meat preservation

Scientist list Dangers of Eating Food, Meat Preserved with Chemicals.

A meat scientist at the Institute of Agricultural Research and Training (IAR&T), Ibadan, Dr. Isaiah Okere has warned against the use of chemicals for the preservation of meats and food items as he says they have negative effect on our health.

Dr. Okere who gave the advice in an interview on Monday in Ibadan said that chemicals such as formaldehyde or its derivative Formalin, used to preserve human corpses were sometimes used by some people to preserve meat and fish.

According to him, such chemical substances can lead to cancer affecting vital organs like the kidney, liver, and lungs.

He said that meat or fish preserved with Formaldehyde/Formalin could be easily identified as they were always stiff and odourless.

On meat preservation, Okere recommended refrigeration, stressing that typically refrigerated storage life for fresh meats is five to seven days.

He, however, said that with the erratic electricity supply situation, it was advisable to limit refrigerated storage to between two to three days.

He also said that smoking of meat as well as currying with mixture containing salt and other natural preservatives decreases the available moisture in the surface of meat products, preventing microbial growth and spoilage.

The meat scientist underscored the need to protect oneself by observing these precautions, adding that a good risk reduction measure, was to wash all food and meat thoroughly under running water to wash off the contaminant. (NAN)

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