TOXICITY OF FOOD ADDITIVES FOOD SAFETY AND HUMAN HEALTH Specific Environmental Contaminants Specific environmental contaminants are bioaccumulative and entirely different from chemical contaminants. Most of these contaminants are known as emerging contaminants because they are present for many decades in the environment but cannot be estimated earlier due to unavailability of sensitive and appropriate instruments. Some environmental contaminants are summarized in Table 3.1 with their reported locations. Per fluorinated compounds, also known as per and polyfluoroalkyl substances, were introduced in the 1950s and reported as contaminants in 2000. Most of the environmental contaminants are transported by wastewater from households and only partially removed in recycling processes before reuse. These contaminants can be transformed during treatment of wastewater by the process of photolysis, degradation by microbes, and hydrolysis. Oxypurinol is an example of such a transformation, which was detected in different streams, rivers, and groundwater. Another example is formation of nitrosodimethylamine, a carcinogenic substance formed by the reaction between azithromycin and monochloramine. Iodoacetic acid, a genotoxic substance, is formed by reaction of iopamidol and chlorine, which are used in medical imaging (Richardson and Kimura, 2017). The serious concern was reported for pesticides in vegetables, fruits, and cereals, and antibiotics and hormones in meat may result in poisoning and weight gain. Packaged food and beverages expose humans to polycarbonate plastics and epoxy, a resin that binds to estrogen receptors and produces toxicity (Oskarssonm, 2012). Microbial Contaminants Microbial contamination in food and food additives results in infection of the gastrointestinal tract, diarrhea, and poor nutrition in adults and retards growth in infants and children (Oluwafemi and Ibeh, 2011). Microbial contaminants found in water, soil, animals, and plants mainly originated from different bacterial categories such as pseudomonas, coliforms, and micrococci penetrated either by skin or gastrointestinal tract (Elshafei, 2017). About 70%
80% of food-related illness in humans is due to Staphylococcus aureus, Clostridium perfringens, and Salmonella species infections or toxins (Williams, 2012 ). Contamination of food or food additives by microorganisms is due to mishandling, eating foods very late after cooking, improper cooling of food, and contaminated ingredients. The main reasons of increase in food-borne diseases are the addition of preservatives to increase the shelf life of food, emerging new pathogens, and other contaminants (Rawat, 2015; Williams, 2012). The microbial contaminants are listed in Table 3.2 with their sources and symptoms of infection. Contaminants From Packaging Materials Packaging is the indispensable part of any preparation, and polymeric packaging materials are presently used extensively. To improve the performance of such packaging m

2. TOXICITY FROM FOOD ADDITIVES
By- Rana Kinza Akhtar
02

3. CONTENTS
 Definition
• Toxicity
• Food Additives
 Common Food Additives
 Food Additives Health Concerns
 How To Reduce Exposure To Food Additives
 Evaluating Health Risk Of Food Additives
03

4. Toxicity
‘‘Any toxic effect that a chemical or physical agent
might produce within living organism’’
 The degree to which a substance (a toxin or
poison) can harm humans or animals
04

5. Food Additives
‘‘Substances that are not intended for food individually
but are added to impart technological features like
color, flavor, preservation and acidity regulation’’
 Some food additives also functions as:
 Thickeners
 Stabilizers
 Emulsifier or Anticaking Agents
05

6. Food Additives
Common food additives:
• Coloring Materials
• Antioxidants
• Sweeteners
• Food Preservatives
• Flavoring Agents
06

7. Conti…
• Propellants
• Emulsifier
• Acidifiers
• Foaming Agents
• Gelling Agents
• Humectants
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8. Coloring Materials
 Coloring additives rarely produce any adverse
reactions
 Some natural colors also produce many physiological
dysfunction in body
 A carotene based dye, Annatto, reported for
anaphylactic shock
 Contains annatto specific IgE antibody
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9.  Other dyes like saffron, carmine, curcumin and enociannia also
contain specific IgE antibodies
 An artificial coloring material, Aniline dye tatrazine, cause asthma,
utricaria and hypersensitivity
 Some coloring materials may provoke to:
• Migraine
• Blurred vision
• Itching
• Suffocation
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10. • Weakness
• Heat sensation
• Palpitation
• Pruritus
• Utricaria
 Indigotine- use as coloring material in ice-creams,
confectionery, cookies and baked goods
 It can cause occupational asthma
10

