Do the dangers derived from the use of chemicals in food production and preservation outweighs the advantages?

Foods purchased in markets and supermarkets contain preservatives and

this

has been a major source of concern to humans because of its danger. In my opinion, the drawbacks

such

as the detrimental effect on one's health supersedes any benefit it poses. Admittedly, the basic advantage of using preservatives

such

as colours in

food

is to improve the appearance.

In other words

, without the using colour in

food

production, the products will not be presentable and appealing for consumption to the public.

Also

, another prime benefit of using chemicals is that it helps to improve the shelf

life

of the product. To put in another way, without additives there will be accelerated rate of spoilage of

food

materials,

hence

, resulting in the degradation of the

food

product.

For example

, after the UK government banned the use of chemical in 2016 there was a rapid degradation of

food

materials in the stores, and the manufacturers attributed

this

occurrence to the ban of the chemicals essential for preserving the raw materials.

Nevertheless

, despite the advantages above, I believe that humans face serious drawbacks from the use of these chemicals. One potentially dangerous problem is its detrimental effect on human health.

As a result

, consumption of these products leads to

life

threatening illnesses

such

as liver failure, cancer, asthma.

Consequently

, increasing death rate and shortening

life

span.

For example

, the reported use of "sniper" a product containing

permethrin

- a chemical that should not be used in

food

products in eradicating pests in beans in the city of Kano, there was a resultant increase in liver diseases, visits to the hospital following its consumption. In conclusion, despite the benefit of prolonged shelf

life

using chemicals confer, it's reported disadvantage voids any advantage. It is highly recommended that the government increases the availability of organic produce in order to improve quality of lives of the population.