Open AccessFOOD ADDITIVES AND PRESERVATIVES AS SLOW POISONS
Author(s) -
Ali Abusaloua,
Guma Mohamed,
Eng. Abdulbassit Ali,
Eng. Waleed Zahmol
Publication year - 2019
Publication title -
mağallaẗ al-ʿulūm al-taṭbīqiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-7301
pISSN - 2708-7298
DOI - 10.47891/sabujas.v2i3.42-48
Subject(s) - preservative , sweetness , food additive , food science , chemistry , food preservatives , shelf life , food preservation , toxicology , food processing , biology , taste
Food additives are natural or synthetic substances that can be added to foodstuff in small amounts to perform technological functions, namely color, sweetness, nutrients, or to extend shelf life. Due to Food processing technology revolution for all kinds of foods, additives and preservatives that are being added in food processing are increased.
Food additives toxicology appear in a long term combined effect, where a cumulative effect of their hazards as "Slow Poisons" will increase the risk possibility of disease or premature of death. These slow poisons have been accumulated in our body since birth and are embedded in every cell structure and organ and disrupt the natural chemistry of your body. This paper has been reported that chemicals which are used as preservatives or additives have many side effects. The reaction of preservatives and additives can be very danger over time as slow poisons, to mild effect life threatening. It is best to eat a preservative-free diet if at all possible.