As sustainability and food waste reduction becomes an ever-more important part of our food systems, we believe it’s essential to explore the ways we reduce food waste and increase food safety and freshness through the use of preservatives.
Preservatives are crucial to the preservation, safety, and freshness of the foods in our global food supply system. Many of the foods we enjoy are possible because of modern (and ancient) preservation techniques. Let’s explore the varying ways we keep our foods fresh, safe, and shelf stable.
What do preservatives do?
Preservatives and preservation techniques prevent foods from spoiling and oxidizing quickly, allowing grocery manufacturers to distribute foods across the country and the globe without impacting food safety or quality. Two significant factors that cause foods to go bad quickly are microbes and oxidation.
Microbes that cause spoiling are undesirable bacteria, fungi, and yeasts that can grow in our food products. These microorganisms feed off the foods’ nutrients and can cause serious harm to humans if consumed. Without preservatives, bacteria such as listeria and botulism can invade our foods and if consumed by humans, can cause us to become critically ill. Less harmful bacteria, fungi, and yeasts will grow on foods making them inedible.
Oxidation, which is a term for certain types of chemical reactions, can impact food safety and flavour by cause an undesirable chemical change that can turn fats rancid and can cause vegetables and fruits, such as cut potatoes and apples, to brown. Enzymes and other chemical breakdown processes are responsible for the oxidation that transforms foods into an unpalatable, and at times, unsafe product.
What are preservation techniques?
Preservatives are the ingredients and processes we apply to our foods to keep them safe and shelf stable. There are two keyways we preserve our foods: chemical preservation and physical preservation.
Chemical preservation involves adding specific ingredients to foods and food packaging that allows the food to remain safe and fresh. Humans have been using chemical preservation for thousands of years and familiar food products such as yogurt, sauerkraut, and kimchi are examples of foods that have undergone chemical preservation.
Physical preservation involves different techniques such as salt curing, refrigeration, smoking, drying, and more to protect food quality. As with chemical preservation, humans have been using physical means to preserve foods since ancient times. One such example is drying and smoking meats, veggies, and more.
These techniques are not mutually exclusive; oftentimes we need to use both chemical and physical preservation approaches together to provide the safest food products with the fewest additional ingredients and processes. Canned foods are a great example of the hybrid preservation approach.
In order to keep food safely, one must ensure:
The food contents reach a specific acidity level; this usually requires the addition of a chemical such as ascorbic acid (Vitamin C) or salt.
The canning jar and lid are sterile; this involves boiling the jar or another physical sterilization process.
A completely sealed lid; this limits the oxygen needed for microbial organisms to live and prevents unwanted microbes from contaminating food, this typically requires the physical technique of heating the sealed jars.
A form of the above outlined thought process is applied across our food systems, so we get the highest quality, safest product with the fewest additions and preservation procedures.
Are preservatives safe to consume?
According to the U.S. FDA, all of the chemical and physical preservation techniques we currently use are safe for most individuals. As will all things in life, moderation is key when consuming foods and food products.
Exclusively consuming high fat, high sugar products that contain preservatives will have negative long-term health consequences. However, we have not yet determined that these health impacts are related to the use of chemical preservatives within recommended quantities or are the consequences of an overall unhealthy lifestyle. Research is ongoing regarding specific preservative ingredients and their health impacts.
Researchers and the U.S. FDA take food safety seriously and strive to ensure all foods and food products are safe for everyone to consume. Thus, researchers work with food regulatory agencies to share essential preservative discoveries so agencies can modify preservation regulations and guidelines based on science.
What are common chemical preservatives?
Common antimicrobial preservatives used to reduce the microbial spoilage of foods by inhibiting the growth of bacteria, yeasts, and molds. Below you will find the ingredient and the products it typically preserves.
- sorbic acid, sodium sorbate, sorbates: cheese, wine, baked goods, and more
- benzoic acid, sodium benzoate, benzoates: jams, salad dressing, juices, pickles, carbonated drinks, soy sauce, and more
- sulfur dioxide, sulfites: fruits, wines, and more
- nitrites, nitrates: meats
- lactic acid: yogurt, kefir, cottage cheeses, and more
- propionic acid, sodium propionate: baked goods, and more
Common antioxidants used to prevent oxidation.
Below you will find the ingredient and the products it typically preserves.
- ascorbic acid, sodium ascorbate: cheese, chips, and more
- butylated hydroxytoluene, butylated hydroxyanisole: oils, packaging, and more
- gallic acid, sodium gallate: wines and more
- sulfur dioxide, sulfites: beverages, wines, and more
- tocopherols (Vitamin E): oils, cereals, and more
Can I preserve foods safely at home?
Absolutely! Whether you are freezing, canning, smoking or doing other preservation processes, anyone can preserve foods safely if they follow all guidelines outlined by the USDA.
How does this help prevent food waste and increase food sustainability?
Our foods spoil and lose palatability quickly without preservatives. By using preservatives and preservation techniques responsibly, we can reduce food waste, increase food shelf-life, and help feed people with limited access to a safe, consistent food supply.
This information has been taken from Michigan State University.
Another Truth
Certain preservatives, such as sodium nitrate and nitrite found in smoked and processed meats have been shown to damage your blood vessels, which could increase your risk of stroke. If you’re fond of eating meat, I recommend avoiding all forms of processed meats, opting instead for organic, grass-fed or pastured meats.
Top 10 Food Preservatives and additives to Avoid
Food additives have been used for centuries to enhance the appearance and flavour of food and prolong shelf life. However, do these food additives really “add” any value to your food?
