The Vital Role of Food Preservatives

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The Vital Role of Food Preservatives

Journal of Food and Clinical Nutrition is a peer reviewed open access journal. Here we have discussed about The Vital Role of Food Preservatives

Definition

Food preservatives play a vital role in preventing deterioration of food, protecting against spoilage from mold, yeast, life-threatening botulism and other organisms that can cause food poisoning. By extension, preservatives reduce food cost, improve convenience, lengthen shelf life and reduce food waste.

Functions, Names and Labeling

There are two modes of preservation: physical and chemical. Physical preservation refers to processes such as refrigeration or drying. Chemical preservation is adding ingredients to a food for the purpose of preventing potential damage from oxidation, rancidity, microbial growth or other undesirable changes — and is considered a “direct additive.”

The U.S. Food and Drug Administration classifies both natural preservatives (for example, from lemon juice, salt and sugar) and artificial preservatives as “chemical preservatives.” While many common preservatives occur naturally, manufacturers often use synthetic versions of these chemicals. Artificial preservatives can be divided into three major groups:

Antimicrobial agents destroy bacteria or inhibit the growth of mold on foods:

Antioxidants inhibit oxidation:

Chelating agents bind metal ions in certain foods to prevent oxidation:

All preservatives added to food products must be declared on the ingredient list on the food label using common names of ingredients. When no such name exists, synthetic forms can be listed.

Oversight

The FDA has jurisdiction over all preservatives, with the Food Safety and Inspection Service sharing responsibility for the safety of food additives used in meat, poultry and egg products. The FDA mandates that preservatives not be used in such a way as to conceal damage or inferiority, make the food appear better than it is or adversely affect the nutritive value of the food. Food additives approved for use as preservatives are listed in the U.S. Code of Federal Regulations.

Safety

According to the regulatory authorities, preservatives are generally recognized as safe, or GRAS, in the quantities in which they are allowed in individual food products. “Safe” for food additives is defined to mean “a reasonable certainty in the minds of competent scientists that the substance is not harmful under the intended conditions of use.” Still, there are some preservatives of concern.

Sodium nitrite/nitrate used in processed meats is an example of compounds that may increase the potential of these foods to cause cancer. Studies have linked eating large amounts of processed meats with an increased risk of colorectal cancer. 

Sodium benzoate and sulfites appear to be safe for most people, but may cause adverse reactions in others. A 2007 study published in The Lancet suggests sodium benzoate and artificial food colorings may exacerbate hyperactivity in young children.

Although butylated hydroxyanisole, or BHA, is listed by the National Toxicology Program as “reasonably anticipated to be a human carcinogen,” the FDA considers it a GRAS substance in minute quantities. Meanwhile, butylated hydroxytoulene, or BHT, has been banned in some countries but has not been shown conclusively to be carcinogenic.

Journal of Food and Clinical Nutrition invites articles for the upcoming issue of our journal

Interested can submit their manuscript through online portal. Submit manuscriptat https://www.pulsus.com/submissions/food-clinical-nutrition.html or through mail at foodclinnutri@eclinjournals.com. For membership contact:

Media contact:

Maegan Smith           

Managing Editor

Journal of Food and Clinical Nutrition 

Mail ID: clinicalnutrition@emedicalsci.org

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