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Agricultural quality plays a huge role in public health, but it's often overlooked. Think about it - our food directly impacts our health, most of which comes from agriculture. Poor-quality crops can lead to nutrient deficiencies, while pesticide-laden produce might increase cancer risks. ConverselyRead more
Agricultural quality plays a huge role in public health, but it’s often overlooked. Think about it – our food directly impacts our health, most of which comes from agriculture. Poor-quality crops can lead to nutrient deficiencies, while pesticide-laden produce might increase cancer risks. Conversely, high-quality, nutrient-dense foods can boost immune systems and overall health.
We need to step up our game in a few areas. First, sustainable farming practices are key. Less chemical use, more crop rotation, and better soil management can lead to more nutritious foods. Second, we’ve got to tackle food deserts. Too many people lack access to fresh, quality produce.
Then there’s the whole GMO debate. While they might increase yields, we need more long-term studies on their health impacts. And let’s not forget about livestock. Antibiotics in animal feed are contributing to antibiotic resistance – a major health threat.
Improving agricultural quality isn’t just about better food. It’s about creating a healthier population, reducing healthcare costs, and building a more sustainable future. We need policies that prioritize quality over quantity and education programs to help people make informed food choices. It’s a complex issue, but the payoff for public health could be enormous.
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures areRead more
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures are required. Pasteurization and sterilization are thermal methods used to eradicate microorganisms from the packed food to increase the food’s shelf life. In pasteurization where food is subjected to a temperature below 100 degrees Celsius to kill certain micro-organisms, in sterilization the food is subjected to a temperature above 100 degrees Celsius to kill all the micro-organisms, pathogens, and spores. In pasteurization food can be pasteurized in two ways, one is where food is exposed to a lower temperature (60-75 degrees Celsius) for 30 minutes and the other is where food is exposed to a higher temperature (75-100 degrees Celsius) for shorter time. Food products like pickles, creams, stews, sauces, syrups, and jams are sterilized and food products like milk, beer, and juices are pasteurized. When food is sterilized, it is ready to be stored for more than 4 months and when food is pasteurized it is suitable for storage for 2 to 3 weeks.
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