Food additives: definition and concept

Food additives are not a new invention. Since early times, there has been a need to preserve food from one harvest to another and to improve the presentation and nutritional value of food. Additives such as salt, spices, and sulfites have been used since ancient times to preserve foods and make them more palatable.

Why adding food additives?
*Food production separated from areas of population concentration –preservatives
*Added for functional properties –color, flavor, texture, nutritional supplements etc
*Convenience foods –foods whose preparation labor removed from household to processor or manufacturer. eg flour, can of beans or soups, cake mix, githeri, chapos, pizzas, etc

Technological advances in food processing have increased the variety and use of these additives. Today, more than 2500different additives are intentionally added to foods to produce a desired effect.

When the food is to be stored for a prolonged period, use of additives and preservatives is essential in order to maintain its quality and flavor. The excess water in the foods can cause the growth of bacteria, fungi and yeasts. Use of additives and preservatives prevents spoiling of the foods due to the growth of bacteria and fungi.

Many modern products, such as low-calorie, snack, and ready-to-eat convenience foods, would not be possible without food additives. Food additives and their metabolites are subjected to rigorous toxicological analysis prior to their approval for use in the industry.

Some of the commonly used food additives and preservatives are aluminum silicate, amino acid compounds, ammonium carbonates, sodium nitrate, propyl gallate, butylated hydrozyttoluene (BHT), butylated hydroxyanisole (BHA), monosodium glutamate, white sugar, potassium bromate, potassium sorbate, sodium benzoate, etc.

Food additives: definition and concept

Principles of food safety

The subject food safety has become a discipline in its own right and a formal definition was elaborated in 1997 by CAC: food safety is the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Safety of food means safety of raw materials, of methods of processing, transport, distribution and retail. Safety of food supply is a key to the consumer confidence.

Safety of food includes food hygiene that is consisting in five key principles according to World Health Organization (WHO): preventing contaminating food with pathogens and cross–contamination by separation raw and cooked foods, using the appropriate time and temperature for cooking food as well as strong them and using safe water and cooked materials.

The key principles of the US food safety system are that:
*Foods placed on the market must be wholesome and safe
*Food safety policy is based on scientific evaluation of hazards; in particular the principles of risk analysis, and when necessary, the precaution principle apply
*Government has enforcement responsibility
*Food producers, retailers etc, are expected to comply with food safety legislation
*The regularity process is transparent for the public

The principles outline the basic needs for the food supply to be safe and nutritious - this is the fundamental purpose of the system.

Meeting this need requires improvements in farming and downstream activities, including manufacturing, distribution, food service and retailing such as that they support a healthy environment and demand fewer resources and even generates resources such as energy and water.
Principles of food safety