Beware: Your food might contain these toxins

Agencies
June 2, 2017

New Delhi, Jun 2: Ever thought you would be consuming heavy metals or cigarette butts with your food? As a rule of thumb, foods are generally safe. However, there are things that get into food, which could shock and disgust you enough to keep away from food altogether.toxins

What will surprise you further is that many of these things are permitted by the food safety authorities, but within limits. Some substances, like certain toxins, are naturally present in foods. And so, even if the food authorities wanted, they could not ban them totally.

Some of these ‘foreign’ substances might not be dangerous, but not even in your wildest imagination could you have thought that they could be on your plate, says Dr Saurabh Arora, founder, Food Safety Helpline.com.

1. Snack with maggots.

Next time you eat a burger or open sealed packs of foods, or cans of mushrooms and tomatoes, check carefully. It could be infested with maggots and insect eggs. Your cabbage and spinach could have caterpillar larvae in it. Believe it or not, a limited number of maggots are permitted in food, says Dr Arora.

2. Ever wondered what rats do in your food?

Rodents scavenge for food and rummage in food stocks. In fact, rodents could make stored foods their home if entry is not strictly prevented. Where there is laxity, rodent hair, urine and droppings enter foods and from there to your plate. So watch out as your food could be biologically contaminated.

3. They live in drains, dustbins and in your food.

Cockroaches, flies, insects of all kinds, and even spiders, and lizards can fall into food and are regarded as being highly dangerous if found in foods as they can carry bacteria from dustbins and drains to foods. The presence of rodents and insects is a food safety violation that could result in cancellation of license for food establishments.

4. What are cleaning agents doing in your food?

Cleaning agents like ammonia, bleach, dishwashing liquids and sanitizers can cause turmoil. People have had them with their coffee because the personnel forgot to rinse out the coffee machine thoroughly. Human error it could be but the carelessness in not rinsing and washing utensils or cooking surfaces thoroughly can lead to not only a bad taste but some stomach burning and even food poisoning. Cleaning agents need to be stored away from all food preparation areas and utensils. Cooking and food preparation surface areas must be cleaned, washed and sanitised only when food preparation is over and no food is outside. Such carelessness ruins reputations of food establishments.

5. Unseen dangers have roots.

Moulds and fungus grow on foods when the temperature is warm. The rainy season finds these in abundance in sauces, jams, jellies, cooked and processed meats and poultry, cheese, bread and even fruit. Surface moulds can be washed or dusted off but that does not mean they have gone away completely. The fungus has roots that go deep into foods and these are not visible to the naked eye. Dishcloths, towels, sponges and mops, if not kept clean, spread moulds which land up in your food. Avoid anything smelling musty and stale, and check vegetable and fruit stems to detect moulds.

6. Are you sure your milk products have no melamine?

Are you sure that the infant formula you are feeding your child with, or the chocolate and frozen yogurt you are eating is free of melamine? Melamine is synthetic material used to make plastic tableware and dishware, adhesives and even whiteboards. So what’s it doing in your food? Water is often mixed into milk and such milk loses proteins. So to enhance the content of protein, melamine is mixed in it. Products made from milk could have melamine which can damage the kidneys permanently.

7. Packaging infuses chemicals into food.

Antimony and tin are used in packaging materials from where they can enter food. Foils, cans, pans and storage containers have chemicals which can be released from them into food at low levels. When ingested, they cause various health problems.

8. You could be ingesting heavy metals.

Copper, brass, cadmium, lead, zinc, mercury and even arsenic could be in your food. Metals leach into foods from the environment and from utensils used for cooking and serving food. Cracked or chipped pewter dishes, pottery dishes with glazed lead, or those pretty enamelled dishes you cook and serve food in can leave lead or cadmium in your foods and can even react with acidic foods like tomatoes, orange juice and pickles. Copper cooking utensils, buckets and tubs made from galvanised metals like zinc, and plumbing pipes also introduce metals into foods. Mercury and arsenic can reach foods through water and cadmium and lead from soil. All these heavy metals can cause toxicity when ingested and could even damage the liver, kidneys, central nervous system and blood, while mercury can cause sensory, visual and auditory problems also. Since chemicals cannot be seen, adequate and regular food testing is required to ensure that foods are free from these elements at all points in the food chain.

