Risks and Benefits of Food Additives - Review

Abstract

Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags.The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.