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Additives in Meat and Poultry Produ
Additives in Meat and Poultry Products
People have been using food additives for thousands of years. Today more than 3000 substances are used as food additives. Salt, sugar, and corn syrup are by far the most widely used additives in food in this country.
History of Food Additives
What is a food additive?
What is a "direct" food additive?
What is an 'indirect" food additive?
What is a color additive?
How are additives approved for use in foods?
Who monitors the safety of food additives?
Why are food additives regulated?
When did food additives regulations begin?
Are any additives exempt from the approval process?
When were color additives addressed?
What are labeling requirements for additives?
Glossary of Commonly Used Meat and Poultry Additives and Terms
History of Food Additives
In prehistoric times, cavemen may have smoked meats to make them taste better. In coastal regions, early man probably soaked foods, including meat and poultry, in seawater for better flavor and for preservation. The spice trade between Asia, the Middle East, and Europe flourished because the public demanded the flavors that spices added to foods. Early explorers went in search of salt and spices, and wealthy Romans were kidnaped for ransom of salt and spices. Our ancestors discovered that large amounts of sugar helped preserve fruits.
[Top of Page]
What is a food additive?
"Food additive" is defined by the Food and Drug Administration (FDA) as any substance that—directly or indirectly—becomes a component or otherwise affects the characteristics of any food. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.
Additives are used to maintain or improve safety, freshness, nutritional value taste, texture and appearance. The use of food additives has become more prominent in recent years due to the increased production of prepared, processed, and convenience foods.
[Top of Page]
What is a “direct” food additive?
According to the FDA, “Direct food additives are those that are added to a food for a specific purpose in that food.” For example, using phosphates in meat and poultry products to retain moisture and protect the flavor.
[Top of Page]
What is an “indirect” food additive?
“Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling,” according to the FDA. For instance, minute amounts of packaging substances may find their way into foods during storage. Food packaging manufacturers must prove to the FDA that all materials coming in contact with food are safe before they are permitted for use in such a manner.
[Top of Page]
What is a color additive?
FDA defines a color additive as any dye, pigment, or substance which—when added or applied to a food, drug, or cosmetic, or to the human body—is capable (alone or through reactions with other substances) of imparting color. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients, and are accurately labeled.
Color additives are used in foods for many reasons: 1) to offset color loss due to exposure to light, air, temperature extremes, moisture, and storage conditions; 2) to correct natural variations in color; 3) to enhance colors that occur naturally; and 4) to provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow, and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.
[Top of Page]
How are additives approved for use in foods?
Today, food and color additives are more strictly studied, regulated, and monitored than at any other time in history. FDA has the primary legal responsibility for determining their safe use. To market a new food or color additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor must first petition FDA for its approval. These petitions must provide evidence that the substance is safe for the ways in which it will be used. As a result of recent legislation, since 1999, indirect additives have been approved via a premarket notification process requiring the same data as was previously required by petition.
[Top of Page]
Who monitors the safety of food additives?
Before any substance can be added to food, its safety must be assessed in a stringent approval process. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) shares responsibility with FDA for the safety of food additives used in meat, poultry, and egg products. All additives are initially evaluated for safety by FDA.
When an additive is proposed for use in a meat, poultry, or egg product, its safety, technical function, and conditions of use must also be evaluated by the Risk, Innovations and Management Staff of FSIS, as provided in the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, and related regulations.
Although FDA has overriding authority regarding additive safety, FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products. Several years ago, for instance, permission was sought to use sorbic acid in meat salads. Although sorbic acid was an approved food additive, permission for use in meat salad was denied because such usage could mask spoilage caused by organisms that cause foodborne illness.
Additives are never given permanent approval. FDA and FSIS continually review the safety of approved additives, based on the best scientific knowledge, to determine if approvals should be modified or withdrawn.
[Top of Page]
Why are food additives regulated?
During the early part of the first century in America, people lived off the land. They grew their own foods or bought them from someone they knew and trusted. There was no need for food safety laws. As the country grew and became more industrialized, the number of people who produced their own foods decreased drastically. Therefore, the nation depended on the newly emerging food industry to produce and distribute its food. Unfortunately, during the 1850's, there was much dishonesty concerning adding substances to foods.
The first efforts to pass laws to govern foods were state laws (1850 and beyond). These laws were difficult to enforce. The first major Federal law governing food was the 1906 Federal Food and Drug Act. It set the framework for the regulation of foods and stated that it was illegal to sell misbranded or adulterated foods and drugs in interstate commerce. It listed chemicals that were illegal to add to foods, such as borax or formaldehyde. The law was weak in that there was no method of enforcement and no punishment.
