How to learn which food is safe?

 

Food properties and how much is important to know about them to safe our health.

 

Basic functions of the food are very well known:

·       construction (growth, development, regeneration)

·       energetic (basal metabolism, random energy, thermal- regularization)

·       enzyme-biochemistry (formation and development of enzyme systems)

·       immune defense

·       social (psychological status, labor productivity)

·       pathology (malnutrition-reduced food intake, intoxication) 

Crucial thing is to know them well and to know the purpose of the food. This way is the right way to know

why we eat, what we eat and how much attention we are paying to ourselves in the modern days. 

 

How do we know which food is safe?

The certain food degradation processes that can happened after the shelf-life. Those can be the changing or the texture, decreasing of microbiological stability and degradation of some components which are thermolabile, as vitamins. This can influence as well on the general food appearance, safety, and quality. The fats in the food can be degraded or separated from the mixture, milk products, different souses as a food addition and some similar products. The vegetables and fruits are still intuitively and sensory detected for the shelf life by the consumes and there plenty of online apps that can detected which the food is safe and how to store the food to be safe.  

 

Different food - different cooking.

The most requiring storage are asked for the sensitive components, oils and food that contain vitamins. Cross-contamination is another issue that must be handled properly by the consumers. Suitable hygiene, temperature regime, oxygen influence and the freezer condition are the best storage to be concert. Not all the food is cooking at the same condition. Deep freeze food is not good to be stored and again store several times before cooking since of the water crystals that are made from the low temperature. They go inside the food and destroy the texture. After the freezing the food is more sensitive to microbiological contamination and changing the texture but generally this type of storage is safe way of prolongation of the shelf -life.

 

How many allergens are present in food?

Allergens can be influence different to a different consumer. They can be in traces in the organism and to not influence of the consumer, up to restaurant type of Urticaria, that can be even death threatening. The advice is to carefully read the label of the product or read the menu for a declared allergen.  Always eat the fish well prepared since the toxin level can grow from the not proper storage which also depends on the fish or sea food origin and different transportation conditions. Aflatoxins can also damage to the grain food and the consumers must we aware of this important issue that is not to be underestimate.

 

 Manufactured meet is healthy damage or not?

Try to avoid so many manufactured foods. It is not only the meet that cause the health damage but the rest of the group as preservatives, artificial food colors, the sugar concentration as well as the other non-approved food additives. Red meat is to be eaten twice a week, and the consumers can choose raw meet with well-known origin. The rest of the meet need to be also well chosen since of the nutrition of the poultry in general. The tendency is, the consumer to follow the authentically nutrition or eat the region food that was eaten by generation before event ought the hedonism allow us many different choices.

 

 

Author:

dr. Jana Klopchevska, Assistant professor

Ss. Cyril and Methodius University in Skopje, Faculty of Technology and Metallurgy

Institute of Organic Technology

Department of food and biotechnology