Preservatives and food additives are needed to prevent the activities of microorganisms or prevent decay processes that occur in accordance with the accretion time, so that food quality is always maintained in accordance with customer expectations. Thus the necessary preservative in food processing, but we must still consider the security. Until now, the use of preservatives that do not fit are still common and is increasingly widespread, without regard to their impact on consumer health. According to the Food and Drugs Administration (FDA), a preservative of food safety should consider the amount that may be consumed in foods or quantities of substances that will be formed in food from the use of preservatives. If ingested by humans or animals, including the potential to cause cancer.
Preservatives may not be used to trick consumers by changing the look of food than it should. For example sulphite preservatives containing banned substances used in meat because it can cause the red color in meat that can not be known with certainty whether the meat is fresh meat or was not fresh anymore. Lately, almost every community in Indonesia is experiencing anxiety to eat foods, especially wet food such as noodles, meatballs, and then expands it concerns, the fear of eating fresh fish and salted fish. In fact, fresh or salted fish has been a source of protein that is needed by humans. However, when formalin was stronger then the fear spread throughout the archipelago. The cause of all these concerns not least because the amount of food contained harmful content (poison) in the form of formalin.
The experts confirmed that formalin is not at all preservatives in food and even toxins which are harmful to consume, especially good in small amounts a lot. Case finding of formaldehyde in some food products, not only awaken the public to be more selective and consume food. However, on the other hand it also makes us reconsider how should the use of preservatives in food and other processed products. This raises the discourse of alternative preservatives that are safer for human health.
Preservatives may not be used to trick consumers by changing the look of food than it should. For example sulphite preservatives containing banned substances used in meat because it can cause the red color in meat that can not be known with certainty whether the meat is fresh meat or was not fresh anymore. Lately, almost every community in Indonesia is experiencing anxiety to eat foods, especially wet food such as noodles, meatballs, and then expands it concerns, the fear of eating fresh fish and salted fish. In fact, fresh or salted fish has been a source of protein that is needed by humans. However, when formalin was stronger then the fear spread throughout the archipelago. The cause of all these concerns not least because the amount of food contained harmful content (poison) in the form of formalin.
The experts confirmed that formalin is not at all preservatives in food and even toxins which are harmful to consume, especially good in small amounts a lot. Case finding of formaldehyde in some food products, not only awaken the public to be more selective and consume food. However, on the other hand it also makes us reconsider how should the use of preservatives in food and other processed products. This raises the discourse of alternative preservatives that are safer for human health.
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