In 1938, the Federal Food and Drug Act was revised to account for changes in medical science and food technology, and was renamed the Federal Food, Drug, and Cosmetic Act. Among the many provisions of the law was a requirement for truthful labeling of additives.
[Top of Page]
When did food additives regulations begin?
The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act provided for the first specific regulations of food additives. Approval of new food additives was required before they could be marketed, and the responsibility for proving their safety was placed on the manufacturer.
To use or market a substance to be used as a food additive, a company must first file a petition with the FDA outlining the tests that prove the substance to be safe under the proposed conditions of use. If it is approved as safe under the proposed conditions of use, FDA prescribes in its regulations, the types of foods it may be used in, and how it may be used.
[Top of Page]
Are any additives exempt from the approval process?
The Food Additives Amendment exempted two groups of food additives from FDA's testing and approval process. One is the list of substances known as "generally recognized as safe" (GRAS). This group includes a variety of substances, from commonly used flavorings and spices to phosphates and carrageenan. These substances are considered harmless under prescribed conditions of use. Past extensive use of these substances has produced no known harmful effects.
The other group of additives known as "substances with prior sanction" was approved by USDA and FDA for use in foods prior to the passage of the 1958 Food Additives Amendment. Examples of these types of substances include potassium nitrite and sodium nitrite. Additives can be removed from the lists if tests indicate the substances are not safe for human consumption.
[Top of Page]
When were color additives addressed?
The 1960 Color Additives Amendment brought all colors, natural and synthetic, under the Food, Drug, and Cosmetic Act. Color additives may not be used to deceive consumers or to conceal blemishes or inferiorities in food products. Colors used in foods, drugs, and cosmetics must be approved by the FDA before they can be marketed.
The Food Additives Amendment and the Color Additives Amendments include the Delaney Clause, which prohibits the approval of an additive "if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals. Any substance found to cause cancer is regulated under the general safety provisions of these laws, as well as by the Delaney Clause.
[Top of Page]
What are labeling requirements for additives?
The statutes and regulations to enforce the statutes require certain information on labels of meat and poultry products so consumers will have complete information about a product. In all cases, ingredients must be l
People have been using food additives for thousands of years. Today more than 3000 substances are used as food additives. Salt, sugar, and corn syrup are by far the most widely used additives in food in this country.
History of Food Additives
What is a food additive?
What is a "direct" food additive?
What is an 'indirect" food additive?
What is a color additive?
How are additives approved for use in foods?
Who monitors the safety of food additives?
Why are food additives regulated?
When did food additives regulations begin?
Are any additives exempt from the approval process?
When were color additives addressed?
What are labeling requirements for additives?
Glossary of Commonly Used Meat and Poultry Additives and Terms
History of Food Additives
In prehistoric times, cavemen may have smoked meats to make them taste better. In coastal regions, early man probably soaked foods, including meat and poultry, in seawater for better flavor and for preservation. The spice trade between Asia, the Middle East, and Europe flourished because the public demanded the flavors that spices added to foods. Early explorers went in search of salt and spices, and wealthy Romans were kidnaped for ransom of salt and spices. Our ancestors discovered that large amounts of sugar helped preserve fruits.
[Top of Page]
What is a food additive?
"Food additive" is defined by the Food and Drug Administration (FDA) as any substance that—directly or indirectly—becomes a component or otherwise affects the characteristics of any food. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.
Additives are used to maintain or improve safety, freshness, nutritional value taste, texture and appearance. The use of food additives has become more prominent in recent years due to the increased production of prepared, processed, and convenience foods.
[Top of Page]
What is a “direct” food additive?
According to the FDA, “Direct food additives are those that are added to a food for a specific purpose in that food.” For example, using phosphates in meat and poultry products to retain moisture and protect the flavor.
[Top of Page]
What is an “indirect” food additive?
“Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling,” according to the FDA. For instance, minute amounts of packaging substances may find their way into foods during storage. Food packaging manufacturers must prove to the FDA that all materials coming in contact with food are safe before they are permitted for use in such a manner.
[Top of Page]
What is a color additive?
FDA defines a color additive as any dye, pigment, or substance which—when added or applied to a food, drug, or cosmetic, or to the human body—is capable (alone or through reactions with other substances) of imparting color. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients, and are accurately labeled.
