By:

Narinder Kaur
(21105)
 Content
What is Food Spoilage
Food Fit for Consumption
Deterioration of Food Quality
Causes of Food Spoilage
Types of Food Decay
Examples Spoilage of Various Food and Food Products
What Happens When You Eat Spoiled Food?
Symptoms of Food Poisoning
Reason for Keeping Foods from Spoilage
How to prevent food spoilage?
 Proteins
Carbohydrate

Food
Energy

Vitamins Building materials Lipids

Human Growth 3
 What is Food Spoilage ?
Food spoilage means the original nutritional
value, texture, flavor of the food are damaged,
the food become harmful to people and
unsuitable to eat.
5
 How to tell when food is spoiled?
Appearance: look at the food carefully
Check if there is any abnormal colour change, e.g.
spoiled beef darkened in colour;
bruised spot on rotten pear
Check if there is abnormal curds, e.g.
curdling of spoiled milk

2
Bruised spot on pear
How to tell when food is spoiled?
Check if there are green, white or blue spots on food
surface, e.g.
mouldy bread usually has green spots on its surface
Check canned foods for signs of swelling or damage

3
Green moulds on a mouldy bread
 Food Fit For Consumption
The criteria include:
1 The desired stage of development/maturity
Fruits and vegetables should be at certain but differing
of maturity/ripeness and poultry meat preferably from
young birds.
2 Freedom from Contamination
Food must be free from contamination by flies,
rodent/insects which could result from the dirty handling by
equipment or diseased workers.
3 Freedom from unacceptable changes in foods
The food should be free from undesirable chemical
changes that occur due to environmental factors such
as prolonged exposure to air/oxygen/fluctuations in temp.
and humidity.
Microorganism and endogenous food enzymes can
cause unacceptable changes in foods as in the case of
putrefied meat/cheese and .
 Deterioration of Food Quality
Food may be classified broadly into three groups based
on their ease of spoilage:
1Stable/non perishable foods which do not spoil normally, such
as sugar, salt, flour and dry beans; improper handling/ storing
will, however, spoil them.

2Semi-perishable foods which remain unspoiled for

relatively long period under proper handling/storing
conditions. These include potatoes and certain varieties of apples.

3Perishable foods which spoil readily unless special

preservative methods are adopted. Most of our daily foods
belong to this group which includes meat, fish, milk, vegetable
and fruits.
FOOD GROUPS

Highly Perishable
Meat
Fruit
Milk
Vegetables
Eggs
Semi perishable
Potatoes
Nuts
Flour
Stable
Rice
Dry beans

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Major causes of food spoilage
Temperature
R.H.
Light
Physical Mechanical damage

Enzymatic reaction
Non enzymatic reactions
Rancidity
Chemical Chemical interaction

Bacteria
Yeast
Microorganisms Molds

Insects
Rodents
Others Animals
Birds
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 BROWNING REACTIONS

Basically there are two types of browning reactions:

(i) Non enzymatic browning in which no enzymes are
involved to bring about the colour changes
(ii) Enzymatic browning in which enzymes are
involved

Non enzymatic browning reactions in

carbohydrates are:-
(i) Caramelization
(ii) Maillard browning
The non enzymatic reactions usually involve
sugar or related compounds. The browning
reactions produce changes in colour and flavour
that are often desirable, as in the crust of
bread or undesirable, as in the discoloration of
dried milk products.
 Caramelization:
Caramelization or sugar browning occurs when
any of the different types of sugars
are heated over their melting points.
When heated by dry heat, granulated sugar
will melt approx. at 160oC with continued
heating the melted sugar will gradually turn
brown to form Caramelized sugar..
 Maillard browning:

The Maillard browning reaction or carbonyl

amine browning is the reaction of
the carbonyl group of a reducing sugar and
an amino acid or amino group of a protein
or peptide.

The reducing sugars, in order of

decreasing reactivity are; galactose,
glucose, lactose and maltose the most
reactive amino acids are lysine, typtophan
and arginine.
 The initial step is a condensation reaction
that removes a molecule of water. Glucose
reacts with an amino group (usually a
protein) to produce a glycosylamine.

