Thus, researchers work with food regulatory agencies to share essential preservative discoveries so agencies can modify preservation regulations and guidelines based on science. FDA take food safety seriously and strive to ensure all foods and food products are safe for everyone to consume. Research is ongoing regarding specific preservative ingredients and their health impacts. However, we have not yet determined that these health impacts are related to the use of chemical preservatives within recommended quantities or are the consequences of an overall unhealthy lifestyle. As will all things in life, moderation is key when consuming foods and food products.Įxclusively consuming high fat, high sugar products that contain preservatives will have negative long-term health consequences. FDA, all of the chemical and physical preservation techniques we currently use are safe for most individuals.
Are preservatives safe to consume?Īccording to the U.S.
Humans have been using chemical preservation for thousands of years and familiar food products such as yogurt, sauerkraut, and kimchi are examples of foods that have undergone chemical preservation.
There are two key ways we preserve our foods: chemical preservation and physical preservation.Ĭhemical preservation involves adding specific ingredients to foods and food packaging that allows the food to remain safe and fresh. Preservatives are the ingredients and processes we apply to our foods to keep them safe and shelf-stable. Enzymes and other chemical breakdown processes are responsible for the oxidation that transforms foods into an unpalatable, and at times, unsafe product. Oxidation, which is a term for certain types of chemical reactions, can impact food safety and flavor by cause an undesirable chemical change that can turn fats rancid and can cause vegetables and fruits, such as cut potatoes and apples, to brown. Less harmful bacteria, fungi, and yeasts will grow on foods making them inedible. Without preservatives, bacteria such as listeria and botulism can invade our foods and if consumed by humans, can cause us to become critically ill. These microorganisms feed off the foods’ nutrients and can cause serious harm to humans if consumed. Microbes that cause spoiling are undesirable bacteria, fungi, and yeasts that can grow in our food products.
Two significant factors that cause foods to go bad quickly are microbes and oxidation. Preservatives and preservation techniques prevent foods from spoiling and oxidizing quickly, allowing grocery manufacturers to distribute foods across the country and the globe without impacting food safety or quality. Let’s explore the varying ways we keep our foods fresh, safe, and shelf-stable. Many of the foods we enjoy are possible because of modern (and ancient) preservation techniques. Preservatives are crucial to the preservation, safety, and freshness of the foods in our global food supply system. As sustainability and food waste reduction becomes an ever-more important part of our food systems, we believe it’s essential to explore the ways we reduce food waste and increase food safety and freshness through the use of preservatives.