Color additives are used in foods for many reasons: 1) to offset color loss due to exposure to light, air, temperature extremes, moisture, and storage conditions; 2) to correct natural variations in color; 3) to enhance colors that occur naturally; and 4) to provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow, and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.
[Top of Page]
How are additives approved for use in foods?
Today, food and color additives are more strictly studied, regulated, and monitored than at any other time in history. FDA has the primary legal responsibility for determining their safe use. To market a new food or color additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor must first petition FDA for its approval. These petitions must provide evidence that the substance is safe for the ways in which it will be used. As a result of recent legislation, since 1999, indirect additives have been approved via a premarket notification process requiring the same data as was previously required by petition.
[Top of Page]
Who monitors the safety of food additives?
Before any substance can be added to food, its safety must be assessed in a stringent approval process. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) shares responsibility with FDA for the safety of food additives used in meat, poultry, and egg products. All additives are initially evaluated for safety by FDA.
When an additive is proposed for use in a meat, poultry, or egg product, its safety, technical function, and conditions of use must also be evaluated by the Risk, Innovations and Management Staff of FSIS, as provided in the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, and related regulations.
Although FDA has overriding authority regarding additive safety, FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products. Several years ago, for instance, permission was sought to use sorbic acid in meat salads. Although sorbic acid was an approved food additive, permission for use in meat salad was denied because such usage could mask spoilage caused by organisms that cause foodborne illness.
Additives are never given permanent approval. FDA and FSIS continually review the safety of approved additives, based on the best scientific knowledge, to determine if approvals should be modified or withdrawn.
[Top of Page]
Why are food additives regulated?
During the early part of the first century in America, people lived off the land. They grew their own foods or bought them from someone they knew and trusted. There was no need for food safety laws. As the country grew and became more industrialized, the number of people who produced their own foods decreased drastically. Therefore, the nation depended on the newly emerging food industry to produce and distribute its food. Unfortunately, during the 1850's, there was much dishonesty concerning adding substances to foods.
The first efforts to pass laws to govern foods were state laws (1850 and beyond). These laws were difficult to enforce. The first major Federal law governing food was the 1906 Federal Food and Drug Act. It set the framework for the regulation of foods and stated that it was illegal to sell misbranded or adulterated foods and drugs in interstate commerce. It listed chemicals that were illegal to add to foods, such as borax or formaldehyde. The law was weak in that there was no method of enforcement and no punishment.
In 1938, the Federal Food and Drug Act was revised to account for changes in medical science and food technology, and was renamed the Federal Food, Drug, and Cosmetic Act. Among the many provisions of the law was a requirement for truthful labeling of additives.
[Top of Page]
When did food additives regulations begin?
The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act provided for the first specific regulations of food additives. Approval of new food additives was required before they could be marketed, and the responsibility for proving their safety was placed on the manufacturer.
To use or market a substance to be used as a food additive, a company must first file a petition with the FDA outlining the tests that prove the substance to be safe under the proposed conditions of use. If it is approved as safe under the proposed conditions of use, FDA prescribes in its regulations, the types of foods it may be used in, and how it may be used.
[Top of Page]
Are any additives exempt from the approval process?
The Food Additives Amendment exempted two groups of food additives from FDA's testing and approval process. One is the list of substances known as "generally recognized as safe" (GRAS). This group includes a variety of substances, from commonly used flavorings and spices to phosphates and carrageenan. These substances are considered harmless under prescribed conditions of use. Past extensive use of these substances has produced no known harmful effects.
The other group of additives known as "substances with prior sanction" was approved by USDA and FDA for use in foods prior to the passage of the 1958 Food Additives Amendment. Examples of these types of substances include potassium nitrite and sodium nitrite. Additives can be removed from the lists if tests indicate the substances are not safe for human consumption.
[Top of Page]
When were color additives addressed?
The 1960 Color Additives Amendment brought all colors, natural and synthetic, under the Food, Drug, and Cosmetic Act. Color additives may not be used to deceive consumers or to conceal blemishes or inferiorities in food products. Colors used in foods, drugs, and cosmetics must be approved by the FDA before they can be marketed.
The Food Additives Amendment and the Color Additives Amendments include the Delaney Clause, which prohibits the approval of an additive "if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals. Any substance found to cause cancer is regulated under the general safety provisions of these laws, as well as by the Delaney Clause.
[Top of Page]
What are labeling requirements for additives?
