Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
Research thesis of canned food
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Recommended: Research thesis of canned food
The Negative Effects of Canned Food on People's Health
Zamzam Albulushi
Ohio University
Canned food is processed in order to increase the shelf life of certain products. It can be used to offer support to people in inaccessible areas such as military bases or people may use it at home (Callahan, 2011). While canned food has numerous benefits, increasing concerns are beginning to emerge on the safety and health implications of food with a shift from earlier concerns on the sanitation of canneries. The poor health and sanitation challenges initially associated with canned food have been progressively eliminated. This happened with the help of introduction of standards, which resulted in technology increasing efficiency
…show more content…
The toxin has lethal effects and without emergency treatment it could occasionally cause instant death, paralysis, or affect the nerves. The occurrence of botulism is associated with non-acidic foods with the likelihood of the growth of the toxin being high in canned food given the low-oxygen atmosphere (Botulism, 2013). The chances of botulism occurring are minimal, but of immense concern are the effects once the illness occurs. The illness contributes to paralysis. The initial symptoms are the paralysis of the face muscles with rapid spreading into the limbs. In other incidences, the paralyzation of the breathing muscles occurs, and thus results in respiratory complications begin (CDC, 2015). The consequences of botulism indicate the necessity of its avoidance with the minimization on the consumption of canned food. The sealed canned provides the suitable condition for the multiplication of toxins causing botulism and that necessitates the consideration of the packaging element of canned food. BPA serves as an important component of minimizing the possibility of the thriving of the toxins, by separating the food content from the can. Containers with leaks or bulges should be avoided alongside checking whether the container has any foam on opening and the color of the food (CDC, 2015). …show more content…
(2014). BPA exposure linked to prostate cancer. Environmental Health News. Retrieved from http://www.environmentalhealthnews.org/ehs/news/2014/jan/bpa-prostate-cancer
Bisphenol A (BPA). (2015). National Institute of Enviornmental Health Sciences. Retrieved from https://www.niehs.nih.gov/health/assets/docs_a_e/bisphenol_a_bpa_508.pdf
Breast Cancer Fund,. (2015). Bisphenol A (BPA). Breastcancerfund.org. Retrieved from http://www.breastcancerfund.org/clear-science/radiation-chemicals-and-breast-cancer/bisphenol-a.html
Botulism. (2013, August 1). World Health Organization. Retrieved from http://www.who.int/mediacentre/factsheets/fs270/en/
Callahan, J. (2011). 50 health scares that fizzled. Santa Barbara, Calif.: Greenwood.
CDC,. (2015). CDC - Botulism, Consumer Information and Resources - NCZVED. Cdc.gov. Retrieved from http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/consumers.html
Lozada, K., & Keri, R. (2011, June 2). Bisphenol a increases mammary cancer risk in two distinct mouse models of breast cancer. The National Center for Biotechnology Information. Retrieved from
—- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.
Botulism is a neuroparalytic disorder characterized by the appearance of a descending flaccid paralysis produced by Clostridium botulinum toxin. The causal agent of this disease is a gram-positive anaerobic bacillus survives in soil and marine sediments through the formation of vegetative spores. Clostridium botulinum spores germinate favored by certain environmental conditions. The bacillus, during growth and autolysis releases a potent neurotoxin responsible for the symptoms of the disease. There are 7 types of toxin designated A through G. The toxin is absorbed from the intestinal tract and into systemic circulation to reach neuromuscular endings. At this level it binds to receptors on nerve endings
Food-borne botulism was the first form of the botulism toxin to be identified. It has a very high morbidity with prolonged intensive health care required for a full recovery (Taillac, & Kim, 2010). Also, people who have been infected with food-borne botulism can sometimes have muscle weakness or other similar issues for up to a year after the first onset of symptoms. Food-borne botulism is typically caused by improperly canned food. The symptoms of food-borne botulism include, but are not limited to: double vision...
Botulism is a rare but very serious paralytic illness that is caused by the botulinum toxin that is produced by the bacterium Clostridium botulinum. C. botulinum is a gram positive, anaerobic, spore forming bacterium that is naturally occurring in soil. Botulism dates back to the eighteenth century when the first food borne botulism was documented. During this time many people were doing home fermented sausages and this was thought to be the cause of botulism. This is how the toxin got its name since “Botulism” in Latin comes from “botulus” which means sausage. E. van Ermengen was the first to discover the microbe in 1897 after there was a food borne outbreak in Ellezelles, Belgium. To date there are six forms of botulism but only two forms were known until the twentieth century which were food borne and wound botulism. The first type of botulism is food borne which is a result of ingesting food that contains the pre-form toxin. Some foods that this typically occurs in are home canned vegetables, cured pork and ham and smoked or raw fish. Wound botulism is the result of C. botulinum spores growing in a contaminated wound with in vivo production. Most people that get wound botulism usually have deep and contained avascular areas and many people also had compound fractures. Wound botulism is on the rise in the U.S. because of the use of illicit drugs, “the majority were linked to injectable drug use, particularly with so-called ‘black tar heroin’ and others with nasal or sinus lesions due to chronic cocaine sniffing.” (CDC website) Another form of botulism is infant botulism. This is caused from the endogenous production of toxin germinating spores of C. botulinum in the intestines of the infants. Also feeding an infant...
