Impact of Farming and Food Processing on Food Quality and Safety

This report delves into the intricate relationship between farming methods, food processing techniques, and the resulting nutritional content, safety, and overall quality of food. It begins by exploring various farming methods, including organic farming, crop rotation, and the use of pesticides and hormones, and their effects on the appearance, nutrient levels, and potential safety hazards of food products. The report then examines food processing techniques, such as cooking methods, freezing, and grilling, and their impact on nutrient retention and the formation of potentially harmful compounds. The analysis highlights how different cooking methods affect vitamin and antioxidant levels, and how frozen foods can sometimes retain more nutrients than fresh ones. Furthermore, it discusses the formation of carcinogenic compounds during grilling. Based on these findings, the report offers recommendations for consumers, such as purchasing organic produce when possible, choosing appropriate cooking methods, and considering frozen foods as a viable alternative to maintain food quality and safety. The conclusion emphasizes the importance of understanding the journey of food from farm to table to make informed dietary choices.

Medicinal Food Science -
Food Preparation Methods
and Farming Methods

Table of Contents
INTRODUCTION...........................................................................................................................1
FARMING METHODS...................................................................................................................1
FOOD PROCESSING TECHNIQUES...........................................................................................2
RECOMMENDATIONS.................................................................................................................3
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
The effect of farming techniques and food processing ought not to be ignored while
examining the nutrient substance, quality along with the security of foods. From the time when
agriculture revolution occurred, people have been creating manners by way of which they can
upgrade and quick track the farming to table cycle. Be that as it may, it is continually under
discussion whether these improvements are adverse to food quality and wellbeing. The WHO
and FAO characterizes food safety to be perils, regardless of whether ongoing or intense, that
may turn the food into something adverse for the healthy state of the shopper. In addition to this,
food quality can be comprehensively referred to as the facets which place impact over an item's
worth", this incorporates waste, scents, defilement, flavour, etc. The following paper will
examine the effects of certain farming techniques and food processing techniques upon the
nutritional content, security and quality of food so as to arrive at a lot of proposals for the general
population to ponder while settling upon food decisions.
FARMING METHODS
The start of the entire food framework starts with farming and plant development, so it is
unavoidable that the techniques utilized will affect the quality as well as security of food.
Farming strategies incorporate natural farming, crop rotation, biodynamic farming, aqua-
farming, anti-toxins, hormone development promotants, pesticides / herbicides and manure
(Graham and et. al., 2020). For instance, cauliflower developed in regular farming was
acknowledged to be fundamentally bigger in size and with less unfortunate characteristics, for
example, pigmentation than their natural counterpart. Nonetheless, the content of potassium
within the naturally developed cauliflower was essentially high. This shows that while regular
farming may improve the appearance in quality of cauliflower, the nutrient content is
acknowledged to be much better within the natural assortment (Cruz and et. al., Hedderley,
2020).
A problem linked to safety of food becomes an integral factor when looking at regular as
well as natural produce. An examination indicated 42% of traditionally developed food tests
contained pesticide buildup, with 9 of such kinds of food tests surpassing the most extreme
buildup limit (Basche and DeLonge, 2019). Then just 22% of natural food tests contained minor
portions of pesticide buildup. The conceivable wellbeing hazards related with the utilization of
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pesticides appeared in studies which show the connection among pesticides and Parkinson's
infection, and a few authors also introducing a connection among pesticides and endocrine linked
issues.
Yet another important case of how farming techniques can impact upon the food security
as well as quality is acknowledged to be hormonal growth promotant (HGP) within the cattle.
Although there are merits of keeping up a consistent food supply, the potential dangers ought to
be thought of. HGPs lead to the increment of weight rise rate, improvising feed productivity,
changing muscle leanness, as well as expanding milk creation, in this way modifying the
nourishing content of meat for fulfilling the ideal attributes for the buyers within the bounds of
market place (Dimitriu and et. al., 2016). Notwithstanding, there is proof exhibiting that the
deposits of HGP within beef may pose danger to the health of buyers. This incorporates
formative, neurobiological, genotoxic and cancer-causing impacts upon the bodies of buyers.
FOOD PROCESSING TECHNIQUES
Verifiably, the different kinds of techniques for the purpose of food processing place
impact upon the dietary content, safety and quality of food. The manner by which people
themselves plan and store their food just as the makers has a huge effect (Reicks and et. al.,
2014). One amidst such significant impacts is the cooking technique utilized. Numerous nutrients
may be lost from certain vegetables through cooking, diminishing the micro nutrient contents.
