Digital Re-print - January | February 2012

Preservatives

Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom. All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. Copyright 2010 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872

www.gfmt.co.uk

NEXT PAGE

FEATURE World Health Organisation (WHO), on Food Additives (JECFA). Safety assessment of preservatives, as for the rest of food additives, is based on reviews of all available toxicological data, including observations in humans and in animal models. From the available data, a maximum level of an additive that has no demonstrable toxic effect is determined. This is called the no-observed-adverseeffect-level (NOAEL) and is used to determine the Acceptable Daily Intake (ADI) figure for each food additive. The ADI provides a large margin of safety and refers to the amount of a food additive that can be taken daily in the diet, over a lifetime span, without any negative effect on health. The authorisation and the conditions of use of preservatives are governed by Directive 95/2/EC of the European Parliament and the Council of February 20, 1995 on Food Additives other than Colours and Sweeteners. There has been much public concern that some food additives cause adverse reactions, although careful investigations show that it is mostly based on misconception rather than on identifiable adverse reactions. Preservatives have rarely been shown to cause true allergic (immunological) reactions. Among the food additives reported to

FEATURE cause adverse reactions are some preservatives from the group of sulphiting agents, which include several inorganic sulphite additives (E220-228) and benzoic acid and its derivatives (E210-213), may trigger asthma characterised by breathing difficulties, shortness of breath, wheezing and coughing in sensitive (for example asthmatic) individuals. The European Parliament together with the European Council has laid down a detailed labelling system for food additives to enable consumers to make informed choices with regard to foods containing preservatives. Legislation also stipulates that additives are labelled on the packaging of food products by their category (preservative, colour, antioxidant, etc) with either their name or E-number. Preservatives are still necessary to ensure the safety and variety of the different foodstuffs available. They function through delaying the spoiling of foodstuffs and preventing any alterations in their taste or appearance. Their assessment and use in foodstuffs is tightly controlled at both the European and the international level.

PRESERVATIVES
P
reservatives are a recurring topic in public discussions, and whenever it crops up many consumers associate them with harmful, modern chemicals in foodstuffs. and wind, but commercially today, spraying the liquid into a rising column of dry, heated air makes products such as dried milk and instant coffee, solid foods such as fruit are spread in layers on a heated surface. But, as a brief look back into the past will show, preservation of food was practised several hundred years ago when man first used salt (salting) and smoke (curing), to stop meat and fish from going bad. Despite a number of misgivings, preservatives have nowadays become an indispensable part of the food we eat. One reason for this is the increasing demand from consumers for greater choice, ease and convenience of foods, and our high standards of food safety. Drying is effective because both microorganisms and enzymes need water to be active. This is one of the oldest, simplest and most effective ways of preserving foods. In addition, drying concentrates the soluble ingredients in foods and this high concentration prevents the growth of bacteria, yeasts and moulds. Dried food will deteriorate rapidly if allowed to become moist, but provided they are suitably packaged, products will have a long shelf life. Traditionally, foods were dried in the sun

There has been much public concern that some food additives cause adverse reactions, although careful investigations show that it is mostly based on misconception rather than on identifiable adverse reactions

by The European Food Information Council (EUFIC)

micro-organisms (eg bacteria, yeast, moulds) occurring in them. Some of these organisms can secrete poisonous substances (toxins), which are dangerous to human health and can even be fatal. To delay the spoiling of foodstuffs by microorganisms, anti-microbial substances are used which inhibit, delay or prevent the growth and proliferation of bacteria, yeasts and moulds. Sulphur compounds such as the sulphites (E221-228) are used to inhibit the growth of bacteria for example in wine, dried fruits, vegetables in vinegar or brine. Sorbic acid (E200) can be used for many different purposes, including the preservation of potato products, cheese and jam. Another important group of substances consists of the nitrate and nitrite compounds (E249-252). These are used as additives in meat products such as sausages and hams to protect against the bacterium that causes botulism (Clostridium botulinum) and in this way they make a significant contribution to food safety. Benzoic acid and its calcium, sodium or potassium salts (E210-213) are used as antibacterials and antifungals in foods such as pickled cucumbers, low sugar jams and jellies, dressings, condiments (see Table 1).

