The Number of Approved Meat Additives Expanded by the FDA -- and None of the Additives Need to be on the Label
by www.SixWise.com
There are over 3,000 substances currently added to foods,
according to the U.S. Food and Drug Administration (FDA).
While some of these are common household items you likely
use regularly (salt, baking soda, sugar, etc.) others are
complex chemicals you've likely never heard of.
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One controversial meat-packing technique is known as
"modified atmosphere packaging." In this process,
oxygen in the product's package is replaced with carbon
monooxide and other gases to keep the meat red and "fresh-looking."
Although the carbon monoxide does not pose a health
threat in this case, opponents say the technique allows
stores to sell meat after it's no longer fresh, and
could mislead consumers to purchase and eat spoiled
meat.
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Just what is a food additive? According to the FDA, it's
"any substance the intended use of which results or may
reasonably be expected to result -- directly or indirectly
-- in its becoming a component or otherwise affecting the
characteristics of any food."
They're used in processing, packaging, transporting, and
producing foods, and may enhance flavor or texture, prevent
spoilage or discoloration, and extend shelf-life, along with
a long laundry-list of other uses.
New Meat Additives Approved, but You Won't See Them on
Labels
The FDA has recently approved a number of new substances
for use as processing aids directly on meat and poultry products.
Processing aids, according to the FDA, "are substances
that are required during the manufacture or processing of
a food and that are ordinarily removed from the final food."
Because these additives are intended to be removed from the
final food (although even the FDA says that residuals may
carry over to the final food), they are classified ad "indirect
food additives." This means that they do not need to
be listed on food labels. Even some direct food additives,
which are added directly to a food, are only listed on labels
under terms like "natural flavor," "artificial
flavor," or "caking agents," making it very
difficult for consumers to ascertain what they're really eating.
Among the newest meat additives approved by the FDA are the
following:
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A blend of citric acid and sorbic acid for package "soaker
pads:" The mix is intended to reduce the microbial
load of purge trapped inside soaker pads in packages of
meat and poultry.
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Citric acid: Approved as a microbial agent on separated
beef heads and offal.
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Lauramide arginine ethyl ester: Approved as an antimicrobial
agent for use on ready-to-eat ground meat products, such
as sausages.
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Trisodium phosphate: Approved as a component of phosphate
blends, used to decrease the amount of cooked out juices
in meat products.
Debate Surrounding Food Additives
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Various chemicals are added to meats to extend shelf-life,
improve flavor and texture, and prevent rancidity.
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While the FDA maintains that food additives are safe, there
is some controversy as to their potential health effects.
There have been, for instance, food additives that were once
deemed safe, which were later found to be carcinogenic and,
subsequently, were withdrawn from the market. Examples of
such additives include the color additive Violet No. 1 (once
used to stamp USDA inspection grades on beef), and a flavoring
called Safrole that was once used in root beer.
It's because of this potential for toxicity that additives
are never given permanent approval. Instead, the FDA and the
USDA Food Safety and Inspection Service monitor approved food
additives based on recent findings and determine if approvals
need to be modified or withdrawn.
Other Common Meat Additives
There are many approved additives added to the meat and poultry
products in your supermarket. Following is a list of the most
common (and those that are considered risky by some experts
have been starred):
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*BHT (butylated hydroxytoluene) and BHA (butylated
hydroxyanisole): These substances help to retard rancidity
in fats, sausages, and dried meats, as well as help to
protect some of the natural nutrients in foods, such as
vitamin A. (*These additives have been found by some studies
to cause cancer in rats.)
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Bromelin: An enzyme derived from pineapple that
is used to soften meat and poultry tissue (a meat tenderizer).
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*Carrageenan: Made from seaweed, this additive
is used as a binder to thicken or improve foods' textures.
(*Low-levels of formaldehyde
are present in this additive, although the European Food
Standards Authority has deemed it does not pose a threat
to human health.)
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*Monosodium Glutamate (MSG): Used as a flavor
enhancer. (*MSG has been linked to numerous
side effects, including sudden cardiac death. MSG
must be listed as "monosodium glutamate" on
meat and poultry labels.)
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Citric Acid: Added to help protect flavor along
with the color of meats during storage.
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*Propyl Gallate: Used to prevent rancidity in
rendered fats and pork sausage. It's often used with BHA
and BHT. (*This preservative may cause cancer.)
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Papain: An enzyme made from the papaya tree used
as a meat tenderizer.
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Phosphates: Used to enhance moisture retention
and protect flavor in meat and poultry products.
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*Sodium Nitrite/Nitrate: A preservative and color
fixative used in cured
meats and poultry products such as bologna, hot dogs
and bacon. (*These additives can lead to the formation
of cancer-causing chemicals called nitrosamines.)
Recommended Reading
12
Dangerous Food Additives: The Dirty Dozen Food Additives You
Really Need to be Aware Of
Food
Nutrition Labels: Six Catches You Need to Know
Sources
FoodNavigator-USA.com
January 24, 2007
FoodQualityNews.com
January 25, 2007
USDA
Food Safety and Inspection Service
SustainableTable.org