Adverse reactions to food additives

Simon, Ronald A.

doi:10.1007/s11882-003-0014-9

Cited by 68 publications

(42 citation statements)

References 43 publications

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“…butylhydroxyanisol (BHA), butylated hydroxytoluene (BHT), calcium propionate, nitrates, nitrites, sulphur dioxide (SO 2 ) and sulfites (SO 3 )) are commonly used as preservatives in many processed foods and may therefore be consumed in appreciable quantities (Ray and Bhunia 2008). However, the use of these compounds has recently been related to serious health problems, resulting in strict regulation over their use in foods (McCann et al 2007;Simon 2004). …”

Section: Introductionmentioning

confidence: 99%

South African food and medicinal plant extracts as potential antimicrobial food agents

Cock

Vuuren

2015

J Food Sci Technol

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Many South African plants are used as both foods and traditional medicines for the treatment of diarrhoea and dysentery. A survey of edible plants for natural preservative/ functional food potential was undertaken on native South African plants with a history of medicinal usage. Sixty six extracts from 29 plant species were investigated for the ability to inhibit the growth of bacteria and fungi associated with food spoilage and food poisoning. Of these, 27 of the 29 plant species tested (93.1 %) inhibited the growth of at least one of the Gram-negative bacteria tested, compared with 23 of the 29 (79.3 %) plants tested inhibiting the growth of at least one Gram-positive bacterium, and seven of the 29 (24.1 %) plants tested inhibiting the growth of at least one fungal species. In general, the methanol plant extracts were better antimicrobial agents than the water extracts, as determined by the disc diffusion minimum inhibitory concentration (MIC) method. Syzygium cordatum, Terminalia pruinoides and Terminalia sericea extracts were particularly effective, with broadspectrum antimicrobial activity and MIC values generally significantly below 1000 μg/ml. Extracts of these plants were generally more potent antimicrobial agents than the control antibiotics, with significantly lower MIC values. All extracts exhibiting bacterial and fungal inhibitory activity were also shown to be non-toxic, or of low toxicity in the Artemia nauplii bioassay. The low toxicity of these extracts and their inhibitory bioactivity against bacteria and fungi associated with food spoilage/poisoning indicate their potential as natural food preservatives.

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Section: Introductionmentioning

confidence: 99%

South African food and medicinal plant extracts as potential antimicrobial food agents

Cock

Vuuren

2015

J Food Sci Technol

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“…2 The effectiveness of these chemical preservatives is dependent on the type of microbial flora and the physical and chemical characteristics of the food. [2][3][4] However, the safety of many of the chemical food preservatives used in food has yet to be determined and in some cases these preservatives have been linked with serious health problems. Indeed, chemical preservatives may cause respiratory problems, 4 aggravate attention deficit hyperactivity disorder (ADHD) 5 and cause anaphylactic shock in susceptible individuals.…”

Section: Introductionmentioning

confidence: 99%

“…[2][3][4] However, the safety of many of the chemical food preservatives used in food has yet to be determined and in some cases these preservatives have been linked with serious health problems. Indeed, chemical preservatives may cause respiratory problems, 4 aggravate attention deficit hyperactivity disorder (ADHD) 5 and cause anaphylactic shock in susceptible individuals. 4 Consumers are increasingly avoiding foods containing synthetic preservatives due to greater consumer awareness and the negative perceptions of artificial preservatives.…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, chemical preservatives may cause respiratory problems, 4 aggravate attention deficit hyperactivity disorder (ADHD) 5 and cause anaphylactic shock in susceptible individuals. 4 Consumers are increasingly avoiding foods containing synthetic preservatives due to greater consumer awareness and the negative perceptions of artificial preservatives. Instead, natural antimicrobial alternatives are increasingly being sought to increase the shelf life and safety of processed foods.…”

Section: Introductionmentioning

confidence: 99%

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Australian Acacia spp. extracts as natural food preservatives: Growth inhibition of food spoilage and food poisoning bacteria

