Public Demand For Light Food Processing Threatens Public Health

Consumers are demanding their food be less processed, with fewer preservatives and additives and this could be risky to the public health according to some scientists. Preservatives and additives help keep food from spoiling and increase their shelf life. Dr. Helen Payne, senior food safety advisor who spoke to Food added, “The trend for milder processing and a move away from thermal treatments, as a way of raising product quality, were increasing food safety risks.” To read more, click HERE.