11.  Brilliant Blue FCF- Used in some dairy products,
sweets and drinks
 It is banned in some countries due to its
carcinogenic effects
 Fast Green FCF- Provides green color to green
peas, vegetables, fish, desserts and dry dairy
mixes
 It causes neurotransmitter release inhibition in
rats after absorption through intestines
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12. Antioxidants
 Natural and synthetic antioxidants are used in food industry
 Use as additive for prolonging the appearance and shelf life of food
stuff
 Natural antioxidants- Vitamin C, vitamin E and herbs such as
oregano, basil, rosemary, pepper etc.
 Synthetic antioxidants- Butylated hydroxyl anisole, butylated
hydroxyl toluene and propyl gallate
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13. Longer use of antioxidants can
produce physiological disorders
such as:
• Asthma
• Joint Pain
• Dermatitis
• Stomach and Eye problems
• Obesity
• Utricaria
• Excessive sweating etc.
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Joint Pain

14.  Synthetic antioxidants can produce toxic
metabolites
 A human based study of synthetic antioxidants
reported:
• Rhinitis
• Asthma
• Back pain
• Diaphoresis
• Carcinogenity of liver
14

15. Humectants
 Mainly used to maintain moisture in preparations
 Commonly used humectants are:
• Glycerine
• Propyl Glycol
 Humectants can cause:
• Chronic obstructive lung diseases
• Cancer
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16. Gelling Agent
 Hydrocolloids are used as gelling agent to impart
quality improvement and increase shelf life
 Mainly used in jam, jellies, marmalades
 Sometimes used in sauces, soups and gravies to
impart viscosity and mouthfeel
 Long term use of gelling agents may cause:
• Increase in liver weight, lymph nodes and spleen
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17. Emulsifier
 Commonly used emulsifier are:
• Polysorbate-80
• Carboxymethyl Cellulose
 Used to aid texture in processed food and extend
shelf life
 Mainly used in creamy sauces, candy, ice cream,
margarine, baked goods etc.
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18.  Emulsifiers shows toxicity like:
• Disruption of gut bacteria
• Delayed immune responses
• Obesity
• Irritable bowel syndrome
• Promote low grade inflammation
• Colorectal cancer
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19. Propellants
 Propellant is used to expel food from an aerosol
container
 Commonly used propellants are:
• Halogenated hydrocarbons like CFCs
• Fluoroalkane
 Commonly used in whipped creams, carbonated
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20.  Commonly used in whipped creams,
carbonated drinks
 Propellants may cause:
• Abnormal cardiac and respiratory toxicity
• Hypertension
• Atrioventricular Block in heart
• Anaphylaxis
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21. Foaming Agents
 Foaming agents are used to produce foam
 Two types of foaming agents:
1. Physical Foaming Agents
2. Chemical Foaming Agents
 Nitrogen and Carbon dioxide are treated as Gas Physical Foaming
Agents
 Chlorofluorocarbons and low boiling Hydrocarbons are Liquid
Foaming Agents
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22.  Two types of risks associated with excessive foaming in biological
processes:
• Increase the liquid volume of bioreactor decreases performance of
cells
• Protein and Enzyme denaturation increases aging of cells
 Citric acid or Sodium citrate as foaming agent increases sodium
concentration in body
 It may causes mild hypertension
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23. Acidifiers
 Common acidifiers are:
• Acetic Acid
• Citric Acid
 Mainly used in soft drinks, jam, jellies, candy,
fruit foods and marmalades
 These additives show different types of toxicity
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24.  Citric Acid is reported for:
• Dental cell toxicity
• Potentiate chromosomal abrasion
 Acetic acid used as an acidifier can cause:
• Allergy
• Mouth sour
• Epidermal reactions
• Acidosis
• Reduction in clotting efficiency
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25. Food Preservatives
 Preservatives are generally weak organic acids:
• Acetic acid
• Benzoic acid
• Citric acid
• Lactic acid
• Sorbic acid
• Propionic acid
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26.  Preservatives do not dissociate completely
 Acidify the cytoplasm which alters the membrane functions
 Long term use of preservatives may cause:
• Headache
• Loss of mental concentration
• Low immune response
• Increase risks of cardiovascular diseases
