Food Preservatives Explained: What Are Their Potential Health Risks?
In recent years, improving food preservation techniques has been vital in ensuring food safety throughout the food distribution process.
What is the aim of food preservatives?
In summary, preservatives help to enhance the quality of food by making them last longer or improving the overall taste. They are the components added during the manufacturing or processing stages of the food products. Preservatives like sulphites used in wines and nitrates used in meats are some examples. Over consumption of these preservatives can severely affect human health, and that’s the reason why it is important to understand the guidelines of how to properly use preserved products in your line of work.
As per GMI Research, the Food Additives Market size is projected to reach USD 172.2 billion in 2030
The increase in shelf life of various food items due to food preservatives is one of the advantages, which are added during the food preparation to the stage to control the development of harmful microbes. Microbes are abundant in the environment, but some of them are harmful and can result in disease. Some food items, such as meat, seafood, milk and cheese, are considered to be high risk, due to the possibility of containing dangerous microbes because of their moisture content. It is sometimes necessary to add preservatives to such high risk foods, to make them safe for consumption.
Are additives and preservatives the same thing?
Additives like preservatives, are, but not all additives are preservatives. Additives are introduced in the production procedures of the foods for the purpose of improving the taste of the food, the color or the texture. Additives are not used to protect the food, but to enhance the aesthetic value of the food product.
Most food preservatives
Non synthetic preservatives, or natural preservatives, are derived from nature, and include:
- Ascorbic acid- Also called ‘Vitamin C’, this acid is used in adding preservatives to bread to prevent them from spoiling and is also used to give a semi- citrus flavor to food such as candy.
- Citric acid- It is used primarily to add flavor to fruit jams and juices.
Vitamin E, in its purest form, is found in vegetable oils, brown rice, and derives from nuts and seeds, consuming these vitamin E-rich foods is a great remedy for the lips, and is known for its use in helping to stop the oxidation of oils which turn rancid and the practice of preventing vegetables from prematurely reacting and discolouring with certain substances.
Betanin is a pigment derived from plants, specifically from the roots of beets, and is mainly used to impart color to foods, and in particular, is able to color ice cream, certain types of coated sugar, and fillings making them bright and luscious.
The main goal of preservatives is to advance the safety of the food from being abused, and to stop the proliferation of dangerous organisms like harmful bacteria, as well as yeast and mold, added to the food.
Regardless of the general affirmation of the safety of food preservatives and additives, in many cases these substances can be harmful and even lethal to certain individuals. Moreover, as is the case with most preservatives, the use of any bile in excess of a particular level is likely to be dangerous to all.
An example is where betanin is used, a person who is allergic to beetroot is most likely to be the one severely affected. In the case of all these synthetic preservatives, there are certain types which are known to be dangerous in large quantities such as the type of preservatives which are found to be dangerous in large quantities, and of which nitrates are to be known which becomes dangerous when cooked in extremely high temperatures.
More conclusive studies spanning over longer periods of time are required to accurately measure the risk associated with the consumption of the said preservatives. Continous testing means that more information will become available to the food businesss with the more tests that are conducted.
The preservatives can also cause allergic reactions.
Some customers may have an allergy or hypersensitivity to some of the preservatives, so Food Handlers need to know which foods have which preservatives because some can be harmful to people with hypersensitivity.
Every food can contain an allergen, therefore, it is extremely important that the business puts in place its policies and procedures as well as the training so that food service employees know that they have a responsibility to disclose identified allergens in the food when a customer inquires.