The statutes and regulations to enforce the statutes require certain information on labels of meat and poultry products so consumers will have complete information about a product. In all cases, ingredients must be l
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Phụ gia cho thịt và sản phẩm gia cầmNhững người đã sử dụng phụ gia thực phẩm cho hàng ngàn năm. Vào ngày hôm nay hơn 3000 chất được sử dụng như là phụ gia thực phẩm. Muối, đường, và xi-rô ngô là bởi đến nay hầu hết các rộng rãi sử dụng chất phụ gia trong các thực phẩm ở đất nước này. Lịch sử của phụ gia thực phẩmPhụ gia thực phẩm là gì?Phụ gia thực phẩm "trực tiếp" là gì?Những gì là một ' gián tiếp "phụ gia thực phẩm?Một màu phụ gia là gì?Làm thế nào phụ gia được chấp thuận cho sử dụng trong thực phẩm?Những người theo dõi sự an toàn của các phụ gia thực phẩm?Phụ gia thực phẩm được quy định tại sao?Khi đã làm thực phẩm phụ gia quy định bắt đầu?Bất kỳ chất phụ gia được miễn quá trình phê duyệt?Khi đã được màu sắc phụ gia giải quyết?Những gì ghi nhãn yêu cầu đối với phụ gia?Bảng thuật ngữ thường được sử dụng thịt và gia cầm phụ gia và điều khoảnLịch sử của phụ gia thực phẩmTừ thời tiền sử, cavemen có thể đã hun khói thịt để làm cho họ hương vị tốt hơn. Trong khu vực ven biển, người đàn ông sớm có thể ngâm thực phẩm, như thịt, gia cầm, trong nước biển cho hương vị tốt hơn và bảo quản. Gia vị thương mại giữa Châu á, Trung Đông và Europe phát triển mạnh mẽ bởi vì công chúng yêu cầu các hương vị mà gia vị được bổ sung vào thực phẩm. Thám hiểm đi trong tìm kiếm của muối và gia vị, và giàu có người La Mã đã được kidnaped cho tiền chuộc của muối và gia vị. Tổ tiên của chúng tôi phát hiện ra rằng một lượng lớn đường đã giúp bảo vệ trái cây.[Đầu trang trang]Phụ gia thực phẩm là gì?"Phụ gia thực phẩm" được xác định bởi các thực phẩm và Cục quản lý dược (FDA) như bất kỳ chất đó — trực tiếp hoặc gián tiếp — trở thành một thành phần hoặc nếu không ảnh hưởng đến các đặc tính của bất kỳ thực phẩm. Định nghĩa này bao gồm bất kỳ chất được sử dụng trong sản xuất, chế biến, điều trị, bao bì, giao thông vận tải hoặc lưu trữ thực phẩm.Phụ gia được sử dụng để duy trì hoặc cải thiện an toàn, tươi mát, hương vị giá trị dinh dưỡng, kết cấu và sự xuất hiện. Việc sử dụng các phụ gia thực phẩm đã trở thành nổi bật hơn trong năm gần đây do tăng sản xuất chuẩn bị, chế biến, và thực phẩm tiện lợi.[Đầu trang trang]Phụ gia thực phẩm "trực tiếp" là gì? Theo FDA, "trực tiếp thực phẩm bổ trợ là những người được bổ sung vào thực phẩm cho một mục đích cụ thể trong đó thực phẩm." Ví dụ, sử dụng phốt phát trong các sản phẩm thịt và gia cầm để giữ lại độ ẩm và bảo vệ các hương vị.[Đầu trang trang]Một phụ gia thực phẩm "gián tiếp" là gì? "Phụ gia thực phẩm gián tiếp là những người trở thành một phần của thực phẩm ở dạng vết do bao bì của nó, lưu trữ hoặc xử lý khác," theo FDA. Ví dụ, số lượng phút bao bì chất có thể tìm đường vào thực phẩm trong thời gian lưu trữ. Nhà sản xuất bao bì thực phẩm phải chứng minh cho FDA rằng tất cả các tài liệu đến tiếp xúc với thực phẩm là an toàn trước khi họ được phép để sử dụng trong một cách.[Đầu trang trang]Một màu phụ gia là gì? FDA xác định một màu phụ gia như bất kỳ thuốc nhuộm, sắc tố hoặc chất đó — khi thêm vào hoặc được áp dụng để thực phẩm, thuốc hoặc Mỹ phẩm, hoặc để cơ thể con người-có khả năng (một mình hoặc thông qua các phản ứng với các chất khác) của imparting màu. FDA là chịu trách nhiệm về quy định tất cả màu sắc phụ gia để đảm bảo rằng các loại thực phẩm có chứa màu phụ gia được an toàn để ăn, chứa thành phần duy nhất được chấp thuận, và được dán nhãn chính xác.Màu sắc phụ gia được sử dụng trong thực phẩm vì nhiều lý do: 1) để bù đắp màu mất do tiếp xúc với ánh sáng, không khí, nhiệt độ cực, độ ẩm, và điều kiện lưu trữ; 2) để điều chỉnh các biến thể tự nhiên màu; 3) để tăng cường màu sắc tự nhiên; và 4) để cung cấp các màu sắc để thực phẩm không màu và "vui vẻ". Mà không có màu sắc phụ gia, Cola sẽ không nâu, bơ thực vật sẽ không có màu vàng và bạc hà kem sẽ không được màu xanh lá cây. Màu sắc phụ gia được công nhận là một phần quan trọng trong thực tế tất cả các thực phẩm chế biến chúng ta ăn.