Cock¹

2017

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Introduction:A. auriculiformis, A. disparrima and A. leptoloba are native Australian Acacia spp. which were used as both foods and medicines by the first Australians. Infusions and decoctions produced from leaves and bark have reputed antiseptic properties and were used traditionally to treat a variety of bacterial diseases. Despite this, Australian Acacia spp. solvent extractions have not been rigorously examined for antibacterial properties against food spoilage and food poisoning bacteria. Methods: The antimicrobial activity of A. auriculiformis, A. disparrima and A. leptoloba leaf extracts extractions was investigated by disc diffusion and growth time course assays against a panel of food spoilage and food poisoning bacteria. The growth inhibitory activity was quantified by MIC determination. Toxicity was determined using the Artemia franciscana nauplii bioassay. Results: A. auriculiformis, A. disparrima and A. leptoloba leaf extracts inhibited the growth of a wide range of bacterial species which cause food spoilage and food poisoning. A. auriculiformis extracts were generally more potent growth inhibitors than extracts prepared from the other species, although A. disparrima extracts were also potent inhibitors of bacterial growth. With few exceptions, the methanolic extracts were more potent growth inhibitors than the other solvent extractions. The methanolic A. auriculiformis leaf extract was a particularly potent inhibitor of K. pneumoniae and P. mirabilis, B. cereus and S. aureus growth, with MIC values of 97, 132, 178 and 109 µg/mL respectively. This extract was also a good inhibitor of A. faecalis, A. hydrophilia and S. newport growth (MIC's <1000 µg/mL range). The A. disparrima extracts had a similar, albeit slightly less potent activity profiles. In contrast, the A. leptoloba leaf extracts were substantially less potent. All extracts were determined to be nontoxic in the Artemia franciscana nauplii bioassay, indicating their safety for use as natural food preservatives. Conclusions: The lack of toxicity of the A. auriculiformis, A. disparrima and A. leptoloba leaf extracts and their growth inhibitory bioactivity against a panel of food spoilage and food poisoning bacteria indicate their potential in the development of natural food preservatives.

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“…Nevertheless, their presence in fruit juices and beverages has been reported (Soubra et al 2007;Biparva et al 2012), probably as result of their addition as antioxidants to the essential oils used as flavouring additives. The safety of these compounds is a great concern, since they may cause allergen reactions, including asthma and hives, in sensitive subjects (Simon 2003), so their levels in food have been restricted in the European Union (Directive 2006/52/EC). The use of BHA, BHT and TBHQ in soft drinks is not authorised (Directive 95/2/EC) and the maximum permitted level is 1000 mg kg −1 in essential oils and 200 mg kg −1 in other flavourings, alone or in combination with other antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Determination of synthetic phenolic antioxidants in soft drinks by stir-bar sorptive extraction coupled to gas chromatography-mass spectrometry

Cacho

Campillo

Viñas

et al. 2015

Food Additives & Contaminants: Part A

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The synthetic phenolic antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) were pre-concentrated by stir-bar sorptive extraction and thermally desorbed (SBSE-TD) before analysis by GC-MS. Several parameters affecting the derivatisation step and both SBSE extraction and thermal desorption were carefully optimised. When the analyses of BHA and TBHQ in their acetylated, silylated and underivatised forms were compared, the best results were obtained when the in-situ derivatisation procedure with acetic anhydride was employed. Quantification was carried out using carvacrol as the internal standard, providing quantification limits of between 0.11 and 0.15 ng ml(-1), depending on the compound. Recovery assays for samples spiked at two concentration levels, 1 and 5 ng ml(-1), provided recoveries in the 81-117% range. The proposed method was applied in the analysis canned soft drinks and the analytes were found in five of the 10 samples analysed.

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Adverse reactions to food additives

Cited by 68 publications

References 43 publications

South African food and medicinal plant extracts as potential antimicrobial food agents

South African food and medicinal plant extracts as potential antimicrobial food agents

Australian Acacia spp. extracts as natural food preservatives: Growth inhibition of food spoilage and food poisoning bacteria

Determination of synthetic phenolic antioxidants in soft drinks by stir-bar sorptive extraction coupled to gas chromatography-mass spectrometry

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