Few people know about the food products consumed in daily life. Few of us check the ingredients of the product during our grocery shopping. At the grocery store, we only check whether the fruits and vegetables are fresh or stale. Therefore, we ignore the risks because we do not know what we are consuming. However, scientists have warned that there may be microbiological risks in foods.
They emphasize that there may be chemical toxins in an nutritions we consume, and that chemical formations can interact with food while we barbecue, which also can cause cancer. They state that it is possible that you may be exposed to such risks while eating, however reaching a dangerous size depends on the amount you consume. Many people think that they protect themselves by saying that they do not consume additives or convenience food. Natural products may be safe, but the fact of herbal “supplements” must also be kept in mind.
There are several types of risks that can cause you to get sick. The first of these is called chemical risks. If there is patulin, a natural toxin created by molds, in your foods such as apples, pears, tomatoes and mushrooms, you may be poisoned by a pesticide (virus, bacteria, chemical substance). Patulin, which is also called blue mold, is mostly found in fruits and fruit juices. If you use a patulin-containing fruit in a cake or even heat it, cancer-causing chemicals may be formed.
The second risk is biological hazards. These biological hazards include toxic substances such as bacteria, parasites, viruses and fungi. These substances are grouped as organisms that directly harm the consumer.
The World Health Organization reports deaths caused by gastrointestinal disorders caused by a lack of safe water and food, especially in underdeveloped countries. Accordingly, 1.5 million children under the age of 5 die each year. The situation is not much different in Europe and America. The type of bacteria called campylobacter is among the most well-known food diseases. They are found in the intestines of poultry, wild and aquatic animals.
It is known that the bacteria may also infect humans if the foods such as meat and milk supplied by these animals are not boiled and pasteurized sufficiently. One of the bacteria which entails a risk is Salmonella that causes poisoning and disease when proper hygiene is not provided. This harmful bacteria, especially found in poultry and eggs, is also found in foods such as milk, meat, fruits and vegetables.
Salmonella starts with symptoms of high fever and vomiting, even causing intestinal infections and diarrhea. However, it is not difficult to protect from these infectious bacteria species that we mentioned. Because these bacteria that contaminate food can die when they are cooked well enough(Recommended degree is 72).
Besides these bacteria, there is a type of chemical called Acrylamide that is formed in foods -such as coffee or fried patatoes- during cooking and frying processes above 120 degrees. Fatally dangerous findings have not been revealed so far. Nevertheless, long-term exposure to this chemical can create dangers on human health.
Considering the dangers brought by the pandemic, it is vitally important to take a look at the content of the foods we consume. Measures such as browsing the ingredients of food, cleaning food in accordance with hygiene rules, consuming enough water, cooking food adequately may help keep us away from disease and bacteria.
Stay safe, stay healthy, stay home!
