Food preservation is a process that prevents the digestion of food, leaving the quality, acceptability and nutritional value of the food intact. Food preservation usually prevents the infection of digestive bacteria and fungi and the digestion of fatty foods. Drying of fish, Lena hilsa, pickles, cooling with ice, measuring of shrimp, fish shidal are all common ways of storing food. Nowadays the process of canning or canning food, smacking through smoke etc. is used in food preservation. Food preservation uses a variety of health-promoting chemicals to prevent the spread of digestive bacteria and fungi in food. Sodium nitrate, sodium chloride or table salt, calcium aparnate, sulfur dioxide, sodium bisulfate, sodium benzoate, sorbate (potassium, sodium, calcium) are commonly used in food preservation. Formalin and various pigments, which are harmful to health, should never be used in food preservation.
In order to survive in this beautiful world, we need a clean environment, just as safe food is essential. At present, various kinds of harmful and unhealthy chemicals are sold in the market as adulterants and pigments. As a result, public health is now under threat. According to the Raemans, if this trend of health risk continues, we too will one day face a major catastrophe. (The drinking basin used by the people of Ram was once made of lead. As a result, the drinkers have been poisoned in some way or the other and have given birth to biklaja generation. In Bangladesh, various adulterants are mixed in the food. Heavy metal is a threat to the human body that is fed to cows, livestock and poultry with unprocessed products.
Some of the harmful health risks of food, nutrition and digestion Commercial dyes that are used in textiles or dyes are being used in a variety of foods, such as ice cream, gala ice cream, lozenges, purple, bora etc. This type of food gradually destroys the function of the liver and causes various rages. Formalin dipped fish, fruit and other foods can be found to be quite fresh for a few days because of the bacteria that cause putrefaction. Studies have shown that this formalin compounds with fish cells. Even if the fish is washed, the compound remains in the body of the fish. Which then enters the human body with cooked fish. These toxic compounds cause carcinogenic rage in many cases, including a variety of complex rage symptoms. Pesticides are used in stored food and vegetables. Waste of pesticide poisoning time. If the products are marketed earlier, there is a risk of health risks due to the effect of toxic food. The children are more affected. These toxic pesticides adversely affect the growing cells in their body. As a result, on the one hand, the development of the child's mind is hampered, on the other hand, they suffer from various diseases.