Food can often be the main source of most diseases, but with its help you can also get rid of many health problems. To ensure healthy nutrition, we must take into account the biological needs of the body, not dependent on our will. However, very often the choice of food is based on our preferences and the influence of the culture in which we grew up, and this essay will discuss the cultural significance of the bread for dead (pan de muerto) and the reasons for this
The world that we live in today, the safety of our food and food supply is in serious question than ever seen before. The safety protocols that are in place to this day are there to keep food safe all the way from the farmer to the plate that we serve. As a consumer I believe that food safety is a big issue that needs more attention and by utilizing the resources that we have our nations food safety issues can be resolved. After I finished reading the book Poisoned by Jeff Benedict, I truly understand more about food safety and what each person must go through to keep our food supply safe for each and every consumer that comes in contact with our food. I didn’t understand how deadly the outbreaks of Escherichia coli were until reading about
E-number food additives, their chemistry and role in food Introduction The use of food additive dates back many centuries ago when people used natural food additives such as preserving meat using salt, or immersing onions and cucumber in a jar of vinegar (Gupta 2008). Food additives are substances that are added into food to improve its quality in terms of flavour, appearance and shelf life. There are many types of categories for food additives such as colouring agents, preservatives, antioxidants, flavouring enhancers, stabilizing agents and many more. All the food additives have a specific code called E numbers. They are used for keeping track of the food additives and can be found on food labels.
Thus, continuous efforts between food industries, governments, and society have been made to improve statistical sampling tools and microbiological methods in order to understand the mechanisms that affect the fate of microorganisms in foods. Food production occurs at specific areas and at certain periods of the year due to variation in weather conditions. • Food therefore has to be collected and stored for use during periods of low or no food production. • However, storage is complicated by the fact that food begin to deteriorate shortly after harvest, gather or slaughter. Definition: The science that deals with the microorganisms involved in the spoilage, contamination, and preservation of food.
Introduction Plants have formed the basis of health care throughout the world since the earliest days of humanity; they are still widely used and of great importance in international trade. The famous Hippocratic quotation “Let thy food be thy medicine and thy medicine be thy food” is now supported by numerous scientific data concerned with the beneficial role of nutrition in health improvement. On the other hand, a number of “lifestyle diseases”, sometimes also called “diseases of civilization” are closely associated to lifestyle changes especially in food habits due to the tremendous increase of junk food consumption. Nutritional deficiencies in such cases are mainly referred to either generation of undesirable ingredients during food processing or incorporation of harmful food additives. The close correlation between dietary and other lifestyle factors and specific diseases has been the subject of numerous investigations.
FOOD SAFETY AND HYGIENE INTRODUCTION Food hygiene and safety usually refer to contamination with microorganism or microbes, whereas in communicable diseases, the term infection agents is preferred. All over the world people are serieosly affected day by day that are caused by consuming unhygienic and unsafe food. we should have to give emphasis on good food hygiene practices to prevent and control the food borne diseases, food poisioning, dayeria, vomiting etc. food borne diseases result from eating food that contain infectious or toxic substances, we should eat the food free from contaminants such as microorganisms and chemicals. The term food safety and hygiene usually refer to particularly the practice that prevent the microbial contamination of food.
LANGUAGE TRANSPARENCY AND READABILITY OF CONSUMER INFORMATION IN FOOD PRODUCT LABELLING AND PACKAGING 1.0 INTRODUCTION 1.1 Background of the study There are thousands of new products are introduced in the market each year (Booz, Allen and Hamilton, 1982). It is crucial for marketing managers to know the strategy of advertising their new products since a consumer’s decision to purchase new product is based on advertising. In addition, the information presented in advertisement can have a large impact of consumers’ evaluations (Dacin, 1998). However, for food products, advertising is not only the main factor in marketing strategy but a label also act as a central part of the sellers’ marketing strategy (Consumer Interest Alliance Inc, 2007). The product labels itself play important factors of the communication process between manufacturers and consumers.
Packaging for food is important and useful for food preparation before storage, transportation, distribution and retailing of finished product. It must fulfil the demand from consumer at minimum cost. Without proper food packaging, processed food cannot be stored and distributed well and efficiently to the consumer. The World Packaging Organization (WPO) stated that poor packaging of food product is one of the reason of food wastage which that more than 25 percent at certain point (WPO, 2009). Therefore, in order to avoid the food wastage, the poor packaging shall be improve to the optimum level.
 2.2 Food additives’ disadvantage Except from the advantages of food additives, there are also many risks and negative effects from food additives. We can find many news in our daily life about food additives leading to some diseases, and many people now are really worried about the use of food additives, so the regulation and basic information about the negative impacts on food additives is important. 3 Regulations in food additives’ use 3.1 European food additives’ regulations Every member country of the European Union (EU) has had for many years its own legislation on food additives. Foods composed of a vital part of the economy. And food additive legislation has proved to be a useful means for protectionist measures and for trade block across frontiers.