What are the harms of industrial preservatives to human health?

What are the harms of industrial preservatives to human health?

How harmful are industrial chemical preservatives in food and cosmetics?

Preservatives refer to chemicals added to food to prevent food spoilage, extend food shelf life, and inhibit the reproduction of microorganisms in food. What about the hazards of industrial preservatives?

The hazards of industrial preservatives are as follows:

The composition of industrial preservatives, which contain sodium benzoate, nitrate, nitrite and sulfur dioxide, etc., preservatives are the most controversial varieties of various types of foods, skin care products and other additives, food and skin care products to be preserved for a long time need preservatives, and people are worried about the use of preservatives. Preservatives are synthesized, improper use will have a certain negative effect, long-term excessive intake will also cause certain damage to the health of consumers. In addition, industrial preservatives have certain side effects, and even contain trace amounts of toxins, which will bring harm to the human body if they are not used properly. Taking the currently widely used food preservative benzoic acid as an example, benzoic acid and its sodium salt have been reported to be poisoned due to accumulation.

What are the hazards of industrial preservatives? Now commonly used preservatives are: sodium benzoate, nitrate, nitrite and sulfur dioxide (SO2), are used for food preservatives, sodium benzo potassium is usually used in beverage preservatives, formalin is used in fish preservatives. Long-term consumption of coliform bacteria, preservatives exceeding the standard of products, will cause gastroenteritis and other diseases; long-term consumption of yogurt with excessive nitrite will also bring harm to important organs of the liver, kidneys and other important organs of the human body, and even cause cancer.

What are the hazards of preservatives

Preservatives are a wide range of food additives, benzoic acid, benzoate is one of the typical representatives, in jams, pickled vegetables, preserves, colloidal candy, flavored syrup, vinegar, soy sauce, sauce products, compound seasonings, prepared wine, fruit and vegetable juice, carbonated drinks, tea, coffee, cold drinks and other foods can see them, let's take a closer look at the harm of preservatives what is it?

Digestive tract health

Usually, most of the preservatives used now are synthetic, and if they are used within the standard, they will basically not cause damage to the human body, but once they exceed the standard, the harm to the human body will be unimaginable. China has strict regulations on the use of preservatives, so when buying affordable food, you must choose a big brand of products, at least the quality and health have a certain guarantee. The harm of excessive amounts of preservatives is very large, and the most common is to cause digestive tract dysbacteriosis.

Once the gastrointestinal dysbacteriosis will seriously affect the normal absorption and digestive function of the gastrointestinal tract, Shenzhen Airlines may also induce various gastrointestinal diseases. Therefore, experts remind that in ordinary life, we should try to avoid eating various foods with excessive preservatives.

Drug effect

Preservatives may also seriously affect the medicinal properties of drugs, so experts remind some people who are taking certain drugs that they should try to avoid eating various foods containing preservatives during this period. Especially in people taking antibiotic drugs, preservatives at this time must be prohibited, otherwise it will not only affect the medicinal properties, but also may even produce chemical reactions. These are the harm of preservatives to the human body, but also an effective way to prevent the harm of preservatives, only to understand these can help us live in this life full of food additives.

So far, China has approved 32 kinds of food preservatives for use, the most commonly used of which are sodium benzoate, potassium sorbate and so on. The following is a brief introduction to the performance, anti-corrosion mechanism and scope of use of the commonly used preservatives that we will come into contact with every day.

1) Benzoic acid and its salts: white granules or crystalline powder, odorless or slightly dark smell. The best antiseptic pH is 2.5 to 4.0, and in products with a pH of 5.0 or more, the sterilization effect is not ideal. Because its safety is only equivalent to 1/40 of potassium sorbate, Japan has completely banned its application in food.

2) Sorbic acid and its salts: white crystalline powder or slightly yellow crystalline powder or scaly. Potassium sorbate is an acidic preservative with high antibacterial properties and inhibits mold growth and reproduction. Mainly by inhibiting the dehydrogenase system in the microbial body, so as to achieve the inhibition of microorganisms and play an antiseptic role. It has inhibitory effect on bacteria, mold and yeast. The antiseptic effect decreases with the increase of pH, the antiseptic effect is best when the pH is 3, and the bacteriostatic ability is still possible when the pH reaches 6. It is mainly used for soy sauce, vinegar, noodle sauce, beverages, jam and other processing.

3) Dehydroacetic acid and sodium salts: white or light yellow crystalline powder, stable to light and heat, degraded into acetic acid in aqueous solution. It is a broad-spectrum preservative that has a strong inhibitory effect on bacteria, mold and yeast in food, and is widely used in meat, fish, vegetables, fruits, beverages, pastries and other preservative preservation.

4) Parabens: including methylparaben, ethyl ester, propyl ester, butyl ester, etc., butyl parahydroxybenzoate has the best antiseptic effect. The antiseptic mechanism is to destroy the microbial cell membrane, denature the proteins in the cell, and inhibit the activity of the cell's respiratory enzyme system. It has good results in the range of pH4 to 8, and is also a broad-spectrum preservative. Insoluble in water, first soluble in ethanol, or a mixture of lipids. Ethyl parahydroxybenzoate and propyl ester are often used in fruit beverage processing.

5) Sodium diacetate: a preservative commonly used in pickles, which is finally decomposed into water and carbon dioxide in the human body. The inhibitory effect on nigra, Aspergillus aflatogenes, Listeria and so on is obvious. In the pickle class, 0.2% sodium diacetate and 0.1% potassium sorbate are used in the pickle products, which has a preservation effect.

6) Calcium propionate: white crystalline particles or powder, odorless or slightly slightly flavored with propionic acid, stable to light and heat, easily soluble in water. Propionic acid is a product of the oxidation of amino acids and fatty acids in the human body. It has an inhibitory effect on mold, a small inhibitory effect on bacteria, no effect on yeast, and is often used for flour product fermentation and cheese products to prevent mold.

7) Sodium lactate: colorless or slightly yellow transparent liquid, slightly salty and bitter taste, misused in water, ethanol, glycerin. Mainly used in meat and poultry products, it has a strong inhibitory effect on meat food bacteria, such as Escherichia coli, Botulinum toxin, Listeria, etc., which can enhance and improve the flavor of meat and prolong the shelf life. According to reports, sodium lactate has good dispersion in raw meat, good adsorption of water, can effectively prevent the dehydration of raw meat, to achieve freshness, moisturizing effect, mainly used for barbecue, ham, sausage,