{"id":325,"date":"2019-12-04T08:52:52","date_gmt":"2019-12-04T05:52:52","guid":{"rendered":""},"modified":"2019-12-04T08:53:31","modified_gmt":"2019-12-04T05:53:31","slug":"","status":"publish","type":"post","link":"https:\/\/en.sc.uobaghdad.edu.iq\/?p=325","title":{"rendered":"Awareness of harmful food preservatives"},"content":{"rendered":"


<\/span><\/span><\/p>\n

The Department of Biology \u00a0organized a scientific lecture tagged “harmful food preservatives and their side effects” in the presence of a number of professors and researchers and students concerned with the fields of biology, chemistry, medicine and nutrition.nThe lecture, which was delivered by Assistant Professor Dr. Aliaa Razzouki Hussein, aimed at introducing preservatives, the reasons for their use, the food added to them, the health risks and the most important natural preservatives used in place of industrial, especially chemical preservation, and physics, to ensure that food is consumable for a longer period of time. This is to minimize the side effects of the growth of bacteria, yeasts, and molds that cause food rot and foodborne illnesses, which can be fatal.<\/p>\n

The lecture included a list of allergic reactions caused by harmful food preservatives, whether it be skin, such as sweating, itching, or in the digestive system; such as abdominal pain, diarrhea, nausea, vomiting, or respiratory system such as cough, asthma symptoms, rhinitis or musculoskeletal reactions such as muscle and joint pain, fatigue and weakness, as well as neurological reactions such as behavioral fluctuations and hyperactivity disorder. The lecturer recommended the need to educate the community to avoid preservative food, except when necessary because of its harmful substances, especially the health of children and avoid the consumption of canned food of unknown origin, which does not contain expiry dates because of the danger to the health of citizens.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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