Are food preservatives bad for you? - Eleanor Nelsen

Summary

Food spoils due to microbes and oxidation, but preservatives help keep it fresh. These can be natural or synthetic acids, sugars, salts, or antioxidants. They work by creating inhospitable environments for microbes or preventing chemical changes. Though generally recognized as safe, some preservatives have potential health concerns. Consumers and companies are exploring alternatives, but preservatives remain crucial for shelf-stable food. The FDA regulates their use to ensure safety.

Takeaways

• 🍞 Food spoilage is a common issue due to the rapid growth of microbes and oxidation processes.
• 🛡️ Preservatives are substances that help prevent food spoilage by inhibiting microbial growth and oxidation.
• 🦠 Microbes such as bacteria and fungi can cause foodborne illnesses like listeria and botulism, or simply make food unappealing.
• 🍏 Oxidation can cause fats to become rancid and fruits and vegetables to turn brown due to the action of enzymes or free radicals.
• 🧪 Traditional food preservation methods, like using lactic acid-producing bacteria, have been in use for thousands of years to create foods like sauerkraut, kimchi, and yogurt.
• 🍋 Many synthetic preservatives are acids, such as benzoic, sorbic, and propionic acid, which can inhibit microbial growth.
• 🍯 High sugar or salt content in foods like jams and salted meats can also act as natural preservatives by depriving microbes of necessary water.
• 🚫 Excessive sugar and salt consumption can lead to health issues like heart disease, diabetes, and high blood pressure.
• 🥩 Nitrates and nitrites used in cured meats can prevent botulism but may be linked to other health problems, including cancer.
• 🌲 Antioxidant preservatives like BHT, tocopherol (vitamin E), and smoke can prevent food from developing off-flavors and colors.
• 🍊 Citric and ascorbic acids are antioxidants that help maintain the color of fruits and vegetables by inhibiting browning enzymes.
• 🛑 Sulfites are preservatives that can act as both antimicrobials and antioxidants, but may cause allergic reactions in some individuals.
• 📋 Preservatives are generally used in small amounts and are listed towards the end of the ingredients, regulated by the FDA to ensure safety.
• 🔍 Some consumers and companies are seeking alternative preservation methods, such as innovative packaging to reduce oxygen exposure.

Q & A

What are the two major factors that cause food to spoil?

The two major factors that cause food to spoil are microbes, such as bacteria and fungi, and oxidation, a chemical change in the food's molecules caused by enzymes or free radicals.

How do microbes affect food?

Microbes invade food and feed off its nutrients. Some microbes can cause diseases like listeria and botulism, while others simply turn food into a smelly, slimy, moldy mess.

What is the role of oxidation in food spoilage?

Oxidation causes a chemical change in the food's molecules, which can turn fats rancid and brown produce like apples and potatoes.

How do preservatives help keep food edible?

Preservatives prevent the deterioration of food caused by microbes and oxidation, thus helping to keep food edible for longer periods.

What is the traditional method of preserving food using bacteria?

Traditionally, people have used bacteria that produce lactic acid to preserve food, turning perishable vegetables and milk into longer-lasting foods like sauerkraut, kimchi, and yogurt.

Which synthetic preservatives are commonly used as acids in food?

Common synthetic preservatives used as acids in food include benzoic acid in salad dressing, sorbic acid in cheese, and propionic acid in baked goods.

Are there any health concerns associated with benzoic acid and related benzoates?

Some studies suggest that benzoates may contribute to hyperactive behavior, but the results are not conclusive, and these acids are generally considered safe.

How do sugar and salt act as preservatives?

Sugar and salt act as preservatives by holding on to water that microbes need to grow, effectively dehydrating any cells that may be present and destroying them.

What are the health risks associated with using too much sugar and salt as preservatives?

Using too much sugar and salt can increase the risk of heart disease, diabetes, and high blood pressure, so these preservatives should be used in moderation.

What is the concern with nitrates and nitrites used in cured meats?

Nitrates and nitrites, used to ward off bacteria that cause botulism in cured meats, may cause other health problems, with some studies linking cured meats to cancer.

How do antioxidant preservatives prevent food from developing off-flavors or colors?

Antioxidant preservatives prevent the chemical changes that can give food an off-flavor or color by neutralizing free radicals, which helps to maintain the food's original taste and appearance.

What is the role of sulfites as preservatives?

Sulfites serve a dual role as both antimicrobials and antioxidants. They can help prevent spoilage and maintain color in food, but may cause allergy symptoms in some people.

Why are preservatives usually found near the end of the ingredients list?

Preservatives are usually found near the end of the ingredients list because they are used in very small amounts, which are determined by the FDA to be safe.