[Đầu trang trang]Làm thế nào phụ gia được chấp thuận cho sử dụng trong thực phẩm? Ngày nay, phụ gia thực phẩm và màu sắc được nghiên cứu hơn nghiêm, quy định, và theo dõi hơn tại bất kỳ thời điểm nào khác trong lịch sử. FDA có trách nhiệm pháp lý chính xác định sử dụng an toàn của họ. Thị trường thực phẩm mới hoặc màu sắc phụ gia (hoặc trước khi sử dụng một phụ gia đã được phê duyệt cho một trong những sử dụng trong một cách chưa được chấp thuận), một nhà sản xuất hoặc nhà tài trợ khác phải đầu tiên đơn yêu cầu FDA phê duyệt của nó. Các đơn yêu cầu phải cung cấp bằng chứng cho thấy các chất là an toàn cho những cách mà nó sẽ được sử dụng. Là kết quả của pháp luật tại, từ năm 1999, gián tiếp phụ gia đã được phê duyệt thông qua một quá trình premarket thông báo yêu cầu dữ liệu tương tự như trước đó theo yêu cầu của đơn khởi kiện.[Đầu trang trang]Những người theo dõi sự an toàn của các phụ gia thực phẩm?Trước khi bất kỳ chất có thể được thêm vào thực phẩm, an toàn của nó phải được đánh giá trong một quá trình phê duyệt nghiêm ngặt. An toàn thực phẩm và kiểm tra dịch vụ (FSIS) của Hoa Kỳ bộ nông nghiệp (USDA) chia sẻ trách nhiệm với FDA cho sự an toàn của các phụ gia thực phẩm được sử dụng trong thịt, gia cầm và sản phẩm trứng. Tất cả phụ gia được sửa đánh giá ban đầu của FDA, cho an toàn.Khi một phụ được đề xuất để sử dụng trong một thịt, gia cầm, hoặc trứng sản phẩm, an toàn của nó, chức năng kỹ thuật, và điều kiện sử dụng cũng phải được đánh giá bởi các rủi ro, đổi mới và quản lý nhân viên của FSIS, được cung cấp trong liên bang thịt kiểm tra hành động, hành động kiểm tra sản phẩm gia cầm, trứng sản phẩm đạo luật kiểm tra, và liên quan đến quy định. Mặc dù FDA đã thay thế các cơ quan liên quan đến an toàn phụ gia, FSIS có thể áp dụng ngay cả nghiêm ngặt các tiêu chuẩn đưa vào tài khoản các đặc tính độc đáo của thịt, gia cầm và sản phẩm trứng. Vài năm trước đây, ví dụ, cho phép đã tìm cách để sử dụng axit sorbic trong món salad thịt. Mặc dù axit sorbic là một phụ gia thực phẩm đã được phê duyệt, sự cho phép để sử dụng trong thịt salad đã bị từ chối bởi vì sử dụng như vậy có thể che dấu các hư hỏng gây ra bởi các sinh vật gây bệnh tật thực phẩm.Phụ gia không bao giờ có được vĩnh viễn phê duyệt. FDA và FSIS liên tục xem xét sự an toàn của phụ gia được chấp thuận, dựa trên tốt nhất kiến thức khoa học, để xác định nếu chấp thuận nên được thay đổi hoặc ngừng hoạt động.[Đầu trang trang]Phụ gia thực phẩm được quy định tại sao?Trong giai đoạn đầu của thế kỷ đầu tiên ở Mỹ, người sống ra khỏi đất. Họ phát triển thực phẩm riêng của họ hoặc mua chúng từ một ai đó họ biết và tin cậy. Có là không cần thiết cho luật an toàn thực phẩm. Khi nước tăng lên và trở thành công nghiệp hóa, số lượng những người sản xuất thực phẩm riêng của họ giảm mạnh. Vì vậy, các quốc gia phụ thuộc vào ngành công nghiệp thực phẩm mới đang nổi lên để sản xuất và phân phối thực phẩm của nó. Thật không may, trong Plath, đã có nhiều bất lương liên quan đến chất thêm vào thực phẩm.Những nỗ lực đầu tiên để vượt qua pháp luật để tiếp quản các loại thực phẩm là luật pháp tiểu bang (1850 và hơn thế nữa). Những luật này đã được khó khăn để thực thi. Pháp luật liên