However, it is very important for consumers to be aware of some synthetic preservatives that are toxic, carcinogenic, and commonly used at high concentrations. Similarly, sulfites, tocopherol, ascorbic acid, butylated hydroxyanisole, and butylated hydroxytoluene are antioxidants that inhibit oxidation and disodium ethylenediaminetetraacetic acid, citric acid, and polyphosphates are chelating agents that can slow down or restrict the deterioration of food. These artificial preservatives are chemical substances such as nitrites, benzoates, propionates, and sorbates, which destroy bacteria or inhibit the growth of mold on foods. As a result, artificial or synthetic preservatives have been used by the food industry for many years. In addition, enzymes, air, light, and temperature cause changes in color, texture, and flavor, and reduce the shelf life of foods, thereby increasing the risk of foodborne illness. Pathogenic microorganisms, including bacteria and fungi, spoil perishable foods, such as fruits, vegetables, fish, meat, poultry, and fresh cereal-based products, and generally cause changes in flavor, texture, color, odor, and taste. Microbial food spoilage and oxidative deterioration during the storage of foods are major concerns for our society.
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