Enhancing Safety and Adding Flavor: The Role of Additives in your Food Supply
Last week, I ran across a post on Facebook from a childhood friend denouncing additives in the food supply. I had to quickly scroll by, otherwise I may have been tempted to dispute the facts of the post. I realized that no matter how long I had known this individual, I was never going to change their mind about the important role some food additives play in the safety and flavor of our food on social media. But it did cause me to want to address food additives in the blog post this month.
Over the years, the shopping habits of the average American has changed drastically. Because of this, our demand for shelf life has increased, which has impacted the additives that are used in our food. This also impacts the food we purchase in our foodservice operations. Combined with this shift, our economy has transitioned from the agricultural society we once were, focusing much more on services, technology, and manufacturing. While this isn’t a bad thing, it does mean that fewer and fewer American’s truly understand our food supply and where our food comes from. Few have grown up on a farm or worked in agriculture, leading to questions about things such as additives and the role they really play in our food.
So, what is a food additive? According to the Food and Drug Administration (FDA), a food additive is “any substance the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristic of any food.” The FDA is responsible for approving any new food additive that is not yet recognized as safe, and these additives are more strictly studied and regulated today than any other time in our history.
A food additive is generally considered safe for its intended use if the amount an average consumer would consume daily of the additive is less than, or approximates, the acceptable daily intake. The acceptable daily intake is the amount that can be consumed on a daily basis for a lifetime without risk to the individual, and these amounts are based on human and animal studies.
Consumers today demand convenience without compromising on safety or quality. Food additives enable manufacturers to meet these demands by providing products that are convenient, long-lasting, and safe.
Once a food item has been recognized as safe, it can be added to the GRAS (generally recognized as safe) list, officially known as the GRAS Substances Database. You will find many different substances on the list – many of which are likely very familiar to you, such as Sodium Chloride (table salt) and garlic. But you will also find those less familiar, such as Thiamine hydrochloride, which is used as a flavor enhancer and can be used to increase vitamin B1.
From preserving freshness to enhancing flavor and texture, food additives are an important tool for manufacturers to provide the product we find appealing and to help ensure the safety of the product. Antioxidants, such as vitamin C and tocopherols, help delay the onset of oxidation, which causes fats and oils to become rancid. Lecithin isn’t just a releasing agent, it can also be used to help with emulsification, improve texture and mouthfeel, and extend shelf life.
Food additives are also vital for food safety. Preservatives and antimicrobial agents help mitigate food safety risk by inhibiting the growth of bacteria and pathogens. For example, nitrates and nitrites are commonly used in cured meats to prevent the growth of Clostridium botulinum, the bacterium responsible for botulism. Citric acid and acetic acid are used to adjust the pH of foods, creating an environment that inhibits the growth of bacteria and prolongs shelf life. Sulfur dioxide is used in dried fruits to prevent microbial spoilage. By utilizing these additives in their formulation, manufacturers can reduce the likelihood of microbial contamination and help protect the public health.
Consumers today demand convenience without compromising on safety or quality. Food additives enable manufacturers to meet these demands by providing products that are convenient, long-lasting, and safe.
I would be remiss if I led you to believe that they are safe no matter how much is used. As I noted earlier in this blog, the additives are approved based on the acceptable daily intake. Thus, it is imperative to stress the importance of using additives judiciously and responsibly, adhering to regulatory guidelines and safety standards to protect public health and well-being. Risk Nothing.
Refrigeration Tips to Keep Your Food Safe
A refrigerator is one of the most important pieces of kitchen equipment for keeping foods safe. In a food service environment, our existence depends on the cooling equipment. The science of refrigeration has evolved from prehistoric times when man found his wild game would last longer packed in the coolness of a cave or packed in snow. Our ancestors harvested ice to keep food cold. Now, if the power goes off, we are instantly reminded of the refrigerator’s importance to our daily life, at home and certainly in a food service facility.
Food Service Hand Hygiene: Basic Handwashing – Part II
Ignoring handwashing as a priority is easy until faced with a crippling lawsuit. Your risk of transmitting a foodborne disease via a food workers hands will never be zero, but the good news is training your crew about handwashing is not complicated. Molding behavior to do it at the right time, using the correct method is the tough part. The Centers for Disease Control & Prevention says the single most effective way to stop the spread of infection is through handwashing. Last month’s article was on the physical equipment to help get better handwashing compliance. The most important part is the practice of the basic handwashing steps:
The Physical Elements of Food Service Hand Hygiene – Part I
September is National Food Safety Education Month and the theme has a rhyme to it – “Keep Hands Clean with Good Hygiene”. Hand washing is one of the public’s best defenses against the spread of both common and rare, even life-threatening, diseases including those caused by food, and against gastrointestinal infections caused by such organisms as the Norovirus, which plagues the cruise ship industry and food service in general.
The Incredible, Edible Egg Safety Quiz
This nutritious, delicate food is a part of many food service menus as a main course and one of the most common ingredients. The U.S. Dept. of Agriculture says Americans consume an average of 234 eggs per person per year. Eggs have also been the source of some significant foodborne outbreaks in the U.S. from one specific type of Salmonella. While eggs are an important source of protein in the diet, an estimated 1 in 20,000 eggs in the U.S. supply will contain the SE (Salmonella Enteritidis) bacteria and can cause illness if eaten raw in foods or not thoroughly cooked before consumption.
