Research Paper About Steroids, Antibiotics and Sprays (Research Paper Sample)

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Research paper: Steroids. Antibiotics. Sprays
Years ago, our ancestors used natural products such as salts and herbal products to preserve food and to add spices to food respectively. Today, customers demand food that is pre-flavored nutritious, convenient and affordable. This could be because of increased population, industrial revolution and improvement in technology that has been experienced in the past century. This has forced the food manufacturing industries to use counteractive measures such as use of chemical, sprays and additives just so to satisfy the market demand. Yes, an increase in population has immensely increased the demand for food but the bigger concern would be if it is safe for human health and if it’s not, is it worth risking our life’s and putting our future generations in jeopardy? If no, then why are these manufacturing companies still allowed to continue with this? These are questions that this article will be seeking to answer.
Nitrite and Nitrates
Among many other chemicals used in food manufacturing, this article will focus specifically on nitrite and nitrites. Sodium nitrite is widely used by food manufactures worldwide as a food preservative for meat processed products. Processed meats include bacon, sausage, hot dogs, sandwich meat, pepperoni, salami and virtually all red meat used in frozen prepared meals. Its purpose is to prevent growth of microorganisms by inhibiting or inactivating them so as to avoid spoilage or potential food poisoning ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"B3mo2gOy","properties":{"formattedCitation":"(Russell and Gould)","plainCitation":"(Russell and Gould)"},"citationItems":[{"id":786,"uris":["http://zotero.org/users/local/50azr2up/items/DNPRZ2QW"],"uri":["http://zotero.org/users/local/50azr2up/items/DNPRZ2QW"],"itemData":{"id":786,"type":"book","title":"Food Preservatives","publisher":"Springer Science & Business Media","number-of-pages":"402","source":"Google Books","abstract":"For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.","ISBN":"978-0-306-47736-2","note":"Google-Books-ID: HMaJcmeEFgUC","language":"en","author":[{"family":"Russell","given":"Nicholas J."},{"family":"Gould","given":"Grahame W."}],"issued":{"date-parts":[["2003",7,31]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Russell et al., 2003). What are its effects on human health? Epidemiological investigations and human toxicological studies have not shown an unequivocal relationship between nitrate intake and the risk of cancer ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"lsaOPNlV","properties":{"formattedCitation":"(Bryan et al.)","plainCitation":"(Bryan et al.)"},"citationItems":[{"id":806,"uris":["http://zotero.org/users/local/50azr2up/items/PH83MMFJ"],"uri":["http://zotero.org/users/local/50azr2up/items/PH83MMFJ"],"itemData":{"id":806,"type":"article-journal","title":"Ingested nitrate and nitrite and stomach cancer risk: an updated review","container-title":"Food and Chemical Toxicology","page":"3646–3665","volume":"50","issue":"10","source":"Google Scholar","shortTitle":"Ingested nitrate and nitrite and stomach cancer risk","author":[{"family":"Bryan","given":"Nathan S."},{"family":"Alexander","given":"Dominik D."},{"family":"Coughlin","given":"James R."},{"family":"Milkowski","given":"Andrew L."},{"family":"Boffetta","given":"Paolo"}],"issued":{"date-parts":[["2012"]]}}}],"schema":"https://github.com/citation-style-language/schema/raw/master/csl-citation.json"} (Bryan et al., 2012). A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent ADDIN ZOTERO_ITEM CSL_CITATION {"citationID":"OClcL0rY","properties":{"formattedCitation":"{\\rtf (\\uc0\\u8220{}American Institute for Cancer Research (AICR) - AICR Statement: Hot Dogs and Cancer Risk\\uc0\\u8221{})}","plainCitation":"(“American Institute for Cancer Research (AICR) - AICR Statement: Hot Dogs and Cancer Risk”)"},"citationItems":[{"id":809,"uris":["http://zotero.org/users/local/50azr2up/items/BA694TVG"],"uri":["http://zotero.org/users/local/50azr2up/items/BA694TVG"],"itemData":{"id":809,"type":"webpage","title":"American Institute for Cancer R...