Annotated Bibliography on Animal Products: A Health Hazard in Today's Society

Thesis

Thesis: Food made from animal products is still a huge concern in today’s society. From nutritional grounds, the value these animals provide is of no significance, especially when compared to health hazards associated with the effects of eating the food. Research has revealed that the meat industry monitors the distribution, packaging, and slaughter of various animals such as sheep, pigs, chicken, turkey, fish, and goats. However, animals are now being injected by random chemicals to mass-produce and attain economic standards. Consequently, the addition of these chemicals has made the meats to be associated with, E.coli, sodium nitrite, and many other bacteria. Hence, leading to chronic illnesses such as diabetes, various cancers, and heart disease. Although meat is a major source of essential nutrients to our bodies, it is the source of many health concerns that arise from production and consumption.

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CDC. "Outbreak of Salmonella Infections Linked to Backyard Poultry | CDC." Centers for Disease Control and Prevention, 20 May 2020, www.cdc.gov/salmonella/backyardpoultry-05-20/index.html. Accessed 23 June 2020.

CDC reported a new outbreak of Salmonella in at least 28 states in America. Out of 98 cases, 17 of the patients have been hospitalized, yet no death has been reported with at least 30% being children under five years. After a close investigation, the organization found out that the patients had contact with backyard portray such as ducklings and chicks. The report continues to indicate that consumption of this poultry increased the chances of contracting Salmonella. This is so because other than the disease being available in the poultry, the chemicals added during meat processing cause other health hazards. This article is useful because it has gone the extra mile of telling other sources of health hazards caused by meat other than that from chemicals.

Kamboj, Sahil, et al. "Food safety and hygiene: A review." IJCS 8.1 (2020): 358-368. https://www.researchgate.net/profile/Neeraj_Gupta7/publication/339877534_Food_safety_and_hygiene_A_review/links/5e7f7b41299bf1a91b866018/Food-safety-and-hygiene-A-review.pdf

The authors state that food, especially processed meat, is contaminated by chemicals added as preservatives and also during the processing stages. Most additives have chemicals that are added to fresh meat for them to stay longer. These chemicals are often not approved for human consumption, but the meat processors still use them. Besides, during the processing, the meat passes through several areas where it gets contaminated. The workers also use chemicals to clean those surfaces hence posing more danger to humans. This article is very useful as it educates people on how to consume hygienic food. It is also reliable because it outsources information.

"Meat Processing." Tox Town, 2019, toxtown.nlm.nih.gov/sources-of-exposure/meat-processing. Accessed 23 June 2020.

This government source is about meat processing and the dangers involved by the consumption of the meat. The article state that meat is processed in slaughterhouses where the meat is canned, freeze, cooked or is made from meat products. Meat processing causes more illness and harm than the average U.S factory in terms of chemicals. The illnesses are caused by infected carcasses or tissues and bacteria. Wastewater from the factory is full of chemicals that cause contamination after coming into contact with drinking water. The author adds that the meat processing workers and the community near the factory are at high risk of contracting a respiratory illness. Pollutants that are released by the meat processing factories in wastewater may contain ammonia and nitrogen compounds as well as chlorine. Air pollution generated by the processing of meat may include volatile organic compounds (VOCs) and particulate matter. Meat processing workers could suffer from chemical injuries, which could lead to disabilities. This article is quite specific and informative. Indeed, it contains conclusive research from various sources.

National Cancer Institute. "Chemicals in Meat Cooked at High Temperatures and Cancer Risk." National Cancer Institute, July 2017, www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet. Accessed 23 June 2020.

National cancer institute state that when processed meat is cooked in high temperatures forms polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). These components are achieved when meat from pork, fish, or beef, among others, is grilled or pan-fried in direct flames. Laboratory experiments show that these elements mutate, causing changes in people’s DNA hence the risk of getting cancer. The study reveals that exposure to PAHs and HCAs cause animal model cancers. Rodents fed with diets with these components developed prostate, liver, skin, colon, lung, and breast tumors. They also developed cancer in the form of tumors of lungs and gastrointestinal and leukemia. People who consume partially cooked processed meat have a high risk of contracting prostate, pancreatic, colorectal, and cancer. This article is very resourceful and educational. It gives specific reasons when meat causes cancer, among other chronic diseases. The research is wide, detailed, and reliable. The reliability of this source is added by the fact that it is government resource hence not opinionated.

Rather, Irfan A. et al. "The Sources of Chemical Contaminants in Food and Their Health Implications." Frontiers in Pharmacology, vol. 8, 2017.

