In today's society, people are increasingly emphasizing the importance of food safety, which is directly related to human health and life safety. Unsafe food may contain harmful bacteria, viruses, parasites, or chemicals that can cause over 200 different diseases, ranging from mild diarrhea to severe cancer. Every year, approximately 600 million people worldwide fall ill due to consuming contaminated food, with 420000 deaths as a result.
1.The significance of food safety
In modern society, with the acceleration of the pace of life and the increasing complexity of the food supply chain, ensuring food safety has become an urgent and arduous task.
Food safety is directly related to the public's physical health. Unsafe food may contain harmful substances such as bacteria, viruses, pesticide residues, heavy metals, etc. Once ingested, these substances can cause various diseases and even endanger life. Therefore, ensuring food safety is the foundation for maintaining public health.
Food safety is also of great significance for social stability and economic development. Once food safety issues erupt, they often trigger public panic and dissatisfaction, which in turn affects social stability. Meanwhile, food safety issues may also cause significant economic losses to the food industry, undermine market trust, and hinder the sustainable development of the industry. Therefore, strengthening food safety supervision and ensuring food quality are important guarantees for maintaining social stability and promoting economic development.
Food safety is also related to the image and reputation of a country. In today's globalized world, the food safety situation of a country often becomes the focus of international attention. A country with frequent food safety issues finds it difficult to establish a responsible and trustworthy image internationally. Therefore, strengthening food safety management and improving food safety levels are of great significance for enhancing national image and strengthening international competitiveness.
2. Classification of food additives
Food additives refer to substances added during the production, processing, and packaging of food to improve food quality, maintain food safety, and facilitate consumer use. According to different classification criteria, food additives can be classified into multiple types. The following are the main classifications of food additives:
(1) Antioxidant
Antioxidants can prevent and delay the oxidation of food, improve the stability of food quality, and extend the storage and shelf life of food. Natural antioxidants, such as tea polyphenols, phytic acid (VE), spice extract, resveratrol, rosemary extract, and bamboo leaf antioxidant (AOB), all come from natural plants and animals, making them very safe and meeting people's "green" needs for food additives. For example:
Bamboo leaf antioxidant (AOB): Recognized by the Ministry of Health of China as a natural antioxidant, it can be used in edible oils, meat products, aquatic products, fruit and vegetable products, beverages, and puffed foods. It can not only effectively remove free radicals and inhibit oxidation reactions, but also remove nitrite, reduce residual nitrite in products, and improve product safety.
(2) Nutritional fortifiers
Nutritional fortifiers are used to supplement the nutritional components in food and enhance its nutritional value. Common green nutrient fortifiers include trace elements such as calcium, iron, and zinc, as well as vitamins such as vitamin C and vitamin E. For example:
Vitamin C: As an antioxidant, it can be used to prevent food oxidation and spoilage, and it is also an essential nutrient for the human body, helping to enhance immunity.
Calcium fortifiers: can be used to increase the calcium content in food and meet consumers' needs for bone health.
(3) Natural pigments
Natural pigments are used to enhance the color and visual effect of food. Compared to synthetic pigments, natural pigments are safer and healthier. Common green natural pigments include carotenoids, chlorophyll, chili red, sorghum red, etc. For example:
Chlorophyll: can be used in green vegetable products to increase the brightness of their color.
Carotenoids: Not only have coloring effects, but they are also essential precursors of vitamin A for the human body, helping to protect vision.
(4) Enzyme preparations and microbial preparations
Enzyme preparations and microbial preparations are also widely used in the food industry. They can be used to regulate the production process of food, improve the quality and taste of food. For example:
Lactic acid bacteria: As a fermentation agent, they can be used for the fermentation of dairy products, vegetable products, etc., to improve the taste and flavor of food.
Protease: can be used for tenderizing meat products, improving the taste and digestibility of meat.
(5) Other green food additives
In addition to the common types of green food additives mentioned above, there are also other types of green food additives widely used in the food industry. For example:
Natural flavors: such as vanilla extract, lemon oil, etc., used to enhance the flavor of food.
Natural preservatives such as potassium sorbate are used to inhibit the growth and reproduction of microorganisms and extend the shelf life of food.
3.The importance of green and safe food additives for food safety
(1) Ensuring food quality and safety
Green food additives are usually made from natural ingredients and do not contain toxic components, so they have low toxicity, low pathogenicity, and can be safely ingested. The application of such additives in food, such as preservatives, antioxidants, coloring, etc., helps to maintain the freshness, color, and taste of food, thereby improving the overall quality of food. At the same time, they can effectively prevent food spoilage and bacterial growth, extend the shelf life of food, and further ensure the safety of food.
(2) Satisfy consumers' demand for health
With the improvement of living standards, consumers' demand for healthy food is increasing day by day. The use of green food additives is in line with consumers' consumption trends towards nature, health, and environmental protection. These additives not only do not pose a threat to human health, but also help protect the organic acids and trace elements in food, prevent the loss of nutrients, and enhance the nutritional value of food.
(3) Promote the sustainable development of the food industry
The application of green food additives helps promote the sustainable development of the food industry. By using these additives, waste in food processing can be reduced and the utilization rate of raw materials can be improved. At the same time, they also help reduce the losses of food during storage, transportation, and sales, thereby reducing the environmental burden of the entire food supply chain. In addition, green food additives also support plant-based products and diets, helping to address the challenges of global climate change and environmental protection.
(4) Enhance food safety and consumer trust
Green and safe food additives can enhance food safety and reduce food safety issues caused by food spoilage or bacterial growth. This not only helps protect consumers' health, but also enhances their trust in food. In the current era of frequent food safety issues, this level of trust is crucial for the healthy development of the food industry.
(5) Promote innovation and upgrading in the food additive industry
The research and application of green and safe food additives have promoted innovation and upgrading in the food additive industry. The development of these new additives not only meets consumers' needs for health and environmental protection, but also promotes technological progress and industrial upgrading in the food industry. At the same time, they have also brought new market opportunities and development space to the food additive industry.
4. Summary
Food additives play a crucial role in food safety. They not only improve the quality and taste of food, meet consumers' diverse needs for food, but also play an important role in ensuring the nutritional value of food, extending shelf life, and ensuring food processing safety.
Food additives can improve the color, texture, and flavor of food, making it more appealing and increasing its acceptance and satisfaction. At the same time, they can prevent food oxidation and spoilage, reduce nutrient loss, and thus maintain and enhance the nutritional value of food. Food additives such as preservatives and antioxidants can effectively extend the shelf life of food, reduce the risk of food spoilage, help reduce food waste, and ensure the safety and stability of food during transportation, storage, and sales. Food additives also play an important role in the food processing process, such as improving the stability and processing performance of food, reducing pollution and microbial growth, and further ensuring food safety.
Green and safe food additives have multiple importance for food safety. They not only ensure the quality and safety of food, meet consumers' health needs, but also promote the sustainable development of the food industry, enhance food safety and consumer trust, and drive innovation and upgrading in the food additive industry. Therefore, in the food production process, green and safe food additives should be prioritized for selection and use.
