Common factors affecting the
quality of Food
The importance of quality of food
cannot be overlooked. Archaeological and historical pieces of evidence show the decline and disappearance of human groups, tribes, and even civilizations. Even
today, the majority of the human population suffers from starvation or does not
have access to good quality food.
There are many factors that
affect the quality and life of our food:
Farming Factors: Food treated with pesticides and antibiotics, as in the case of with a lot of conventionally grown produce and animal products, might
get a longer shelf life but are not good for your health at all. Some chemical
used as pesticides and antibiotics has shown severe side effects like cancer or
infertility in both men and women. Exposure to pesticides is dangerous,
especially for children and pregnant women. That is why people are opting for organically grown food which is pesticide and antibiotic-free.
Storage: The amount of time your food is stored before you
consume it, and the conditions in which it was stored dramatically affects the
quality. The nutritional value of food is greatly affected by the time of storage. The longer the time of storage, the lesser the nutritional value. The temperature in
storage also affects food quality. According to the Food and Agriculture organization, foods deteriorate quickly when they are stored in hot, humid
conditions.
Processing and handling: Fresh-cut fruits and vegetables are now common in the
supermarket because they offer convenience to consumers. However, these fresh-cut
fruits and vegetables deteriorate much faster than intact food. The nutritional
value also decreases due to the minimal form of processing. On the other hand,
packaged food is heavily processed and enhanced with artificial flavoring or
color, human-made fats, and other unhealthy additions that reduce their
nutritional quality and value.
Cooking: The way you prepare your food affects its quality. A a study published in “Journal of Zhejiang University Science B” in August 2009
showed how different methods of cooking and preparation of broccoli affected
its nutritional value. Steaming was the only method that did not affect the
nutritional value of broccoli.