FOOD ADDITIVE

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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. 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 FOODFor what are added?

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:

Allergy

Problems with work of internal organs

Kidney disease

Lung disease

Egzema

Hyperthyroidism

Anemia

Attention-deficit syndrome

Distraction.