1. FOOD ADDITIVES

2. WHAT ARE PRESERVATIVES ?  A preservative is a naturally occurring or synthetically produced substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes.  Preservatives can be divided into two types, depending on their origin. Class I preservatives refers to those preservatives which are naturally occurring, everyday substances. Examples include salt, honey and wood smoke. Class II preservatives refer to preservatives which are synthetically manufactured.

3. PRESERVATIVES IN FOOD For what are added? PRESERVATIVES IN FOOD For what are added?  Preservatives are often added to food to prevent their spoilage, or to retain their nutritional value and/or flavor for a longer period.  Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria or fungi, including mold or they can be antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include sorbic acid and its salts, benzoic acid and its salts, calcium propionate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants include BHA, BHT, TBHQ and propyl gallate. Other preservatives include ethanol. FDA standards do not currently require fruit and vegetable product labels to reflect the type of chemical preservative(s) used on the produce.[citation needed] The benefits and safety of many artificial food additives (including preservatives) are the subject of debate among academics and regulators specializing in food science, toxicology, and biology.

4. COMMON PROBLEMS:  Allergy  Problems with work of internal organs  Kidney disease  Lung disease  Egzema  Hyperthyroidism  Anemia  Attention-deficit syndrome  Distraction.