This uncovered griddling, microwaveing, steam, and oven bakeing had a minimal effect on cell
reinforcement levels of vegetables. Pressure cooking as well as boiling indicated the best
misfortunes. Upon boiling, broccoli lost 27% chlorophyll, 33% Vitamin C, and 13% carotenoids,
demonstrating the overall impact of boiling (Mills and et. al., 2017).
Over the course of time, it has been analysed that frozen food is valuable in terms of
holding the nutrients within certain food items. Studies have presented that that some frozen food
items contain a larger number of nutrients as against fresh owing to being snap frozen not long
after harvesting; while new items are frequently uncovered in air as well as light for prolonged
time frames prior to their utilization (Jones and et. al., 2014). Frozen green bean is fundamentally
high within nutrient C as opposed to the fresh ones. In addition to this, it is determined that
frozen foods are exceptionally safe for the purpose of consuming as majority of them are
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whitened preceding being frozen that results into the inactivation of chemicals to forestall yeast
growth and tainting, along these lines lessening probability of food-borne sickness.
Barbequing meat is one of the most common practices of food practices, especially if
considered in context of Australia. This technique when put to use for the purpose of cooking
opens animal towards blazes, resulting into emergence of polycyclic fragrant hydrocarbons
(PAHs). Upon consumption, such PAHs tie to DNA, shaping PAH-DNA adducts which possess
the potential of altering the DNA and increment of hazard for particular kinds of cancer. The
kind of meats, cooking temperature, fat contents, kind of smoke and time length are
acknowledged to be the main factors which characterize the PAH levels of barbequed meats. A
few examinations have revealed; the convergence of PAHs is relatively high within grilled red
meat than grilled chicken (Andraščíková, Matisová and Hrouzková, 2015). The reason behind
this action might be because of the higher fat contents present within the beef. This investigation
further also showed that barbequed beef comprises of lesser PAHs in case of trimming of fat and
controlling of temperature as well as timeframe.
RECOMMENDATIONS
On the basis of above discussion, it has been determined that farming techniques and food
processing techniques tend to place a significant impact upon quality and safety of food along
with the content of nutrients within the food. The inferences of the analysis have led to
development of certain recommendations. Thus, certain suggestions are given beneath for
optimisation of nutrient contents together with maintenance of quality as well as safety of food.
These suggestions are enlisted as follows:-
• Purchase natural produced items until possible in a bid to decrease the exposure to
pesticide, thereby resulting into consequent increment of the nutrient content within the
food items.
• Frozen food items can be seen as an effective alternative to all the other techniques. Yet,
selecting fresh items should be selected in season.
• Eating fresh raw fruits and vegetables allows you to gain the maximum nutrients from
most fruits and vegetables. Alternatively, steaming or oven baking retains the most
nutrients and are the recommended cooking techniques.
• Meat should not be barbequed but pan fried, slow cooked or oven baked.
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CONCLUSION
On the basis of above discussion, it has been inferred that the farming as well as food
processing techniques profoundly affect nutrient content, quality and security of various food
items. Farming strategies, for example, natural farming might be gainful when contrasted with
ordinary farming. Also, eating crude or daintily steamed food might be advantageous when
contrasted with pressure cooking or boiling the food items. While making the decision regarding
the item to be picked for eating, it is considered imperative to contemplate how unique foods
came from farming to the tables.
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REFERENCES
Books and Journals
Andraščíková, M., Matisová, E., & Hrouzková, S. (2015). Liquid phase microextraction
techniques as a sample preparation step for analysis of pesticide residues in
food. Separation & Purification Reviews, 44(1), 1-18.
Basche, A. D., & DeLonge, M. S. (2019). Comparing infiltration rates in soils managed with
conventional and alternative farming methods: A meta-analysis. PloS one, 14(9),
e0215702.
Cruz, C. D., Fletcher, G. C., Paturi, G., & Hedderley, D. I. (2020). Influence of farming methods
and seawater depth on Vibrio species in New Zealand Pacific oysters. International
Journal of Food Microbiology, 108644.
Dimitriu, D. C., Stoleru, V., Corciovă, A., Vlase, L., Stan, T., Jităreanu, A., ... & Patraş, A.
(2016). p-COUMARIC ACID CONTENT IN SWEET PEPPER UNDER FARMING
METHODS. Environmental Engineering & Management Journal (EEMJ), 51(8).
Graham, P., Brundu, G., Scolamacchia, M., Giglioli, A., Addis, P., Artioli, Y., ... & Carboni, S.
(2020). Improving pacific oyster (Crassostrea gigas, Thunberg, 1793) production in
Mediterranean coastal lagoons: Validation of the growth model “ShellSIM” on traditional
and novel farming methods. Aquaculture, 516, 734612.
Jones, S. A., Walter, J., Soliah, L., & Phifer, J. T. (2014). Perceived motivators to home food
preparation: focus group findings. Journal of the Academy of Nutrition and
Dietetics, 114(10), 1552-1556.
Mills, S., White, M., Wrieden, W., Brown, H., Stead, M., & Adams, J. (2017). Home food
preparation practices, experiences and perceptions: A qualitative interview study with
photo-elicitation. PloS one, 12(8), e0182842.
Reicks, M., Trofholz, A. C., Stang, J. S., & Laska, M. N. (2014). Impact of cooking and home
food preparation interventions among adults: outcomes and implications for future
programs. Journal of nutrition education and behavior, 46(4), 259-276.
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