Glycosylamine subsequently undergoes the

Amadori rearrangement to form a Ketone
(-C=0) derivative that can be
fragmented and polymerized into
brown pigments called Melanoidins.
This reaction can occur also at room
temperature but it is accelerated with high
temperatures increasing alkalinity
(high pH) and low moisture content

CH2OH
CH2OH

Amadori
H H H H N-R
H Rearrangements
MELANOIDINS

OH H + NH2-R
OH H Fragmentation
OH
OH H Polymerization
OH

H OH
+H2O
H OH

Glucose Amine Glycoslyamine

As an example:
This reaction takes place in dried milk after
being stored for along time thus beginning to
deteriorate and turn brown.
 Enzymatic oxidative
Browning

When certain fruits and vegetables are cut or bruised, the tissue
expose to the air quickly darkens. By the time the tissue is
exposed to oxygen, phenolic enzymes (phenolases) bring about
oxidation of the phenols in the food and brown or grey black
pigments called melanines are formed the reaction involves a
number of complex steps:
Phenolases are found in many plants with
especially high amount in
potatoes mushrooms, peaches, banana,
avocado and tea leaves.

However, the browning that occurs in tea

leaves is beneficial as imparts their
it characteristic colour.

The term tannin describes the polyphenolic

compounds that participate in enzymatic
browning and also contributes to an
astringent flavor.
Methods used to deter enzymatic browning :

Maintaining an acid pH:

An acid pH will retard browning reactions because
the activity of the phenoloxidase enzyme is highest
at a pH of 7 and diminishes as the pH decreases
below 4. The lack of activity of this enzyme is seen in
fruits that are very acidic such as oranges and
grapefruits: This fruits do not undergo enzymatic
browning.
Cut fruits may be dipped in acid solution such as
lemon juice and orange juice
Use of sulphur:
Sulphur is a chemical commonly used to prevent the
darkening of foods. Pineapple juice is high in sulphur
compounds and browning is retarded in cut fruits dipped
in this juice. Dried fruits such as apricots and golden
raisins, that might turn to unappetizing brown colour are
routinely dipped in a sulphur solution or exposed to
sulphur fumes as a processing aid to prevent colour
changes. How??? prevent browning by releasing sulfite
ions, which
prevent melanin formation.
Cut lettuce for salad are dipped in a weak
sulphur solution to retard browning The practice has
stopped in some places because some people have
experienced severe adverse reactions to sulphur
Reducing contact with oxygen:

This is normally done by coating fruits

with sugar or immersing them in sugar
solutions. If fruits are just soaked in
water, they become very mushy, sugar
or salt solutions are necessary due to
their osmotic pressure.
Antioxidants

Antioxidants, such as ascorbic acid are

also effective in reducing browning
because they keep the substrate in
a reduced state, thereby
interfering with the remaining series of
reaction that produce brown pigments.
Ascorbic acid is found in citrus fruit juices
and is available as a commercial product
that is sprinkled on the fruit.
Denaturing the enzyme by blanching

Blanching is an effective means of controlling

browning. Rapidly heating foods by dipping briefly in
boiling water will destroy or denature the phenolase
enzymes responsible for the reaction with the
polyphenolic compounds. This destruction of enzymes
allows frozen foods to retain their colour for a longer
period of time.

Blanching treatment is done mostly in vegetables such

as amaranths, spinach etc. However, blanching is not a
good method for retarding browning in fruits to be
eaten fresh as it tends to make them mushy and
changes their flavor.
 Three types of food decay
PUTREFACTION
Biological decomposition of organic matter, with the
production of ill-smelling and tasting products,
associated with anaerobic (no oxygen present)
conditions.
Formula of putrefaction:
 Why putrefaction occur
Nitrogen in food is in form of proteins
Enzymes of microorganism hydrolyzed protein
into polypeptide, simpler peptides or amino acid
before they can serve as nitrogenous food for
most organisms
This gives flavors desirable or undesirable to
some food
Foul smelling in result of putrefaction is due to
sulfur containing products, such as hydrogen,
methyl, and ethyl sulfides and mercaptans, also
ammonia, amines(e.g. histamine, tyramine,
piperidine, putrescine, and cadaverine), indole,
skatole, and fatty acids
 Effect of putrefaction:
Changes in nutritional
value
Decomposition of protein
Change in organoleptic
features
Colour, flavour, taste, odour,
mucilaginous surface
Unwholesome effects
Biogenic amines
toxins
 Putrefaction of
different food products
 Milk
The hydrolysis of milk protein by microorganisms
usually accompanied by the production of a bitter
flavor caused by some of the peptides released.
Types of change produced by proteolytic
microorganism:
Acid proteolysis: acid production and proteolysis occur
together
Proteolysis with little acid or even alkalinity
Sweet curdling, caused by rennin like enzymes of the
bacteria at early stage of proteolysis
Slow proteolysis by intracellular enzyme of bacteria after
autolysis
Residual proteolytic activity of heat stable proteinases
e.g. Pseudomonas fluorescens produces a proteinase that
will survive pasteurization even though the bacteria does
not.
 Acid proteolysis causes the production of
shrunken curd and the expression of much
whey
It is done by slow digestion of the curd, appear
changes from opaqueness to translucency and
may be by completely dissolved by some kind
of bacteria.
Acid proteolysis is mainly caused by species of
Micrococcus
Streptococcus faecalis var. liquefaciens,
causes proteolysis in pasteurized milk
Spore of lactose fermenting, bacillus species
can survive pasteurization or a more rigorous
heat treatment of milk and cause acid
proteolysis
 Active proteolytic bacteria in
milk
Micrococcus
Alcaligens
Pseudomonas
Proteus
Flavobacterium
Serratia

