Additives USDA Food Safety and Inspection Service - 0 views
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Salt, sugar, and corn syrup are by far the most widely used
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Our ancestors discovered that large amounts of sugar helped preserve fruits.
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"Food additive"
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as any substance used to provide a technical effect in foods.
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used for flavor and appeal, food preparation and processing, freshness, and safety.
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meat is taken from cattle, which produce methane, which contributes to global warming.
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FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products.
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industrialization contributed to an increase in pollution in cities because food was now being mass poduced in factories. pollution contributes to the greenhouse effect
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sorbic acid in meat salads.
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denied
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During the early part of the first century in America, people lived off the land.
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because people lived off of the land and only grew food, they knew where the best soil to grow crops was located also, they had to know the amount of sunlight, and water given to the crops, and they were discovering agriculture methods
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They grew their own foods or bought them from someone they knew and trusted.
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more industrialized, the number of people who produced their own foods decreased drastically.
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meat, poultry, or egg product,
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food industry to produce and distribute its food.
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1906 Federal Food and Drug Act.
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chemicals that were illegal to add to foods, such as borax or formaldehyde.
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responsibility for proving their safety was placed on the manufacturer.
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"generally recognized as safe"
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why does everything these days seem to cause cancer? is it another way of saying nothing causes cancer?
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"substances with prior sanction"
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include potassium nitrite and sodium nitrite.
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if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals
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commonly used flavorings and spices to phosphates and carrageenan.
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ingredients statement in order by weight, from the greatest amount to the least.
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used primarily for their flavor contribution and not their nutritional contribution.
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They must be labeled using the species of origin of the additive, for example, dried beef, chicken stock, pork extract, or hydrolyzed wheat protein.
