Food preservatives

This slide will give you detail information on preservatives.

1. FOOD PRESERVATIVES By Shaikh Saniya

2. Introduction Types of food preservatives 1.Natural 2.Chemical 3Artificial Common preservatives Common preservatives technique Role of food preservatives Side effects Awareness Reference

3.   A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs , paints, biological samples, cosmetics, wood, and many other products 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 processes such as refrigeration or drying. Preservative food additives reduce the risk of food borne infections , decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined INTRODUCTION

4. Food preservation prevents the growth of microorganisms, or other microorganisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

5. 1. Natural Food Preservatives 2. Chemical Food Preservative 3. Artificial Preservatives TYPES OF Food Preservatives

6. Natural food preservatives like salt, sugar, alcohol, vinegar etc. These are the traditional preservatives in food that are also used at home while making pickles, jams and juices etc. Also the freezing, boiling, smoking, salting are considered to be the natural ways of preserving food. Coffee powder and soup are dehydrated and freeze-dried for preservation. T he citrus food preservatives like citrus acid and ascorbic acid work on enzymes and disrupt their metabolism leading to the preservation. Sugar and salt are the earliest natural food preservatives that very efficiently drops the growth of bacteria in food. To preserve meat and fish, salt is still used as a natural food preservative. 1. Natural Food Preservatives

7. Salt is an essential one of the natural food preservative additives. It is mostly used for preserving meats and other non-vegetarian foods. Salt is instrumental providing protection from yeasts, molds and bacteria by dehydrating the microbes with a process called osmosis, curbing the growth of food spoiling bacteria and therefore enhancing the life of food being preserved. Or in layman terms, salt binds the water by entering the tiny food tissues, drawing out the moisture completely. Thus, reducing the chances of food getting spoiled for, longer than normal spans. Salt

8. sugar is also an everyday food ingredient and in unfailingly found in every kitchen. Other than being used as a sweetener, sugar is also among commonly used natural food preservatives. Sugar also uses the same concept of osmosis just like salt, where its soaks up all the moisture from the food being preserved and obstructing the growth of any food spoiling bacteria. Preserved foods are either stored in a sugar syrup or in the crystallized form. Sugar is usually used to preserve fruits like apple, plum, peach, pear, etc. The way these fruits are preserved, the sugar preservative content works as a sweeteners and enhanced the taste of these fruits overtime Sugar

9. Rosemary leaf extract is also widely used as natural preservative. Traditionally the extract has been used primarily for its nice aroma and flavor. But due its food preserving capabilities, rosemary extract is now also used for preserving food. Its main quality is that it serves as an antioxidant, thus preventing the oxidations of the ingredients that are prone to any form of spoiling. It effectively retains the color and the flavor in the food. Rosemary Extract

10. Onion as a natural food preservative is quite a popular preservatives additive. It contains antioxidant and antimicrobial properties, which is the main reason for onion being one of the best natural food preservative alternatives to artificial food preservatives. Yellow variety of onions is said to be the most effective food preservative variety. The flavonoids in the yellow onions have beneficial properties for health in general as well as for food preserving needs. Onion

11. Chemical food preservatives are also being used for quite some time now. They seem to be the best and the most effective for a longer shelf life and are generally fool proof for the preservation purpose. Examples of chemical food preservatives are: Benzoates (such as sodium benzoate, benzoic acid) Nitrites (such as sodium nitrite) Sulphites (such as Sulphur dioxide) Sorbates (such as sodium sorbate , potassium sorbate 2. Chemical Food Preservative

12. Antioxidants are also the chemical food preservatives that act as free radical scavengers. In this category of preservatives in food comes the vitamin C, BHA ( butylated hydroxyanisole ), bacterial growth inhibitors like sodium nitrite, sulfur dioxide and benzoic acid. Then there is ethanol that is a one of the chemical preservatives in food, wine and food stored in brandy. Unlike natural food preservatives some of the chemical food preservatives are harmful. Sulfur dioxide and nitrites are the examples. Sulfur dioxide causes irritation in bronchial tubes and nitrites are carcinogenic.

13. Artificial preservatives are the chemical substances that stops of delayed the growth of bacteria, spoilage and its discoloration. These artificial preservatives can be added to the food or sprayed on the food. Types of Artificial Preservatives Food Antimicrobial agents Antioxidants Chelating agent 3. Artificial Preservatives

14. In antimicrobial comes the Benzoates, Sodium benzoate, Sorbates and Nitrites. Antioxidants include the Sulfites, Vitamin E, Vitamin C and Butylated hydroxytoluene (BHT) Chelating agent has the Disodium ethylenediaminetetraacetic acid (EDTA), Polyphosphates and Citric acid. Harmful Food Preservatives Although preservatives food additives are used to keep the food fresh and to stop the bacterial growth. But still there are certain preservatives in food that are harmful if taken in more than the prescribed limits.  

15. Butylates This chemical food preservative is expected to cause high blood pressure and cholesterol level. This can affect the kidney and live function. It is found in butter, vegetable oils and margarine.   BHA ( butylated hydroxyanisole ) BHA is expected to cause the live diseases and cancer. This food preservative is used to preserve the fresh pork and pork sausages, potato chips, instant teas, cake mixes and many more.   Certain harmful food preservatives are Benzoates

16. Refrigeration Freezing Drying, curing and conserving Vacuum and oxygen free modified atmosphere packaging Carbon dioxide enriched and/or modified atmosphere packaging Addition of weak acids such as sodium lactate Lactic fermentation Sugar preservation Ethanol preservation Emulsification Addition of preservatives such as nitrite or sulphite ions Pasteurization Food irradiation Application of high hydrostatic pressure Pulsed electric field processing Some common food preservation techniques are :

17. 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.   ROLE OF FOOD PRESERVATIVES

18. 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.

19. 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.

20. Side Effects of Harmful Food Preservatives

21. Harmful food preservatives have been accused of many health hazards ranging from mild headaches to most serious diseases like cancer. However, not all food preservatives are harmful, especially if they have been manufactured in controlled situations and used in food items in amounts permissible by food laws

22. Public awareness of food preservatives is uneven. 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 Center for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.   The increasing demand for ready-to-eat fresh food products has led to challenges for food distributors regarding the safety and quality of their foods. 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. Awareness of food preservation  

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