Testing items in food laboratories

Preservatives refer to natural or synthetic chemical components used in food to delay microbial growth or decay caused by chemical changes. According to the National Food Safety Standard for the Use of Food Additives (GB 2760-2014), when using preservatives in combination, the sum of their respective dosages to their maximum usage should not exceed 1. The excess of the sum of the proportions of the respective amounts of preservatives used to their maximum usage may be due to the company's failure to strictly control the amount of preservatives used during the production and processing process. Improper use of preservatives can have certain side effects, and long-term excessive intake can cause certain harm to the health of consumers.

1 Dehydroacetic acid and its sodium salt

Dehydroacetic acid and its sodium salts (also known as dehydroacetic acid and its sodium salts) can effectively inhibit the growth and reproduction of fungi and yeast, with an antibacterial ability of 2-10 times that of benzoic acid. At high doses, they can inhibit bacterial growth and reproduction, and are commonly used preservatives in food processing. Excessive dehydroacetic acid may be due to excessive use during production and processing. Consuming excessive amounts of dehydroacetic acid in food can cause certain harm to the human body. Dehydroacetic acid and its sodium salts can be quickly and completely absorbed by human tissues, and after entering the human body, they are dispersed in plasma and many organs, which has the effect of inhibiting various oxidase enzymes in the body.

2. Sorbic acid and its potassium salt

Benzoic acid is an efficient and safe preservative recommended by the International Food and Agriculture Organization and the Health Organization, especially with inhibitory effects on fungi such as yeast and mold. The reason for the non conformity is that the production enterprise used excessive amounts of benzoic acid in order to preserve food, extend the shelf life of food, or compensate for poor hygiene conditions in the food production process.

3-Benzoic acid and its sodium salts

Benzoic acid and its sodium salts are common preservatives in the food industry, which have good inhibitory effects on fungi, yeast, and bacteria. Benzoic acid and its sodium salts have high safety, and a small amount of benzoic acid is non-toxic to the human body. It can be excreted in urine and does not accumulate in the human body. Excessive consumption of foods that exceed benzoic acid levels over a long period of time may have a certain impact on liver function.

4 sweeteners

(1) Sweeteners are widely used in the food industry

Sweeteners are substances that give food a sweet taste and belong to a category of food additives. Sweeteners are divided into natural sweeteners and artificially synthesized sweeteners. According to the current "Standard for the Use of Food Additives" (GB2760-2014) in China, sweeteners such as neotame, ammonium glycyrrhetinic acid, potassium glycyrrhetinic acid and tripotassium, D-mannitol, saccharin, maltitol and maltitol solution, lactose, sucralose, aspartame, etc. can be used in foods such as bread, pastries, biscuits, beverages, and condiments.