If you pick up a packet of biscuits, a jar of jam, or a packet of sausages from the store, you'll probably see something called 'preservatives' among the ingredients. Sometimes these are listed as an E number. What exactly are these preservatives? Why are they added to food? Aren't they good for our bodies? Today, let's talk simply about these questions that many people have.
Why do we need to store food?
Simply put, preservatives are things that prevent food from spoiling quickly. Without them, most of the food we eat would go moldy, spoil, and become poisonous within a day or two.
Think about it, in the past, our grandparents used salt to make dried fruits, vinegar to pickle, and sugar and honey to preserve sweet foods (like dodol, kevumu) for this very reason. These were the natural preservation methods available at that time. What they do is stop the growth of microorganisms that spoil food and make us sick, that is, bacteria, yeast, and mold.
Nowadays, along with these natural methods, artificial preservatives made in laboratories are also widely used in the food industry. These are added not only to food, but also to the cosmetics and some medicines you use. They are used to increase their shelf life.
The most important thing is that every preservative added to food, whether natural or artificial, is strictly regulated by government food safety authorities and approved as suitable for human consumption.
What are these natural preservatives?
Natural preservatives, as the name suggests, are those that come from natural sources. That is, from things like plants, animals, fungi, or algae. They are not artificially created in laboratories.
Many of the things we use in our daily lives are natural preservatives.
- Salt: The main ingredient used to dry and pickle meat and fish.
- Sugar: Sugar helps preserve things like jam, cordial, and toffee.
- Vinegar: The acetic acid in it prevents microorganisms from growing. It is essential for pickles.
- Citric Acid: Found naturally in fruits like lemons, oranges, and grapefruit. It adds a sour taste to foods and also prevents cut fruits (like apples) from turning brown.
- Rosemary Extract: This is a powerful antioxidant. This means it prevents fatty foods (sausages, meats) from going rancid and tasting rancid.
- Other plant extracts and essential oils: The oils found in spices like cinnamon and cloves also have preservative properties.
In addition to these, in food technology, things like `Chitosan` (a substance obtained from the shells of animals such as crabs and shrimps) and `Bacteriocins` (substances produced by beneficial bacteria) are also used as natural preservatives.
What is the difference between natural and synthetic materials?
Although the main purpose of both is to prevent food from spoiling, there are some clear differences between them. Let's understand it with the help of a table.
| Attribute | Natural preservatives | Artificial preservatives |
|---|---|---|
| Source | Natural things like plants, animal parts, minerals (salts). | Chemical compounds produced artificially in laboratories. |
| Examples | Salt, sugar, vinegar, lemon juice (citric acid), spices. | Sodium Benzoate, Sulphur Dioxide, Nitrates, BHA, BHT. |
| Possible health effects | Generally safe. However, if consumed in excess (salt, sugar), other health problems may occur. Some people may develop allergies. | Some studies have shown that sensitive people may develop conditions such as asthma, allergies, skin diseases, and hyperactivity. |
| Cost and availability | Often expensive. Can be difficult to manufacture. May not be effective consistently. | It is inexpensive. It can be easily produced in large quantities. It shows high efficiency even in very small quantities. |
Are synthetic materials really dangerous?
Many people are scared when it comes to artificial preservatives. In fact, some studies have found negative effects. For example, some nitrates may be carcinogenic, and some dyes and benzoates may be linked to hyperactivity in children.
But here's something important to understand. These substances are added to food in very small, safe amounts. Food companies have to strictly follow these rules. Therefore, the chances of serious harm from the things we normally eat and drink are very low.
However, if you experience an allergic reaction, skin rash, or other unusual symptoms after eating a certain food, you may be allergic to something in that food. In such cases, it is best to talk to your doctor about it.
Benefits of preservatives
Although we talk about some of the disadvantages of these, there are also many benefits that we get from preservatives.
1. Food Safety: Protects us from foodborne illnesses by preventing dangerous germs like botulism that can develop in meat and fish.
2. Reducing food waste: Since foods can be kept for a longer period of time, food waste during transportation and storage is greatly reduced.
3. Affordable food: Because food waste is reduced and mass production can be done, we can access a variety of foods at reasonable prices throughout the year.
4e Nutritional preservation: Some preservatives, especially antioxidants, prevent the oxidation and destruction of vitamins and nutrients in foods.
Take-Home Message
- Preservatives are important ingredients that ensure our safety by preventing food from spoiling quickly, mold, and becoming toxic.
- These are divided into two main types: natural (such as salt, sugar, and vinegar) and artificial (made in laboratories).
- Although natural materials are generally considered safer, synthetic materials are also used within safety limits, which are strictly regulated by the government.
- When you buy something from the store, it's a good idea to read the label and be aware of what's in it. You can also choose foods that say 'No added preservatives'.
- If you have a problem, suspicion, or allergy to a food or an ingredient in it, be sure to discuss it with your doctor.
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