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The Menace Or Danger of Food Colors

The Menace Or Danger of Food Colors

Project / Seminar Material
Reference ID: PS-24348-TM

DEDICATION

This research material titled “The Menace Or Danger of Food Colors” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “The Menace Or Danger of Food Colors” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

INTRODUCTION


    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    Food colors are substances which added to food, food products and drink to changes its color to improve the visual quality of food for attraction of the consumer. The study scrutinizes the Manace/Danger of Food Colors which is achieved to make food more attractive, appealing, appetizing, and informative, correct natural variations in color and allow consumers to identify products on sight, like candy flavors or medicine dosages. The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. These can be found in different places and their effects depend on the dose and exposure time. Furthermore, food borne diseases (FBDs) can cause disability; these diseases can be caused by toxins produced by bacteria or other toxic substances in the food, which can cause severe diarrhea, toxic shock syndrome, debilitating infections such as meningitis and even death. FBDs are transmitted through food contaminated with pathogenic microorganisms that have multiple factors of virulence, which gives them the ability to cause an infection; some bacterial genres can produce toxins directly in the food, but other genres can produce them once they have colonized the intestine. Among the pathogens involved in FBDs that are also considered to be toxigenic are Salmonella spp., Vibrio parahaemolyticus, Vibrio cholerae, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocyto-genes. Food borne diseases can be prevented and acute diarrhea syndromes, fever and even death from dehydration can be avoided, especially in children under the age of 5 and in immune-compromised people.


    The Menace Or Danger of Food Colors

    CHAPTER ONE

    1.1 Introduction

    Food colors are substances which added to food, food products and drink to changes its color to improve the visual quality of food for attraction of the consumer (Saeed et al., 2010). Food colors are classified as natural and synthetic food colors. Natural Food Color is derived from variety of sources such as seeds, fruits, vegetables, insect and microorganisms without any chemical treatment. In prehistoric times, natural colorants were usually obtained from the sources like flowers, leaves, berries, blossoms, barks and roots (Springer, 2014). Synthetic food colors are usually water-soluble chemical substances which have been made in factory and can be used in foods without any further processing. Ponceau 4R, Carmoisine, Erythrosine, Tartrazine, Sunset Yellow FCF are the examples of synthetic food colors (Meenakshi et al., 2007).

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

    Summary Headlines for The Menace Or Danger of Food Colors



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