PPT-Food Additives: Safety and Limits of Use

Jasper K Imungi PhD Professor of Food Chemistry Department of Food Science Nutrition and Technology University of Nairobi Paper presented in the Food Additives and Safety Workshop 24th June 2014 Intercontinental Hotel Nairobi. . Dennis Keefe, Ph.D.. Office of Food Additive Safety. U.S. Food and Drug Administration. Codex Committee on Food Additives (CCFA) . Terms of Reference. Establish or endorse acceptable maximum use levels for individual food additives. Lesson 3: Additives & Preservatives. Intentional Additives. Chemicals that are intentionally introduced to foods to aid in processing. Their use is strictly regulated by national and international laws. Food Additives. https://. www.youtube.com/watch?v=jSgILz-ZX8I. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.. . . CONFERENCE ON “ FOOD ADDITIVES : SAFETY IN USE AND . CONSUMER CONCERNS. “. JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY . NAIROBI , 24 JUNE 2014. CORRADO LODOVICO GALLI. Structure of Risk Analysis. Processed foods often contain small amounts of ingredients, added to extend their shelf life, or improve; colour, flavour, texture or nutritional value. Additives can be natural or synthetic (chemical).. :. Only use additives approved by your local regulatory . authority. NEVER. . use more additives than are allowed by law . NEVER. . use additives to alter the appearance of . food . Do . NOT. . sell produce treated with sulfites before it was received in the . May only be used if they fulfill acceptable and useful functions. . They must be safe to use.. There must be a technological need for their use.  . Their use must not mislead the consumer, i.e. issues related to the nature, freshness, quality of ingredients used. . Food safety culture Interplay between food safety climate, food safety management system and microbiological hygiene and safety ir. Elien De Boeck Elien.DeBoeck@Ugent.be Prof.dr.ir. L. Jacxsens Packaging is one of the largest markets for plastic in the world. From food to medical supplies, cosmetics to numerous industrial applications, packaging is used to protect goods from damage in transi Additives . are substances used for a variety of reasons . such . as preservation, colouring, sweetening, . during . the . preparation of . food. . The . European Union legislation defines them . as:. AYAZ MAHMOOD. . (Ph. D). ASSISTANT PROFESSOR (CHEMISTRY). GOVT DEGREE COLLEGE, KULGAM . Introduction. Chemicals in food stuffs. Types of chemicals. Effects. Conclusion. Reference . CONTENTS. 1. INTRODUCTION. By: Lexi Carp, Devon . Grissinger. , and Nina . Salvucci. Objectives and Vocabulary. Objectives:. Identify common food additives and their uses. Compare natural and synthetic additives. Explain how additives are regulated . What are Additives?. Additives are substances put into food during processing in order to improve it in some way. . They may be natural, e.g. spices or herbs, or artificial, e.g. tartrazine, which is a yellow colour in sweets and soft drinks.. Additives. Substances that are added to food to maintain or improve the safety, freshness, taste, texture, to extend its shelf life are known as . food additives.. Some food additives have been in use for centuries for preservation – such as salt (in meats), sugar (in marmalade.