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
In 1896 the scientist Beatson reported that the removal of the ovaries resulted in the reduction of breast cancer tumours (Russo and Irma 1998). Breast cancer is a malignant, metastasizing cancer of the mammary gland. It is the leading cause of death in woman between the ages of 35 - 45. Breast cancer can also occur in males, although less frequent, around 400 men die each year from breast cancer in the united states. (Martini, F., 2004). Studies on rats have shown considerable evidence that rat oestrogens are mammary carcinogens. Oestrogens have shown to stimulate the hormone prolactin. Through studies involving the use of antioestrogens, for example, tamoxifen, "Tamoxifen alone or in combination with the retina all trans-N-(4 hydroxyphenyl)-retinamide (4-HPR) reduces the incidence of NMU-induced mammary tumours in Sprague-Dawley rats." (Jane M. Ussher Ph.D. 1996). This suggests that Oestrogens and Prolactin's can have the effect of the development of breast cancer since the pathogenesis of spontaneous breast cancer in humans is similar to that of chemical-induced rodent mammary cancer. (Jane M. Ussher
On January 4, 2011 President Obama signed into law The Food Safety Modernization Act (FSMA). This law has shed new light on the safety and security of our food supply. The last update to the food safety laws in the United States was in 1938. The food safety modernization act pays special attention at trying to modernize the food safety policies in the United States in hopes to prevent problems and concerns before they happen. As we all know, most of our food comes from overseas or sometimes from your neighboring state. The food products travel by car, truck, airplane, boat, or even train. We are all very happy to be receiving our bananas from Costa Rica and all of our other fresh fruits and vegetables that are imported into the United States, but we never stop to think about what pathogens are contaminating our produce and other foods on the way over and if they are safe for us to eat. In an article by Neal Fortin, he states that the law also gives the FDA new standards to hold imported foods to the domestic food standards and it also encourages the FDA to establish and develo...
Humans are among the many terrestrial mammals affected by the endocrine-disrupting capabilities of bisphenol A. The majority of human exposure comes from consumption of BPA from food products packaged in polycarbonate plastics (Crain et al., 2007). Laboratory studies done on mice indicate that exposure to high concentrations of BPA can cause pregnancy complications, reproductive organ defects, obesity, early puberty, and cancer (reviewed by Flint et al., 2012).
This toxin is the very same one that causes food poisoning. Botulinal toxin has been found in a wide variety of foods, including canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish, chicken and chicken livers and liver pâté, and luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish.[4] They are the toxins that we hope to never encounter in our everyday lives. However, interestingly enough when applied to a medical setting, this toxin has many medical advantages.
Studies have found that BPA can have adverse health effects at levels thousands of times lower than what the EPA considers safe. According to the low dose hypothesis, small and repeated exposures to bisphenol A can have an amplified effect on the human body by mimicking human sex hormones, or promoting cell proliferation. Bisphenol A has been found to cause estrogenic changes in animal cells at the same concentrations that are found in pregnant women and their
Center for Disease control and Prevention. (2014, July 7). Nutrition. Retrieved from Center for Disease Control and Prevention: http://www.bam.gov/sub_foodnutrition/index.html
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
A. A. The "Bisphenol A" National Geographic, 18 Sept. 2008. Web. The Web. The Web. 8 Mar. 2014.
Canning is a simple method for capturing food’s delicious and wholesome qualities at natures very best and for preserving food for enjoyment at a later time. Nowadays people choose for can because it may saving the available food for later use. One of the most common methods for preserving foods today is to enclose them in a sterile container. Canning can be glass, plastic and metal can and the basic principle of canning is that a food is sterilized, usually by heating, and then placed within an air-tight container. In the absence of air, no new pathogens can gain access to the sterilized food. In most canning operations, the food to be packaged is first prepared in some way—cleaned, peeled, sliced, chopped, or treated in some other way—and then placed directly into the container. The container is then placed in hot water or some other environment where its temperature is raised above the boiling point of water for some period of time. This heating process achieves two goals at once. First, it kills the vast majority of pathogens that may be present in the container. Second, it forces out most of the air above the food in the container.