When residues of several pesticides are found during food inspection, it is commonly referred to as multiple residues. If one hears this term, many think that in agriculture spraying agents are handled unreflectively.
In this regard, it must be said that crop protection has changed fundamentally in recent decades. In the past, broad-spectrum active ingredients were mainly used, which were effective against all organisms. Today, pests are controlled in a targeted and selective manner, and the agents used are usually gentle on beneficial organisms. Sometimes the use of several active ingredients is necessary. Residue analysis can be used to detect residues of these active substances. Improvements in residue analysis make it possible to determine a far greater number of substances at the lowest concentrations.
Looking at the results of the National Pesticide Residue Reporting for 2004, about sixty percent of foodstuffs are contaminated with pesticide residues. However, the legally specified limits were exceeded in only about seven percent of the samples.
Utility value
For consumers, the utility value of a food product is expressed primarily in terms of price, shelf life and processing. The individual demands of consumers vary greatly in this regard. However, there is a general trend to buy food that is as inexpensive as possible, has a long shelf life and is easy to process.
On average, the German population spends just under 14% of its disposable income on food and drink. In the 1950s, this figure was still almost half. This is primarily due to the increase in incomes with a comparatively low increase in food prices.
A survey of around 14,000 adult Western Europeans conducted by the Institute of European Food Studies (IEFS) showed that for the majority, low-priced products are the main factor in their purchasing decisions. In addition, many people do not want to waste time preparing food at home.
So-called convenience food meets these needs. From the freezer or the can, convenience foods are, as the name suggests, ready-prepared, seasoned and on the table in no time at all. In recent decades, convenience foods have experienced a real boom. It is impossible to imagine German households without them.
Are ready meals unhealthy?
To say across the board that these dishes are unhealthy and unbalanced is inappropriate from a nutritional point of view, because the range of products on offer today is very broad and the nutritional quality of the offerings therefore varies greatly. Ready meals come in a wide variety of compositions and processing stages. Less processed, frozen foods (e.g., vegetables, fruits, herbs), for example, are a good and time-saving alternative to fresh foods in terms of vitamin preservation and quality.
Preservatives are not usually necessary for preservation. Heavily processed convenience foods, on the other hand, usually contain numerous additives. These are usually necessary to achieve certain product attributes (e.g., taste, shelf life, etc.). However, this does not mean that it is unhealthy food per se, because the addition of additives is strictly regulated by law and may only be done in a controlled manner.
Much more important is the composition of the ready meals. Take a look at the nutritional values per serving: A full meal should have a maximum of 600 to 800 kcal and the fat content should not exceed 40% of the total energy. The main part in ready meals should be vegetables, fruit, pasta, rice or potatoes. Therefore, pay attention to the list of ingredients: the ingredients are listed in descending order in terms of quantity, i.e. the food that makes up the largest proportion comes first.