Transcript FOOD ADDITIVES

FOOD
ADDITIVES
WHAT ARE PRESERVATIVES
?
A preservative is a naturally occurring or synthetically
produced substance that is added to products such as
foods, pharmaceuticals, paints, biological samples, wood,
etc. to prevent decomposition by microbial growth or by
undesirable chemical changes.
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Preservatives can be divided into two types, depending
on their origin. Class I preservatives refers to those
preservatives which are naturally occurring, everyday
substances. Examples include salt, honey and wood
smoke. Class II preservatives refer to preservatives which
are synthetically manufactured.
PRESERVATIVES IN FOOD
For what are added?
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Preservatives are often added to food to prevent their spoilage, or to retain their
nutritional value and/or flavor for a longer period.
Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria
or fungi, including mold or they can be antioxidants such as oxygen absorbers, which
inhibit the oxidation of food constituents. Common antimicrobial preservatives include
sorbic acid and its salts, benzoic acid and its salts, calcium propionate, sodium nitrite,
sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and
disodium EDTA. Antioxidants include BHA, BHT, TBHQ and propyl gallate. Other
preservatives include ethanol. FDA standards do not currently require fruit and
vegetable product labels to reflect the type of chemical preservative(s) used on the
produce.[citation needed] The benefits and safety of many artificial food additives
(including preservatives) are the subject of debate among academics and regulators
specializing in food science, toxicology, and biology.
COMMON PROBLEMS:
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Allergy
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Problems with work of internal organs
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Kidney disease
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Lung disease
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Egzema
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Hyperthyroidism
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Anemia
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Attention-deficit syndrome
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Distraction.