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27.  Some synthetic preservatives are reported to induce:
• Respiratory problems, allergic reactions, anaphylactic shock
 Vinegar cause oesophageal injury, osteoporosis
 Sulphites cause allergies, headache and cancer
 Nitrates transform to nitric acid that cause stomach cancer
 Benzoates and Sorbates are suspected to cause asthma, skin
rashes, utricaria, dermatitis
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28. Sweeteners
 Two types of sweeteners:
• Natural Sweeteners
• Artificial Sweeteners
Natural Sweeteners:-
 Natural Sweeteners are carbohydrates
 Natural sweeteners are obtained from vegetables,
trees, seeds, roots and nuts
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29. Commonly
used natural
sweeteners
are:
Honey
Molasses
Maple
Syrup
Coconut
Sugar
Agave
Nectar
Date Sugar
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30. Artificial Sweeteners:-
 5 main artificial sweeteners are
• Aspartame
• Neotame
• Saccharin
• Aceslfame Potassium
• Sucralose
 Widely used in baking, beverages,
confectionery, dairy products
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31. Conti…
 Saccharin can cause leukaemia and lymphoma
 Saccharin and Sucralose cause mire DNA damage
 Artificial sweeteners potentiates the effect of type 2 diabetes
 Cyclamate produce toxicity
 Acesulfame is toxic because it can not be metabolized by body
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32. Flavoring Agent
 Flavoring agents are key food additives
 Used to enhance, modify the taste and aroma
 Different studies reported that, 2 ethyl 4,5
dimethyl thiazoline, Furan thioesters, Ethyl
and Methyl Hexane Carboxylate are
genotoxic and cytotoxic to human peripheral
blood cells
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33.  Monosodium Glutamate,
 Aspartame,
 Acesulfame K
 Saccharine
Can cause:
 Cancer
 DNA damage
 Fatal abnormalities
 Lung tumours
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34. Health Concerns
Biphenol A (BPA):
 BPA is an industrial chemical
 Use to make polycarbonate(plastic)
 It is toxic to human health
 Even its low dose cause cardiovascular diseases
 It can also increase the risk of obesity and diabetes
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35. Phthalates:
 It is fatal for human health
It can:
 Increase childhood obesity and metabolic function
 May effect cardiovascular system
Perchlorate:
 Use in plastic packaging of dry food
 May interfere with thyroid hormone, affect brain development and
growth in children
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36. Perfluoroalkyl Chemicals (PFCs):
It can:
 Reduce immune response, birth weight and fertility
 Cause changes to the thyroid hormone system, which is
crucial for metabolism, digestion, muscle control, brain
development and bone strength
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37. Synthetic Artificial Food Colors (AFCs):
 Can sometimes act as substitute for nutritious ingredients
 May effect child behaviour and attention
Nitrates/ Nitrites:
 Linked with tumours in nervous and digestive system
 Cause thyroid problems
 Can interfere with the bloods ability to deliver oxygen in the
body
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39. How To Reduce Exposure To Food Additives
 Buy Fresh
 Its best to buy and serve fresh fruits and vegetable
 Eat fewer processed meats
 Try to avoid processed meats such as hot dogs and meat in pre-
packaged meal
 Use Glass And Stainless Steel
 When cooking or serving hot foods, use alternative to plastic such as
glass or stainless steel
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40. Evaluating Health Risk Of Food Additives
WHO, in
cooperation with
the Food and
Agriculture
Organization
(FAO) is
responsible for
assessing the health
risk from food
additives
JECFA- the Joint
FAO/WHO Expert
Committee on Food
Additive is an
international expert
scientific group that
evaluates health risks
and determine ADI
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41. Conti…
• Acute, short term and long term
studies
• Determine how the food additive is
absorbed, distributed and excreted
• Possible harmful effects of additive
The toxicological
tests require by
JECFA include:
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42. References
 Kumar, N., Singh, A., Sharma, D. K., & Kishore, K. (2019).
Toxicity of food additives. In Food safety and human health
(pp. 67-98). Academic Press.
 https://www.healthychildren.org/English/healthy-
living/nutrition/Pages/Food-Additives.aspx
 https://www.who.int/news-room/fact-sheets/detail/food-
additives
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