Preservatives are a recurring topic in public discussions, and whenever it crops up, many consumers associate them with harmful, modern chemicals in foodstuffs. But, as a brief look back into the past will show, preservation of food was practised several hundred years ago when man first used salt (salting) and smoke (curing), to stop meat and fish from going bad.

1. Digital Re-print - January | February 2012
Preservatives
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2. FEATURE FEATURE
World Health Organisation (WHO), on Food cause adverse reactions are some preserva-
Additives (JECFA). Safety assessment of pre- “There has been much tives from the group of sulphiting agents, which
servatives, as for the rest of food additives, is include several inorganic sulphite additives
based on reviews of all available toxicological public concern that (E220-228) and benzoic acid and its derivatives
data, including observations in humans and in some food additives (E210-213), may trigger asthma characterised
animal models. by breathing difficulties, shortness of breath,
From the available data, a maximum level cause adverse reactions, wheezing and coughing in sensitive (for exam-
of an additive that has no demonstrable toxic although careful ple asthmatic) individuals.
effect is determined. The European Parliament together with
This is called the ‘no-observed-adverse- investigations show that the European Council has laid down a detailed
effect-level’ (NOAEL) and is used to determine it is mostly based on labelling system for food additives to enable
the ‘Acceptable Daily Intake’ (ADI) figure for consumers to make informed choices with
each food additive.
misconception regard to foods containing preservatives.
The ADI provides a large margin of safety rather Legislation also stipulates that additives are
and refers to the amount of a food additive labelled on the packaging of food products by
that can be taken daily in the diet, over a
than on their category (preservative, colour, antioxi-
lifetime span, without any negative effect on identifiable dant, etc) with either their name or E-number.
health. adverse Preservatives are still necessary to ensure the
The authorisation and the conditions of safety and variety of the different foodstuffs avail-
PRESERVATIVES
use of preservatives are governed by Directive reactions” able. They function through delaying the spoiling
95/2/EC of the European Parliament and of foodstuffs and preventing any alterations in
the Council of February 20, 1995 on their taste or appearance. Their assessment and
Food Additives other than Colours and use in foodstuffs is tightly controlled at both the
by The European Food Information Council (EUFIC) Sweeteners. European and the international level.
There has been much public concern
P
reservatives are a recurring and wind, but commercially today, spraying the micro-organisms (eg bacteria, yeast, moulds) that some food additives cause adverse
topic in public discussions, and liquid into a rising column of dry, heated air occurring in them. Some of these organisms reactions, although careful investigations Related companies
whenever it crops up many makes products such as dried milk and instant can secrete poisonous substances (toxins), show that it is mostly based on misconcep- Perstorp Performance Additives
consumers associate them with harmful, coffee, solid foods such as fruit are spread in which are dangerous to human health and can tion rather than on identifiable adverse Industrieweg 8, 5165 NH Waspik
modern chemicals in foodstuffs. layers on a heated surface. even be fatal. reactions. Preservatives have rarely been The Netherlands
To delay the spoiling of foodstuffs by shown to cause true allergic (immunological) Email: info@perstorpfeed.com
But, as a brief look back into the past will Maintain existing condition microorganisms, anti-microbial substances are reactions. Website: www.perstorpfeed.com
show, preservation of food was practised Preservation is usually defined as a method used which inhibit, delay or prevent the growth Among the food additives reported to
several hundred years ago when man first used used to maintain an existing condition or to and proliferation of bacteria, yeasts and moulds.
salt (salting) and smoke (curing), to stop meat prevent damage likely to be brought about by Sulphur compounds such as the sulphites
and fish from going bad. chemical (oxidation), physical (temperature, (E221-228) are used to inhibit the growth of
Despite a number of misgivings, preserva- light) or biological (microorganisms) factors. bacteria for example in wine, dried fruits, veg-
Flour Milling Training
tives have nowadays become an indispensable Preserving food, made it possible to have food etables in vinegar or brine. Sorbic acid (E200)
part of the food we eat. One reason for this available from harvest to the next year. can be used for many different purposes,
is the increasing demand from consumers for The main function of preservation is thus to including the preservation of potato products,
greater choice, ease and convenience of foods, delay the spoiling of foodstuffs and to prevent cheese and jam.
and our high standards of food safety. any alterations in their taste or, in some cases, Another important group of substances
 Internationally recognised distance learning programme
Drying is effective because both micro- their appearance. This can be done in different consists of the nitrate and nitrite compounds Seven Steps
organisms and enzymes need water to be ways, through processing methods including (E249-252). These are used as additives in to Success  Developed for millers by industry professionals
active. This is one of the oldest, simplest and canning, dehydration (drying), smoking and meat products such as sausages and hams
most effective ways of preserving foods. freezing, the use of packaging and the use of to protect against the bacterium that causes Hygiene, Health
In addition, drying concentrates the soluble food additives such as antioxidants or other botulism (Clostridium botulinum) and in this and Safety  Studied every year by hundreds of millers worldwide
ingredients in foods and this high concentration preservatives. In this article we will focus on way they make a significant contribution to
prevents the growth of bacteria, yeasts and preservatives food safety. Wheat and the
moulds. Dried food will deteriorate rapidly if The primary reason for using preservatives Benzoic acid and its calcium, sodium or Screenroom An indispensable tool for developing the knowledge and
allowed to become moist, but provided they is to make foods safer by eliminating the influ- potassium salts (E210-213) are used as antibac- competence of flour millers and their colleagues.
are suitably packaged, products will have a long ence of biological factors. The greatest threat terials and antifungals in foods such as pickled Mill Processes and
shelf life. to consumers is that of food being spoiled, cucumbers, low sugar jams and jellies, dressings, Performance
A clear presentation of the industry and process, in 7 modules.
Traditionally, foods were dried in the sun or from becoming toxic by the effect of condiments (see Table 1).
Product Handling,
Safety bodies Storage and Distribution
Dedicated tutor support given to every student, providing
Table 1: Examples of widely used preservatives in the EU
To ensure that preservatives really do professional guidance throughout the course year.
E-number Substance/class Example of usage help make foodstuffs safer, their use is sub-
Flour
ject to pre-market safety assessment and
Course Fees 2011-12
Sorbic acid and sorbate authorisation procedure. At the European
E 200-203 Cheese, wines, dried fruit, fruit sauces, toppings level, the bodies responsible for the safety
compounds The cost per module is: £310 (+ VAT at 20% where applicable)
Power and Automation
assessment, authorisation, control and labelling includes postage, textbook and exam registration
Benzoic acid and Pickled vegetables, low sugar james and jellie, candied
E 210-213
benzoate fruits, semi preserved fish products, sauces
of preservatives and other additives are the
European Food Safety Authority (EFSA) and nabim Members: £210 per module (a discount of £100)
Sulphur dioxide and the European Commission, Parliament and Flour Milling Management
E 220-228 Dried fruits, fruit preserves, potato products, wine Non-UK Companies: £260 per module (a discount of £50)
sulphite compounds
Council.
E 235 Natamycin Surface treatment of cheese and sausage At the international level there is a Joint To enrol or find out more, contact:
Nitrite and nitrate Expert Committee, from the Food and
E 249-252 Sausage, bacon, ham, fois gras, cheese, pickled herring nabim 21 Arlington Street London SW1A 1RN UK Tel: +44 (0)20 7493 2521 Fax: +44 (0)20 7493 6785 email: info@nabim.org.uk www.nabim.org.uk
compounds Agriculture Organisation (FAO) and the
24 | January - february 2012 Grain &feed millinG technoloGy Grain &feed millinG technoloGy January - february 2012 | 25

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