Food additives find their way into our foods to help ease processing, packaging, and storage, but how do we know which food additives are in that box of macaroni and cheese, and why does it have such a long shelf life?
A typical American household spends about 90 percent of their food budget on processed foods and in doing so they get exposed to a plethora of artificial food additives, many of which can have serious consequences to your health.
Some food additives are worse than others. Here’s a list of the top food additives to avoid:
1. Artificial Sweeteners
Aspartame, (E951) more popularly known as Nutrasweet and Equal, is found in foods labeled “diet” or “sugar-free”. Aspartame is believed to be carcinogenic and accounts for more reports of adverse reactions than all other foods and food additives combined. Aspartame is not your friend. Aspartame is a neurotoxin and carcinogen. Known to erode intelligence and affect short-term memory, the components of this toxic sweetener may lead to a wide variety of ailments including brain tumor, diseases like lymphoma, diabetes, multiple sclerosis, Parkinson’s, Alzheimer’s, fibromyalgia, and chronic fatigue, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures. Acesulfame-K, a relatively new artificial sweetener found in baking goods, gum and gelatin, has not been thoroughly tested and has been linked to kidney tumors. Read more about the dangers of Aspartame here.
Found in diet or sugar-free sodas, diet coke, coke zero, jello (and other gelatins), desserts, sugar-free gum, drink mixes, baking goods, table top sweeteners, cereal, breath mints, pudding, kool-aid, ice tea, chewable vitamins, toothpaste.
2. High Fructose Corn Syrup
High fructose corn syrup (HFCS) is a highly-refined artificial sweetener which has become the number one source of calories in America. It is found in almost all processed foods. HFCS packs on the pounds faster than any other ingredient, increases your LDL (“bad”) cholesterol levels, and contributes to the development of diabetes and tissue damage, among other harmful effects.
Found in most processed foods, bread, candy, flavoured yogurts, salad dressings, canned vegetables, cereals.
3. Monosodium Glutamate (MSG / E621)
MSG is an amino acid used as a flavour enhancer in soups, salad dressings, chips, frozen entrees, and many restaurant foods. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death. Studies show that regular consumption of MSG may result in adverse side effects which include depression, disorientation, eye damage, fatigue, headaches, and obesity. MSG affects the neurological pathways of the brain and disengages the “I’m full” function which explains the effects of weight gain.
Found in Chinese food (Chinese Restaurant Syndrome ) many snacks, chips, cookies, seasonings, most Campbell Soup products, frozen dinners and lunch meats.
4. Trans Fat
Trans fat is used to enhance and extend the shelf life of food products and is among the most dangerous substances that you can consume. Found in deep-fried fast foods and certain processed foods made with margarine or partially hydrogenated vegetable oils, trans fats are formed by a process called hydrogenation. Numerous studies show that trans fat increase LDL cholesterol levels while decreasing HDL (“good”) cholesterol, increases the risk of heart attacks, heart disease, and strokes, and contributes to increased inflammation, diabetes, and other health problems. Oils and fat are now forbidden on the Danish market if they contain trans fatty acids exceeding 2 per cent, a move that effectively bans partially hydrogenated oils.
Found in margarine, chips and crackers, baked goods, fast foods.
5. Common Food Dyes
Studies show that artificial colourings which are found in soda, fruit juices, and salad dressings, may contribute to behavioural problems in children and lead to a significant reduction in IQ. Animal studies have linked some food colourings to cancer. Watch out for these ones:
- Blue #1 and Blue #2 (E133): Banned in Norway, Finland, and France. May cause chromosomal damage. Found in candy, cereal, soft drinks, sports drinks and pet foods.
- Red dye # 3 (also Red #40 – a more current dye) (E124): Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission. Found in fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!
- Yellow #6 (E110) and Yellow Tartrazine (E102): Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage. Found in American cheese, macaroni and cheese, candy and carbonated beverages, lemonade and more!
6. Sodium Sulfite (E221)
Preservative used in wine-making and other processed foods. According to the FDA, approximately one in 100 people is sensitive to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing down the airway altogether, leading to cardiac arrest.
Found in wine and dried fruit.
7. Sodium Nitrate/Sodiyum Nitrite
Sodium nitrate (or sodium nitrite) is used as a preservative, colouring, and flavouring in bacon, ham, hot dogs, lunch meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970’s but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products. Why does the industry still use it? Simple: this chemical just happens to turn meats bright red. It’s actually a colour fixer, and it makes old, dead meats appear fresh and vibrant.
Found in hotdogs, bacon, ham, lunch meat, cured meats, corned beef, smoked fish or any other type of processed meat.
8. BHA & BHT (E320)
Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are preservatives found in cereals, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing colour, changing the flavour or becoming rancid. Affects the neurological system of the brain, alters behaviour and has a potential to cause cancer. BHA and BHT are oxidants which form cancer-causing reactive compounds in your body.
Found in potato chips, gum, cereal, frozen sausages, enriched rice, lard, shortening, candy, jello.
9. Sulfur Dioxide (E220)
Sulfur additives are toxic and in the United States of America, the Federal Drugs Administration have prohibited their use on raw fruit and vegetables. Adverse reactions include bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing, tingling sensations or anaphylactic shock. It also destroys vitamins B1 and E. Not recommended for consumption by children. The International Labour Organization says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.
Found in beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products.
10. Potassium Bromate
An additive used to increase volume in some white flour, bread, and rolls, potassium bromate is known to cause cancer in animals. Even small amounts in bread can create problems for humans.
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