9. Tea with a taste of iron.

Iron filings can enter tea when it is processed as particles escape into tea from the wear and tear of iron machinery. Iron remains in the body and though some iron is good for the body, it could become dangerous and lead to heart problems if you are a tea addict and drink copious amounts of it. The permissible limit for iron filings in tea in India is presently 150 mg per kilogram of tea.

10. Human beings leave their own stamp on foods.

While human hair found in food might not be as hazardous as animal hair, but their presence in food indicates that the establishment lacks in good hygienic practices. Besides hair; nails, false nails, nail polish, pieces of jewellery, paper napkins and even cigarette butts can enter food and have been found, more often than anyone would like to admit. All personnel working in the food service industry need to be made aware of these hazards and instructed and trained to follow good hygiene practices.

11. Mice and horse in your processed meat.

Animal hair or chipped pieces of bone can be naturally present in meat food products. Perhaps what you may not be aware of is that whole mice can sometimes be churned into foods during processing. Unscrupulous manufacturers add horse and even rat meat to canned meat food products to cut costs, especially those imported, as some countries permit horse meat.

12. Extraneous materials that can break your teeth.

They say sticks and stones won’t break bones but stones in food might break your pearly whites. You must have seen dirt, mud, manure, leaves, twigs and other filth and even insect excreta in some raw grains and other agricultural products. While some of these can be removed by picking them out, what about insect excreta? When raw materials are processed into cereals and bakery products, do these remain or have they been cleaned before processing?

13. What’s cooking, metal or glass?

Metal fragments from worn or chipped equipment and containers enter food products during processing. However, glass, plastic and metal pieces from glass tumblers, edges of badly opened tin cans, and carelessly opened caps on foods, and even shattered light bulbs fall into food without anyone realising it. Wood pieces from wooden surfaces or chopping boards slip into food too. Even a small piece of any of these substances can cause major problems if swallowed. Most establishments use shatterproof bulbs and open tin cans and bottles away from foods being cooked.

14. Sand and sawdust special.

Have you felt that grit on your tongue? It could be sand in your salt, soup and coffee whitener. Sand is mixed in powdered foods as sand absorbs moisture and prevents clumping. Sawdust is used for the same reason in foods like shredded cheese. It also makes low-fat ice cream creamy and ready-to-drink milkshakes smooth.

15. Are these food additives really permitted?

The fruit juice you enjoy so much could have sulphites. Sulphites are deliberately added to fruit juices, in some soft drinks, instant tea vinegar and wine to keep them tasting fresh. While preservatives and flavour enhancers improve the looks and taste of foods yet some of them could cause allergic reactions.

16. Of hormones and antibiotics.

Livestock are given antibiotics and growth hormones in their feeds so they can remain healthy and grow bigger quickly. If you are a non-vegetarian, you could find these growth hormones and antibiotics in the animal meats which you eat. Eating animal meats that contain antibiotic makes you resistant to them.

17. From plants to your plate.

Residues of pesticides, herbicides and chemical fertilizers used during the agricultural process easily find their way into food. Pesticides may leave residues on the skins and surface of fruits and vegetables. Residues of pesticides and herbicides, over a period of time, can affect the central nervous system, respiratory and gastrointestinal system.

18. Gelatine: veg or non-veg?

Some vegetarian foods like certain cereals could contain animal gelatine which is used as a binding agent so that the sugar sticks to the cereal. Read the labels minutely if you are a vegetarian or you could find you’ve just eaten animal bone and skin as some gelatine are made from these.

19. Carcinogens in your foods.

Bright coloured foods look attractive but the truth is that synthetic dyes like Red 3 and Citrus Red 2, Blue 1, Blue 2, Green 3, Red 40 and Yellow 6 are carcinogenic and could cause various kinds of cancer and allergic reactions too.

20. What does your chewing gum contain?

If you are one of those who loves to pop a chewing gum into your mouth, then you could actually be eating a secretion from sheep wool called Lanolin. This additive is used in chewing gum because it has an oily texture which makes it easy to chew that gum.

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International New York Times
July 7,2020

The coronavirus can stay aloft for hours in tiny droplets in stagnant air, infecting people as they inhale, mounting scientific evidence suggests.

This risk is highest in crowded indoor spaces with poor ventilation, and may help explain superspreading events reported in meatpacking plants, churches and restaurants.

It’s unclear how often the virus is spread via these tiny droplets, or aerosols, compared with larger droplets that are expelled when a sick person coughs or sneezes, or transmitted through contact with contaminated surfaces, said Linsey Marr, an aerosol expert at Virginia Tech.