Are there alternatives to chemical preservatives that consumers and companies are exploring?

Yes, some consumers and companies are exploring alternatives to chemical preservatives, such as packaging tricks that reduce the oxygen around food to help extend its shelf life.

Outlines

00:00

🍞 Food Preservation and the Role of Preservatives

This paragraph introduces the concept of food preservation and the necessity of preservatives. It explains how food spoils due to microbes and oxidation, which can be harmful or simply unappealing. The paragraph also distinguishes between natural and synthetic preservatives, including the use of lactic acid bacteria in traditional preservation methods like sauerkraut, kimchi, and yogurt, and the role of acidic preservatives such as benzoic, sorbic, and propionic acids in modern food products. It briefly touches on the safety of these preservatives, with a mention of some studies linking benzoates to hyperactive behavior but acknowledges that results are inconclusive.

🧂 Traditional and Modern Preservation Techniques

The second paragraph delves into traditional preservation methods that involve the use of sugar and salt to inhibit microbial growth by depriving them of necessary water. It warns of the health risks associated with excessive consumption of these substances, such as heart disease, diabetes, and high blood pressure. The paragraph also discusses the use of nitrates and nitrites in cured meats to prevent botulism, but notes potential links to cancer. Antioxidant preservatives are introduced as a way to prevent food from developing off-flavors and colors, with examples including smoke, BHT, tocopherol (vitamin E), citric acid, and ascorbic acid. The paragraph concludes by mentioning sulfites as multifunctional preservatives but notes the risk of allergic reactions in some individuals.

🛡️ Safety and Alternatives in Food Preservation

The final paragraph addresses concerns about the safety of preservatives, highlighting that they are used in small amounts and are regulated by the FDA to ensure safety. It points out that while preservatives are typically found at the end of the ingredients list, some consumers and companies are seeking alternatives to chemical preservatives. The paragraph suggests that packaging techniques, such as reducing oxygen exposure, can help extend shelf life, but acknowledges the limited effectiveness of such methods without the use of preservatives.

Keywords

💡Preservatives

Preservatives are substances used to prevent food spoilage and extend shelf life by inhibiting microbial growth and oxidation. They are crucial in keeping food edible and unspoiled for longer periods. The video mentions preservatives like benzoic acid, sorbic acid, and propionic acid, which help maintain the quality of foods such as salad dressings, cheese, and baked goods.

💡Microbes

Microbes are microscopic organisms, including bacteria and fungi, that can cause food to spoil by feeding off its nutrients. The video explains how microbes like those causing listeria and botulism can make food unsafe to eat, highlighting the importance of preservatives in inhibiting microbial activity.

💡Oxidation

Oxidation is a chemical process that causes food molecules to change, leading to spoilage such as rancid fats and browning produce. The video discusses how antioxidants in preservatives help prevent these changes, keeping foods like oils, cheese, and cereal fresh.

💡Acidity

Acidity refers to the pH level of food, which can be adjusted to create an inhospitable environment for microbes. The video describes how making food more acidic can prevent microbial growth, using examples like sauerkraut, kimchi, and yogurt, which are preserved using lactic acid-producing bacteria.

💡Antioxidants

Antioxidants are compounds that prevent oxidative damage in food by neutralizing free radicals. The video mentions antioxidants like BHT, tocopherol (vitamin E), citric acid, and ascorbic acid, which help maintain the color and flavor of foods by preventing browning and rancidity.

💡Sulfites

Sulfites are compounds used as both antimicrobial and antioxidant preservatives. They help prevent spoilage and maintain the quality of foods but may cause allergy symptoms in some people. The video highlights sulfites as multitasking preservatives found in various food products.

💡Lactic acid bacteria

Lactic acid bacteria are beneficial microbes that produce lactic acid, used in the fermentation process to preserve foods like sauerkraut, kimchi, and yogurt. The video explains how these bacteria help extend the shelf life of perishable foods and contribute to digestive health.

💡Benzoates

Benzoates are preservatives related to benzoic acid, commonly used in foods like salad dressings. The video notes that while some studies suggest benzoates may contribute to hyperactivity, the results are not conclusive, and these acids are generally considered safe in small amounts.

💡Nitrates and nitrites

Nitrates and nitrites are antimicrobial preservatives used in cured meats to prevent botulism. The video mentions that while they help preserve meat, there are concerns about their potential link to cancer, highlighting the need for careful consideration of their use.

💡Free radicals

Free radicals are unstable molecules that can cause oxidative damage to food, leading to spoilage. The video discusses how antioxidants in preservatives neutralize free radicals, preventing off-flavors and maintaining the quality of foods like oils and cereals.

Highlights

Food spoilage occurs due to microbes and oxidation.

