2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A study by the US Centers for Disease Control and Prevention showed that the finished doughthat is sold in stores can pose a serious health risk.
The US scientists who conducted the study believe that the bacteria contained in this type of semi-finished product can lead to dangerous diseases and even poisoning.
The leader of the team that conducted the study, Karen Hill, said that even with heat treatment, microorganisms in this type of dough could not be destroyed.
Thus, the current study debunked the long-held myth that there is a danger in the finished dough because of the eggs that may contain the bacterium Salmonella. Yes, there is a danger of raw eggs, but it turns out that it is not hidden only there, says Hill, quoted by the Telegraph.
The technology of creating ready-made dough for sale in the store network involves the addition of artificial ingredients, with which the manufacturers aim to preserve the durability of the product for a longer time.
During the study, Dr. Hill's team experimented with experimental mice. The animals were fed for two months with ready-made bakery products, and the scientists observed the current changes in the internal organs.
After the end of the experiments, it became clear that nearly 65 percent of laboratory rodents had damage to internal organs. The second part of the experiment was conducted among humans.
The team monitored the health status of more than 120 volunteers, who stated in pre-filled questionnaires that they consumed pasta at least 5 times a week.
After the end of the observation, it was found that the reaction of the human body to this type of product is not as severe as in laboratory mice, but can also lead to severe consequences.
It has been found that in addition to the threat of salmonella, the use of ready-made dough can lead to allergies and disorders, and in extremely rare cases to food poisoning.
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