Correct understanding of food preservatives

28-05-2020

Preservatives are essential for food preservation and storage

    Jiang Liping introduced that food preservatives can be divided into two major categories: chemical preservatives and natural preservatives. Natural preservatives are usually extracted from animal, plant and microbial metabolites, such as nisin, natamycin, and the like. Chemical preservatives such as benzoic acid and its sodium salt, sorbic acid and its potassium salt, propionic acid and its salts, dehydroacetic acid and its sodium salt, nitrate and nitrite, sulfurous acid and its salts.

    Because the food itself is rich in nutrients, it is easy for the microorganisms to breed and reproduce in large numbers. Therefore, the food is inevitably contaminated by microorganisms in the environment during production, packaging, storage, transportation, and sales. Microorganism growth, food appearance and intrinsic quality will be degraded and lose food value. Consumers are prone to food poisoning, gastrointestinal diseases and even death. Therefore, the use of preservatives is crucial for the preservation and storage of foods. Candied fruit, preserved vegetables, candy, vinegar, soy sauce, bread, cakes, beverages, meat products and other dozens of foods are allowed to add preservatives.

    Of course, food preservatives are also “double-edged swords”. Currently, there are still some problems in the practical application of preservatives, such as the use of preservatives in super-standard limits during food processing; in order to reduce the cost of food production, the use of quality, low cost, Poor toxic side effects of preservatives are harmful to human health. In addition, long-term excessive intake of food preservatives may also cause excessive intake, which will cause some damage to human health. For example, in inorganic salt preservatives, if nitrite is ingested excessively by the human body, it can cause suffocation in severe cases, and it can be converted into a strong carcinogenic nitrosamine under certain conditions.

    Preservatives and Food Safety Are Not Opposed to Each Other

    Jiang Liping said that many people mistakenly believe that preservatives are opposed to food safety, which clearly exaggerates the hazards of preservatives and is a misconception of food preservatives.

    In fact, at present, China has approved 26 kinds of food preservatives that are allowed to use. Most of them are low-toxicity and highly safe varieties. They have undergone a lot of scientific experiments before being approved for use, and have animal feeding and toxicological toxicological tests. Identification. As long as the food preservatives used by food manufacturers are used in a variety of food preservatives, their scope of use, and their maximum use are strictly controlled within the scope of GB2760-2014 "Food Additives Use Standards", they will not cause any acute, sub-acute or chronic harm to the human body. , can rest assured that food.

    For example, potassium sorbate is a world-recognized high-efficiency and low-toxicity preservative. It is an unsaturated fatty acid that can normally participate in the body's metabolism in the body. Basically, like natural unsaturated fatty acids, it can be decomposed in the body to produce carbon dioxide and water. The use of high safety within the scope of the human body does not harm.

    Experts reminded that we must correctly understand and rationally treat preservatives in foods. We should neither blindly pursue “preservative-free” foods nor “discuss the discoloration of preservatives”. As far as possible, buy products that are reputable and whose quality can stand the test of the market. Because the preservatives used in such products are more prudent and safe to use, the labels are often more realistic. Special populations such as children and pregnant women are advised to use foods containing natural preservatives as much as possible. Do not eat or eat too much foods that use chemical preservatives.

Correct understanding of food preservatives

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