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FS 220 > Food Preservatives > Flashcards

Food Preservatives Flashcards

1
Q

How is the use of food additives monitored?

A

Research, legislation (FDA)

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2
Q

What is a food additive?

A

Any substance used in the production, processing, treatment, packaging, transportation or storage of food. (Per FDA regulation)

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3
Q

What are the 3 food additive categories?

A

Natural, manmade and artificial

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4
Q

What is a natural additive? Example?

A
  • Naturally occurring
  • Acetic acid; ascorbic acid; beetroot powder
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5
Q

What is a manmade additive? Example?

A
  • Synthetic identical copies of substances found naturally
  • Benzoic acid
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6
Q

What is a artificial additive?

A
  • produced synthetically and not found naturally
  • Aspartame; saccharin
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7
Q

What are the common food additives?

A

Preservatives; food coloring; food flavoring/flavor enhancers; fat substitutes; texturizers

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8
Q

What are the 4 functions of preservatives?

A

1 - slow the growth of organisms ( food spoilage/pathogen/toxin production)
2 - Prevent lipid oxidation and oxidation
3 - slow the quality deterioration
4 - extend shelf life

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9
Q

What are 5 food preservatives?

A

1 - organic acid
2 - nitrites/nitrates
3 - sulfites
4 - parabens
5 - antioxidants (BHA/BHT)

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10
Q

What are the 5 organic acids used?

A

Acetic; Lactic; Citric; Benzoic; Sorbic

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11
Q

What are the purposes of acetic, lactic acids?

A
  • Used as acids or salts
  • Pickles, salad dressings, sauces
  • Lactic acid - ready to eat meats
  • 1 - 2% approved as surface sani for animal carcasses
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12
Q

Where is Benzoic acid found?

A

Occurs naturally: high conc in berries; plums, prunes, spices, milk

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13
Q

What is the function of benzoic acid?

A
  • more soluble and used more
  • Antimicrobial (acid fruits, cider, pickles)
  • carbonated beverages
  • margarines, dressings etc
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14
Q

Negative health effects of benzoic acid:

A
  • allergies
  • asthma
  • hyperactivity
  • gastric irritation
  • unlikely to be carcinogenic
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15
Q

What has similar properties as benzoic acid?

A

Sorbic acid

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16
Q

When is sorbic acid most effective?

A

Acidic conditions

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17
Q

What is the use of sorbic acid? What is it recognized as?

A
  • Effective against yeasts and molds
  • GRAS
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18
Q

What are sorbic acids used in?

A

Wine, fruit, dried fruit. cottage cheese, meat, fish, dressings, tomato products.

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19
Q

What happens if sorbic acid is over-used?

A

can cause unpleasant flavor because it gets degraded by certain microorganisms.

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20
Q

Negative health effects of sorbic acid?

A

Irritation

21
Q

Where are nitrates mostly used?

A

Cured meat

22
Q

What is the function of nitrites (5)?

A
  • Inhibit Clostridium botulinum growth
  • prevent toxin production
  • prevent bacterial growth
  • cured flavor and color
  • strong antioxidant slowing fat oxidation
23
Q

What are the safety concerns of nitrites (3)?

A

1 - Can be toxic (excess can lead to suffocation)
2 - Nitrates react with secondary amines in cured meat to form nitrosamines
3 - carcinogens/muitagenic

24
Q

What is the US regulatory limit of Nitrites in bacon and other cured meats ?

A
  • 120 ppm in bacon
  • 156 ppm in other cured meats
25
Q

Can nitrites be replaced in processed meats?

A

No - no suitable replacements.

26
Q

How can you reduce nitrite content in bacon?

A

Increase use of ascorbate or erythorbate

27
Q

What is the significance of nitrate intake from natural sources

A

can be much higher in natural sources than processed foods.

28
Q

Where is nitrate commonly found?

A

water and veg especially grown in high-nitrate fertilizer.

29
Q

Is nitrate toxic?

A

No - low reactivity

30
Q

When can nitrate become toxic?

A

When microorganisms convert nitrate to nitrite

31
Q

What are sulfites?

A

Regulated food addative that occurs naturally in some foods.

32
Q

What is the function of sulfates (4)?

A

1 - prevent enzymatic browning reaction
2 - antioxidant (reducing agent)
3 - Bleaching agent for potato starch
4 - Antimicrobial agent

33
Q

What are the 4 forms of sulfites in foods?

A

1 - sulfur dioxide
2 - sodium sulfite
3 - sodium metabisulfite
4 - sodium bisulfite

34
Q

How do sulfites need to be declared?

A

using common names: sulfites/sulfiting

35
Q

Where are sulfites applied?

A
  • Dried fruits
  • wine making (antiseptic/antioxidant)
  • Soft drinks
  • Fresh shrimp, pickles
36
Q

Safety hazards of sulfites

A
  • Food sensitivity (allergy/asthma)
  • ADI = 0.7mg/kg
37
Q

Where are sulfites not permitted to be used?

A

Meats; limited in shrimp

38
Q

What are parabens used for?

A
  • Broad spectrum antrimicrobial preservative (both acid and alkaline pH)
39
Q

When is sorbic acid most effective?

A

Acidic conditions

40
Q

Where are parabens most effective?

A

Molds and yeasts

41
Q

What are 3 other characteristics of parabens?

A
  • stable
  • has no odor or taste
  • cheap
42
Q

What foods are parabens used in?

A
  • fruit cakes, pastries, fruit fillings (0.1%)
43
Q

When are parabens GRAS?

A

< or = 0.1%
Do not accumulate in the body, not mutagenic. Low estrogenic activity

44
Q

What is a negative health effect of parabens?

A

Modulate or disrupt the endocrine system

45
Q

What are antioxidants?

A

Substances that have effects on preventing or retarding oxidative deterioration in foods.

46
Q

What are 4 examples of antioxidants?

A

1 - Ascorbic acid
2 - Ascorbate
3 - BHT ( Butylated hydroxytoulene)
4 - BHA ( Butylated hydroxyanisole)

47
Q

What is BHT/BHA

A

FDA approved food addative categorized as GRAS

48
Q

Where is BHT/BHA used?

A
  • fresh sausage
  • cereal
  • potato chips
49
Q

Health hazards of BHT/BHA

A
  • no genotoxicity
  • at current levels pose no cancer hazard
    (animal studies in high doses pose cancer risk)

FS 220 (9 decks)

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