Factors that Affect the Quality of Food

Most of the food we eat isn't produced locally, and by the time it reaches our grocer's shelves, it may have encountered chemicals, undergone pasteurizing or been subjected to various types of processing as well as had ingredients added. Even the methods we use to prepare food in our own kitchen may affect the food's quality and nutritional value.

Pesticides and Herbicides

Many farmers use chemicals on their crops to deter weeds and to repel pests that might eat the crops. While this provides larger crops, residue from chemical herbicides or pesticides that remain on the produce may be unhealthy. Thoroughly wash fresh fruits and vegetables or remove the peel before you eat them to reduce the risk of consuming traces of these chemicals.

Organic methods of farming to reduce pest and weed problems, such as crop rotation and planting crops that repel some pests, may produce healthier foods but the price for those foods is likely to be higher.

Processing and Preserving

Processing removes potentially dangerous substances from some foods and sterilizing or pasturizing other food items lengthend their shelf life and retards spoilage. Many of the foods we enjoy are safer because of processing, including dairy products that are treated with heat to destroy microbes and bacteria. Additional processing methods that may keep foods healthier include freezing to decrease enzymes that cause food spoilage and dehydrating to remove moisture from grain products.

Additives play an important role in food processing and they, too, lengthen the food's shelf life so more food is available to more of the population, reducing overall cost and boosting the health of large populations. However, some additives may not be healthy. For instance, monosodium glutamate, a common food additive used to enhance flavor, may trigger reactions in people sensitive to the substance.

Canning, another method of preserving food products, offers the consumer more flexibility choosing when to prepare the food. Canned vegetables, soups, pasta products and other food items can be free of spoilage for months or years.

Preparation Methods

Preparing food for your family also affects its quality. Cooking at high temperatures for prolonged periods may destroy vitamin content. In addition, frying food in grease adds calories and fat to your diet.

Healthier food preparation methods include steaming vegetables until tender and baking breaded meat and poultry instead of frying. Grilling and roasting offer additional ways to prepare meat without adding extra fat.

Cooking meat and reheating leftovers requires that the meat reach a minimum internal temperature in order to destroy dangerous bacteria. A meat thermometer lists safe temperatures for cooking meat and poultry, and consumers should make sure reheated leftovers reach an internal temperature of at least 165 degrees Fahrenheit before serving.