Spoilage condition in milk:

Higher pasteurization temperatures
Psychrotrophic capacity of some bacilli
Longer holding or shelfing times
 Preservation techniques
Pasteurization: mild heat treatment
To kill all the pathogens that may entered milk and be
transmitted to people
To improve the keeping quality of milk
classis method of pasteurization: heating upto 60C for at least
20 min
High temperature short time: temperature of at least 72C for at
least 15min
Ultra high temperature: temperature above 135C for at least 2
sec
Refrigerated storage
The grade A raw milk for pasteurization: cooled to 10C or less
within 2 hrs
Newly pasteurized milk is to be cooled to 7.2C or less
 Meat and meat products
The preliminary hydrolysis of proteins
by meat enzymes helps microorganisms
start growing in the meat by furnishing the
simple nitrogen compounds needed by
many microorganism that cannot attack
complete native protein.
The microorganisms come chiefly from
the exterior of the animal and its intestinal
tract but the more are added from general
things like knives, clothes, air, workers,
carts, boxes and equipment.
 Growth of microorganisms in meat
Meat is an ideal culture medium for many
organisms because it is high in moisture, rich in
nitrogenous foods of various degrees of
complexometry, have favorable pH for most
microorganisms.
Factors influencing the growth of microorganisms:
The Kind and amount of microorganisms
Chemical properties like moisture content at surface, low
carbohydrate but high protein content tend to favor the
nonfermenting types of organisms, pH of raw meat.
Temperature
 Spoilage under anaerobic
facultative andcondition
anaerobic bacteria are able to
growth within the meat under anaerobic conditions
and cause spoilage.
Putrefaction:
Caused by species of clostridium, but facultative
bacteria may cause putrefaction or assist in its
production
Other species like:
putrefaciens
putrificum
putida
Chiefly the genera Pseudomonas and Alcaligenes
Some species of Proteus
 Spoilage of different kind of
Hamburger meats
At room temperature usually putrefies, but at
temperatures near freezing acquires a stale, sour odor, and
at higher temperature a large number of kinds of
microorganisms have been found
Among the genera reported are Bacillus, Clostridium,
Escherichia, Enterobacter, Proteus, Pseudomonas,
Alcaligenes, Lactobacillus, Leuconostoc, streptococcus,
Micrococcus, and Sarcina of the bacteria, and Penicillium
and Mucor of the molds
 Ham
The term souring as used for the spoilage of hams, covers all
important types of spoilage, from a comparatively nonodorous
proteolysis to genuine putrefaction with its very obnoxious
odors
species for spoilage: Alcaligenes, Bacillus, Pseudomonas,
Lactobacillus, Proteus, Serratia, Micrococcus, Clostridium and
hydrogen sulfide producing Streptobacilli that causes flash
souring of hams
when the long cure was used on hams, putrefaction by
Clostridium putrefaciens was more common
Curing solutions or pickles
Spoilage of multiuse brines usually is putrefactive and is
caused by Vibrio, Alcaligenes, or Spirillum
black spots on pickled pigs feet caused by hydrogen sulfide
producing bacteria
 Preservation technique
Use of heat:
Canning of meat
Chemicals such as spices, salt or nitrates and nitrites in meat
curing process
Commercially canned meats can be divided into two group
I. Meats that are heat processed in attempt to make
the can contents sterile
II. Meats heated that can kill part of spoilage organisms
but must be kept refrigerated to prevent spoilage
Use of low temperature:
Chilling: temperatures near freezing and chilling storage
at slightly above the freezing point. Less opportunity of
growing of mesophilic microorganisms.
Freezing: used to preserve meet during shipment to
other places
 Preservation technique
Drying: in dried beef, smoked beef hams
Meat products like dry sausages, dry salamis are preserved
chiefly by their low moisture content
Drying pork involves a short nitrate-nitrate cure before
drying and addition of lecithin as an antioxidant and stabilizer
Freeze drying of meats
Curing: products like hams, beef, pork, butts
Sodium chloride, sugar, sodium nitrate and vinegar are
permitted curing agents
 FERMENTATION
chemical changes in organic substances produced by the action of
enzymes. This general definition includes virtually all chemical reactions
of physiological importance, and scientists today often restrict the term
to the action of specific enzymes, called ferments, produced by minute
organisms such as molds, bacteria, and yeasts. For example, lactase, a
ferment produced by bacteria usually found in milk, causes the milk
to sour by changing lactose (milk sugar) into lactic acid.

