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Food Manufacturing: Term Definition Research Paper

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Updated: Sep 12th, 2022

Harm that manufactured food cause to health

The current research on food consumption shows that people spend more of their earnings on processed foods filled with spices and stripped of nutrients harmful to human health. Manufactured foods are laden with non-natural flavor, chemicals, stabilizers and coloring matter to make them attractive. Some have nutrients meant to shield the heart from harms, for example, soluble fiber and antioxidants that are likewise detrimental to health. These additives can compromise the body functions and structure. For instance, Butylated hydroxytoluene BHA can cause cancer by damaging human genetic materials. Consuming natural food can help in mitigating all these bad health exposures.

Preservatives: Preservatives such as Butylated Hydroxytoluene (BHT) can induce tumor in liver and stomach of both human beings and animals when used unduly. In addition, they are able to damage humanly genetic materials such as the red blood cells that are necessary for the respiration process in the body. BHT can also stimulate symptoms of chemical sensitivity when used at high levels. Nitrates are used in food processing to facilitate in bacon preservation and can also result in queasiness, headache, and breathing complexity to some individuals.

Sulfites: Sulfites can destroy vitamin B1 which is very essential to normal body functioning. Sulfur dioxide can bleach vegetables and fruits’ root that cause destruction on vitamin B. Sulfites also aggravate asthma to both young and adults and at the same time, those who are sensitive to sulfites maybe affected and hence respond negatively

Coloring Agents: Man made coloring is derived from coal tar processing that promotes hypersensitivity to children. This may cause disorders, asthma and other skin conditions such as atopic dermatitis. Artificial coloring can cause hypersensitivity reactions to sensitive persons to the extent of developing atopic dermatitis and asthma (Smith, 2004). Many manufacturers add synthetic coloring on foods so as to attract customers. These synthetic coloring are harmful to human health.

Tran-Fats: These fats are available in cooking oil, snack rations among other processed foods. They have different chemical structure from those found in the body hence the body may develop reactions against them. These fats are produced in chemical processes to add hydrogen on unsaturated fatty acids and, as a result, liquid fat becomes convertible into soft stable form. Cholesterol levels linked with heart complications can, therefore, augment. This will result in the reduction of protective cholesterol thereby exposing the body to infection vulnerability. They may also contribute to other forms of cancer such as breast cancer. Emulsifiers, thickeners and stabilizers may also prevent separation of ingredients to appealing globes such as mayonnaise.

Growing and Treating Fruit and Vegetables

Fruits and vegetables are indispensable to health. They provide fiber and nutrients that are essential for the normal body functioning. Deciding upon the fruit tree and vegetable to grow will depend on the availability of space, time, and maturity period of the plant plus availability of pollinators. It is important to get the trees from a nursery when their roots are already developed. Before planting, soak the roots and plant only when there is no frost, when the soil is well moistened. The hole to plant in should be three times wider or more than the size of the roots and the depth should be slightly deeper than the span of the roots and frequently provide it with water so that they are kept moist. Both the fruit tree and the vegetable will start growing in a week time when their roots start spreading. Protect the tree by applying a grease band to stop moths from reaching the leaves of the tree to mate and feed on it. When the fruits appear, it boosts their feeding by applying fertilizer and harvest when they are ready.


In most cases, plant diseases affect the upper part of the plant and then spread downwards. The affected parts should be removed, and fertilizers rich in nitrogen should not be applied as it may promote sappy growth vulnerable to fungi. Organic treatment like dispersible sulphur spray may also be used. They will help increase productivity for the farmer resulting in increased sales.

How Animals Are Raised and Processed

Raising animals is a process under farming in agriculture. Farming practice varies across different cultures, and the animals are fed on both natural and artificial foods. Farmers may allow them to freely interbreed and supply in an open place or may have enclosed places for them. Either way defines various reasons and practices for keeping or raising animals and was common traditionally in communities that practiced herding. The animals in this case fed on natural grass, shrubs and leaves of plants. Currently, the animals may feed on cons, hey among other possible food substances. Some of these animals raised provide food such as meat, milk and vitamins.

Modern farming techniques are replacing the old traditional methods of farming. For instance, there are devices that can be used to milk animals currently without the need for farmer’s effort. There are also induced hormones that are used to reduce the maturity period for animals (Roberto, Brandao & Da-Silva, 2003). Despite being beneficial, raising animals also has limitations. Wild animal predation, human theft and animal disease are some problems affecting farming. When the animals are well developed, some of them are sold to be food. Expanding human population has necessitated the use of genetically modified animals that grow faster to meet the increasing food demand. The process of packaging would involve the usage of sharp knives and machinery that may as well injure the workers. Healthy animals that pass through inspection are moved to the disassembly line for slaughter and inspections done again to ensure that food safety rules are adhered to. These slaughter houses have to meet some sanitation regulations for them to operate legally and at times may be required to boost their operation speed to meet the hungry demands of customers.

