FOOD ADDITIVES AND PRESERVATIVES AS SLOW POISONS

  • Dr. Ali Abusaloua Chemical Engineering Department, Sabratha Faculty of Engineering, Sabratha Universiity
  • Dr. Guma Mohamed Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University
  • Eng. Abdulbassit Ali Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University
  • Eng. Waleed Zahmol Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Abstract

Food additives are natural or synthetic substances that can be added to foodstuff in small amounts to perform technological functions, namely color, sweetness, nutrients, or to extend shelf life.  Due to Food processing technology revolution for all kinds of foods, additives and preservatives that are being added in food processing are increased.

Food additives toxicology appear in a long term combined effect, where a cumulative effect of their hazards as "Slow Poisons" will increase the risk possibility of disease or premature of death.  These slow poisons have been accumulated in our body since birth and are embedded in every cell structure and organ and disrupt the natural chemistry of your body. This paper has been reported that chemicals which are used as preservatives or additives have many side effects. The reaction of preservatives and additives can be very danger over time as slow poisons, to mild effect life threatening. It is best to eat a preservative-free diet if at all possible. 

Author Biographies

Dr. Ali Abusaloua, Chemical Engineering Department, Sabratha Faculty of Engineering, Sabratha Universiity

Chemical Engineering Department, Sabratha Faculty of Engineering, Sabratha Universiity

Dr. Guma Mohamed, Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Eng. Abdulbassit Ali, Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Eng. Waleed Zahmol, Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Environmental Engineering and Naeutral Resources Department, Sabratha Faculty of Engineering, Sabratha University

Published
2019-12-05
How to Cite
Abusaloua, D., Mohamed, D. G., Ali, E. A., & Zahmol, E. W. (2019). FOOD ADDITIVES AND PRESERVATIVES AS SLOW POISONS. Scientific Journal of Applied Sciences of Sabratha University, 3(3), 42-48. Retrieved from https://jas.sabu.edu.ly/index.php/asjsu/article/view/56