bang lớn đầu tiên chi phối thực phẩm là thực phẩm liên bang năm 1906 và ma túy hành động. Nó thiết lập nền tảng để các quy định của thực phẩm và nói rằng nó là bất hợp pháp để bán thực phẩm misbranded hoặc pha trộn và ma túy trong thương mại liên tiểu bang. Nó liệt kê các hóa chất được bất hợp pháp để thêm vào thực phẩm, chẳng hạn như trong khoan giếng hoặc formaldehyde. Pháp luật được yếu trong đó có là không có phương pháp thực thi pháp luật và không có hình phạt.Năm 1938, thực phẩm liên bang và ma túy hành động đã được sửa đổi để các tài khoản cho những thay đổi trong khoa học y tế và công nghệ thực phẩm, và đổi tên thành liên bang thực phẩm, dược và Mỹ phẩm. Trong số nhiều quy định của pháp luật là một yêu cầu về ghi nhãn trung thực của phụ gia.[Đầu trang trang]Khi đã làm thực phẩm phụ gia quy định bắt đầu?1958 các sửa đổi phụ gia thực phẩm thực phẩm liên bang, thuốc, và Mỹ phẩm cung cấp cho các quy định cụ thể đầu tiên của phụ gia thực phẩm. Chấp thuận của mới phụ gia thực phẩm đã được yêu cầu trước khi họ có thể được trên thị trường, và trách nhiệm để chứng minh an toàn của họ đã được đặt trên các nhà sản xuất.Để sử dụng hoặc thị trường một chất được sử dụng như một phụ gia thực phẩm, một công ty đầu tiên phải nộp một đơn khởi kiện với FDA phác thảo các thử nghiệm chứng minh chất để được an toàn trong điều kiện được đề xuất sử dụng. Nếu nó được chấp thuận như an toàn theo các điều kiện được đề xuất sử dụng, FDA quy định trong quy định của nó, các loại thực phẩm đó có thể được sử dụng trong, và làm thế nào nó có thể được sử dụng.[Đầu trang trang]Bất kỳ chất phụ gia được miễn quá trình phê duyệt?Việc sửa đổi chất phụ gia thực phẩm miễn hai nhóm phụ gia thực phẩm từ FDA của thử nghiệm và quá trình phê duyệt. Một là danh sách các chất được gọi là "nói chung được công nhận như là an toàn" (GRAS). Nhóm này bao gồm một loạt các chất, từ thường được sử dụng hương liệu và các gia vị để phốt phát và carrageenan. Các chất này được coi là vô hại trong các điều kiện quy định sử dụng. Qua sử dụng rộng rãi của các chất này đã sản xuất không có tác dụng có hại được biết đến. Nhóm khác của các chất phụ gia được gọi là "chất với sự phê chuẩn trước" được USDA và FDA phê chuẩn để sử dụng trong thực phẩm trước khi thông qua sửa đổi phụ gia thực phẩm năm 1958. Ví dụ về các loại chất bao gồm nitrit kali và natri nitrit. Phụ gia có thể được gỡ bỏ từ các danh sách nếu xét nghiệm cho thấy các chất là không an toàn cho con người.[Đầu trang trang]Khi đã được màu sắc phụ gia giải quyết?Tu chính án 1960 màu phụ gia mang màu sắc tất cả, tự nhiên và tổng hợp, theo thực phẩm, dược và Mỹ phẩm. Màu sắc phụ gia có thể không được sử dụng để đánh lừa người tiêu dùng hoặc để che giấu nhược điểm hoặc inferiorities trong thực phẩm. Màu sắc được sử dụng trong thực phẩm, thuốc, và Mỹ phẩm phải được chấp thuận bởi FDA trước khi họ có thể được tiếp thị.Việc sửa đổi chất phụ gia thực phẩm và sửa đổi màu phụ gia bao gồm các khoản Delaney, Cấm sự chấp thuận của một phụ gia "nếu nó được tìm thấy để gây ra ung thư khi ăn phải bởi" người hoặc động vật, hoặc "nếu nó tìm thấy, cuộc thử nghiệm sau đó là thích hợp cho việc đánh giá sự an toàn của các phụ gia thực phẩm, để gây ung thư ở" người hoặc động vật. Bất kỳ chất tìm thấy gây ra ung thư được quy định theo quy định chung an toàn của các điều luật này, cũng như các khoản Delaney.[Đầu trang trang]Những gì ghi nhãn yêu cầu đối với phụ gia?Điều lệ và quy định để thực thi các bài viết yêu cầu thông tin nhất định trên nhãn sản phẩm thịt và gia cầm như vậy người tiêu dùng sẽ có các thông tin đầy đủ về một sản phẩm. Trong mọi trường hợp, các thành phần phải l
đang được dịch, vui lòng đợi..
