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Preservatives
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FEATURE World Health Organisation (WHO), on Food Additives (JECFA). Safety assessment of preservatives, as for the rest of food additives, is based on reviews of all available toxicological data, including observations in humans and in animal models. From the available data, a maximum level of an additive that has no demonstrable toxic effect is determined. This is called the no-observed-adverseeffect-level (NOAEL) and is used to determine the Acceptable Daily Intake (ADI) figure for each food additive. The ADI provides a large margin of safety and refers to the amount of a food additive that can be taken daily in the diet, over a lifetime span, without any negative effect on health. The authorisation and the conditions of use of preservatives are governed by Directive 95/2/EC of the European Parliament and the Council of February 20, 1995 on Food Additives other than Colours and Sweeteners. There has been much public concern that some food additives cause adverse reactions, although careful investigations show that it is mostly based on misconception rather than on identifiable adverse reactions. Preservatives have rarely been shown to cause true allergic (immunological) reactions. Among the food additives reported to
FEATURE cause adverse reactions are some preservatives from the group of sulphiting agents, which include several inorganic sulphite additives (E220-228) and benzoic acid and its derivatives (E210-213), may trigger asthma characterised by breathing difficulties, shortness of breath, wheezing and coughing in sensitive (for example asthmatic) individuals. The European Parliament together with the European Council has laid down a detailed labelling system for food additives to enable consumers to make informed choices with regard to foods containing preservatives. Legislation also stipulates that additives are labelled on the packaging of food products by their category (preservative, colour, antioxidant, etc) with either their name or E-number. Preservatives are still necessary to ensure the safety and variety of the different foodstuffs available. They function through delaying the spoiling of foodstuffs and preventing any alterations in their taste or appearance. Their assessment and use in foodstuffs is tightly controlled at both the European and the international level.
PRESERVATIVES
P
reservatives are a recurring topic in public discussions, and whenever it crops up many consumers associate them with harmful, modern chemicals in foodstuffs. and wind, but commercially today, spraying the liquid into a rising column of dry, heated air makes products such as dried milk and instant coffee, solid foods such as fruit are spread in layers on a heated surface. 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. Despite a number of misgivings, preservatives have nowadays become an indispensable part of the food we eat. One reason for this is the increasing demand from consumers for greater choice, ease and convenience of foods, and our high standards of food safety. Drying is effective because both microorganisms and enzymes need water to be active. This is one of the oldest, simplest and most effective ways of preserving foods. In addition, drying concentrates the soluble ingredients in foods and this high concentration prevents the growth of bacteria, yeasts and moulds. Dried food will deteriorate rapidly if allowed to become moist, but provided they are suitably packaged, products will have a long shelf life. Traditionally, foods were dried in the sun
There has been much public concern that some food additives cause adverse reactions, although careful investigations show that it is mostly based on misconception rather than on identifiable adverse reactions
Related companies
Perstorp Performance Additives Industrieweg 8, 5165 NH Waspik The Netherlands
Email:info@perstorpfeed.com Website:www.perstorpfeed.com
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Safety bodies
Example of usage To ensure that preservatives really do help make foodstuffs safer, their use is subject to pre-market safety assessment and authorisation procedure. At the European level, the bodies responsible for the safety assessment, authorisation, control and labelling of preservatives and other additives are the European Food Safety Authority (EFSA) and the European Commission, Parliament and Council. At the international level there is a Joint Expert Committee, from the Food and Agriculture Organisation (FAO) and the
Grain
E-number
Substance/class
Sorbic acid and sorbate compounds Benzoic acid and benzoate Sulphur dioxide and sulphite compounds Natamycin Nitrite and nitrate compounds
Cheese, wines, dried fruit, fruit sauces, toppings Pickled vegetables, low sugar james and jellie, candied fruits, semi preserved fish products, sauces Dried fruits, fruit preserves, potato products, wine Surface treatment of cheese and sausage 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
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Preservatives are a recurring topic in public discussions
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