Food Preservatives: Everything You Need to Know

ROLE OF CONSERVATORS

 

In practical terms, a preservative is a substance that extends the shelf life of food by protecting it from spoilage caused by microorganisms.

So, they:

• fight against mold

• prevent food contamination by bacteria

• eliminate microbial agents

Therefore, they protect us from food poisoning by preserving the health and taste qualities of food.

These preservatives are very appreciated by manufacturers and distributors because they allow them to leave goods on the shelf longer and D'optimize their profitability.
Consumers also have no reason to complain because it means they don't have to go shopping several times a week.

 

BUT …

 

Although it only attacks bacteria ou microbes harmful to humans, the main function of a preservative is toeliminate living organisms and this can cause damage to our body.
But it is enough difficult to avoid these substances because the law does not require their declaration that if they are present in quantities greater than 10mg/kg of product.

Sulfites, for example (which are found mainly in wine, beer, pickles, etc.), can cause itching , hives , abdominal pain , etc. Approximately 5% of asthmatics experience difficulty breathing within minutes of consuming them.

Some preservatives release methanol (causing stomach upset, dizziness and/or vision problems when consumed in high doses) or methylcarbamate (used as a pesticide and potentially carcinogenic ).

Carcinogenic compounds are therefore present in some preservatives. Naturally, the law aims to protect consumers as much as possible from any contact with carcinogenic or toxic substances , but sometimes the use of an additive is authorized in the name of its effectiveness , even if it is known to contain harmful compounds : in such cases, efforts are made to minimize its presence in food. Nitrites are a good example of this: in the presence of other substances, they form carcinogenic nitrosamines (also present in cigarette smoke), but thanks to them, the risk of botulism (a disease caused by a toxin that is fatal in very small doses) has virtually disappeared.

 

Here is the list of permitted preservatives , to be consumed in moderation and to be avoided :

 

E200: SORBIC ACID 

 

• Preservative that can be natural ( rowan fruit ) or synthetic

• Permitted in most foods , it is found in particular in:

  • confectionery​

  • sodas​

  • cheeses​

  • dried fruit

  • wines​

  • certain cosmetic products

• NO KNOWN ISSUES TO DATE

 

 

E202: POTASSIUM SORBATE

E203: CALCIUM SORBATE 

 

• Synthetic preservatives (are derivatives of sorbic acid)

• Permitted in most foods , they are found in particular in:

  • dried fruit

  • wine​

• NO KNOWN ISSUES TO DATE

 

 

E210: BENZOIC ACID

E211: SODIUM BENZOATE

E212: POTASSIUM BENZOATE

E213: CALCIUM BENZOATE 

 

• Synthetic preservatives

• Side effects :

  • childhood hyperactivity

  • disruption of children's growth

  • asthma attack

  • urticaria

• Permitted in most foods , including:

  • flavored drinks

  • alcohol-free beers

  • jams​

  • chewing gum

  • prepared salads

  • the seasonings

• TOXIC – AVOID

   

 

E214: ETHYL P-HYDROXYBENZOATE

E215: SODIUM ETHYL P-HYDROXYBENZOATE

E216: PROPYL P-HYDROXYBENZOATE

E217: SODIUM PROPYL P-HYDROXYBENZOATE

E218: METHYL P-HYDROXYBENZOATE

E219: SODIUM METHYL P-HYDROXYBENZOATE 

 

• Synthetic preservatives

• Side effects :

  • asthma attack

  • urticaria

• Authorized in Europe , particularly in:

  • the pâté

  • surface treatments of dried meat products

  • confectionery​

  • liquid dietary supplements

• Banned in Australia (with the exception of E216 and E218)

• TOXIC – AVOID

 

 

E220: SULPHUR DIOXIDE OR SULFUR DIOXIDE

E221: SODIUM SULFITE

E222: SODIUM ACID SULFITE

E223: SODIUM DISULPHITE

E224: POTASSIUM DISULPHITE

E226: CALCIUM SULFITE

E227: CALCIUM ACID SULFITE 

E228: POTASSIUM SULFITE 

 

• Synthetic preservatives

• They can cause allergic reactions , even in people who are not sensitized, and can therefore cause headaches or nausea.

• Also suspected of destroying vitamin B1

• Potentially carcinogenic

• Primarily permitted in fermented beverages , particularly white wine

• TOXIC – AVOID

 

 

E234: NISIN 

 

• Natural preservative , obtained from microorganisms

• It has an antibiotic effect : if used excessively , this preservative can lead to the development of antibiotic resistance.

• Preservative mainly permitted in ripened and processed cheeses and in mascarpone

• CONSUME IN MODERATION

 

 

E235: NATAMYCIN 

 

• Natural preservative , obtained from microorganisms

• It has an antibiotic effect : if used excessively , this preservative can lead to the development of antibiotic resistance.

