1. Food Preservatives and Dyes Carl Schroedl

2. Preservatives Preservation aims to prevent the development of rancid, moldy or otherwise unconsumable food. Preservatives allow people to safely consume food products that are not in season or locally available. Methods of food preservation are many and varied.

3. Curing Salt, spices, sugar, vinegar or sodium nitrite are added, sometimes used in combination with smoking End products usually very salty

4. Drying Lack of water inhibits microbial activity Methods  Sun drying  Hot air drying  Freeze drying

5. Canning Used for a wide variety of foods. Cans are vacuum-pumped, heated and cooled Affects color, texture, flavor and nutrient content

6. Refrigeration Low-temperature storage slows many of the enzymatic reactions and the growth of microorganisms

7. Controlled Atmosphere Storage Chemical composition of surrounding gasses is changed. Controls the process of ripening

8. Aseptic Packaging Package and food sterilized separately. Hydrogen peroxide used instead of heat

9. Irradiation Food is exposed to gamma or X rays Only a limited amount of irradiated food has been sold

10. Fermentation Microorganisms added to facilitate process

11. Pasteurization Invented by Louis Pasteur Involves the heating of foods to kill microbes

12. Additives Chemicals are added during processing to improve the looks, taste, nutritive content, and apparent freshness. Categories  Anti-caking agents  Humectants  Emulsifiers  Stabilizers / Thickeners  Dyes  Preservatives

13. BHA/BHT butylated hydroxyanisole Used to preserve fatty foods, chewing gum, baked goods, dry breakfast cereals and cosmetic products. BHA content may not exceed 0.02% of the total fat content of foods. In clinical studies, BHA caused cancer in the forestomach of certain animals.

14. BHA butylated hydroxyanisole

15. Nitrates/Nitrite Some epidemiological studies have linked nitrate-contaminated drinking water and stomach cancer. Nitrate or nitrite exposure during pregnancy may adversely effect the unborn child. Sodium nitrite may promote the growth of nitrosamines Types  Sodium nitrate  Potassium nitrate  Ammonium nitrate

16. Sulfites Prevents discoloration Destroys B vitamins Allergenic substance Types  sodium sulfite  sodium and potassium bisulfite  sodium and potassium metabisulfite

17. Dyes Chemicals that affect the color of foods with negligible effects on taste, texture or other aspects NameCommon nameColor FD&C Blue No. 1Brilliant Blue FCFbright blueblue FD&C Blue No. 2Indigotineroyal blue FD&C Green No. 3Fast Green FCFsea green FD&C Red No. 3Erythrosinecherrycherry redred FD&C Red No. 40Allura Red ACorangeorange-redred FD&C Yellow No. 5Tartrazinelemon yellow FD&C Yellow No. 6Sunset Yellow FCForange

18. Reporting Adverse Reactions The FDA’s Adverse Reaction Monitoring System collects and acts on complaints concerning all food ingredients including preservatives. If you experience an adverse reaction from eating a food that contains sulfites, describe the circumstances and your reaction to the FDA district office in your area (see local phone directory) and send your report in writing to: Adverse Reaction Monitoring System (HFS-636) 200 C St., S.W. Washington, DC 20204