PRESERVATIVES are substances that prevent food from deteriorating due to age or bacterial growth.  

Examples include: vinegar, sugar, salt, sulphur dioxide, sodium benzoate, sorbic acid, pimaricin.

ADDITIVES, on the other hand, are substances that are added to food and are categorised by their function in food.

Examples include: antioxidants (which prevent fats & oils from gong rancid), emulsifiers and stabilisers (these mix food, especially oils & water, and prevent them from separating), colourants (make food more colourful), flavour enhancers (bring out flavours in food), anti-caking agents (stops powdery food from forming lumps (as in salt).

Additives and preservatives play a vital role in maintaining a tasty, nutritious and safe supply of food year-round

Without preservatives or additives – most of our food on shop shelves would “go off” before being bought.

Most additives and preservatives appear to be safe (tested in laboratories world-wide). The Department of Health in SA controls which substances and in what amounts they may be used in the production of food.

The majority of people can eat foods containing preservatives and additives without any ill effects.

Only a very few individuals may be “sensitive” to various additives and preservatives, resulting in adverse reactions, the more important ones being:

1. Preservatives:

Sulphur dioxide

Sodium benzoate

Reactions to these 2 include

causing “tight chests” in individuals who have asthma.

a scratchy feeling at the back of the throat

in some rare cases: rashes may occur.

Food sources:

Sulphur dioxide:

fruit juices

squahes and fruit juice concentrates

dried fruit

boerewors

dried wors

commercial hamburger patties / frikkadels

wine

beer

pickles

some sauces

Sodium benzoates

soft drinks

fruit juices

foods with fruit

2. Additives:

antioxidants – BHA and BHT (not common)

colourants, the best-known being tartrazine and the azo dyes

emulsifiers and stabilisers – do not usually cause reactions but if derived from soya bean – ant reactions occurring may be due to a true allergy to the soya protein

flavour enhancers – the most well-known one to which allergy/intolerance occurs is MSG – not common, though.

Sweeteners – aspartame may cause rashes / hives in sensitive individuals (added to “low calorie / “lite” foods)

Salicylates – acetyl salicylic acid found in aspirin may result in a “tight” chest or hives in allergic individuals. This is also found naturally in a variety of spices and foods.

Caffeine – occurs naturally in cocoa bean, coffee, and tea. It may be added to soft drinks and other foods.