Artificial food preservatives are added to a variety of products. Some are derived from naturally occurring substances, such as salts and minerals. Certain synthetic preservatives might produce allergic reactions or other negative health effects, but the Food and Drug Administration recognizes many of them as being safe for human consumption in most cases.
Suppress Microbial Growth
Artificial preservatives prevent the growth of microbes in food that are harmful to human health and reduce quality. Bacteria can cause serious illnesses, such as botulism or food poisoning. Antimicrobial chemicals such as sodium benzoate and potassium sorbate exist in nature but are out of favor due to consumer misunderstanding and a preference for "all natural" products, according to the Food and Agriculture Organization of the United Nations. Some juice processors use excessive quantities of benzoate in their product that adds a sharp aftertaste, but this is not harmful according to the FAO. Other antimicrobial preservatives include sulfur dioxide, benzoic acid and sorbic acid.
Extend Shelf Life
The shelf life of food is increased through use of artificial preservatives. Both human food and pet food therefore last longer and produce less waste when these substances are used. The FDA regulates preservatives in both human and pet food and has deemed chemicals such as ethoxyquin, BHA and BHT as safe for consumption by animals. In 1997, the FDA asked pet food makers to reduce levels of ethoxyquin in their formulations due to complaints by pet owners, according to the Pet Education website. Dog owners were concerned about possible connections between the chemical and adverse reactions in their pets, including allergies, cancer and behavior problems. BHA and BHT are commonly used to extend shelf life in both human and pet food and are generally recognized as safe by the FDA.
Improve Taste and Appearance
Synthetic substances added to food can improve their taste and make them look more appetizing. Sodium nitrate and sodium nitrite are preservatives used to cure meat that impart a smoky flavor to sausages, hot dogs and bacon, among others. They also enhance the color of meat, poultry and fish. Nitrites and nitrates might form carcinogenic substances called nitrosamines and nitrosamides, according to the Extension Toxicology Network. Since these preservatives help prevent botulism, nitrites and nitrates are permitted in foods. The risk of contracting cancer from these chemicals is less than the risk of getting sick from the bacteria that causes botulism, according to the FDA.
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