Food preservation

INTRODUCTION: For my Heritage Fair project I picked Shredded Wheat because it’s one of my favorite cereals. Did you know that Shredded Wheat was made in Canada? It was manufactured by a food company called National Food Company (NFC) in Niagara Falls Ontario. The cereal is branded with Post Brand. ABOUT THE PLANT: The plant like building is five stories tall and the locals called it “a Palace of Light”. The building has many windows to let light into the plant, this is why the locals gave…

inside food products • reduced need for toxic chemical treatments, such as those used to kill bacteria found in some spices • used as an alternative to an ozone-depleting gas to disinfect imported fruits, grains, and vegetables Until recent years, only irradiated dried spices have been marketed in the United States. About 24 years ago, the sale of irradiated Florida strawberries began, and a year later commercially sold irradiated poultry took into play. There are now over 40 irradiated food…

more importantly the consumer in multiple ways. I believe there is nothing wrong with irradiating food because it helps preserve the food all the way. Decreasing the chances of an anyone catching a food borne illness. According to the FDA irradiation is an efficient way of purifying food at the highest level, which is the microscopic level. I see nothing wrong with what the FDA says and making food safer and last longer. This helps the consumer just as much as the consumer. If you sold meat…

The Industrial Revolution set forth a change that affected the world through the production, distribution, and consumption of food. Food became industrialized not through its accessibility, but because of the shift from an agricultural based method of production to the mechanical production and process of food. With the use of machinery, production became more efficient (usually in factories), leading to the mass production. These goods were more accessible through refrigerated boxcars as it…

stating that if people drop a food and pick it up within 5 seconds, the food you dropped can still be eaten. Most people follow this rule. Did you know that even if you pick up dropped food it still might contain some bacteria? Bacteria is attracted to moist so, the more moist it is the more of a risk there is that there will be bacteria in the moist food. According to Scientific American, about 87% of the 495 people they surveyed said that they would or already have eaten food that is dropped…

Introduction Food irradiation has been called “today’s pasteurization,” as the safety and quality benefits it offers are similar to those of pasteurization for milk in the early 1900s. (Palmer). However, there have been pros and cons associated with this process, and its increased use has also increased the debates over its benefits and safety. Economic impact (Pros/Cons) Food irradiation could potentially have a huge positive impact of lowering the costs of food. One of the benefits is a…

E-number food additives, their chemistry and role in food Since the dawn of time, humans had using several simpler and yet natural food preservation techniques such as preserving meat using salt, or immersing onions and cucumber in a jar of vinegar to keep the food fresh and last longer. The method of preserving food had been evolved over a significant period of time. (Heldman, 2003) Food additives are either a natural or synthetic substances which was added intentionally to food to improve the…

Although movement of people, food and manufactured goods can have such a negative impact on public health, steps should not be taken to reduce this flows, instead preventive measures should take place. Justifying the above statement, people and countries benefit from these flows. International trade is achieved through these movements, exporters benefit and importers benefit. Poor countries that depend solely on subsistence farming benefit from the exports of foods that they cultivate, wealthier…

liquids or dry foods, FoodSaver V3240 vacuum sealing system comes to rescue. Unlike some of the FoodSaver models, this one in particular enables you to stay in control of the process. What this means is that you get to adjust the settings such as speed. Also, you can adjust the device according to the level of the moisture. The beauty of this model is in the fact that you can adapt the process to any type of food you’re sealing. Certain adjustments won’t work with all kinds of food, and…

chemicals and many ingredients put into food. She also gives an unsettling image about how companies tout simple ingredients, with chemically transforming them so they come in consistent shapes and sizes, last for years and shelves, and have all their natural nutrition stripped away. Warner’s points are disturbing; as she puts out, because of a combination of genetic modifications. Commercial farming practices, and the abuse the meat sustains to become frozen food, most processed chicken meals…