group of people after they eat the same food. In this term paper, I will write about two recent foodborne outbreaks that took place in 2015.
Because of these potential dangers, laws dating back to the 19th century have been passed, banning the addition of dyes and other harmful substances to foods. Through the years there have been many debates, laws and protests against food dye and their effects on humans and animals. II. The ingredients of food dyes are unsafe, unnatural and can make people very sick if not tested of handled correctly. A. Coal-tar and petroleum
A lack of adequate protective measures, such as packaging and temperature control, lead to even higher amount of food waste. For example, in developing countries, open markets are very common. Retailers in these markets often wash perishable food to slow down deterioration caused by hot weather or other external conditions. However, this technique may lead to higher food unsafety and later discard from
The key aspect discussed in this essay will be the negative implications of TBHQ, both physically and morally. TBHQ has been associated with devastating consequences which consumers need to be aware of. This essay will analyze TBHQ, its working environment, why it is used, effects of TBHQ on the human body etc. TBHQ is commonly used in foods which people consume on a daily basis, but it is not given allot of attention to. This causes invisible dangers hiding in foods you consume every day.
The growing population of 10 billion people will significantly impact the amount of food waste each year due to food being poorly managed which causes basic needs from being fulfilled. The best viable solution to this concern includes how consumers handle wasted foods. In recent years, the growing population causes foods to be discharged in landfills because they are poorly managed. This occurs mostly in the less developed countries where people don 't have the technology to have proper infrastructure. About 15% of the world’s population don’t have electricity to keep the food cool.
In addition, organizations can take advantage of large spaces of lands in farming basic foodstuffs to use it in increasing food resources that used in industrial food production and providing the basic needs for hungry people. Patterson (2013) sates that there is 33% of wasted food because of bad storage, and lack of nutrition education, that cause an inability to assess the nutritional problem in the future. In other words, spreading nutritional knowledge and informing people about the harmful effects of malnutrition leads to people’s awareness of the suffering of hungry people, and it is also considered a step forward in solving this global problem. A chapter from Turner’s book in 1999 (updated in 2012) was called "A
Instead of eating the basic needs on a day to day basis, like fruits and vegetables, people decide to eat unhealthy fast food that can have major effect on the way people grow and how they live (Keuplee). If someone 's eating habits are changed, their whole lifestyle is changed. If people start to eat worse, they will start to extra sizes less, and become less productive. As well as the point that Fast food typically lacks fibre. The less fibre children consume, the more likely they are to develop constipation, which can cause abdominal pain and discomfort.
There are several different factors that play a vital role in the way consumers purchase a variety of foods. There are many different issues that influence of food selection. Food choice have been changing in a rapid pace over the past decades. In your own mind you know that the food you eat is bad for you, but you eat it anyway. As time goes on and we see what the food is doing to us, we begin to blame the food industry's for making us this way.
Little measures of vegetables and soil grown foods are typically show in fast food. The vegetable utilized as a part of browned nourishments are by and large tainted with pesticides. They are drained of minerals and vitamins. These browned things will just assault your body 's capacity to battle illnesses, accordingly debilitating your resistance to infections over the long haul. Accordingly, on the off chance that you are wellbeing cognizant then seared nourishment is not your thing.