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Tuesday, December 3, 2013

The contamination risk of foods;

The nuisance of contamination foods by heavy elements of toxic metal;

What is the risk of contamination foods?

What is food pollution?

Contaminated foods; human foods can be contaminated by several pollutants, including microorganisms or the remnants of chemicals used in agriculture and their harmful effects in the foods or using chemicals in order to improve the quality and flavor of the food or to save it and freeze it.

Microorganisms contaminating foods

Parasites, such as tapeworms that lurk between the tissues of beef as well as the worm hepatocytes, which are tousled within the liver of slaughtered animals and eaten by man, and also a lot of parasites are on the plants, especially leafy ones, which human eats freshly, minute organisms, such as disease-causing microbes, which human takes from fresh milk, tainted cheese non-boiled as that could have been taken from animals infected with Maltese fever or other diseases common to humans and animals or eggs or meat taken from chickens infected with Salmonella.

Chemical remnants

The lingering effects of pesticides on plants, especially plants that eaten their leaves, as many farmers do not abide to a safety period indicated on the package of pesticides; it is known that the residual effect of pesticides leads to cancer, the efficient insecticides have high degree of carcinogenicity, while the inefficient insecticides have less degree of  carcinogenicity; Whenever pesticide effectiveness is greater, the degree of  carcinogenicity is stronger, and the period of sprayed day on plants up to safety day will be longer and most farmers usually do not abide this period. Pesticides do not degrade by the heat during cooking, and their remaining effects do not kill human immediately, but affect the body by side effects and diseases, such as cancer and other diseases. The spread of cancer at the present time may be due to the excessive use of pesticides.

Chemical dyes coloring the food

Some dyes added to food for the purpose of food coloring, like yellowing rice and sweets with different colors are mostly chemical carcinogenic, but natural dyes such as, turmeric, saffron, and others are non-carcinogenic dyes.

Flavor ingredients:  

The food industry mimics at the moment, all natural substance  with a chemical substance similar entirely in terms of odor and flavor, like banana flavor, apple flavor, vanilla flavor, and flavor of olive oil, etc.; These chemical flavors are mostly carcinogenic substances, however, are used and placed in sweets heavily  to bring in customers. Even hummus dish with olive oil, a popular and famous dish in Levant, but the restaurants use cheap vegetable oil and add to it some flavor and dyes to bring in consumers.

Preservative matters

Food industries add to save foods, chemicals to kill and prevent the growth of bacteria on saved foods, whereas this article is a mild poison that kills bacteria, and does not kill the man, but with time, it causes him health problems and cancer in the liver, kidneys, and other organisms.

Refreeze food

When the fridge stops working, then the frozen foods melt and the bacteria start active by excreting toxins, therefore if the food is not cooked immediately, but refrozen and sold to consumers, they may be poisoned if the percentage of toxins is high, or causes them health problems indirectly if the percentage of toxins is low.

Composing substances:  

Chemicals added to food to improve its shape or texture; are also harmful materials to humans, such as adding silicon for fresh milk in order to show its attractive foam, as well as bleach added to flours to improve their color or may be added to the hummus dish in order to reduce the amount of flour because it is less expensive than chickpeas.

Contamination of foods by heavy elements of toxic metal

  1. Such as lead that contaminates plants, animals, and fish consumed by the humans, lead comes from oil and grease residues.
  2.  Mercury comes from factory wastes.
  3. Cadmium comes from dry battery remnants.
  4. All these can contaminate plants, which are used by humans, and so lead to weakness and kidney failure, there are other toxic mineral elements that may contaminate foods and cause diseases.

Contamination risk of foods

All of these food contaminants mentioned and many others are working to bring various diseases to humans and thus result in mortality and death in the end, and that most of these contaminants are man-made himself; whether to knowingly or unknowingly, man actions always lead to the   destruction and self-demolition.
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