Formula of fermentation:
 RANCIDITY
(1)Microbial rancidity
Like all food components, fats undergo deteriorative changes
with time, which result in undesirable flavors and odors.
These changes in fats are given the term "rancidity".

Formula of microbial rancidity:

 (2)Hydrolytic rancidity
Fatty acids formed through hydrolysis of the lipid(fat) by the
water which it contains. Some of the liberated fatty acids are
volatile, and some have very unpleasant odours and flavours.

Formula of hydrolytic rancidity

 (3)Oxidative rancidity
The oxidation of acylglycerols which occurs in air, without the
presence of enzymes, is called autoxidation. Among the
products of autoxidation are hydroperoxides, ROOH. These
have no taste, but they decompose easily to form aldehydes,
ketones and acids, which give oxidised fats and oils their
rancid flavours.
It can be slow down by addition of antioxidants.
LIPID OXIDATION
 Introduction
What is Lipid Oxidation?
Ans: Fats, when in contact with air with o2 producing products with undesirable
characteristics.
The overall mechanism of lipid oxidation consists of three phases:

(1) initiation, the formation of free radicals;

(2) propagation, the free-radical chain reactions; and
(3) termination, the formation of nonradical
products.

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Process of Lipid Oxidation - Autoxidation

Initiation
RH + (reactive oxygen species) OH -->R + H2O

Propagation
R + O2 ------> ROO
ROO + RH ------> R + ROOH
ROOH -------> RO + HO-

Termination
R + R ------> RR
R + ROO ------> ROOR
ROO + ROO ------> ROOR + O2
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 Autoxidation
Polyunsaturated Fatty Acids
Free Radical Initiation
H-abstraction
Diene Conjugation
O2 uptake

Lipid Peroxides
Catalysts (Fe, Fe-O2)
Decomposition

Polymerization Secondary By-products

Insolublization
(dark color, possibly toxic) including rancid off-flavor of proteins
compounds such as ketones,
alcohols, hydrocarbons,
acids,
epoxides
55
 Factors affecting the development of
lipid oxidation in foods
Fatty acid compositions
Oxygen, free radicals
Prooxidants
Antioxidants and additives
Processing conditions of meat
Irradiation
Cooking
Grinding, cutting, mixing, restructuring etc.
Packaging
Storage: time and conditions 56
 Reactive Oxygen Species and Free
Radicals
Reactive Oxygen Species
Triplet oxygen
Superoxide
Singlet Oxygen
Hydroperoxyl radical
Hydroxyl radical
Hydrogen peroxide
Ozone
Peroxyl radical (ROO.)
Alkoxyl radical (RO.)
Iron-oxygen complexes (ferryl and perferryl
radicals)
Thiyl radicals (RS.)
Nitric oxide (.NO) 57
 Catalysts

Transition metals: Fe, Cu, Mg, Ni, etc.

