2.3 Approach to Food Safety

1. By
VINU FOOD PRODUCTS
15-11-2011 A Presentation by VINU FOOD PRODUCTS 1

2. 3. Approach to food safety
Let us first get an overall
idea of frequently used
Additives / Preservatives,
where they are used &
their effect on health
if consumed beyond certain limits
15-11-2011 A Presentation by VINU FOOD PRODUCTS 2

3. 3. Approach to food safety
I. Aspartame, (E951) more popularly known as
Nutrasweet and Equal:
Category: Sugar free sweetener
Used in: Diet foods, Sugar Frees. Sugar free
sodas/colas, desserts, Sugar free
gum, drink mixes, cereals, Ice tea,
Effects: Erodes intelligence, affect short-
term memory, Parkinson's,
Alzheimer's, brain tumor, diseases
like lymphoma, diabetes, chronic
fatigue, emotional disorders etc.
15-11-2011 A Presentation by VINU FOOD PRODUCTS 3

4. 3. Approach to food safety
II. High Fructose Corn Syrup, (HFCS)
Category: Highly Refined Artificial Sweetener
Used in: Most processed foods, breads,
candy, flavored yogurts, salad
dressings, canned vegetables,
cereals
Effects: Increases your LDL (“bad”)
Cholesterol levels, Contributes to
diabetes and tissue damage
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5. 3. Approach to food safety
III. Monosodium Glutamate (MSG / E621)
Category: Flavour Enhancer
Used in: Soups, salad dressings, chips,
frozen entrees, and many restaurant
foods, Chinese foods, many snacks,
chips, cookies, seasonings,
Effects: Depression, disorientation, eye
damage, fatigue, headaches, and
obesity, affects the neurological
pathways of the brain
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6. 3. Approach to food safety
IV. Transfat
Category: Fat
Used in: Deep-fried fast foods, certain
processed foods made with
margarine or partially hydrogenated
vegetable oils, chips and crackers
Effects: Increases LDL (“bad”) cholesterol
levels & decreasing HDL (“good”)
cholesterol, increases the risk of
heart diseases and strokes,
contributes to diabetes.
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7. 3. Approach to food safety
V. Blue #1 and Blue #2 (E133), Red dye # 3 (also Red
#40) (E124), Yellow #6 (E110) and Yellow
Tartrazine (E102) – Banned in some countries
Category: Food Colours
Used in: Blue: candy, cereal, soft drinks, sports drinks
Red: fruit cocktail, cherry pie mix, ice
cream, candy, bakery products and more!
Yellow: cheese, macaroni and cheese,
candy and carbonated beverages, lemonade
Effects: Blue: May cause chromosomal damage
Red:thyroid cancer and chromosomal damage
Yellow: may cause chromosomal damage,
kidney and adrenal gland tumors
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8. 3. Approach to food safety
VI. Sodium Sulfite (E221)
Category: Preservative
Used in: Wine and dried fruit
Effects: 1% of people are sensitive to sulfites
in food. Sulfite sensitive people may
experience headaches, breathing
problems, and rashes
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9. 3. Approach to food safety
VII. Sodium Nitrate (E251) / Sodium Nitrite
Category: Preservative, coloring and flavoring
Used in: Processed meat
Effects: Highly carcinogenic, affects internal
organs - liver and pancreas in
particular.
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10. 3. Approach to food safety
VIII. BHA and BHT (E320)
Category: Preservatives. Maintains colour, flavour
Used in: Cereals, chewing gum, potato chips,
and vegetable oils
Effects: Neurological system of the brain,
alters behavior and has potential to
cause cancer
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11. 3. Approach to food safety
IX. Sulfur Dioxide (E220)
Category: Toxic Additive
Used in: beer, soft drinks, dried fruit, juices,
cordials, wine, vinegar, and potato
products
Effects: Bronchial problems particularly in
those prone to asthma, low blood
pressure, flushing tingling sensations
or anaphylactic shock.
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12. 6. Approach to food safety
X. Potassium Bromate
Category: Additive to increase the volume
Used in: Breads and Rolls
Effects: Causes Cancer
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13. 3. Approach to food safety
 While there are Govt. Regulations on Food
Safety in India, awareness & adherence is
not adequate.
 Therefore, Considering the quantum of
ADDITIVES, PRESERVATIVES &
CONTAMINATIONS in our food,
One has to be cautious
in the approach to food safety
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14. 3. Approach to food safety
I. KNOW ABOUT THE MANUFACTURER
 Understand manufacturer’s quality
standards
 Certification on food safety standards
 Other Quality Certifications
 Their reputation
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15. 3. Approach to food safety
II. KNOW THE INGREDIENTS
 In all the food items, READ the Ingredients
including all additives etc. & Nutrition Data
 Avoid food with confusing / generic
statements in Ingredients
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16. 3. Approach to food safety
III. LOOK FOR ADDITIVES ETC.
 Understand completely the
Additives, Preservatives etc. in the food
 Understand possible contaminations in the
food
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17. 3. Approach to food safety
IV. LOOK FOR FAT CONTENTS:
Saturated Fat (not good)
Un-saturated (Fat – good)
Trans Fat – (very bad)
& CHOOSE considering your
cholesterol level
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18. 3. Approach to food safety
V. LIMIT CONSUMPTION OF FOOD WITH:
 Class II Preservatives
 Chemical Color Additives
 Chemical flavourng Agents
 Chemical Taste Enhancers
 Transfat
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19. 3. Approach to food safety
VI. AVOID CONTENTS THAT ARE
to be avoided due to
your diet restrictions
on medical grounds
as advised by your doctor.
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20. 3. Approach to food safety
SUMMARY:
I. KNOW ABOUT THE MANUFACTURER
II. KNOW THE INGREDIENTS
III.LOOK FOR ADDITIVES ETC
IV. LOOK FOR FAT CONTENTS
V. LIMIT CONSUMPTION OF FOOD WITH
ADDITIVES ETC.
VI. AVOID CONTENTS THAT ARE
RESTRICTED ON HEALTH GROUNDS
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21. To live longer with good
health, one needs the
following 3 Essentials
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