Sebze ve Meyve Konservelerimizin ve Bunların Halk Sağlığı Bakımından Önemi

Despite significant advances in nutrition science over the past half-century, global dietary deficiencies remain unresolved. This study evaluates vegetable and fruit canned foods’ nutritional value and public health implications in Turkey. Eighty samples from various factories in İstanbul and Bursa (1958–1959) were examined for external defects, internal contamination, vitamin C retention, and lead migration from soldered cans. Findings revealed 28.7% surface bulges, 10.0% depressions, 4.0% rust, 53.8% microbial infection, 43.7% lead presence, and vitamin C losses of 50% or more in 59% of samples. Concurrently, national canned food production rose from 7,365,344 units in 1956 to 18,110,000 in 1959, underscoring canned fruits and vegetables’ growing dietary role. The results call for stricter legislation and rigorous quality control to safeguard nutritional quality and consumer safety.

Despite significant progress in nutrition over the past half-century, global nutritional problems remain unresolved due to geographic, economic, and cultural disparities. Recent studies indicate that some dietary deficiencies may be mitigated through canned foods. During World War II, canned goods played a major role in feeding American troops. Today, global production and consumption of preserves is rapidly expanding. In Türkiye, socioeconomic shifts have led to increased preserve consumption, particularly vegetables and fruits, as meat and fish preserves remain limited. Expected components from vegetable and fruit cans include minerals and vitamin C more than protein or fat. The study analyzed 80 canned samples across regions and factories since 1958. Findings show notable deficiencies in vitamin C (59% showing ≥50% loss), lead contamination (43.7%), and infections (53.8%) due to poor sterilization and inadequate manufacturing practices. These pose significant risks to public health and call for strict regulatory oversight.