Iron in lipid peroxidation

Loosely bound iron
Tightly-bound iron
Stored iron
Heme iron
Iron-complexes (Ferryl and perferryl)
Hematin

58
Implications of Lipid Oxidation
to Human Health

59
 Production of toxic compounds

Many secondary by-products of lipid oxidation are potential carcinogens

Hydroperoxides are known to damage DNA
Carbonyl compounds may affect cellular activity
Epoxides and hydrogen peroxide by-products are known carcinogens

60
 Consequences of Lipid Peroxidation

Structural changes in membranes

Alter fluidity and ion channels
Alter membrane-bound signaling proteins
Increase membrane permeability
Form lipid oxidation products adducts/crosslinks
with non lipids
e.g., proteins and DNA
Cause direct toxicity
e.g., 4-hydroxynonenal, MDA
DNA damage and mutagenesis
61
 Inhibition of oxidative reactions

1. Interrupt the free-radical chain mechanism

2. Use antioxidants.

3. USE reducing agents.

4. Chelating agents

5. Use of enzyme inhibitor substance

62
 What happens when you eat
spoiled food?
Eating spoiled food caused by bacteria can
cause food . poison.
Food poisoning occurs when you swallow food
or water that has been contaminated with certain
types of bacteria, parasites, viruses, or toxins.
Most cases of food poisoning are due to
common bacteria such as Staphylococcus,
Escherichia coli (E. coli), clostridium
botulinum and salmonella.
 Symptoms of Food Poisoning
The most common symptoms of food poisoning include diarrhea, watery
stools, abdominal cramps, nausea, vomiting, and fever. Most food poisoning
symptoms are mild, however, and can safely be treated at home.
Salmonella - gives victims flu-like symptoms for as long as a week.
Botulism - The first symptoms appear abruptly, usually 18 to 48 hours
after the food was eaten which include nausea, dry mouth, vomiting,
abdominal pain and blurring of vision. The toxin paralyzing the nerves
from conducting messages from the brain. Control of the muscles is lost,
beginning with those around the face and neck. Loss of the ability to
swallow makes it impossible to eat. The victim usually dies within several
days.
Staphylococcal - Associated with abdominal cramps, fever, vomiting
and diarrhea. It appears about 6 hours after eating food contaminated
with an enterotoxin formed by the staph bacteria. Dairy products,
pastries and fish are common foods harboring this organism.
 Reasons for keeping foods from
spoilage
Deterioration may cause food to be wasted
Contaminated food can cause illness and in
severe cases, this is known as food poisoning
Money is saved when food commodities are kept
from spoilage
When food is kept from spoilage, it maintains it
nutritive value
It also ensures food is available for use even
during lean season
 How to prevent food spoilage?
Food Preservation
Temperature treatments
Removal of water
Removal of air Find out HOW ?
Alteration of pH
 1. Temperature treatments
For each 10 C rise in temperature, the activity of micro-organisms and
enzymes increases by at least 2x, in the range 0-60 C. Above this,
heat quickly destroys enzymes and stops living cells from working.

Decreased temperatures therefore work by slowing down these

changes. The technology involved may be fairly expensive, and is
needed continuously, but it does not change the flavour of food.
In a refrigerator (about 4 C) food keeps longer because it decays
more slowly. Bacteria are not killed, but merely less active.
Examples: Chilled meat, fruit, vegetables, etc. in a refrigerator.

In a freezer (about -15 C) bacteria are completely inactive, but

internal enzymes are still active. For this reason, frozen vegetables
such as peas are blanched by treatment with boiling water before
freezing.
Examples: Frozen meat, peas, vegetables, ice-cream
 The cooling process may also have the effect of removing water
from food, so it is necessary to wrap it to prevent dehydration.
Example: celery and many vegetables
 Increased temperatures can have a more permanent preservative
effect, and only require a fairly brief treatment. They may also alter
the flavour of food.

