The Regulation of Class II Preservatives
There is no question that preservatives help to reduce the incidences of life threatening illnesses such as salmonellosis or botulism. But these preservatives have to still be safe for consumption. So while preservatives can slow the rate of food-decay, they should not harm the cells of the human body. The Food and Drug Administration has established the maximum allowed concentration levels, and preservatives beyond those levels are not allowed. Also, the law limits the types of preservatives that can be used in foods. There is an extensive review, testing, and approval process that must be passed without which an additive cannot be used in foods. These evaluation processes are first tested on animals to determine how preservatives impact the body (i.e., genetic damage, cancers, etc.) and any toxic effects at the levels the additive is to be used in foods.
Essentially, as Paracelsus (16th Century Philosopher) said, "All things are poisons; nothing is without poison; only the dose determines whether there is a harmful effect".
Food additives are only allowed if the following conditions exist:
1. They present no hazard to health at the level used in foods.
2. A reasonable need for the additive can be demonstrated.
3. They do not mislead the consumer.
From initial testing to final approval, it can take 10+ years to obtain approval for a new food additive.
Essentially, as Paracelsus (16th Century Philosopher) said, "All things are poisons; nothing is without poison; only the dose determines whether there is a harmful effect".
Food additives are only allowed if the following conditions exist:
1. They present no hazard to health at the level used in foods.
2. A reasonable need for the additive can be demonstrated.
3. They do not mislead the consumer.
From initial testing to final approval, it can take 10+ years to obtain approval for a new food additive.