Danger Behind Food Packaging

Danger Behind Food Packaging

HEALTH NEWS

Food packaging is part of everyday foods that we consumption. For most people, just food packaging
food wrappers, and tends to be regarded as a "protector" of food. Actually, not exactly, depending on the type of packaging material.We recommend that you carefully pick from now on food packaging.

Packaging on food has the function of health, preservation, convenience, uniformity, promotion and information. There are so many materials used as a primer on food packaging, ie packaging in direct contact with food. But not all of this material is safe for foods that are packed. This is the top ranking of packaging materials food that you need to be aware.

Paper
Some non-packaging paper and packaging (newsprint and magazines) that often used to wrap food, containing detectable lead (Pb) exceed specified limits. In the human body, lead entering through the respiratory or digestive tract into the system blood circulation, and then spread to various other tissues such as kidney, liver, brain, nerves and bones. This lead poisoning in adults characterized by symptoms 3 P, namely pallor (pale), pain (pain) and paralysis (paralysis). Poisoning that occurred could be chronic and acute.

To avoid food contaminated heavy metals lead, indeed easy bother. Many snack foods such as bananas fried, tofu and tempeh fried gorengm wrapped in newspaper because knowledge is less than the seller. Though hot and greasy materials facilitate the migration of lead food. As prevention efforts, put these street food on a plate.

Styrofoam
Styrofoam or polystyrene packaging materials has become one The most popular choice in the food business. However, recent research prove that the styrofoam questionable safety.

Styrofoam is made from the copolymer is a choice styren business food because it can prevent leaks and keep the its shape when held. In addition, the material is also capable of retain heat and cold but still comfortably held, maintain freshness and integrity of the packaged materials, low cost, more secure, and lightweight.

In July 2001, the Food Safety Division of the Government of Japan revealed styrofoam residues in food that is very dangerous. Residues can cause endocrine disrupter (EDC), which is a disease
occur due to interference with the system and reproductive endocrinology manusian due to chemical carcinogens in food.

Currently, there are many fast food restaurants that are still using styrofoam as a container for food or drink. Wherever possible you should avoid using styrofoam for hot food or drink, because as well as plastic, high temperature causes the movement of chemical components of Styrofoam into your food.

Tin
In general, food products are packaged in cans will lose image of the fresh flavor and nutritional value due to decreased processing with high temperature. One thing that is also quite disturbing is the emergence of a sense of taint or taste like metal cans that arise from tin coating is not perfect.

The main danger in canned food is the growth of the bacteria Clostridium botulinum which can cause poisoning botulinin. Signs botulinin poisoning among others throats a stiff, eyes dizzy and convulsions that brought death due to difficult breathing. Usually these bacteria grow in canned foods that do not perfect processing or in cans that leak so that the food in
contaminated inside air from the outside. Fortunately this botulinin poison sensitive to warming. Carefully select the tin packaging is an attempt to avoid hazards such unwanted. Choose is fine
a slightly dented cans, provided there are no leaks. In addition immediately move the rest of the canned food to another place for destruction cans that happens then it would not mmepengaruhi quality food.

Plastic
Every day we use the plastic, either for processing, storing or repacking food. Rather than traditional packaging such as leaves or animal skin, plastic is more practical and durable. The disadvantage is that plastic is not heat resistant and durable. The disadvantage is that plastic is not heat resistant and can contaminate product due to migration of the monomer component which would be bad on the health of consumers. In addition, the plastic is also problematic for environment because it is a material that can not be destroyed by quickly and naturally. (Non-biodegradable).

Keep in mind that the plastic is actually odorless and colorless. So, avoid the use of plastic odor and color. So avoid the use of plastic odor and dark color to wrap food directly.

Crackle black plastic that is often used as a wrapper fried, plastic cups used for boiling water, bottled water packaging minerals in the sun every day, and the use of plastic kilogram to make a diamond, tends to be examples of the use of plastic packaging is wrong and very dangerous. As a result of the use of plastic not in accordance with this function, it is feared will happen transfer of chemical components from the plastic into the food.

Some plastic packaging material derived from polyethylene polypropilenpolyvinylchlorida which, if burned or heated to causing dioxin, a highly toxic substance and is cause cancer and can reduce the immune system someone. Keeping the plastic to change during use as packaging is a peaceful way to avoid these hazards.

Source: Human Health