Impact of bacteria and chemichemical enhancement of food on consumer intake
1025 Words5 Pages
The impact of bacteria and the chemical enhancement of food on consumer intake becomes a serious health concern through the introduction of bacteria, pink slime, and animal chemical enhancements.
Everyone has visited local fast food restaurants for a quick bite, however consumers are in denial about the negative impact that this “great tasting junk food” could potentially have on their body. For instance, when certain types of bacteria are introduced into food it raises consumers’ chances of contracting severe illnesses. While the additive pink slime is a food enhancer that many fast foods restaurants and companies have admitted to using, it contains a chemical that is highly dangerous to the human digestive system. Fast food companies use this additive because it is a cheaper alternative to one- hundred percent pure ground beef. The food industry also uses animal chemical enhancements to make animals grow at a faster rate than normal such as, “steroids, antibiotics and hormones” ().These substances not only affect the animals’ health, but they also affect the consumers as well.
Furthermore, bacteria has an important role when it comes to blank of consumer intake. When consumers a bite of a big juicy hamburger they may be unaware of the bacteria that could be lurking within their food. The three types of bacteria that are commonly found are “Escherichia coli (E.coli), Salmonella, and Listeria.”() Escherichia coli also known as E.coli a type of bacteria that spreads through “undercooked meat, animal manure on produce, contaminated water, and unpasteurized dairy or juice products.”() Anyone who happens to come in contact with E.coli through any of these forms can expect to have symptoms such as “severe abdominal pain and bloody ...
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...ducts, Zags (2012) stated, “Most of the cleaning products we use today contain a chemical called Ammonium hydroxide”(para. 1) This chemical poses a serious threat when consumed “when ammonium hydroxide comes in contact with our digestive system it Causes tissue damage.” (Zags, 2012) Sadly, this life threatening chemical can be found in Pink slime.
History of genetic manipulation in food
“In the early 1900’s the tomato was the first food to be genetically modified by a company called Calgene Incorporated.”(Diehl, para. 3) This meant the Calagene was able to reduce the speed at which the tomato ripened. “The slow ripening of tomatoes led to the reduction of production cost on items such as tomato sauce and canned tomatoes.” (Diehl,)This had an effect on supermarkets in areas such as the United Kingdom and western United states who were the first to sell this product