how can confectionery products become contaminated?
371183
Most confectionary is highly processed. Adding foreign substances or failing to clean the processing equipment could easily contaminate large amounts in one go.
740087
It is Hazardous, and you should definitely always keep it away from children.  Ingredients contain Grapefruit Oil from its skins.  Usually extracted in Florida.  It appears as a yellowish to reddish-yellow liquid.  It smells very sweet and fresh.  It is an oil, therefore it is insoluble in water.  Its flash point is 111 degrees farenheit.  (Special Clothing and self-contained breathing apparatus' should be worn when fighting fires involving essential oils or chemicals.) - most information from hazard.com\n\nMost routes of exposure are from skin contact, eye contact, and ingestion.  It is non-Carcinogenic, which means it does not cause cancer.  No known medical conditions are aggravated by overexposure of this chemical.  No one to date has ever been overexposed, therefore the effects are unknown.  The chemical may be irritating to the eyes, skin, if inhaled and if swallowed.  If eye contact occurs, you are supposed to flush immediately with clean water for at least 15 minutes and contact a physician.  Skin contact emergency involves removal of contaminated clothing or shoes, and you are to wash the affected areas thoroughly with soap and water for at least 15 minutes, and contacting a physician is necessary as well.\n\nInhalation of this chemical may cause breathing to stop, keep the chemical out of exposure to fresh air for environmental hazard purposes.  If ingestion occurs, oversaturation by drinking plenty of water is essential, and a poison control center or physician should be called immediately.\n\nIt will not undergo Hazardous Polymerization and is stable- will not react violently with water.\n\ndo NOT allow the chemical to come in contact with strong acids, alkalis, or oxidizing agents.  (CO and unidentified organic compounds may be formed during combustion.)\n\nLeak and waste disposal procedures :  Do not have around any ignition sources.  Must be contained in a ventilated area.  Recover all free product in case of spill.  Absorb the remainder of the vermiculite or other suitable absorbent material.  Self-contained breathing apparatus' are recommended for any major spills...  Report spills to appropriate authorities if needed.\n\nTry http://hazard.com/msds/mf/gsc/temp/md100295\n\nI probably should have just given that to you in the first place.
65827
I've heard that maraschino cherries are sometimes preserved in formaldehyde.  It can't be good for you. They keep body parts in jars in science class with that stuff!  I love Shirley Temples though so I still eat my cherries.
361795
test different areas of your school for bacteria and see which is the most contaminated.  For example you could test the toilets in the bathrooms, men VS women, also the cafeteria, ice machines, door knobs to different classrooms, locker rooms.  Try guess which will be the cleanest and the most contaminted...you'd be surprised of your results
1032340
Chocolates contain a lot of sugar.  Bacteria that live on our teeth can feed on this sugar, and as they do they produce acidic compounds that can damage our teeth.\n\nBrushing your teeth regularly helps remove some of these bacteria, as well as the excess nutrients from the food we eat (that the bacteria can feed on).
784778
a certain sweet food or any sweets?\n\nSounds like the beginnings of an allergic reaction.. stop eating it.
90892
It's not so much that is goes bad as in "rotten."  The plant essences/extracts that it is made from get rancid.  It's going to go bad faster if it's exposed to high temperatures and if you chose to keep it in the fridge you could make it last longer...but applying icy perfume doesn't sound like much fun to me.
327007
Since no has taken a stab at this yet, I'll try:\n\n  As an experiment, food was first cooked (to kill germs)\nand then stored in air-tight bottles. It was taken aboard an \nEnglish ship. After a couple of months the bottle was opened\nand the food was found not to have spoiled.\n  A sheet metal worker found out about this, and thought \nabout storing food in cans instead. James Burke discusses \nthis in one of the Connections Programs. I've included a \nlink in the sources part.\n  There is no reason the surface area of the can would vary\nbetween now and then unless the cans were first made with \na square bottom. I don't believe it was.
477730
Commercial products deffinately have aluminum in them.  It's in the baking powder particulary.  Health food products are usually safer and those sweetners you mentioned are ok too.\nYou might want to check out Stevia which a great natural sweetiner.
1171310
Tinned food is hermetically sealed and sterilised at a high temperature, so there are no bacteria to destroy the food. Usually there is no need for any preservatives, though I think some are used to help tinned vegetables retain their colour.\n\nIt's only once it's opened that one has to store it out of the tin and in the fridge. Once bacteria get access to the food it will go off as quickly as fresh food and once it's opened, the acid in the food can begin to dissolve the metal of the can where the lining has been damaged.\n\nTins of food have been found which are still ok to eat after 50 years or more but early tinned food sometimes used lead to seal the cans which made the food unfit to eat before very long.\n\nWikipedia has this:\nhttp://en.wikipedia.org/wiki/Cannery
915738
no absolutely not !! rotting is an organic process initiated by microorganism in the air. in the space our food is specially sterized and air is constantly refined.So if food is itself is not contaminated i dont think it will rot
851231
I assume you mean perishable food products.  It depends on the store.  At bakery outlets you can buy day old for human consumption, or 2 day old for livestock (such as sheep) feeding.  If you mean canned goods, cereal, etc., at most retailers it is destroyed.  This is what we do at Target.  If it has passed the shelf date, it can not be given to shelters or sold because the guarantee (for freshness) is no longer valid.  And stores could find themselves involved in a lawsuit if someone consumes tainted, expired food.
1133205
Generally, when a manufacturer makes something have less fat, they increase the sugar, and that's not good for you.  You really just have to read the nutrition facts label and skim/scan the list of ingredients for things you're trying to avoid.
720254
Any bottle is a hazard because people don't clean the bottles properly.  They tend to harbour harmful bacteria.
358506
I truly believe that the mass amounts of processed foods and beverages we are giving children harms their development in many ways.  Watch "Super Size Me" and you will see the evidence of the harmful effects these foods have on everyone.  \nAlso, Don't be fooled by foods in the grocery store.  Many boxed, bagged and frozen items also contain some kind of chemicals to preserve their flavor or shelf life.
1032659
I recommend using Fresh Wash by Watkins.  Pesticides, fertilizers and human handling can seriously contaminate fresh produce, shortening its shelf life and endangering your health.  Fresh Wash is laboratory-proven to remove over 90% of surface contaminants and impurities.  It gives your produce a much longer shelf life as well!  It's made from humectants from fruits and vegetables so it is very safe as well.
217969
Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation. Other origins of infection include chopped garlic in oil, chile peppers, tomatoes, improperly handled baked potatoes wrapped in aluminum foil, and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Canned foods may also indicate botulism infestation by characteristic outward bulges which result from the bacteria causing pressure to rise inside the can due to gas produced as a waste product, it would be safest to simply throw such cans away. Because honey, and other sweeteners, can form an ideal medium for botulism growth, infants should not be fed them until they are weaned and their digestive juices become too acidic for the bacteria to grow.