Preservatives In Food: Chemicals Extend Food Products' Shelf Life, But Pose Harmful Effects To Human Health

Expiration dates on food products are proof food doesn't last. In several days, or even hours, bread goes moldy, apple slices turn brown, and bacteria begins to multiply in mayonnaise. Yet, these foods are still found on the shelves at grocery stores thanks to preservatives, but what exactly are they, and are they good or bad for our health? Preservatives work by preventing both types of deterioration. Artificial preservatives like butylated hydroxyanisole (BHA), nitrates, and benzoic acid, are all used by food manufacturers to slow maturation or spoilage. BHA is used in everything from bread to medications, but it can also be toxic, especially when ingested in large amounts. Nitrates, a naturally occurring chemical in leafy vegetables, creates carcinogenic properties when added to red meats. Lastly, the widely used preservative benzoic acid is considered a suspect additive because of its potential to create benzene when paired with ascorbic acid (vitamin C), which has been linked to hyperactive behavior.