Additives in Meat and Poultry Products
People have been using food additives for thousands of years. Today more than 3000 substances are used as food additives. Salt, sugar, and corn syrup are by far the most widely used additives in food in this country.
History of Food Additives
What is a food additive?
What is a "direct" food additive?
What is an 'indirect" food additive?
What is a color additive?
How are additives approved for use in foods?
Who monitors the safety of food additives?
Why are food additives regulated?
When did food additives regulations begin?
Are any additives exempt from the approval process?
When were color additives addressed?
What are labeling requirements for additives?
Glossary of Commonly Used Meat and Poultry Additives and Terms
History of Food Additives
In prehistoric times, cavemen may have smoked meats to make them taste better. In coastal regions, early man probably soaked foods, including meat and poultry, in seawater for better flavor and for preservation. The spice trade between Asia, the Middle East, and Europe flourished because the public demanded the flavors that spices added to foods. Early explorers went in search of salt and spices, and wealthy Romans were kidnaped for ransom of salt and spices. Our ancestors discovered that large amounts of sugar helped preserve fruits.
[Top of Page]
What is a food additive?
"Food additive" is defined by the Food and Drug Administration (FDA) as any substance that—directly or indirectly—becomes a component or otherwise affects the characteristics of any food. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.
Additives are used to maintain or improve safety, freshness, nutritional value taste, texture and appearance. The use of food additives has become more prominent in recent years due to the increased production of prepared, processed, and convenience foods.
[Top of Page]
What is a “direct” food additive?
According to the FDA, “Direct food additives are those that are added to a food for a specific purpose in that food.” For example, using phosphates in meat and poultry products to retain moisture and protect the flavor.
[Top of Page]
What is an “indirect” food additive?
“Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling,” according to the FDA. For instance, minute amounts of packaging substances may find their way into foods during storage. Food packaging manufacturers must prove to the FDA that all materials coming in contact with food are safe before they are permitted for use in such a manner.
[Top of Page]
What is a color additive?
FDA defines a color additive as any dye, pigment, or substance which—when added or applied to a food, drug, or cosmetic, or to the human body—is capable (alone or through reactions with other substances) of imparting color. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients, and are accurately labeled.
Color additives are used in foods for many reasons: 1) to offset color loss due to exposure to light, air, temperature extremes, moisture, and storage conditions; 2) to correct natural variations in color; 3) to enhance colors that occur naturally; and 4) to provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow, and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.
[Top of Page]
How are additives approved for use in foods?
Today, food and color additives are more strictly studied, regulated, and monitored than at any other time in history. FDA has the primary legal responsibility for determining their safe use. To market a new food or color additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor must first petition FDA for its approval. These petitions must provide evidence that the substance is safe for the ways in which it will be used. As a result of recent legislation, since 1999, indirect additives have been approved via a premarket notification process requiring the same data as was previously required by petition.
[Top of Page]
Who monitors the safety of food additives?
Before any substance can be added to food, its safety must be assessed in a stringent approval process. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) shares responsibility with FDA for the safety of food additives used in meat, poultry, and egg products. All additives are initially evaluated for safety by FDA.
When an additive is proposed for use in a meat, poultry, or egg product, its safety, technical function, and conditions of use must also be evaluated by the Risk, Innovations and Management Staff of FSIS, as provided in the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, and related regulations.