Follow latest updates on the Covid-19 pandemic here

Aerosols are released even when a person without symptoms exhales, talks or sings, according to Marr and more than 200 other experts, who have outlined the evidence in an open letter to the World Health Organization.

What is clear, they said, is that people should consider minimizing time indoors with people outside their families. Schools, nursing homes and businesses should consider adding powerful new air filters and ultraviolet lights that can kill airborne viruses.

What does it mean for a virus to be airborne?

For a virus to be airborne means that it can be carried through the air in a viable form. For most pathogens, this is a yes-no scenario. HIV, too delicate to survive outside the body, is not airborne. Measles is airborne, and dangerously so: It can survive in the air for up to two hours.

For the coronavirus, the definition has been more complicated. Experts agree that the virus does not travel long distances or remain viable outdoors. But evidence suggests it can traverse the length of a room and, in one set of experimental conditions, remain viable for perhaps three hours.

How are aerosols different from droplets?

Aerosols are droplets, droplets are aerosols — they do not differ except in size. Scientists sometimes refer to droplets fewer than 5 microns in diameter as aerosols. (By comparison, a red blood cell is about 5 microns in diameter; a human hair is about 50 microns wide.)

From the start of the pandemic, the WHO and other public health organizations have focused on the virus’s ability to spread through large droplets that are expelled when a symptomatic person coughs or sneezes.

These droplets are heavy, relatively speaking, and fall quickly to the floor or onto a surface that others might touch. This is why public health agencies have recommended maintaining a distance of at least 6 feet from others, and frequent hand washing.

But some experts have said for months that infected people also are releasing aerosols when they cough and sneeze. More important, they expel aerosols even when they breathe, talk or sing, especially with some exertion.

Scientists know now that people can spread the virus even in the absence of symptoms — without coughing or sneezing — and aerosols might explain that phenomenon.

Because aerosols are smaller, they contain much less virus than droplets do. But because they are lighter, they can linger in the air for hours, especially in the absence of fresh air. In a crowded indoor space, a single infected person can release enough aerosolized virus over time to infect many people, perhaps seeding a superspreader event.

For droplets to be responsible for that kind of spread, a single person would have to be within a few feet of all the other people, or to have contaminated an object that everyone else touched. All that seems unlikely to many experts: “I have to do too many mental gymnastics to explain those other routes of transmission compared to aerosol transmission, which is much simpler,” Marr said.

Can I stop worrying about physical distancing and washing my hands?

Physical distancing is still very important. The closer you are to an infected person, the more aerosols and droplets you may be exposed to. Washing your hands often is still a good idea.

What’s new is that those two things may not be enough. “We should be placing as much emphasis on masks and ventilation as we do with hand washing,” Marr said. “As far as we can tell, this is equally important, if not more important.”

Should I begin wearing a hospital-grade mask indoors? And how long is too long to stay indoors?

Health care workers may all need to wear N95 masks, which filter out most aerosols. At the moment, they are advised to do so only when engaged in certain medical procedures that are thought to produce aerosols.

For the rest of us, cloth face masks will still greatly reduce risk, as long as most people wear them. At home, when you’re with your own family or with roommates you know to be careful, masks are still not necessary. But it is a good idea to wear them in other indoor spaces, experts said.

As for how long is safe, that is frustratingly tough to answer. A lot depends on whether the room is too crowded to allow for a safe distance from others and whether there is fresh air circulating through the room.

What does airborne transmission mean for reopening schools and colleges?

This is a matter of intense debate. Many schools are poorly ventilated and are too poorly funded to invest in new filtration systems. “There is a huge vulnerability to infection transmission via aerosols in schools,” said Don Milton, an aerosol expert at the University of Maryland.

Most children younger than 12 seem to have only mild symptoms, if any, so elementary schools may get by. “So far, we don’t have evidence that elementary schools will be a problem, but the upper grades, I think, would be more likely to be a problem,” Milton said.

College dorms and classrooms are also cause for concern.

Milton said the government should think of long-term solutions for these problems. Having public schools closed “clogs up the whole economy, and it’s a major vulnerability,” he said.

“Until we understand how this is part of our national defense, and fund it appropriately, we’re going to remain extremely vulnerable to these kinds of biological threats.”

What are some things I can do to minimize the risks?