• Preservative primarily permitted in:

  • surface treatment of hard, semi-hard and semi-soft cheeses

  • dried sausages

  • sausages​

• CONSUME IN MODERATION

 

E239: HEXAMETHYLENE TETRAMINE 

 

• Synthetic preservative

• Only permitted in Provolone cheese

• Allergen and carcinogen

• TOXIC – AVOID

   

E242: DIMETHYL DICARBONATE 

 

• Synthetic preservative

• This preservative releases methanol (which causes symptoms ranging from stomach upset to dizziness or blurred vision when consumed in high doses ) and methylcarbamate (used as a pesticide and potentially carcinogenic ).

• Preservative primarily permitted in non-alcoholic flavored beverages

• TOXIC – AVOID

 

 

E249: POTASSIUM NITRITE

E250: SODIUM NITRITE 

 

• Synthetic preservatives

• They alter the function of red blood cells , thus disrupting the transport of oxygen in the blood.

• Carcinogens

• Preservatives primarily permitted in:

  • the delicatessen

  • foie gras

Note: these preservatives are permitted in food certified organic (AB)

• TOXIC – AVOID

 

 

E251: SODIUM NITRATE

E252: POTASSIUM NITRATE 

 

• Synthetic preservatives

• Nitrates easily degrade to form nitrites (E249) and cause the same undesirable side effects.

• Preservatives primarily permitted in:

  • the delicatessen

  • hard, semi-hard and semi-soft cheeses

  • foie gras

• Caution : these preservatives are permitted in food certified organic (AB)

• TOXIC – AVOID

 

E260: ACETIC ACID 

 

• Acidifier and preservative, which can be natural or synthetic

• Allowed in most foods , including vinegar

• NO KNOWN ISSUES TO DATE

 

 

E261: POTASSIUM ACETATE

E262: SODIUM ACETATE 

 

• Acidifiers and preservatives, which may be natural or synthetic

• Permitted in most foods , including:

  • canned fruits and vegetables

  • bread​

  • cereal-based preparations

  • baby food

  • certain cosmetic and pharmaceutical products

• NO KNOWN ISSUES TO DATE

 

 

E263: CALCIUM ACETATE 

 

• Acidifier and preservative, which can be natural or synthetic

• Preservative primarily used to gel alcohol

• Can also be used as a solvent

• NO KNOWN ISSUES TO DATE

 

E270: LACTIC ACID 

 

• Acidifier and preservative, which may be natural , synthetic , or the result of GMOs (Genetically Modified Organisms) *

• Permitted in most foods , including:

  • Milk​

  • wine​

  • certain fruits and vegetables

• NO KNOWN ISSUES TO DATE

 

E280: PROPIONIC ACID 

E281: SODIUM PROPIONATE

E282: CALCIUM PROPIONATE

E283: POTASSIUM PROPIONATE 

 

• Synthetic preservatives that can also be the result of GMOs *

• Opinions differ regarding their danger , ranging from " harmless " to " toxic, or even potentially carcinogenic ".

• Preservatives primarily permitted in:

  • pre-packaged bakery products

  • surface treatment of cheeses

• CONSUME IN MODERATION

 

E284: BORIC ACID 

 

• Synthetic preservative

• Side effects :

  • diarrhea

  • persistent nausea

• Only permitted in caviar

• TOXIC – AVOID

 

E285: SODIUM TETRABORATE (BORAX) 

 

• Natural preservative

• Toxic if consumed frequently

• Only permitted in caviar

• TO AVOID

 

E290: CARBON DIOXIDE 

 

• Acidifier and natural propellant gas

• Permitted in most foods , including sodas and beers

• Can also be used as a solvent

• NO KNOWN ISSUES TO DATE

 

 

E296: MALIC ACID 

 

• Acidifier and propellant gas, which may be natural , synthetic , or the result of GMOs *

• Permitted in most foods , especially fruits and wine

• NO KNOWN ISSUES TO DATE

   

 

E297: FUMARIC ACID 

 

• Acidifier, which can be natural , synthetic , or the result of GMOs *

• Allowed in most foods , especially fruits and vegetables

• NO KNOWN ISSUES TO DATE

 

*risks linked to GMOs:

• Development of antibiotic resistance

• Decrease in the nutritional value of certain foods

• Allergies related to the presence of the gene inserted into the food

 

Read also:
Food Coloring: Everything You Need to Know

Food Additives: Everything You Need to Know About Flavor Enhancers

 

 

​Photo credit: Pretty woman with a cart shopping and choosing goods at the supermarket – TL_Studio – Shutterstock.com