What are the kinds of preservatives used and what are their effects on the food and our health? Let us find out.
Basically there are 2 types of preservatives: Class I and Class II. Class I preservatives are naturally occurring and are found in our kitchen while Class II preservatives are man-made.
The above preservatives have different actions on food like reducing or slowing down fat breakdown, destroying or reducing microbial activity or delaying ripening and hence spoilage of the product.
Many a time, preservatives in food products are denoted by a certain number.
Here's a small guide to identify them.
Potassium Sorbate is denoted by (202) and is used to prevent mould growth in foods such as cheese, yoghurt, wine, pickles, dips and many herbal dietary supplements.
Sodium Benzoate (211) is used in carbonated drinks, mouthwashes, pickles, jams and fruit juices to enhance their flavour.
Sulphur Dioxide (220) and Sulphites (221 – 228) are used to preserve the flavour and colour in fruits, dried fruits, vinegar, juices, cordials, soft drinks, sauces, beers and wines.
Propionates (280-283) are commonly used to prevent mould growth in bread and bakery products.
Sodium Nitrate (250) and Sodium Nitrite (251) are used in processed meat such, sausages,luncheon meats and smoked fish to preserve the meats and inhibit the growth of harmful bacteria
Certain preservatives and food additives are harmful and have been banned in many countries like BHA, BHT, Olestra, Brominated Vegetable Oil, Potassium Bromate, Ractopamine and certain food colorings like red 40, blue 1, blue 2 and yellow 5. Studies have shown that when a category of artificial food coloring combines with preservatives like benzoates, they tend to increase hyperactivity in children having ADHD (Attention Deficit Hyperactive Disorder).
Harmful preservatives tend to have various reactions in individuals like asthma attacks and other respiratory problems, headaches, joint pain and even implicated in more serious conditions like liver damage and cancer.
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So here’s the message to take home.
Though permitted preservatives at internationally deemed safe levels may be consumed as a part of processed products, it is a much more healthier option to limit their intake and adapt to natural and organic foods in the long run. This way, the sudden onset of side effects and long term detrimental conditions can be well avoided.
