The food, by its very nature, may be harmful for us; it may change while stored; or various chemicals may be added. It may grow in soil contaminated (污染) with lead or arsenic, or it may be watered high in arsenic. Grains, fruit and vegetables are sprayed with chemicals, and these may combine to be far more harmful than one chemical alone. Fish may be caught in areas of sea contaminated with mercury (汞) and arsenic. Meat may contain antibiotic residues.
Furthermore, there are additives we are concerned about. What are added to food to maintain or improve the safety, freshness, taste, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation—such as salt (in meats such as bacon or dried fish), sugar, or sulphur dioxide (in wine). Additives are also needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers.
However, food production is highly competitive. If companies can cut their costs by using additives like chemical flavouring, they are likely to do so. It will increase profits, and consumers won't always realize they are being tricked. As a result, most drinks stating that they are fruit flavoured contain no fruit at all, while most of the rest contain only a small quantity of fruit.
Oh dear! We have to eat, and we just have to find the best food we can, and treat it carefully. Compared with those in other countries, it is fortunate for us to have access to information, and to have choice available in the shops and markets. Consumers have the rights to know clearly about what they have bought.
Besides, food should be prepared by someone who knows how to make the food safe. Eggs need enough cooking to kill off salmonella. Green potatoes should be thrown away, and the end of a mango should be cut off and thrown away.
