Food Toxicology 2(2+0)

Lesson 2 : Fundamental Concepts

Food additives and contaminants

A wide variety of chemicals enter foods during processing either because they are intentionally added or the food becomes contaminated with various substances. Food additives include chemical preservatives such as butylated hydroxyl toluene (BHT)and nitrite and microbial retardants such as calcium propionate. The food industry adds chemicals as texturing agents and flavors. Various chemicals may enter the food chain at different stages of processing, such as residues from fertilizers, pesticides, veterinary pharmaceuticals and drugs, and environmental chemicals such as lead or polychlorinated biphenyl (PCB). Some additives are generally recognized as safe (GRAS) items and require no testing for safety. Others require a battery of tests to ensure their safety for use in consumer foods. Food additives can provide many benefits for the consumer and the food producer. Longer shelf life is advantageous not only to the producer but also to the consumer, for whom a longer shelf life means lower prices, reduced spoilage and waste, and fewer trips to the grocery store to stock up. However, some may arguewhether such convenience is a benefit or a ploy by the industry to use more of their products. There are a multitude of reasons for using additives, some less meritorious than others (green catsup, anyone?).

The bottom line is whether the product is safer with the additive present. Does the product have nutritional negatives, i.e., is it less nutrient dense or higher in saturated fats?