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Food additives & Safety issues
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- 2. Food additivesare substances added to food to preserve flavour or enhance its taste, appearance, or other qualities. Some of the food eat almost daily like:- Biscuits,bread,sugar,confectonery,chewing gum, carbonated beverages, fruit squashes and a syrups have a large number of food additives. Ex-Biscuit have12 additives and bread 9.
- 3. The foodadditives may be broadly classified in two groups:- A. The incidental or indirect additives. B. The intentional or direct additives.
- 4. A foodmay contain minute traces of a chemical as a result of contact with a substance used in its production, processing or packing. Since its presence serves no useful purpose in the final food product, such a chemical may be considered to be an incidental additive, e.g., food may pick up material from a wrapper or a container, either by dissolving it out or by abrasion from the container into the food. Detergents used for cleaning dishes or food equipments could be such an incidental source.
- 5. Chemicals areintentionally added to foods by the processor in order to enhance the quality of a food such as texture, colour, flavour, nutritive value, or keeping properties to gain better consumer- acceptance. Like :- 1. Antioxidants 2. Emulsifiers 3. Enzymes 4. Flavouring agents 5. Colour and preservatives
- 6. Food additivesare considered to be without any potential adverse effect , They have been problems concering safety of some of these chemicals. The safety of the antioxident BHA for instance has been questioned in light of the fact that is consumption leades to cancer in rodent (rats, mice). The preservatives such as benzoic acid and sulphites have been associated with allergies.
- 7. A smallsegment of the population has been found to develop hives , nausea , diarrhoea , shortness of breath or even fatal shock after consuming sulphites. Nitrites on the other hand , can form cancer- causing nitrosamines in the food in which they are added as preservative. Monosodium glutamate(MSG) form “Chinese restaurant syndrome” and it can occur in people who had consumed chinese food. It can result in acute illness by burning or tingling sensation on the face, neck and head, tightness, stiffness or pressure in chest and face
- 8. The permittedcolours are also not totally safe. High levels of erythrosine intake have been associated with thyroid tumours. The allergic responses vary from rashes to swelling and worsening of the condition of patients with asthma. Persons who are sensitive to aspirin may also be sensitive to tartrazine and hence should avoid food and medicines having this yellow dye. Allergic reactions have also been seen in some people who consumed food to which natural colours like annatto and carmine had been added.
- 9. Food additivesis evaluated at an international level through the joint expert committee, from the food and agriculture organization (FAO) and the world health organization (who), on food additives (JECFA). FAO/WHO develop guidelines for food safety that is GSFA (General Standards For Food Additives) and in this they fix ADI (Acceptable Daily Intake) In India BIS (Bureau of Indian Standards) through PFA act 1954 provide list of food products and additives which are mandatory.
- 10. One shouldchoose foods that are free of additives or at least which have minimum number of additives. Food with artificial or synthetic colors and class 2 preservative should specially be avoided. Properly labelled food should be selected. All additives should be subject to an ongoing safety review as scientific understanding and methods of testing continue to improve. A monitoring system should be set up which investigate specific foods, food additives or vitamin and mineral supplements.