How Foods Are Processed and Additives Added

Processing food involves transforming raw ingredients into food or other forms. Traditionally common in hunting and pastoralist communities, preservation involved salting and sun drying. This has since changed to other modern forms such as refrigeration. Bottling, freeze drying, addition of sweeteners and coloring agents and canning are examples of commonly used methods of food preservation. The process could be mechanical processing involving the usage of water and power replacing the traditional methods. Reliability, availability and distribution have been enhanced because the foods do not quickly go bad. Customer requirements may also influence the nature of processing as they may require final products that are similar to raw materials hence manufacturers respond by introducing synthetic fiber that are low in fats. New technology has also replaced the old methods to more time efficient methods hence favoring human labor and effort required for the process (Fellows, 2009). The processing may take the forms of heat transfer, processing through moisture, biochemical preservation and modifications to environmental conditions. The processes are interlinked and used together in the alteration of the chemical composition of materials.

Food Packaging and Harmful Materials Used In the Packaging

Food packaging is essential in the manufacturing process and throughout the distribution chain. Packaging not only brings convenience to users but also improves the duration that the food takes before getting bad. How food is packaged depends on the nature of the food to be packaged, labor requirements, serviceability and reliability among others. The process begins by dividing the food to be packaged into serving sizes as per the demand, then get the packaging material that is proportional to the size of different portions and which has been labeled, squeeze air out and close the container or the bag and finally date the package. Since packaging also acts as a marketing, security and information tool, it needs to be something that will be more appealing to consumers (Kozup, Creyer, & Burton, 2003). Antimicrobial materials are mostly used to package food products into varying sizes depending on the nature and needs of users. Polymers with surfaces modified by electron irradiation to produce antimicrobial activity are also encouraged.

The use of biological based packaging raises concerns because they are able to decompose; hence, can change the mechanical properties of products during the storage period before it gets used. Microbial growth may occur in the process that may cause the release of harmful compounds into the food that is packaged. Polymer degradation results from actions of microbes and photo degradation. Features of food product to be packaged and the packaging material to be used should, therefore be known prior to packaging.

Sanitation of Manufacturing Plants’ Equipment

Benefits of food processing are enjoyed at individual, industry and at government level besides promoting safety and disease prevention. Achieving food safety requires focusing on prevention of possible hazards through usage of clean equipment during the manufacturing process and maintenance of the machines so that their reliability and dependability is improved. Implementation of HACCP correctly would improve the sanitation targets of the firm since they have high chances of guarantying quality if applied correctly. This may involve its application in collaboration with sanitation standard operational procedures which also depends on the technological changes (Semos & Kontogeorgos, 2007).

The invisible contamination of food represented by large number of growth of bacteria is currently under tight control both in meat, milk and other processing firms. The work is carried on at individual responsibility of desire to produce quality products and through good manufacturing practice promotion at the factories. Industries dealing with commodities generally have high concern for sanitation than those that deal in processed foods. However, some diseases transmitted through food still exist. Maintain stainless steel equipment may be expensive in factories to an extent that quality is compromised and perfection may not be reached but the factories respond by continuously improving the processes.


Most foods consumed have undergone processing in one way or the other. As much as processing food offers benefits such as preservation and addition of flavor to food it also has its limitation. Additives should, therefore, not be consumed excessively since they cause harm to human health. In addition, the nature of food processing plants can also have an impact on the quality of food that people consume. Production of quality products and maintenance of sanitation should therefore be encouraged both at individual and corporate levels. This requires integration of effort by both consumers, workers, policy makers and all stakeholders involved in product processing and distribution. Packaging and labeling should also be done in a manner that is appropriate to promote sales and at the convenience of users and not in a misleading manner. Cleanliness must be observed. Further studies should be supported on best ways to prepare food so that health awareness is not only practiced but also upheld.


Fellows, P. (2009). Food processing technology: principles and practice. Cambridge: Woodhead Publishing.

Kozup, J., Creyer, E., & Burton, S. (2003). Making healthful food choices: the influence of health claims and nutrition information on consumers’ evaluation of packaged food products and restaurant menu items. Journal of Marketing, 67(2), 19-34.

Roberto, C., Brandao, S., & Da-Silva, C. (2003). Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant. Web.

Semos, A., & Kontogeorgos, A. (2007). HACCP implementation in northern Greece: Food companies’ perception of costs and benefits. British Food Journal, 109(1), 5-19.

Smith, J. (2004). Food processing: principles and application. Boston, MA: Blackwell Publishing Ltd.

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