What is preservative? A preservative is a type of substance (can be natural or chemical) that is added to certain products to prevent decomposition effects due to the growth of microorganisms and chemical reactions.
Preservatives can be used in various food products, drinks, medicine, paint, cosmetics, cosmetic samples, wood and various other types of products.
In general, the preservation process can be carried out in 2 ways, namely chemically or physically. Physical preservation is carried out by freezing or drying. Meanwhile, chemical preservation involves adding various chemical compounds to the product.
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The chemical compounds that can be used are very diverse, ranging from those that are safe for consumption to those that are dangerous and specific to certain industries (e.g. Formaldehyde). Find out more information about preservatives in the discussion below!
Get to know dangerous preservatives, formalin or formaldehyde
A person can be exposed to Formalin when they come into contact with it, swallow it, or breathe air that contains a concentration of Formalin. There are several factors that can determine the effects of exposure to this dangerous substance, such as:
● Dosage: how much enters the body?
● Duration: how long was the human exposed?
● Method of contact: for example, was it inhaled or swallowed?
● Other factors: lifestyle, age, gender, health condition, and so on
A person who is exposed to the preservative Formaldehyde in large quantities and whose Formaldehyde levels in the body are more than the threshold (1 mg/l) may experience more severe effects, even leading to coma and death.
This formalin solution is colorless and flammable at certain room temperatures. Preservatives like this have a distinctive pungent odor. It can cause a burning sensation in the nose, eyes and throat in high concentrations.
Manufacturing factories that use formaldehyde in their production processes may release this compound as a pollutant.
This has negative effects on exposed workers or the surrounding environment. For this reason, the use of this preservative requires strict SOPs.
Apart from workers in manufacturing who are exposed to formalin preservatives, other workers who are at risk of exposure to this preservative are: dentists, doctors, embalmers, nurses, pathologists, teachers and students who handle specimens preserved in laboratories, to veterinarians.
Prohibition of the Use of Formalin as a Food Additive
Based on Minister of Health Regulation (PMK) No. 33 of 2012, it is prohibited to use formaldehyde as a food additive. Several studies conducted have proven that when Formalin enters the digestive tract of the human body, negative reactions will occur in the body such as severe pain accompanied by inflammation, ulceration, and even necrosis of the gastric mucous membrane.
Reporting from the Sinar Surya Journal Volume 7 Number 2 August 2023 entitled "Education on the Use of Synthetic Preservatives in Food for PKK Women and the Community" regarding research and education on the use of synthetic preservatives in the food industry,
Several studies have shown that some manufacturers still use preservatives such as formaldehyde and borax in their products, even though their use has been banned.
Based on the UIN Malang E-Journal entitled "Food Preservatives: Use of Synthetic Chemical Compounds", the use of additional ingredients such as formalin will cause negative effects if consumed continuously over a long period of time.
To find out whether a food ingredient contains formaldehyde or not, you can do a lab test on several food samples. You can also check the characteristics of food ingredients containing formalin directly, although the level of accuracy is lower.
Types of Preservatives that are Safe to Use
Instead of using dangerous food additives such as formalin, producers could actually use natural ingredients and methods. Natural methods such as freezing, pickling, salting, drying, sugaring, pickling, and the like can extend the shelf life of products without causing negative effects.
As discussed in the Agricultural Technology Education Journal regarding the use of natural ingredients as natural preservatives, the use of ingredients such as garlic, sugar, acid and salt is quite effective as a preservative. Although the shelf life is not as long as Formalin or Formaldehyde.
ormaldehyde is more suitable for use as a preservative or non-food additive, such as for preserving corpses, for building materials, plywood, disinfectants, and similar industries. The following are several types of preservatives that are safe to use in food products:
1. Ascorbic Acid (Vitamin C)
Ascorbic acid or better known as vitamin C is a natural antioxidant that is effective for preserving food. This compound is able to prevent the oxidation process which causes changes in the color and taste of food.
Usually, this process occurs in fruit or vegetables that have been cut or peeled. According to the FDA, the preservative Ascorbic Acid is considered safe to use because it is a type of water-soluble vitamin, excess intake can be excreted in urine.
2. Citric Acid
Citric Acid is an acidity regulator that is commonly used in various foods and drinks. This acid helps regulate the pH of food, making it more acidic and unfavorable to bacteria and fungi.
This substance is suitable for use as a preservative because it can slow the growth of microorganisms in food. Apart from that, this substance also adds freshness to food products.
Naturally, citric acid is found in several types of citrus fruits such as oranges, lemons and limes. For use in modern food manufacture, the preservative commonly used is Citric Acid which is produced from safe microbial fermentation. Several international organizations such as the FDA and EFSA (European Food Safety Authority) have approved its use as a safe food additive.
3. Sodium Benzoate
Sodium Benzoate is the sodium salt of Benzoic Acid, this ingredient is widely used as a food preservative.
Sodium Benzoate is effective in preventing the growth of bacteria, yeast and mold in foods with a low pH, such as soft drinks, sauces and pickles. FDA and BPOM have approved the use of this substance as a food additive with a maximum limit of 0.1 - 0.2% of the weight of food.
4. Potassium Sorbate
The next type of food preservative is potassium sorbate or also known as sam sorbate. This preservative is known for being effective in inhibiting the growth of mold, yeast, and some bacteria. Potassium sorbate is often used in dairy products, baked goods, juices, wine and other processed foods.
5. Nitrates and Nitrites
Nitrates and nitrites are different types of compounds and are commonly found in processed meat products such as bacon, sausages and ham. The addition of these two ingredients not only makes the food last longer, but also adds a salty taste. Some types of vegetables such as carrots and lettuce contain natural nitrates and nitrites,
6. Sugar and Salt
These two types of preservatives are ingredients that are safe to use and have been used for a long time. The sodium chloride content in salt can reduce the water content in food, killing the microbes that cause mold in food.
Some ingredients that can use salt preservatives are salted eggs and salted fish. Apart from that, there is also sugar which can absorb the water content in food. Several types of food that can be preserved using sugar are sweets, jam and also dodol.
Conclusion
Preservatives are ingredients that are often used to preserve food so that it does not spoil easily and has a longer shelf life.
There are many types of preservatives, some are safe and some are prohibited for use in food, namely formaldehyde, some are natural and chemical.
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