Human beings have changed a lot of things over the course of our stay on this planet. As our way of life continues to evolve, our existence and interference with the natural world has altered the lives and habitats of multiple other species, as well as land formations, the atmosphere, and even the climate. And while it may be difficult to pinpoint exactly which habit, routine, or way of life has changed the most drastically for us as a collective creature of habit, it is certainly apparent that our eating habits have been altered quite considerably over time.

From foraging and hunting to fast food

Think about how our techniques for acquiring food have changed over time. Early on, during much simpler times, meals would take up a lot of time and energy to find or prepare, whether it was seeking out the right plants or tracking down an animal. Later, after people traded in nomadic lifestyles for settling down in certain spots, that time and energy went to farming. Now, that time is condensed to the time it takes to hop in the car and speed to the store, and that energy is channeled into the difficult process of deciding which brand you prefer. Of course there is also the option of not getting out of your car at all, and ordering an entire meal within minutes.

We have whittled down the food acquiring process so that the time and energy are next to nothing. However in this evolution of our ways, the types and quality of our food has of course changed as well, and with that come more challenges.

Different types of food quality assurances

Every year, there are about 48 million individuals, which is around one out of every six Americans, who get sick as a result of some type of food borne illness. These diseases are also responsible for hospitalizing 128,000 people annually and even killing 3,000 each year. There are many ways to reduce the chances of getting sick from low quality foods, such as keeping food stored in a cold enough setting that harmful bacteria cannot grow or multiply. It is recommended that refrigerator temperatures be set no higher than 40 degrees Fahrenheit, and freezers should be at zero degrees Fahrenheit.

But beyond that, companies that pack, store, and sell food, particularly foods with a shorter shelf life, need to be sure that the food is of high quality to begin with, free of contaminants, and that the packaging ensures the longevity of the product. This process could include food sealing machines, vacuum pouches that are able to preserve food about three to five times longer than food stored in regular plastic, or other types of food packaging equipment, as most people would probably imagine, but what you may not consider is x-ray food inspection or the use of a food metal detector.

Why food metal detectors and x-ray machines are necessary
There are some pretty obvious telltale signs that food is not suitable to be sold or ingested, such as mold or a repulsive odor. But food metal detectors have the ability to be more thorough, and there is a very real necessity to do so. Metal contaminants are one of the biggest problem in food products today, and the three main types, ferrous (or iron), non ferrous, and stainless steel can all be discovered with the use of a food metal detector, and then removed for the safety of the consumer. Sometimes there are nonmetallic contaminants as well, and for this reason, the use of an x-ray machine is also vital.

Our way of life will no doubt continue to change and evolve. But as long as we also continue to develop ways to ensure our safety, we will be able to face the changing future head on.