Sources and Hazards of Chemicals in Foods

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Sources and Hazards of Chemicals in Foods

Human dietary is a contemporary issue that has raised eyebrows from different stakeholder regarding the manner in which the foods are prepared, handled, and preserved for consumption. Beforehand, people believed that food consumption was the least way of coming into contact with harmful chemicals due to the notion that food is always boiled before it is served. However, various pieces of research have confirmed that even thoroughly cooked food contains toxic products that may present a short-term or long-term adverse effect on one’s health (Strayer, 2008 and Cooper et al., 2006). Consuming chemicals in whatever manner possess a health hazard, therefore, human consumables should be scrutinized thoroughly to minimize the medical cases associated with food poisoning.

Various cases have been presented to prove the relationship between early-childhood lifestyle behaviors and the likelihood of having phthalates (U.S. Consumer Product Safety Commission, 2014). Furthermore, food packing materials such as plastics have also been established as the primary cause of chemicals for fast foods. This effect arises as a result of leaching of compounds making up the covering plastics contaminating the food. Apparently, most of the dealers of fast food prefer packaging using plastic material due to storage and cost convenience. In effect, chemicals pose a greater danger to infants and expectant women.

According to (Rabin, 2017), lifestyle significantly determines the future through the objects that a kid interact...