Food preservatives

Food Preservatives

More long lasting food means more preservatives.

All packaged foods are tinted with preservatives.

	The convenience of processed and packaged food comes at a price - being tinted with harmful preservatives. Long-term consumption of food with large amount of preservatives may have adverse effects on health. Preservatives serve as used either to prevent growth of microorganisms (anti-microbials), or to prevent oxidation of food (anti-oxidants), or both.

	As anti-microbials, they prevent the growth of molds, yeasts and bacteria. As antioxidants, they keep food from becoming rancid (smell and taste bad), browning, or developing black spots. Antioxidants suppress the reaction that occurs when foods combine with oxygen in the presence of light, heat and some metals. Antioxidants also minimize the damage to some essential amino acids, which are the building blocks of proteins, and the loss of some vitamins.

	Common names of some frequently used preservatives:

		Sodium benzoate (used in fruit juices and soft drinks)
		Calcium proprionate (used in bread)
		Disodium EDTA (in canned food)
		Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)
		Sulphites (or sulfites) - sometimes also labeled as sulphur dioxide, sodium sulphite, sodium and potassium bisulphite, sodium and potassium metabisulphite etc.

Potentially carcinogenic - Preservatives of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT)

BHA and the related compound BHT have been used for years, mostly in foods that are high in fats and oils. They slow the development of off-flavous, odours, and colour changes caused by oxidation. BHA is also used as a preservative for dry foods, such as cereals. However, some studies suggested that at very high levels in the diets of laboratory animals, BHA could cause tumours in the forestomach of rats, mice and hamsters, and liver tumours in fish.

Anti-oxidants of sulphites may trigger asthma in asthmatic patients

“Sulphits” (or “sulfits”) are chemicals that can occur naturally in foods or are added to processed food to enhance crispness, prevent mold / bacterial growth, or delay the browning of pre-packaged fruit / vegetable products. Common uses of sulphits include:

	Used as antioxidants to prevent or reduce discoloration of light-coloured fruits and vegetables, such as dried apples, dehydrated potatoes, processed fruit and vegetable juices.
	Used in wine making because they inhibit bacterial growth but do not interfere with the desired development of yeast.
	Used for bleaching food starches.
	Used as preservatives against rust and scale in boiler water, which is used in making steam that will come into contact with food.
	Used in the production of cellophane for food packaging.

Most people do not have a problem with sulfites, but people with asthma are sensitive or allergic to the substance. After reacting with gastric acid in our stomach, sulphits may give off a gas called sulphur dioxide. Some of the gas is regurgitated and inhaled, resulting in an allergic reaction. The symptom most reported by sulfite-sensitive people is difficulty in breathing. Other problems include stomach-ache, hives, bronchospasm and even anaphylactic shock.

Sulfites are used in the following food categories at these typical maximum residual sulphur dioxide equivalent levels:

Food Items	Sulphur dioxide levels
Dried fruit	2,000 ppm
Fruit juices	Concentrate: 1,000 ppm Regular strength: 300 ppm
Vegetable juice	100 ppm
Dehydrated potatoes	500 ppm
Molasses	300 ppm
Dehydrated vegetables	200 ppm
Glacé fruit	150 ppm
Maraschino cherries	150 ppm
Filled crackers	75 ppm
Sweet sauces & syrups	60 ppm
Frozen potatoes	50 ppm
Canned vegetables	30 ppm
Baked goods	30 ppm
Dry mix soup mixes	20 ppm
Sugar	20 ppm

Food Items	Sulphur dioxide levels
Wine	275 ppm
Dairy products	200 ppm
Grain products	200 ppm
Plant protein isolates	110 ppm
Shrimp, fresh and frozen	100 ppm
Lobster, frozen	100 ppm
Tea	90 ppm
Vinegar	75 ppm
Gravies and sauces	75 ppm
Gelatin	40 ppm
Jams and jellies	30 ppm
Condiments and relishes	30 ppm
Beer	25 ppm
Processed seafood products, other than dried or frozen	25 ppm
Nut products	25 ppm