“ Food Preservatives”
Submitted in Partial Fullfillment
of the Requirements for the subject of
Advance Chemistry IV
Pisco Private School
Mary Maren M. Guanlao
4th year Blaise Pascal
Mary Maren M. Guanlao
Mrs. Maria Dulce Bongon
Adv Chemistry IV
12, April 2013
Food is all around us and is necessary for everyday survival. Yet it has become so different from what it used to be. With the developing of new technologies, transportation and a growing population we require food to last longer. Have you ever wondered why maybe the apple you eat is so deeply colored red, or perhaps why the food in chain restaurants manage to produce so much food, yet have it all taste the same? Many people don’t consider this, they put trust into food producers and marketers to tell them the truth and serve up healthy and safe food. Yet this is not the truth, food which was once a necessity is now a business. Yet what are the health dangers of these new “brands” of food, and what will the future hold for food? And how is the use of food preservatives affects this all?
What is Food Preservatives? Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling, sugaring ,to prevent their re-growth and sealing within an airtight jar,to prevent recontamination. There are many traditional methods of preserving food that limit the energy inputs and reduce carbon footprint. Food is very important for the survival, so food preservation is one of the oldest techniques used by human beings to avoid its spoilage. Different ways and means have been found and improved for the purpose. Boiling, freezing & refrigeration, pasteurizing, dehydrating, pickling are the few traditional ways. Sugar, mineral salt and salt are also often used as food preservatives. Nuclear radiation is also being used now as food preservatives. Modified packaging techniques like vacuum packing and hypobaric packing also work as food preservatives. Preservative food additives can be used alone or in conjunction with other methods of food preservation. Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria or fungi, including mold, antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents.
Food Preservatives have negative effects to humans, and one result of it is having a tumor growth and cancer, According to CSPI, some food preservatives may encourage the growth of tumors. The Center for Science in the Public Interest was founded by Dr. Michael Jacobson and two other scientists with the purpose to educate the public about food safety and to advocate for policy changes related to food. They state that BHA, a food preservative commonly added to cereals and potato chips, has been shown to cause tumors in rats, rabbits and hamsters. While it has not been scientifically proven to cause tumors in humans. It can also increased blood pressure because Sodium bicarbonate is a form of salt, also called baking soda, which is used to maintain the acid balance in various canned products like canned corn and canned tomatoes. The United States Department of Agriculture states that sodium bicarbonate contributes a sodium to the food, which can raise a person's blood pressure when eating too often. People on low sodium diets for hypertension may experience a worsening of their condition if they consume foods with sodium...
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