PRESERVATIV
ES
BY: SHAMIRUL SOFIAN
HAZEEM AZMAN
AMIERA MASHEETAH
ALIA NADIRA
WHAT IS PRESERVATIVES?
• A CHEMICAL COMPOUND THAT IS ADDED TO PROTECT AGAINST DECAY
OR DECOMPOSITION
USES & BENEFITS
Preservatives in Food
• Preservatives are added to food to fight spoilage caused by bacteria,
molds, fungus, and yeast.
• Preservatives can keep food fresher for longer periods of time,
extending its shelf life.
• Food preservatives also are used to slow or prevent changes in color,
flavor or texture and delay rancidity.
SODIUM BENZOATE
• Sodium benzoate is a common food preservative used in many processed food products and
drinks to prevent spoilage.
• Sodium benzoate is the sodium salt of benzoic acid. It is used as an antifungal preservative in
pharmaceutical preparations and foods.
• Sodium benzoate is often added to acidic food products such as sauerkraut, jellies and jams, and
hot sauces; however some foods, like cranberries, cinnamon, prunes and apples, naturally contain
it. It has been suggested that it may help treat hyperammonemia in terms of medication.
• Concerns have been raised regarding it as a possible cause of hyperactivity in some children,
though more studies are needed according to The European Food Safety Authority.
• Food labels typically reference it as sodium benzoate. Alternative names: benzoic acid, potassium
benzoate, benzoate
SODIUM NITRITE
• Sodium nitrite is usually found in preserved meat products like
sausages, cured meats and canned meats. Concerns of this
preservative are that too much may cause pancreatic cancer and other
health problems.
• A study reports that methemoglobinemia, a blood disorder in which an
abnormal amount of methemoglobin is produced, was found in in an
adolescent girl and her father after ingesting homemade beef jerky
that contained sodium nitrate. Both experienced palpitations, dyspnea,
and visible mucosal cyanosis.
SODIUM SULFITE (E221)
• Preservative used in wine-making and other processed foods.
According to the FDA, approximately one in 100 people is sensitive to
sulfites in food. The majority of these individuals are asthmatic,
suggesting a link between asthma and sulfites. Individuals who are
sulfite sensitive may experience headaches, breathing problems, and
rashes. In severe cases, sulfites can actually cause death by closing
down the airway altogether, leading to cardiac arrest.
• Found in wine and dried fruit.
SULPHUR DIOXIDE (E220)
• Sulfur additives are toxic and in the United States of America, the Food and Drug
Administration have prohibited their use on raw fruit and vegetables. Adverse
reactions include bronchial problems, particularly in those prone to asthma,
hypotension (low blood pressure), flushing, tingling sensations or anaphylactic
shock. It also destroys vitamins B1 and E. Not recommended for consumption by
children. The International Labour Organization says to avoid E220 if you suffer
from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular
disease.
• Found in beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato
products.
PROPYL PARABEN
• Propyl paraben is commonly used as a preservative in many foods
including tortillas, bread products and food dyes; and cross
contamination has lead to propyl paraben showing up in beverages,
dairy products, meat and vegetables. It is commonly found in many
cosmetics, such as creams, lotions, shampoos and bath products.
BHA AND BHT (E320)
• Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are
preservatives found in cereals, chewing gum, potato chips, and
vegetable oils. This common preservative keeps foods from changing
color, changing flavor or becoming rancid. Affects the neurological
system of the brain, alters behavior and has a potential to cause cancer.
BHA and BHT are oxidants which form cancer-causing reactive
compounds in your body.
• Found in potato chips, gum, cereal, frozen sausages, enriched rice, lard,
shortening, candy, jello.
DISEASES CAUSED BY PRESERVATIVES
Heart diseases
• Cardiovascular diseases have become quite common and the presence
of preservatives on food items is one of the main causes of increasing
heart problems.
• A research conducted by InChem suggested that food preservatives
can weaken the heart tissues.
• When you consume the food items that have a residue of the
preservative on the surface, it can increase the chances of heart
damage.
DISEASES CAUSED BY PRESERVATIVES
Breathing problems
• Preservatives and chemicals present on the food items also increase
the chances of breathing problems.
• According to research by MayoClinic, removing foods with
preservatives from the diet can help in reducing the symptoms as well
as the severity of breathing problems and asthma.
• Some of the preservatives present in food items such as aspartame,
sulfites, and benzoates aggravate breathing problems.
DISEASES CAUSED BY PRESERVATIVES
Cancer
• One of the most harmful effects of preservatives on food items is their
ability to transform into carcinogen agents.
• Some of the food items consist of nitrosamines, a preservative which
has nitrites and nitrates, which mix with the gastric acids and form
cancer-causing agents.
• To ensure that you avoid eating this preservative, you need to avoid
snacks or meals that are loaded with nitrites and nitrates.
THANK YOU
