Orange Benefit In Cancer Prevention: The Cancer may be restricted by ingestion. Orange contains D-limonene, which is known to reduce the metabolism of cancer cells in the body. Auxiliaries limonene in stimulating detoxification system thus inhibits the appearance of cancer cells. Numerous types of cancer such as lung, mouth, breast, colon and skin can be prevented by it.
Orange Benefit to Heart: Oranges contain folate and antioxidants that are known to lower cholesterol and prevent heart disease and stroke. Apo B production is significantly reduced in the body due to the consumption of orange. Apo B is known to play a vital role in LDL cholesterol production. Furthermore, Orange contains limonin which limits the development of Apo B, Orange contains another compound known as pectin. Pectin is known to absorb any fats containing high levels of cholesterol. it is also a source of potassium. inadequate amount of this mineral can cause heart diseases such as arrhythmia
Today’s lifestyles are vastly different from those of the past. The fast pace of modern lifestyles and the increase in single-person households, one-parent families and working women have lead to changes in the food preparation and consumption habits. A positive outcome of this has been rapid advances in food technology, processing and packaging techniques to help ensure the safety and wholesomeness of the food supply as more convenient food. In spite of these advances, contamination of the food supply by either naturally occurring or accidentally introduced contaminants or malpractice does occur.
Ultimately, the quality and safety of food depends on the efforts of everyone involved in the complex chain of agriculture production, processing, transport, food production and consumption. As the EU and the World Health Organisation (WHO) put it succinctly – food safety is a shared responsibility from farm to fork.
Maintaining the quality and safety of food throughout the food chain requires both operating procedures to ensure the wholesomeness of food and monitoring procedures to ensure operations are carried out as intended.
1.1. EU framework and regulations
The EU food safety policy encompasses the whole of the animal and human food chain. It provides extensive legislation and outlines the responsibility of producers and suppliers in helping to ensure a safe quality of the food supply. The EU regulations are amongst the most stringent in the world.
In order to make the area of food regulation more transparent and scientific, there was an overhaul of the EU food safety framework since the late 1990s. In 1997, a new scientific advisory system for the EU was established. Eight new Scientific Committees were appointed in addition to a Scientific Steering Committee. The European Food Safety Authority (EFSA) will be established during 2002. The EFSA will be an independent body that works in close cooperation with various scientific agencies and institutions in EU member states providing independent scientific advice on all matters with a direct or indirect impact on food safety. It will cover all stages of food production and supply, from primary production right through to the supply of food to consumers. The EFSA will also carry out assessments of risks to the food chain and scientific assessment on any matter that may have a direct or indirect effect on the safety of the food supply, including matters relating to animal health, animal welfare and plant health.
1.2. Agriculture and Transport
The quality of raw materials is crucial to ensure the safety and quality of the final product. Therefore, a systematic approach is needed from farm to fork in order to avoid contamination of foodstuffs and to identify potential hazards.
From the farm/trade, agriculture produce is transported to food processing industry. This step of the food chain is covered by legislation on quality standards: