The Effect of Canned Products on Human Body
Keywords:Canned Products, Bisphenol A (BPA), Food, Clostridium, Microorganism
The use of canned products has become one of the defining characteristics of modern life. Canning is a method of preserving food by first sealing it in air-tight jars, cans or pouches, and then heating it to a temperature that destroys contaminating microorganisms that can either be of health or spoilage concern because of the danger posed by several spore-forming thermo-resistant microorganisms, such as Clostridium botulinum (the causative agent of botulism). Bisphenol A (BPA) is constantly discharged at trace levels in food packed in metal cans with PVC lining. BPA is a known endocrine or hormone disruptor and is implicated in diseases ranging from infertility, obesity, breast and prostate cancer, to diabetics, thyroid malfunction and attention deficit syndrome. This represents a cause for concern because of potential effects of Bisphenol A to human health. This research presents the report on the effect of BPA on human and possible way to reduce it.
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