Preservatives help keep food edible by preventing microbial growth and oxidation.

Microbes like bacteria and fungi invade food and cause spoilage and diseases.

Oxidation causes chemical changes in food molecules, leading to rancidity and browning.

Traditional food preservation methods like making food acidic or using lactic acid bacteria have been used for thousands of years.

Synthetic preservatives like benzoic, sorbic, and propionic acid act as antimicrobial agents.

Some studies suggest a link between benzoates and hyperactive behavior, but results are inconclusive.

Adding sugar or salt can preserve food by depriving microbes of water, but excessive intake can have health risks.

Nitrates and nitrites in cured meats prevent botulism but may cause other health issues, including cancer.

Antioxidant preservatives like BHT, tocopherol, citric acid, and ascorbic acid prevent off-flavors and browning in food.

Smoke has been used as a natural preservative due to its antioxidant compounds.

Sulfites serve as both antimicrobials and antioxidants, but may cause allergies in some people.

Most antioxidant preservatives are recognized as safe, with sulfites being a notable exception for some individuals.

Preservatives are used in small amounts determined by the FDA to be safe.

Some consumers and companies are seeking alternative preservation methods, such as reduced oxygen packaging.

Without chemical assistance, few foods can remain shelf-stable for extended periods.

Transcripts

Food doesn't last.

In days, sometimes hours, bread goes moldy,

apple slices turn brown,

and bacteria multiply in mayonnaise.

But you can find all of these foods out on the shelf at the grocery store,

hopefully unspoiled,

thanks to preservatives.

But what exactly are preservatives?

How do they help keep food edible and are they safe?

There are two major factors that cause food to go bad:

microbes and oxidation.

Microbes like bacteria and fungi invade food

and feed off its nutrients.

Some of these can cause diseases,

like listeria and botulism.

Others just turn edibles into a smelly, slimy, moldy mess.

Meanwhile, oxidation is a chemical change in the food's molecules

caused by enzymes or free radicals which turn fats rancid

and brown produce, like apples and potatoes.

Preservatives can prevent both types of deterioration.

Before the invention of artificial refrigeration,

fungi and bacteria could run rampant in food.

So we found ways to create an inhospitable environment for microbes.

For example, making the food more acidic unravels enzymes

that microbes need to survive.

And some types of bacteria can actually help.

For thousands of years, people preserved food using bacteria

that produce lactic acid.

The acid turns perishable vegetables and milk

into longer lasting foods,

like sauerkraut in Europe,

kimchi in Korea,

and yogurt in the Middle East.

These cultured foods also populate your digestive track with beneficial microbes.

Many synthetic preservatives are also acids.

Benzoic acid in salad dressing,

sorbic acid in cheese,

and propionic acid in baked goods.

Are they safe?

Some studies suggest that benzoates, related to benzoic acid,

contribute to hyperactive behavior.

But the results aren't conclusive.

Otherwise, these acids seem to be perfectly safe.

Another antimicrobial strategy is to add a lot of sugar, like in jam,

or salt, like in salted meats.

Sugar and salt hold on to water that microbes need to grow

and actually suck moisture out of any cells that may be hanging around,

thus destroying them.

Of course, too much sugar and salt can increase your risk of heart disease,

diabetes,

and high blood pressure,

so these preservatives are best in moderation.

Antimicrobial nitrates and nitrites, often found in cured meats,

ward off the bacteria that cause botulism, but they may cause other health problems.

Some studies linking cured meats to cancer

have suggested that these preservatives may be the culprit.

Meanwhile, antioxidant preservatives prevent the chemical changes

that can give food an off-flavor or color.

Smoke has been used to preserve food for millennia

because some of the aromatic compounds in wood smoke are antioxidants.

Combining smoking with salting was an effective way of preserving meat

before refrigeration.

For antioxidant activity without a smoky flavor,

there are compounds like BHT and tocopherol,

better known as vitamin E.

Like the compounds in smoke, these sop up free radicals

and stave off rancid flavors

that can develop in foods like oils,

cheese,

and cereal.

Other antioxidants like citric acid and ascorbic acid

help cut produce keep its color

by thwarting the enzyme that causes browning.

Some compounds like sulfites can multitask.

They're both antimicrobials and antioxidants.

Sulfites may cause allergy symptoms in some people,

but most antioxidant preservatives are generally recognized as safe.

So should you be worried about preservatives?

Well, they're usually near the end of the ingredients list

because they're used in very small amounts

determined by the FDA to be safe.

Nevertheless, some consumers and companies

are trying to find alternatives.

Packaging tricks, like reducing the oxygen around the food can help,

but without some kind of chemical assistance,

there are very few foods that can stay shelf stable for long.