Food additives (natural and synthetic)

Abstract

Food additives can be divided into the following categories: intentional, unintentional, contaminants, and those resulting from food processing procedures. Representative food additives from each category are discussed, with special attention being paid to the status of those suspected or proven to be toxic to humans. In addition, certain chemical components of food and methods for testing food additives are considered. Areas requiring additional testing include saccharin, cooking procedures, especially charcoal broiling, and hydrazines in mushrooms. The more recent developments in test procedures, including in vitro test methods, the transplacental exposure route, the use of maximal tolerated dose, and the initiation-promotion sequence, are evaluated.