Food Preservatives

B Y: M E LI S S A S W E E ZY

T E A C H E R : M R S . C A R R O LL
I N S T I T UT I O N : C LE VE LA N D C O M M UN I T Y C O LLE G E
 WE ALL DO!

Do you eat Preservatives?

• Preservatives are a type of food additive added
to food to prolong shelf life and keep the
products from being broken down by
microorganisms.

• Food preservatives take away food borne

pathogens and preserve our food.

Without preservatives our food can develop:

• Mold
• Bacteria
• Yeast
How is Food Preserved?
“Preserving means that foods caught or
picked during a good crop season could be
safely eaten during minimum rainfall
months”
Among the oldest methods of preservation
are drying, refrigeration, and fermentation.
Modern methods
include canning, pasteurization, freezing,
irradiation, and the addition of chemicals.
Food
Additives
o Preservatives, also known
as antimicrobial agents, and
are food additives used to
extend the shelf life of food
by shielding them against
deterioration caused
by microorganisms.
 • Drying was one of the first methods for
preserving food. Ancient Egyptians used salt
and the hot sun to remove moisture from food,
making it safe to eat later.

• All sorts of foods can be dried, including meat,

Did vegetables, and fruit.

you • These methods allowed people to survive long

know? winters when fresh food was hard to come by,
but the methods weren’t perfect. Food
poisoning was a common problem.

• In 1810, Nicolas Appert, a French chef, won

the prize after he discovered that heating food
could make it safe. He sealed foods in glass jars
with a cork and wax, wrapped them in canvas,
Clean Label Bandwagon
Many consumers are jumping on the 'clean-
label bandwagon' and are actively
demanding foods free of artificial and
chemical additives, like preservatives.

“Food manufacturers have responded by

reformulating products with natural or
alternative preservatives, like celery
powder, rosemary extract, and vitamins C
and E”
Preservatives and Disease
• Cancer is a commonly known
disease that some preservatives
could help heal.

• The commonly used food

preservative nisin has been
shown to be effective in the
treatment of head and neck
squamous cell carcinoma
(HNSCC)
Background
In using the Cleveland Community College
database, my research mainly came from
"Blacks Veterinary Dictionary."

Editor(s): Edward Boden, Anthony Andrews

This information allowed me to understand food

preservatives and how it affects us.
Why should we eat
healthy?
Food with Preservatives Vs Food without Preservatives.

Can you see the difference?

Switching to
Healthier Food!
Food and
Portions
• Eat at least 5 portions of a variety of
fruit and vegetables every day.
• Base meal's on higher fiber starchy
foods like potatoes, bread, rice or
pasta
• Have some dairy or dairy alternatives.
• eat some beans, pulses, fish, eggs,
meat and other protein
• Choose unsaturated oils and spreads
and eat them in small amounts.
• Drink plenty of fluids (at least 6 to 8
glasses a day)
 Extra Info
o Eating too much Saturated Fat can lead to Coronary Heart
Disease and being overweight. Unsaturated fats, however,
are found in oily fish, chicken, eggs, turkey, duck, beans
and lentils and foods made from these.

"Unsaturated fat may be better for you but eating too much
fat of any type can increase your weight."

“Food is an important part of a balanced diet.” —Fran

Lebowitz
“Take care of your body. It’s the only place
you have to live.” —Jim Rohn

How to eat healthier.....

1. Base your meals on higher fiber starchy

carbohydrates.

2. Eat lots of fruits and vegetables.

3. Eat more fish, including a portion of oily fish.

4. Cut down on saturated fat and sugar.

What do you
think about
preservatives?
Which would
you choose?
 References
"Food preservative." Science, vol. 308, no. 5718, 2005, p. 19. Student Resources In Context, https://link-
galegroup-com.proxy039.nclive.org/apps/doc/A131461500/SUIC?u=shel41774&sid=SUIC&xid=e29651fd.
Accessed 7 July 2019.

Grant, Ar'quette, and Salina Parveen. "All Natural and Clean-Label Preservatives and Antimicrobial
Agents Used during Poultry Processing and Packaging." Journal of Food Protection, vol. 80, no. 4,
2017, p. 540+. Academic OneFile,
http://link.galegroup.com.proxy039.nclive.org/apps/doc/A524046967/AONE
u=shel41774&sid=AONE&xid=3484fa98. Accessed 19 June 2019.

Silva, Maria M., and Fernando C. Lidon. "Food Preservatives - an Overview on Applications and Side
Effects." Emirates Journal of Food and Agriculture, vol. 28, no. 6, 2016, pp. 366-373. ProQuest,
https://login.proxy039.nclive.org/login?url=https://search.proquest.com/docview/1790494393?accountid
=10163, doi:http://dx.doi.org/10.9755/ejfa.2016-04-351.
Any
Questions???