Do as much as you can outdoors. Despite the many photos of people at beaches, even a somewhat crowded beach, especially on a breezy day, is likely to be safer than a pub or an indoor restaurant with recycled air.

But even outdoors, wear a mask if you are likely to be close to others for an extended period.

When indoors, one simple thing people can do is to “open their windows and doors whenever possible,” Marr said. You can also upgrade the filters in your home air-conditioning systems, or adjust the settings to use more outdoor air rather than recirculated air.

Public buildings and businesses may want to invest in air purifiers and ultraviolet lights that can kill the virus. Despite their reputation, elevators may not be a big risk, Milton said, compared with public bathrooms or offices with stagnant air where you may spend a long time.

If none of those things are possible, try to minimize the time you spend in an indoor space, especially without a mask. The longer you spend inside, the greater the dose of virus you might inhale.

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Agencies
July 8,2020

Probiotics that broaden the mix of helpful bacteria in the gut may help to ease depression, say researchers.

Foods that broaden the profile of helpful bacteria in the gut are collectively known as probiotics. These "good bacteria" can be taken as supplements, or found naturally in yoghurts or fermented foods.

For the findings, the research team from the University of Brighton in the UK searched for relevant studies published in English between 2003 and 2019, which looked at the potential therapeutic contribution of pre-and probiotics in adults with depression and/or anxiety disorders.

Out of an initial haul of 71 studies, just seven met all the criteria for inclusion. All 7 investigated at least one probiotic strain; four looked at the effect of combinations of multiple strains.In all, 12 probiotic strains featured in the selected studies, primarily Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium bifidium.

One study looked at combined pre-probiotic treatment, while one looked at prebiotic therapy by itself. The studies varied considerably in their design, methods used, and clinical considerations, but all of them concluded that probiotic supplements either alone or in combination with prebiotics may be linked to measurable reductions in depression.

And every study showed a significant fall or improvement in anxiety symptoms and clinically relevant changes in biochemical measures of anxiety or depression with probiotic or combined pre-probiotic use.

Of the 12 different probiotics investigated, 11 were potentially useful, the findings showed.'Probiotics may help reduce the production of inflammatory chemicals, such as cytokines, as is the case in inflammatory bowel disease, the researchers suggested.

"They may help direct the action of tryptophan, a chemical thought to be important in the gut-brain axis in psychiatric disorders," they added.

In this way, with a better understanding of the mechanisms, probiotics may prove to be a useful tool across a wide range of conditions," the authors wrote.

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Agencies
March 15,2020

Should you let your babies "cry it out" or rush to their side? Researchers have found that leaving an infant to 'cry it out' from birth up to 18 months does not adversely affect their behaviour development or attachment.

The study, published in the Journal of Child Psychology and Psychiatry, found that an infant's development and attachment to their parents is not affected by being left to "cry it out" and can actually decrease the amount of crying and duration.

"Only two previous studies nearly 50 or 20 years ago had investigated whether letting babies 'cry it out' affects babies' development. Our study documents contemporary parenting in the UK and the different approaches to crying used," said the study's researcher Ayten Bilgin from the University of Warwick in the UK.

For the study, the researchers followed 178 infants and their mums over 18 months and repeatedly assessed whether parents intervened immediately when a baby cried or let the baby let it cry out a few times or often.

They found that it made little difference to the baby’s development by 18 months.

The use of parent’s leaving their baby to ‘cry it out’ was assessed via maternal report at term, 3, 6 and 18 months and cry duration at term, 3 and 18 months.

Duration and frequency of fussing and crying was assessed at the same ages with the Crying Pattern Questionnaire.

According to the researchers, how sensitive the mother is in interaction with their baby was video-recorded and rated at 3 and 18 months of age.

Attachment was assessed at 18 months using a gold standard experimental procedure, the strange situation test, which assesses how securely an infant is attached to the major caregiver during separation and reunion episodes.

Behavioural development was assessed by direct observation in play with the mother and during assessment by a psychologist and a parent-report questionnaire at 18 months.

Researchers found that whether contemporary parents respond immediately or leave their infant to cry it out a few times to often makes no difference on the short - or longer term relationship with the mother or the infants behaviour.

This study shows that 2/3 of mum's parent intuitively and learn from their infant, meaning they intervene when they were just born immediately, but as they get older the mother waits a bit to see whether the baby can calm themselves, so babies learn self-regulation.

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