The journal article state that food contamination is the leading health concern in the world. Chemicals subjected to edibles cause health dangers that have serious implications. Specifically, meat that is slaughtered in food processing industries as exposed to contamination from disinfectants, detergents, pesticides, and deodorants. Besides, the meat preservatives added contains toxins that pose a health danger to the consumers. The authors add that during meat processing, the meat passes through a series of chemicals that cause contamination. Some unapproved additives used to preserve meat for longer periods may have bacteria that cause illness in human bodies. Other sources of contaminants include water used in these factories to prepare the packed meat as well as packaging or canning. Freshly slaughtered meat also have E-coli bacteria which causes food poisoning in humans. The bacteria also cause urinary tract infections, abdominal cramps, and kidney diseases. However, processed meat is riskier than unprocessed. This source contains a well-researched study that aids in giving more information regarding the contamination of meat and meat products. The insightful article is very reliable as it is government based and is approved by the health department.

Reddy, D. Maheswara, and S. Vani. "Chapter-5 Nanotechnology: An Emerging Tool for Meat Industry and Its Applications." Chief Editor: 61. https://www.academia.edu/download/61383897/Advances_in_Veterinary_Sciences20191130-11969-lv14ts.pdf#page=65

The article states that a nanotechnology tool issued to improve the hygiene of processed food. The tool ensures minimal contamination of processed meat, among other foods, by helping in packaging, among other things. However, chemicals are still being added to tenderize the meat and to preserve before packaging. Canned meat may be the most contaminated because other than having preservatives, and the meat is placed in the cans, which are cleaned with chemicals. Although this article is about new technology in the industry, it still educates more on the contamination of meat and other food.

Thinh, Nguyen Thi, et al. "Food safety performance in key pork value chains in Vietnam." https://cgspace.cgiar.org/rest/bitstreams/188525/retrieve

In Vietnam, as pork is becoming a key type of meat consumed, pork processing is increasing in the industry. The pork being sold in the country has high levels of contamination. Indeed, consumers have complained severely regarding the use of antibiotics and unapproved chemical residues being used as preservatives. These chemicals cause high levels of microbial contamination, which results in illness amongst consumers. This article is useful because it is detailed and uses outside sources to back its arguments. The article is also reliable because it is academic and not opinionated.

WHO. "Food Safety." WHO | World Health Organization, 30 Apr. 2020, www.who.int/news-room/fact-sheets/detail/food-safety. Accessed 23 June 2020.

According to the World Health Organization, processed food contain viruses, bacteria, chemicals, and parasites which causes more 200 illness such as cancer and diarrhea. The most common chemical pollutants include persistent organic pollutants (POPs), naturally occurring toxins, and heavy metals. POPs such as polychlorinated biphenyls and dioxins accumulate in the human body as well as the environment. Natural toxins found in meat and other food may include mycotoxins and cyanogenic, which are poisonous to humans and trigger cancer, immune deficiency, and delayed development. Heavy metals like mercury cause kidney damage to existing in polluted air and can cause various health hazards. This report from WHO is very informative as it not only analyzes the implications of chemicals in meat but also explores the types of chemicals. The article is also reliable because it is written by health experts who are not opinionated or profit-oriented.

Works Cited

CDC. "Outbreak of Salmonella Infections Linked to Backyard Poultry | CDC." Centers for Disease Control and Prevention, 20 May 2020, www.cdc.gov/salmonella/backyardpoultry-05-20/index.html. Accessed 23 June 2020.

Kamboj, Sahil, et al. "Food safety and hygiene: A review." IJCS 8.1 (2020): 358-368. https://www.researchgate.net/profile/Neeraj_Gupta7/publication/339877534_Food_safety_and_hygiene_A_review/links/5e7f7b41299bf1a91b866018/Food-safety-and-hygiene-A-review.pdf

"Meat Processing." Tox Town, 2019, toxtown.nlm.nih.gov/sources-of-exposure/meat-processing. Accessed 23 June 2020

National Cancer Institute. "Chemicals in Meat Cooked at High Temperatures and Cancer Risk." National Cancer Institute, July 2017, www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet. Accessed 23 June 2020.

Rather, Irfan A. et al. "The Sources of Chemical Contaminants in Food and Their Health Implications." Frontiers in Pharmacology, vol. 8, 2017

Reddy, D. Maheswara, and S. Vani. "Chapter-5 Nanotechnology: An Emerging Tool for Meat Industry and Its Applications." Chief Editor: 61. https://www.academia.edu/download/61383897/Advances_in_Veterinary_Sciences20191130-11969-lv14ts.pdf#page=65

Thinh, Nguyen Thi, et al. "Food safety performance in key pork value chains in Vietnam." https://cgspace.cgiar.org/rest/bitstreams/188525/retrieve

WHO. "Food Safety." WHO | World Health Organization, 30 Apr. 2020, www.who.int/news-room/fact-sheets/detail/food-safety. Accessed 23 June 2020.