Related companies
Perstorp Performance Additives Industrieweg 8, 5165 NH Waspik The Netherlands
Email:info@perstorpfeed.com Website:www.perstorpfeed.com

Maintain existing condition

Preservation is usually defined as a method used to maintain an existing condition or to prevent damage likely to be brought about by chemical (oxidation), physical (temperature, light) or biological (microorganisms) factors. Preserving food, made it possible to have food available from harvest to the next year. The main function of preservation is thus to delay the spoiling of foodstuffs and to prevent any alterations in their taste or, in some cases, their appearance. This can be done in different ways, through processing methods including canning, dehydration (drying), smoking and freezing, the use of packaging and the use of food additives such as antioxidants or other preservatives. In this article we will focus on preservatives The primary reason for using preservatives is to make foods safer by eliminating the influence of biological factors. The greatest threat to consumers is that of food being spoiled, or from becoming toxic by the effect of

Flour Milling Training

Seven Steps to Success
Hygiene, Health and Safety Wheat and the Screenroom Mill Processes and Performance Product Handling, Storage and Distribution Flour
Course Fees 2011-12 The cost per module is: 310 (+ VAT at 20% where applicable) includes postage, textbook and exam registration nabim Members: 210 per module (a discount of 100)

Internationally recognised distance learning programme Developed for millers by industry professionals Studied every year by hundreds of millers worldwide

An indispensable tool for developing the knowledge and competence of flour millers and their colleagues. A clear presentation of the industry and process, in 7 modules. Dedicated tutor support given to every student, providing professional guidance throughout the course year.

Table 1: Examples of widely used preservatives in the EU

Safety bodies
Example of usage To ensure that preservatives really do help make foodstuffs safer, their use is subject to pre-market safety assessment and authorisation procedure. At the European level, the bodies responsible for the safety assessment, authorisation, control and labelling of preservatives and other additives are the European Food Safety Authority (EFSA) and the European Commission, Parliament and Council. At the international level there is a Joint Expert Committee, from the Food and Agriculture Organisation (FAO) and the
Grain

E-number

Substance/class
Sorbic acid and sorbate compounds Benzoic acid and benzoate Sulphur dioxide and sulphite compounds Natamycin Nitrite and nitrate compounds

E 200-203 E 210-213 E 220-228 E 235 E 249-252

Cheese, wines, dried fruit, fruit sauces, toppings Pickled vegetables, low sugar james and jellie, candied fruits, semi preserved fish products, sauces Dried fruits, fruit preserves, potato products, wine Surface treatment of cheese and sausage Sausage, bacon, ham, fois gras, cheese, pickled herring

Power and Automation

Flour Milling Management

Non-UK Companies: 260 per module (a discount of 50)

To enrol or find out more, contact:

nabim 21 Arlington Street London SW1A 1RN UK Tel: +44 (0)20 7493 2521 Fax: +44 (0)20 7493 6785 email: info@nabim.org.uk www.nabim.org.uk

24 | January - february 2012

&feed millinG technoloGy

Grain

&feed millinG technoloGy

January - february 2012 | 25

This digital Re-print is part of the January | February 2012 edition of Grain & Feed Milling Technology magazine. Content from the magazine is available to view free-of-charge, both as a full online magazine on our website, and as an archive of individual features on the docstoc website. Please click here to view our other publications on www.docstoc.com.

LINKS

January - February

2012

See the full issue

In this issue:
Increasing storage capacity Digital microwave moisture measurement Global grain & feed markets

Bulk storage & handling

Visit the GFMT website Contact the GFMT Team Subscribe to GFMT

Efficiency
Energy saving in flour milling

Preservatives
Preservatives are a recurring topic in public discussions

A subscription magazine for the global flour & feed milling industries - first published in 1891
GFMT12.01.indd 1 02/02/2012 10:12

To purchase a paper copy of the magazine, or to subscribe to the paper edition please contact our Circulation and Subscriptions Manager on the link adove.

INFORMATION FOR ADVERTISERS - CLICK HERE

Article reprints
All Grain & Feed Milling Tecchnology feature articles can be re-printed as a 4 or 8 page booklets (these have been used as point of sale materials, promotional materials for shows and exhibitions etc). If you are interested in getting this article re-printed please contact the GFMT team for more information on - Tel: +44 1242 267707 - Email: jamest@gfmt.co.uk or visit www.gfmt.co.uk/reprints

www.gfmt.co.uk

PREVIOUS PAGE