Gentle heating (about 60-70 C, up to boiling, 100 C) kills most bacterial cells in
a few minutes, but does not affect some species which form spores. It also
denatures proteins, so it deactivates enzymes. Most cooking does this,
and pasteurisationof milk is carefully controlled (63-66 C for 30 minutes) to prevent
flavour changes, although it does not quite kill all contaminating bacteria.
Pressure cooking raises the temperature (usually to 120 C or more), which kills
bacterial cells in seconds, although spores need about 15-20 minutes. This is
called sterilisation. Apparatus called an autoclave is used commercially, and for
preparing sterile media for growth of micro-organisms in the laboratory.
Ultra-high temperatures (UHT) - 132+ C for at least 1 second) are at the basis
of treatment of liquids like milk, and fruit juices, so that these have a "long life".
After heat treatment, it is essential to ensure that foods cannot become
contaminated by contact with raw food, because they are now more easily
colonised by bacteria.
 2. Removal of water
Water may be added to rehydrate it before consumption, or if eaten dry, digestive juices
moisten it and make it available to our bodies.
Drying removes the moisture from the food so that bacteria, yeasts and moulds cannot
grow and spoil the food. It also slows down the action of enzymes, but does not
inactivate them. Dried food items can be kept almost indefinitely, as long as they are
not rehydrated.
The process of drying foods removes roughly 80 to 90 percent of the water content of
fruits and vegetables. Drying food is a combination of continuous mild heat with air
circulation that will carry the moisture off.
Because drying removes moisture, the food becomes smaller and lighter in weight.
When the food is ready for use, the water is added back and the food returns to its
original shape.
Examples: Various dried food products such as fruit, coffee, milk, soups, fish, meat and
vegetables
Many foods can be preserved by being simply dried (dehydrated, desiccated), perhaps in
the sun.
Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even
tastier than fresh fruits. They have been called nature's candy. Dried fruit tastes
sweeter because the water has been removed thus concentrating the fruit's flavor.
Dried fruit can be eaten as a snack or added to cereals, muffins or ice cream.
 Salted foods, and foods with added sugar are also effectively using the same
technique, since the water they contain is unavailable for microbial growth. Indeed,
cells of micro-organisms become plasmolysed when they come into contact with the
surfaces of these foods.
Food is treated with salt, strong salt solution or strong sugar solution
After adding salt or sugar, the water potenial outside the micro-organisms is
higher than that inside the micro-organisms. As a result water essential for
enzyme action and microbial growth is removed by osmosis, the microbial can't
continue to live.
Examples: Bacon, salted fish, soy sauce, Jam, fruits in heavy sugar syrup
Smoking foods, as well as drying, covers the outside (most exposed to microbial
contamination) with a thin film of antimicrobial chemicals. Some people even like the
taste!
The smoke is obtained by burning hickory or a similar wood under low
breeze/wind at about 93oC to 104oC.
Preservative action is provided by such bactericidal chemicals in the smoke as
formaldehyde(HCHO) and creosote(antiseptic obtained from wood tar) , and by
the dehydration that occurs in the smokehouse.
Examples: Fish (Smoked salmon), ham, and sausage
 3. Removal of air
This technique is not usually used on its own - in
fact some of the worst food poisoning bacteria
thrive in the absence of oxygen.
Vacuum packing is, however, often used in
conjunction with other techniques.
 4. Alteration of pH
Pickling, usually in vinegar or other acids,
lowers the pH so that bacterial enzymes cannot
operate.
Examples: Sauces, pickled onions and
cucumbers
 5. Combined treatments - provide
extremely long keeping qualities.
Freeze drying is a relatively recent method of
preservation involving the removal of water (as
vapour) from frozen food under reduced
pressure.
Canning is heat-treatment in an autoclave,
together with sealing of the food in an air-tight
container.
Heating destroys enzymes and micro-organisms. The
sealing of cans ensures no micro-organism and
oxygen can get in. Airtight containers make sure that
no oxygen in the containers for bacteria to live and
chemical changes.
 Food additives
Food Additives , natural and synthetic compounds added to food to supply nutrients,
to enhance color, flavor, or texture, and to prevent or delay spoilage. Some additives
can inactivates or kill micro-organisms, retard chemical spoilage.
Preservatives - Preservative food additives can be antimicrobial; which inhibit
the growth of bacteria or fungi, including mold, or antioxidant; such as oxygen
absorbers, which inhibit the oxidation of food constituents. Common antimicrobial
preservatives include calcium propionate, sodium nitrate, sodium
nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and
disodium EDTA. Antioxidants include BHA and BHT.
(E no.s in range 200- )
Colourings - To offset color loss and to produce a consistently colored food
product.
(E no.s in range 100- )
Emulsifiers
(E 300- )
Additives can cause allergic reactions in some people. Colourings, in particular are
thought to cause hyperactivity or asthmatic symptoms especially in children and
young people.
You are what you eat!

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