Download e-book for iPad: Centre Counter Defence B01 by Nigel Davies & Andrew Martin

By Nigel Davies & Andrew Martin

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Sample text

What is wrong with the American food supply? Why isn’t the government doing anything to prevent this problem? Why do some foods go bad so quickly and others stay safe forever? What can we do to lower our risk? This chapter offers answers to these and other questions about the safety of the food supply. Some answers are simple. Others are clear but may be unexpected. Still others either require a deeper understanding of science than a simple answer can provide or are the basis of ongoing research at universities and governmental laboratories.

Once we thaw a frozen food or add water to a dried food they are just as likely to spoil or become unsafe as any other unprotected food. Even canned food can become contaminated after it has been opened. Another method of food preservation actually encourages the growth of microbes. In fermented products (yogurt, alcoholic beverages, most pickles, some sausages, and sauerkraut), beneficial microbes are added to produce that particular product, and they grow so fast that spoilage and harmful microbes don’t have a chance to grow.

An important part of any food is its package. The primary purposes of any package are to contain the food and to protect it from contamination by microbes. Once a food has been removed from the container, it can become contaminated quickly by kitchen utensils, the air, or touching contaminated food or water. Improper storage can cause harmful microbes to grow, leading to spoilage or unsafe foods. 9 Preservatives The word preservative is considered a dirty word by many consumers. Many look for the words “no preservatives” on food labels.

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Centre Counter Defence B01 by Nigel Davies & Andrew Martin


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