HARMFUL EFFECT OF FOOD

PRESERVATIVES
SEMINAR PRESENTATION
BY
EMEFO AMARA LYNDA
NAU/2016544095
Department of Pure and Industrial
Chemistry,
Faculty of Physical Sciences,
Nnamdi Azikwe University, Awka
Supervisor: Dr Omaku P.E
August, 2020.
 PRESENTATION OUTLINE
• Introduction to foood preservatives
• Types of food preservatives
• Properties of food preservatives
• Uses of food preservatives
• Harmful effects of food
preservatives
• Remediation
• Conculsion
• Reference
 INTRODUCTION TO FOOD
PRESERVATIVES
• Food is any nutritious substance that people or animals
eat or drink or that plants absorb in order to maintain life
and growth.
• Food preservatives are substances added to food to
prevent spoilage by inhibiting the growth of micro
organisms like yeasts, molds, and bacteria in order to
maintain the quality, texture, consistency, taste, colour,
alkalinity or acidity.
• Food additives are substances added to food to
maintain or improve its safety, freshness, taste, texture,
or appearance.
• Example of food preservatives includes; Ascorbic acid
(vitamin C), Sodium benzoate, Tocopherols (Vit. E) and
Pottassium sorbate etc.
 TYPES OF FOOD
PRESERVATIVES

PHYSICAL OR NATURAL
FOOD PRESERVATIVES.

CHEMICAL OR ARTIFICIAL
FOOD PRESERVATIVES
PHYSICAL OR NATURAL
FOOD PRESERVATIVES.
 These are traditional method of preserving food.

 They include the use of salt, alcohol, sugar and

vinegar.

 Freezing, boiling, smoking, and drying are also

considered to be the natural ways of preserving food.

 Sugar and salt are the earliest natural food

preservatives.
 CHEMICAL OR ARTIFICIAL
FOOD PRESERVATIVES
They are chemicals that stop or delays
the growth of bacteria, spoilage and
discolouration.
 These type of preservatives seem to
be the best and most effective.
It has a longer shelf life.
Examples are antimicrobial agents,
antioxidants and even chelating agents
IDEAL PROPERTIES OF FOOD
PRESERVATIVES
Preservatives must be nontoxic.
Preservatives must be readily
soluble in food products.
Exhibit antimicrobial properties over
the pH range of the food.
economical.
Preservatives must not impart off
flavors.
 USES OF FOOD
PRESERVATIVES
 To maintain product consistency
 To improve or maintain nutritional values.
Vitamins such as Vit.C and Vit.E are added
to many common food such as milk and
cereal to make up for those lacking in the
person’s diet.
 Preservatives are added to food to fight
spoilage caused by microorganisms.
 Anti-oxidants prevents the rancidity of fatty
or oily food.
 HARMFUL EFFECTS OF
FOOD PRESERVATIVES
 sodium nitrite can react with proteins at high
heats to form carcinogenic N-nitrosamines.
 Consumption of sodium benzoate may also
cause hyperactivity. Benzoates can trigger the
allergies such as skin rashes and asthma.
 Bromates can give rise to nausea and diarrhea.
 Sodium Chloride can lead to high blood pressure,
kidney failure, stroke and heart attack.
 Urticaria and contact dermatitis have been
reported when sorbates is used.
 REMEDIATION OF THE
HARMFUL EFFECTS OF
PRESERVATIVES
 Preservatives should be used in their lowest
effective concentration.
 Food industies should adopt natural
preservatives to improve food quality and
safety.
 Foods containing preservatives should be
avoided or purchase only organic foods,
which are free from artificial preservatives.
 CONCLUSION
Preservatives are known to increase
the shelf life of food products and
maintain the quality for longer time.

 In as much as it has beneficial effect

to food and man, its use can cause
significant detrimental effect to man
and it’s environment.
REFERENCE