Heart Feels Like A Burning

Preservatives - Why food is stored? Vitamin B12

Author Lorenzo Fantacuzzi

Preservatives are a recurring theme in public debates and every time he speaks, many consumers associate them with modern harmful chemicals in food. But the food preservation was practiced hundreds of years ago, ever since man began to use salt and smoke to keep the meat and fish go bad. Despite a certain amount of apprehension, preservatives are now currently an essential component of the food we eat. In part, thanks to growing demand from consumers for food more varied, easy and convenient, and high standards of safety.

Because food is stored?

The conservation is usually defined as a method used to keep an existing condition or prevent deterioration that can be caused by chemical factors (oxidation), physical (temperature, light) or biological (microorganisms). Thanks to conservation was possible to have food from one harvest to another. The main function of this procedure therefore, is to delay the deterioration of foods and prevent deterioration of taste or, in some cases, appearance. It can be done in different ways, by processing methods such as canning, dehydrating (drying), smoking and freezing, the use of packaging and the use of food additives such as antioxidants or other preservatives. In this article we will focus on preservatives.

The use of preservatives is the main reason for the need to make food safer by eliminating the influence of biological factors. The greatest threat to consumers is that food gone bad or become toxic effect of micro-organisms (eg. bacteria, yeasts, molds) in them. Some of these organisms can secrete poisonous substances (toxins) which are dangerous to human health and may even be lethal.

How to preserve food and what substances are used?

to delay food spoilage due to microorganisms, it uses anti-microbial substances that inhibit, retard or prevent the growth and proliferation of bacteria, yeasts and molds. To inhibit the growth of bacteria, for example. wine, dried fruit, vegetables, vinegar or brine, using sulfur-based compounds such as sulphites (E221-228). Sorbic acid (E200) can be used for many purposes, including the storage of products made with potatoes, cheese and jam. Another important group of substances is one of the compounds of nitrates and nitrites (E249-252). They are used as additives in meat such as sausages and hams to protect against the bacterium that causes botulism (Clostridium botulinum), thus providing a significant contribution to food security. Benzoic acid and its salts of calcium, sodium or potassium (E210-213) are used as antibacterial agents and fungicides in foods such as pickled cucumbers, jams and low-sugar jelly, condiments.

Examples of preservatives that are widely used in the EU:



The need for controls and labeling

To ensure that the preservative effectively contribute to greater safety food, the use of these substances is subject to a procedure for evaluating the safety and approval before marketing. In Europe, the bodies responsible for safety assessment, authorization, inspection and labeling of the preservatives and other additives are the European Food Safety Authority (EFSA) and the Commission, Parliament and the Council of Europe. At international level, a Joint Expert Committee on Food Additives (JECFA, Joint Expert Committee on Food Additives) of the Food and Agriculture Organisation (FAO) and World Health Organization (WHO).
Safety evaluation of preservatives, like other food additives, is based on consideration of all available toxicological data, including observations in humans and in animal models. Based on available data, should be set a maximum level of additive that has no demonstrable toxic effect. It's called "zero level effect" (in English 'no-observed-adverse-effect level', NOAEL) and is used to determine any additive to the 'Acceptable Daily Intake' (ADI). The ADI provides a large safety margin and refers to the amount of food additive that can be taken daily over a lifetime without adverse health effects.
authorization and conditions for the use of preservatives are regulated by Directive 95/2/EC of the European Parliament and the Council of 20 February 1995 on food additives other than colors and sweeteners.
At the public level, there were many fears that some food additives possano causare reazioni negative, anche se indagini accurate dimostrano che si basano prevalentemente su concezioni erronee piuttosto che su reazioni negative identificabili. Sono rari i casi dimostrati di vere reazioni allergiche (immunologiche) provocate dai conservanti. Tra gli additivi alimentari per i quali sono state riportate reazioni negative vi sono alcuni conservanti del gruppo dei solfitanti, che comprendono vari additivi solfitanti inorganici (E220-228), e l’acido benzoico e i suoi derivati (E210-213), che possono scatenare asma caratterizzata da difficoltà respiratorie, fiato corto, naso che cola e tosse nei soggetti sensibili (per es. asmatici).

Il Parlamento Europeo insieme al Consiglio Europeo ha stabilito un sistema detailed labeling of food additives, to enable consumers to make informed choices. The law also provides that the additives are indicated on the packaging of food products by category (preservative, color, antioxidant, etc..) With the name or number preceded by the letter E that distinguishes them.