Re: Preservatives
Angie Troia
Preservatives have been used since prehistoric times. Smoked meat for example has phenols and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints,[clarification needed] etc. in food began in the late 19th century, but was not widespread until the 20th century.[2]
The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.[3] In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.[4]
Citric and ascorbic acids target enzymes that degrade fruits and vegetables, e.g., mono/polyphenol oxidase which turns surfaces of cut apples and potatoes brown. Ascorbic acid and tocopherol, which are vitamins, are common preservatives. Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include rosemary and oregano extract,[12] hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.
Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.[13]
Public awareness of food preservatives is uneven.[14] Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the Centers for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.[15]
Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.
Preservatives are commonly used in medicines such as acetaminophen, insulin and cough syrup to help prevent microbial contamination. In cosmetics and personal care products, preservatives help prevent contamination and the growth of harmful bacteria.
Preservatives are added to food to fight spoilage caused by bacteria, molds, fungus, and yeast. Preservatives can keep food fresher for longer periods of time, extending its shelf life. Food preservatives also are used to slow or prevent changes in color, flavor or texture and delay rancidity.
Preservatives are used commonly in medicines such as acetaminophen, insulin and cough syrup to help prevent microbial contamination. Simply, preservatives help prevent the growth of microorganisms, particularly bacteria and fungi, which may cause disease or infection.
Antimicrobial preservatives in cosmetics and personal care products help prevent the growth of molds, yeasts and bacteria, guarding against contamination that can cause irritation or infections. Antioxidant preservatives also can help keep personal care products from spoiling by suppressing reactions that can occur when certain ingredients in a cosmetic or personal care product combine with oxygen in the presence of light, heat and some metals.
The use of preservatives in food products is strictly studied, regulated and monitored by the U.S. Food and Drug Administration (FDA). Federal regulations require evidence that food additives are safe for their intended use.
In contrast to foods, with the exception of color additives, cosmetic products and ingredients including preservatives do not need FDA premarket approval. FDA can take action against products on the market that are not in compliance with the law; for example, if the product contains any poisonous or harmful substance. FDA monitors companies that conduct product recalls and can request a product recall if the company does not issue a recall on its own.
Today, food and color additives, including preservatives, are more strictly studied, regulated and monitored than at any other time in history, and FDA has the primary legal responsibility for determining their safe use. To add a new food preservative to the market, or before using a substance already approved for one use in another application, the manufacturer or other sponsor must obtain approval from the U.S. Food and Drug Administration (FDA) and provide scientific data demonstrating that the substance is safe for its intended use.
Besides the use of food additive preservatives, foods can also be preserved by different processing methods like canning, dehydration (drying), smoking, salting, freezing, and the use of packaging.4 Some practical examples include the canning of jams and tomato sauce, drying fresh fruits to make dried fruit, and adding salt to cabbage to make sauerkraut. In this article, however, we will focus on food additive preservatives only.
Preservatives currently used in food production are either extracted from natural sources or synthetically produced.1 For example, the preservative natamycin (E235), which is widely used in the surface treatment of cheese and sausages, can be naturally sourced from bacteria commonly present in soil.3 Natural preservatives can also be sourced from plants, animals, fungi, and algae.1 Furthermore, common kitchen staples like salt and sugar can also be used to naturally preserve food in certain cases, for example when making pickles or sauerkraut.4
Preservatives can be broadly categorized into so-called antimicrobial preservatives and antioxidant preservatives. However, many of the preservatives, like the sulphites used in wine and nitrates used in meat, serve both functions.1 Antimicrobial preservatives like sulphur compounds such as the sulphites (E220-228) are used to inhibit the growth of bacteria e.g., in wine, dried fruits, vegetables in vinegar or brine.5 Sorbic acid (E200) can be used for many different purposes, including the preservation of potato products, cheese and jam.6 Benzoic acid and its calcium, sodium or potassium salts (E210-213) are used as antibacterials and antifungals in foods such as pickled cucumbers, low sugar jams and jellies, dressings, condiments.7 Antioxidant preservatives are often used in minimally processed vegetable products such as ready-to-use salads, freshly cut fruit, and fresh juices, where browning is a significant concern.1 Ascorbic acid (E300) and citric acid (E330) can be used to prevent browning because it inhibits a certain enzyme that in the presence of oxygen creates brown pigments.
There has been much public concern that some food additives cause adverse reactions, although careful investigations show that it is mostly based on misconception rather than on identifiable adverse reactions. Preservatives have rarely been shown to cause true allergic (immunological) reactions. Among the food additives reported to cause adverse reactions are some preservatives from the group of sulphiting agents, which include several inorganic suplhite additive (E220-228), and benzoic acid and its derivatives (E210-213), may trigger asthma characterised by breathing difficulties, shortness of breath, wheezing and coughing in sensitive (e.g. asthmatic) individuals.5,7 However, in general, due to stringent EU legislation governing the safety assessment of additives, preservatives can be generally regarded as safe for most consumers.
The European Parliament together with the European Council has laid down a detailed labelling system for food additives to enable consumers to make informed choices with regard to foods containing preservatives.15 Legislation also stipulates that additives are labelled on the packaging of food products by their category (preservative, colour, antioxidant, etc) with either their name or E-number.
Food additive preservatives are still necessary to ensure the safety and variety of different foodstuffs available. They function through delaying the spoiling of foodstuffs and preventing any alterations in their taste or appearance. Their assessment and use in foodstuffs is tightly controlled at both the European and the international level.
Exclusively consuming high fat, high sugar products that contain preservatives will have negative long-term health consequences. However, we have not yet determined that these health impacts are related to the use of chemical preservatives within recommended quantities or are the consequences of an overall unhealthy lifestyle. Research is ongoing regarding specific preservative ingredients and their health impacts.
Researchers and the U.S. FDA take food safety seriously and strive to ensure all foods and food products are safe for everyone to consume. Thus, researchers work with food regulatory agencies to share essential preservative discoveries so agencies can modify preservation regulations and guidelines based on science.
Common antimicrobial preservatives used to reduce the microbial spoilage of foods by inhibiting the growth of bacteria, yeasts, and molds. Below you will find the ingredient and the products it typically preserves.
Our foods spoil and lose palatability quickly without preservatives. By using preservatives and preservation techniques responsibly, we can reduce food waste, increase food shelf-life, and help feed people with limited access to a safe, consistent food supply.
Next, in our 101 series, we will explore preservatives in cosmetics and household products.
Given the common, almost ubiquitous use, in most countries of preserved MPS care solutions, it is interesting to note the difference in concern by eye care professionals of the use of preserved eye drops for management of DED versus that for contact lens disinfection. While it is appreciated the treatment population is different between contact lens wearers and DED, the widespread use of PQ-1 and other non-BAK preservatives in contact lens care solutions provides good information on the safety profile and physiological tolerance of such agents.
aa06259810