This document discusses chemicals that are commonly used in food production and their potential health effects. It notes that methylcyclopropene is used to preserve apples and bananas, while artificial colors and flavors are added to fruits. Some doctors disagree with the use of new food chemicals. The document also addresses packaging chemicals, foodborne illness costs, and the role of chemicals in chronic diseases. Tips are provided on safe food shopping, storage, and basic home treatment for food poisoning.

1. By: Herman Menendez
August 2nd 2012
Mr. Reasoner/Health Class

2. Top Chemicals
 METHYLCYCLOPROP
ENE- Commonly known
as
Smart Fresh, this
chemical preserves
apples for up to a year
and bananas up to a
month.
 ARTIFICIAL COLORS-
Add different colors to
fruits
 ARTIFICIAL
FLAVORING- add flavor
to the fruits

4. New type of chemicals are being introduced
everyday
Some Dr.’s don’t agree with the new chemicals

5. Chemicals are used to give a bright, fresh
and testy flavor to the fruits…
Chemicals are used to preserve food longer
and to not discompose!

6. Packaging Chemicals!
 Can be spread all over the world
 It can transport disease
 Chemicals can always bond in a
hot other chemicals around in
the environment

7.  Natural and
manufactured
chemicals in
food products
also can make
people sick.
 Health experts
estimate that the
yearly cost of all
foodborne
diseases in this
country is 5 to 6
billion dollars in
direct medical
expenses and
lost productivity.

8. Effects of Chemicals in food
 chemicals have the potential to
cause negative health
consequences and may increase
your risk of developing chronic
diseases, such as heart disease,
the leading cause of death in the
United States
 If you have an existing health
issue, some chemicals may affect
your ability to control your
condition.

9. More Chemicals in Food…
 The standing recommendation by
the American Heart Association
and other medical experts has
been to limit consumption of red
meat due to an increased risk of
heart disease.

10. Symptoms
• You suspect that you have
food poisoning
• You have:
• Any signs of dehydration such as dry
mouth, decreased urination,
dizziness, or sunken eyes
 Fever of 102°F or higher ( or a rectal
temperature of 100.4°F in baby younger
than 3 months of age)

14. Food Poisoning Self-
Care at Home
• Small, frequent sips
of clear liquids (those
you can see through)
are the best way to
stay hydrated.
• Avoid alcoholic,
caffeinated, or
sugary drinks.
• Sports drinks such as
Gatorade and
Powerade are fine

15. Safe shopping
• Buy cold foods last during
your shopping trip. Get
them home fast.
• Never choose torn or
leaking packages.
• Do not buy foods past
their "sell-by" or
expiration dates.
• Keep raw meat and
poultry separate from
other foods.

16. More tips
when
storing
food!!!

17. Safe storage of
foods
• Keep it safe; refrigerate.
• Unload perishable foods first
and immediately refrigerate
them. Place raw meat, poultry,
or fish in the coldest section of
your refrigerator.
• Check the temperature of your
appliances. To slow bacterial
growth, the refrigerator should
be at 40 F (4.44 C) , the freezer
at 0 F (-17.7 C).
• Cook or freeze fresh poultry,
fish, ground meats, and variety
meats within two days

19. Food Poisoning
Medical Treatment
 Antibiotics are rarely
needed for food poisoning.
In some cases, antibiotics
worsen the condition.
• The doctor may also treat
any fever to make the
patient more comfortable.
 If the posing is critical the
doctor might take serious
decision to save you life
because it can lead you to
death

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