Preservative#Health issues associated with preservatives

{{Split portions|Food preservation|date=May 2021|discuss=Talk:Preservative#Split the content?|portion=the specifics in the "food preservation" section|existing=y}}{{Main|Food preservation}}

Preservatives have been used since prehistoric times. Smoked meat for example has phenols and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, {{clarify|date=November 2023}} etc. in food began in the late 19th century, but was not widespread until the 20th century.{{cite journal | author = Evans, G., de Challemaison, B., & Cox, D. N. | date = 2010 | title = Consumers' ratings of the natural and unnatural qualities of foods | journal = Appetite | volume = 54 | issue = 3 | pages = 557–563 | doi = 10.1016/j.appet.2010.02.014| pmid = 20197074 | s2cid = 41078790 }}

The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12(5), 6409-6423. In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.

Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is lactic acid. Common antimicrobial preservatives are presented in the table.{{cite journal|last=Dalton|first=Louisa|title=Food Preservatives|journal=Chemical and Engineering News|date=November 2002|volume=80|issue=45|pages=40|url=http://pubs.acs.org/cen/science/8045/8045sci2.html|access-date=9 February 2012|doi=10.1021/cen-v080n045.p040|archive-date=5 April 2019|archive-url=https://web.archive.org/web/20190405015035/http://pubs.acs.org/cen/science/8045/8045sci2.html|url-status=live}}{{cite web|title=Using Preservatives|url=http://www.understandingfoodadditives.org/pages/Ch2p5-3.htm|access-date=9 February 2012|archive-date=28 March 2019|archive-url=https://web.archive.org/web/20190328230920/http://www.understandingfoodadditives.org/pages/Ch2p5-3.htm|url-status=live}} Nitrates and nitrites are also antimicrobial.Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }} (306- 334) The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.

Image:Lipid peroxidation.svg pathway for the first phase of the oxidative rancidification of fats. This process is slowed by antioxidants.]]

The oxidation process spoils most food, especially those with a high fat content. Fats quickly turn rancid when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are ascorbic acid (vitamin C) and ascorbates. Thus, antioxidants are commonly added to oils, cheese, and chips.Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }} Other antioxidants include the phenol derivatives BHA, BHT, TBHQ and propyl gallate. These agents suppress the formation of hydroperoxides.

A variety of agents are added to sequester (deactivate) metal ions that otherwise catalyze the oxidation of fats. Common sequestering agents are disodium EDTA, citric acid (and citrates), tartaric acid, and lecithin.

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Citric and ascorbic acids target enzymes that degrade fruits and vegetables, e.g., mono/polyphenol oxidase which turns surfaces of cut apples and potatoes brown. Ascorbic acid and tocopherol, which are vitamins, are common preservatives. Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include rosemary and oregano extract,{{cite magazine|author=Riva Pomerantz|date=Nov 15, 2017|title=KOSHER IN THE LAB|magazine=Ami|issue=342|page=88}} hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.

Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.{{cite journal|last=P'EREZ-D'IAZ|first=I.M|author2=MCFEETERS, R.F|title=Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts.|journal=Journal of Food Science|date=May 2010|volume=75|issue=4|pages=M204–M208|doi=10.1111/j.1750-3841.2010.01587.x|pmid=20546411|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|access-date=2018-12-29|archive-date=2021-02-19|archive-url=https://web.archive.org/web/20210219100130/https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|url-status=live}}

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Public awareness of food preservatives is uneven.Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402. Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the Centers for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews International, 23, 141-158.

Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.

• Sodium nitrite is a preservative used in lunch meats, hams, sausages, hot dogs, and bacon to prevent botulism and other foodborne pathogens. It serves the important function of controlling the bacteria that cause botulism, but sodium nitrite can react with proteins, or during cooking at high heats, to form carcinogenic N-nitrosamines.{{cite book | author = Field, Simon Quellen | date = 2008 | title = Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients | location = Chicago | publisher = Chicago Review Press}}{{medrs|date=March 2015}} It has also been linked to cancer in lab animals.Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.
• The commonly used sodium benzoate has been found to extend the shelf life of bottled tomato paste to 40 weeks without loss of quality.(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }} However, it can form the carcinogen benzene when combined with vitamin C.{{citation needed|date=June 2014}} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.
• Consumption of sodium benzoate may also cause hyperactivity in children, though the studies are inconclusive with a moderate effect size.{{cite journal | last1 = Barrett | first1 = J. R. | year = 2007 | title = Hyperactive Ingredients? | journal = Environmental Health Perspectives | volume = 115 | issue = 12| page = A578 | doi=10.1289/ehp.115-a578| pmid = 18087571 | pmc = 2137120 }}

Water-based home and personal care products use broad-spectrum preservatives, such as isothiazolinones and formaldehyde releasers, which may cause sensitization, leading to allergic skin.{{Cite web|url=https://cen.acs.org/business/consumer-products/search-new-cosmetic-preservatives/96/i39|title=The search is on for new cosmetic preservatives|website=Chemical & Engineering News|language=en|access-date=2021-10-25|archive-date=2021-10-25|archive-url=https://web.archive.org/web/20211025193552/https://cen.acs.org/business/consumer-products/search-new-cosmetic-preservatives/96/i39|url-status=live}}

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Category:Chemical substances

Category:Food ingredients