A preservative is a
substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, beverages
etc. to prevent decomposition by microbial growth or by undesirable chemical changes. In general preservation is implemented in
two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation
entails refrigeration and drying. They are
used in foods, cosmetics, and many other products. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and
preserve fresh attributes and nutritional quality. Some physical techniques for
preservation include dehydration, UV-C radiation, freeze-drying, and
refrigeration. Chemical preservatives and physical preservation are usually
combined. Food preservatives extend the shelf life of food in
grocery stores but may have a detrimental effect on your health. Preservatives
are a good thing for food manufacturers because products can be made, shipped
and stored until purchase without going bad, meaning they don't lose money from
spoiled food. Preservatives are also beneficial to you in that you're not
eating food that has begun to decay. These chemical compounds, however, can
have may undesirable side effects in your body
Preservatives have been used since prehistoric
times. Smoked meat for
example has phenols and other chemicals that retard
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, etc. in food began in the late 19th
century, but was not widespread until the 20th century.
The
use of food preservatives varies greatly depending on 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. In
urban slums of highly populated countries the knowledge about contents of food
tends to be extremely low, despite consumption of these imported foods
Nitrates and
Nitrites
Sodium nitrate and
nitrite are food preservatives often used in meat products. They help to
prevent oxidation of meats, keeping them red in color and preventing bacterial
growth. The U.S. Environmental Protection Agency notes that consumption of
nitrates may be linked to an increased risk of cancers, such as leukemia, brain
tumors and nasopharyngeal tumors. Nitrates and nitrites may also increase risk
for diabetes, diarrhea and respiratory tract infections in children. Ingesting
a large amount of these preservatives at one time may cause you to experiences
abdominal pain, muscle weakness, bloody stools and fainting, according to the
EPA. You'll find nitrates and nitrites in bacon, lunch meat, hot dogs, sausage,
smoked fish, ham and corned beef.
Sulfite Dangers
Sulfites in dried fruit, wine, shrimp and processed
potato foods are preservatives that prevent discoloration in food. They also
destroy vitamin B-1 content, however, and may cause adverse health impacts. If
you are sensitive to sulfites, you may experience skin irritations, hives,
flushing, hypotension, abdominal pain, diarrhea and asthmatic breathing after
eating them, according to a study published in November 2009 in the journal
"Clinical and Experimental Allergy." The U.S. Food and Drug Administration
continues to allow the use of sulfites in food, and the preservative appears on
the "Generally Recognized as Safe" list.
Sodium Benzoate
Sodium benzoate, or benzoic acid, is another
preservative used to prevent bacterial growth in foods. The Center for Science
in the Public Interest notes that people who are sensitive to sodium benzoate
may experience hives, asthma or allergic reactions after consuming it. When
combined with vitamin C, also known as ascorbic acid, sodium benzoate may pose
a small risk of cancer, including leukemia. According to the World Health
Organization, animal studies reveal that high doses of the preservative may
cause damage to the heart, spleen, liver, kidneys, brain and adrenal glands.
But human studies and studies with lower consumption rates are limited.
Antioxidant Preservatives
Propyl gallate and tert-butylhydroquinone are
antioxidant preservatives that help prevent the spoilage of fats and oils.
They're found in processed foods, vegetable oils and meat products. According
to the Center for Science in the Public Interest, animal studies reveal that
low doses of propyl gallate may increase risk of cancer. Tert-butylhydroquinone
increases the incidence of tumors in studies conducted on rats. More research
is needed to determine the impacts of these preservatives on human health,
however.
AMOS AWINI PATIENCE
KUW/U14/SLG/2031
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