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PubMed1990

[Preservatives and dental caries. Can preservatives in food and beverages influence oral health?].

There has been a pronounced decline in dental caries in industrialized countries during the last decades. The most obvious explanation is exposure to fluorides. However, the decline started before fluorides were extensively used. Theoretically, a contributory factor may have been increased consumption of foods containing preservatives. The aims of the present study were to find out whether increased intake of preservatives has occurred, and to assess the effect of two commonly used preservatives, sorbic acid and benzoic acid, on bacterial growth and on plaque acidogenity in vivo. Results from five consumption reports from the Central Bureau of Statistics of Norway were used to estimate changes in consumption of basic foods containing the preservatives mentioned. A modified broth dilution method was used to determine the growth inhibitory effects on selected oral streptococci. Plaque-pH measurements were performed with a microelectrode to assess possible effects on acid production. Data pointed towards increased consumption of preservatives. Legal concentrations of preservatives inhibited bacterial growth. Similar concentrations of the preservatives had a negligible effect on acid production in dental plaque (0.4% W/V), whereas higher concentrations (2% W/V) had an inhibitory effect.

Benzoates↗
PubMed1984

Colourings and preservatives in food.

Colours and preservatives are only two of the many classes of additives in food but they are of interest because many reported cases of sensitivity involve these two groups of substances. Preservatives present the greatest potential health hazard being, by definition, biologically active. Colours and other additives are required to perform a technological function whilst remaining as biologically inert as possible. Food additives are controlled by the Food and Drugs Act 1955 on the basis of advice from the Food Advisory Committee (FAC). Lists of the permitted preservatives and colourings are available, together with details of restrictions on their uses; this information is continually being updated. Food labelling regulations mean that some information about additives can be determined from the labelling--but even if an additive is not listed on the package, one cannot always assume that it is not present in the product, since additives coming through in the original ingredients need not always be listed. Other exemptions also exist, so there can be no absolute certainty about the presence, or absence, of a specific additive. That information can only be obtained by contacting the manufacturer.

Food Coloring Agents↗
PubMed1995

Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes.

A review is presented on the present status of biological preservation of foods. Recent developments are discussed with respect to underlying mechanisms of inhibition by 'protective' cultures, and special reference is made to lactic acid bacteria (LAB) and their 'food-grade' safety. The role of bacteriocins, their limitations and potentiating role in biological systems, is also addressed. The use of enzymes (e.g. lysozyme) for food preservation is mainly restricted by economic factors, their inactivation by endogenous food components and their limited activity spectrum. Practical applications of protective cultures refer to particular food commodities that either constitute novel systems with respect to packaging and/or composition, or represent special hygienic risks. It is concluded that biological preservation cannot substitute GMP; it, however, offers an additional (and acceptable) processing parameter for improving the safety and assuring the quality of a given food.

Antibiosis↗
PubMed1986

Radiation preservation of foods of plant origin. Part V. Temperate fruits: pome fruits, stone fruits, and berries.

The current status of research on the application of ionizing radiation for improving the storage of temperate fruits, i.e., apple, pear, peach, nectarine, apricot, cherry, plum, strawberry, bilberry, cranberry, raspberry, and black currant, is reviewed. Changes in fruit metabolism, chemical composition, texture, and organoleptic quality attributes are discussed with reference to the irradiation dose. The feasibility of using radiation either alone or in conjunction with heat treatment, refrigeration, and controlled atmospheres (CA) for the control of storage decay caused by fungal pathogens is considered. Areas of further research are suggested before irradiation could be considered for practical application in some of these temperate fruits. The recent trends in the possible use of irradiation for disinfestation of certain pome and stone fruits and the prospects for the commercial utilization of irradiation for improving the market life of strawberries are discussed.

Carbohydrate Metabolism↗