Purpose of Food Additive Analysis
FOOD ADDITIVE Introduction
Food Additives,
UNIT Generally Recognized
As Safe
A food additive is defined
as “any substance not nor-
mally consumed as a food
NATIONAL PUBLIC HEALTH in itself and normally used
LABORATORY as a characteristic ingredient of food
whether or not it has nutritive value, the
intentional addition of which to food for a
technological purpose in the manufacture,
processing, preparation, treatment, pack-
aging, transport or storage of such food
results, or may be reasonably expected to
result, in it or its by-products becoming di-
rectly or indirectly a component of such
foods”.
Food additives are also useful for impart-
ing certain characteristic of foods, improv-
ing texture or helping in food processing.
Effects of food additives may be immedi-
ate or may be harmful in the long run if you
have constant exposure. Immediate ef-
fects may include headaches, change in
energy level, and alterations in
mental concentration, behavior, or immune
response. Long-term effects may increase
your risk of cancer, cardio-
vascular disease and other
MINISTRY OF HEALTH degenerative conditions.
• To determine food additives content qualitative
and quantitatively which compliance with the
standard prescribed in Food Act 1983 and
Food Regulations 1985
• To analyses food additives in food poisoning
and crisis samples
Services
• Provide analysis for outbreak & food poisoning
sample.
• Provide analysis for surveillance domestic, en-
forcement, complaint, crisis & subcontract
• Provide analysis for monitoring food that is pre-
pared seasonal especially at festive season
(eg. Ops Ramadhan, Ops Chinese New Year &
others).
• Provide analysis for national monitoring such as
fish & fish product monitoring, Total Diet Study
& Cereal and cereal product.
• Provide analysis for TUL (Tahan Uji Lepas)
sample .
• Do method development & method validation
for food analysis.
Sample Requirement
• Perishable and non-perishable food
- Minimum weight, 250g
• Product in a package of variety colour
(applicable for colour analysis)
- 250g for each colour
• Fish, meat and its products
- Minimum weight, 500g of edible portion
Note: Sample shall be stored accordingly to their types
during transportation.