The Safety of Food Additives

Imagine being kidnapped and held for a ransom of salt and spices. That is exactly what happened to some early wealthy Romans. The flavors that salt and spices added to foods were in such great demand that people would go to great lengths to obtain them.

Food additives have been a part of history since the caveman smoked meats to improve the taste. A "food additive" is defined by the Food and Drug Administration (FDA) as any substance used to provide a technical effect in foods. They are used to enhance flavor and appeal, preparation and processing, freshness and safety. But the question has arisen: are they necessary and safe?

Substances added to foods are subjected to stringent approval processes of both the Food Safety and Inspection Service of the USDA and the FDA. Additives are never given permanent approval however. They are constantly reviewed to determine if prior approvals should be modified or withdrawn.

For example, at one time permission was requested for use of sorbic acid in meat salads. Even though sorbic acid was approved for use as a food additive, the permission for use in meat salads was denied because it could mask spoilage caused by food-borne illness carrying organisms.

There are two groups of additives which are exempt from the testing and approval process- those "generally recognized as safe," such as flavorings, and those "substances with prior sanction," such as sodium nitrite. However, additives can be removed from those lists if tests indicate that they are no longer safe for human consumption.

All ingredients must now be listed on the product label, in the ingredients statement in order by weight, from the greatest amount to the least. This requirement is intended to help consumers make wise choices about the foods they eat.

Salt, sugar, and corn syrup are just a few of the 2,800 substances used as food additives. Additives have been in existence for thousands of years, and as long as they are proven safe for use, they will be around for many more.

A Few of the Commonly Used Meat and Poultry Additives and Terms:

Antioxidant- Substances added to foods to prevent the oxygen present in the air from causing undesirable changes in flavor or color.

Binder- A substance that may be added to foods to thicken or improve texture.

Carrageenan- An additive used as a binder that comes from seaweed.

Citric Acid- Used to protect the fresh color of meat cuts during storage. Also helps to protect flavor and increases the effectiveness of antioxidants.

Ficin- An enzyme derived from fig trees, which is used as a meat tenderizer.

Humectant- Substance added to foods to help retain moisture and soft texture.

Hydrolized Protein- Flavor enhancers that can be used in meat and poultry products, they can be from plant or animal sources.

Modified Food Starch- Starch that has been chemically altered to improve its thickening properties.

Monosodium Glutamate- A flavor enhancer.

Propyl Gallate- Used as an antioxidant to prevent rancidity in products such as rendered fats and pork sausage.

Rancidity- Oxidation/ breakdown of fat that occurs naturally causing undesirable smell and taste.

Sodium Erythorbate- The sodium salt of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats. Note: It does not come from earthworms as some might suggest.

Sodium Nitrite- Used alone or in conjunction with sodium nitrite as a color fixative in cured meat and poultry products to help prevent botulism in humans.