The Hidden Dangers of Food Additives: Uncovering the Risks of Food Chemicals -By Amina Abdullahi

Prevention chemicals, hidden in the food we eat every day are chemicals that are designed to prevent spoilage and extend shelf life. But what if these food preservatives are doing more harm than good? Recent studies have shown that some of these chemicals may have serious health implications, including the potential to cause cancer, neurological disorders, and other illnesses.

Food preservatives are used to increase the shelf life of food, preventing spoilage and loss of nutrients. They can also help to maintain the quality of food, keeping it looking, smelling, and tasting fresh. In addition, they can help to prevent the growth of harmful bacteria and other microorganisms that could cause illness.

There are many different ways that food preservation chemicals can be used. One common method is the addition of chemical preservatives to food products. For example, sodium nitrite is often added to meats like bacon and ham to prevent the growth of bacteria and prevent spoilage. Other chemical preservatives, like sorbic acid, may be added to foods like cheese to help them retain their freshness and flavor.

Another common method of food preservation is the use of physical barriers. For example, packaging foods in airtight containers can help to prevent the growth of bacteria and extend the shelf life of the food.
Some of the food products that may be most at risk from the use of chemical preservatives are processed meats like bacon, ham, and sausage. This is because these foods are often high in nitrates and nitrites, which can be converted into nitrosamines in the body. Nitrosamines have been linked to cancer in some studies.

Some studies have shown that chemical preservatives may also be present in high levels in processed foods like bread, cereal, and even baby food. While more research is needed, it’s important to be aware of the potential risks of chemical preservatives in processed foods.

In Nigeria, as in many countries around the world, there have been concerns raised about the use of chemical preservatives in food products. While there are regulations in place that are designed to protect consumers from unsafe levels of these chemicals, it’s important to note that there have been instances of non-compliance with these regulations.

For example, some research has revealed that food products sold in Nigeria may contain higher levels of chemical preservatives than what is allowed by law. Moreover, there have been concerns raised about the mislabeling of food products, which can make it difficult for consumers to know what they are actually consuming.

Some of the diseases that have been associated with the use of chemical preservatives in food products in Nigeria include cancers, kidney damage, and reproductive issues. Further, report has suggested that the use of these chemicals may be linked to a rise in autism rates and behavioral disorders in children.

While more research is needed to fully understand the health risks associated with the use of chemical preservatives in food, these findings highlight the importance of ensuring that food products sold in Nigeria are safe for consumption.

In this regard, the use of food preservation chemicals in Nigeria is to prioritize the use of safe and natural methods whenever possible. This will help to reduce the risk of exposure to potentially harmful chemicals, while still ensuring that food is preserved in a safe and effective way.

By using several ways to preserve food without using chemical preservatives. One option is to use natural methods, such as drying, freezing, pickling, and fermenting. These methods have been used for centuries to extend the shelf life of food products without the need for chemical additives.

Proper storage and handling of food can help to prevent spoilage and extend the shelf life of food. This includes keeping food products at the appropriate temperature, using clean utensils and containers, and sealing food tightly to prevent the growth of bacteria.

Amina Abdullahi wrote from the Department of Mass Communication, Borno State University.