Although FDA has overriding authority regarding additive safety, FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products. Several years ago, for instance, permission was sought to use sorbic acid in meat salads. Although sorbic acid was an approved food additive, permission for use in meat salad was denied because such usage could mask spoilage caused by organisms that cause foodborne illness.
Additives are never given permanent approval. FDA and FSIS continually review the safety of approved additives, based on the best scientific knowledge, to determine if approvals should be modified or withdrawn.
[Top of Page]
Why are food additives regulated?
During the early part of the first century in America, people lived off the land. They grew their own foods or bought them from someone they knew and trusted. There was no need for food safety laws. As the country grew and became more industrialized, the number of people who produced their own foods decreased drastically. Therefore, the nation depended on the newly emerging food industry to produce and distribute its food. Unfortunately, during the 1850's, there was much dishonesty concerning adding substances to foods.
The first efforts to pass laws to govern foods were state laws (1850 and beyond). These laws were difficult to enforce. The first major Federal law governing food was the 1906 Federal Food and Drug Act. It set the framework for the regulation of foods and stated that it was illegal to sell misbranded or adulterated foods and drugs in interstate commerce. It listed chemicals that were illegal to add to foods, such as borax or formaldehyde. The law was weak in that there was no method of enforcement and no punishment.
In 1938, the Federal Food and Drug Act was revised to account for changes in medical science and food technology, and was renamed the Federal Food, Drug, and Cosmetic Act. Among the many provisions of the law was a requirement for truthful labeling of additives.
[Top of Page]
When did food additives regulations begin?
The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act provided for the first specific regulations of food additives. Approval of new food additives was required before they could be marketed, and the responsibility for proving their safety was placed on the manufacturer.
To use or market a substance to be used as a food additive, a company must first file a petition with the FDA outlining the tests that prove the substance to be safe under the proposed conditions of use. If it is approved as safe under the proposed conditions of use, FDA prescribes in its regulations, the types of foods it may be used in, and how it may be used.
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Are any additives exempt from the approval process?
The Food Additives Amendment exempted two groups of food additives from FDA's testing and approval process. One is the list of substances known as "generally recognized as safe" (GRAS). This group includes a variety of substances, from commonly used flavorings and spices to phosphates and carrageenan. These substances are considered harmless under prescribed conditions of use. Past extensive use of these substances has produced no known harmful effects.
The other group of additives known as "substances with prior sanction" was approved by USDA and FDA for use in foods prior to the passage of the 1958 Food Additives Amendment. Examples of these types of substances include potassium nitrite and sodium nitrite. Additives can be removed from the lists if tests indicate the substances are not safe for human consumption.
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When were color additives addressed?
The 1960 Color Additives Amendment brought all colors, natural and synthetic, under the Food, Drug, and Cosmetic Act. Color additives may not be used to deceive consumers or to conceal blemishes or inferiorities in food products. Colors used in foods, drugs, and cosmetics must be approved by the FDA before they can be marketed.
The Food Additives Amendment and the Color Additives Amendments include the Delaney Clause, which prohibits the approval of an additive "if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals. Any substance found to cause cancer is regulated under the general safety provisions of these laws, as well as by the Delaney Clause.
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What are labeling requirements for additives?
The statutes and regulations to enforce the statutes require certain information on labels of meat and poultry products so consumers will have complete information about a product. In all cases, ingredients must be l
People have been using food additives for thousands of years. Today more than 3000 substances are used as food additives. Salt, sugar, and corn syrup are by far the most widely used additives in food in this country.
History of Food Additives
What is a food additive?
What is a "direct" food additive?
What is an 'indirect" food additive?
What is a color additive?
How are additives approved for use in foods?
Who monitors the safety of food additives?
Why are food additives regulated?
When did food additives regulations begin?
Are any additives exempt from the approval process?
When were color additives addressed?
What are labeling requirements for additives?
Glossary of Commonly Used Meat and Poultry Additives and Terms
History of Food Additives
In prehistoric times, cavemen may have smoked meats to make them taste better. In coastal regions, early man probably soaked foods, including meat and poultry, in seawater for better flavor and for preservation. The spice trade between Asia, the Middle East, and Europe flourished because the public demanded the flavors that spices added to foods. Early explorers went in search of salt and spices, and wealthy Romans were kidnaped for ransom of salt and spices. Our ancestors discovered that large amounts of sugar helped preserve fruits.
[Top of Page]
What is a food additive?
"Food additive" is defined by the Food and Drug Administration (FDA) as any substance that—directly or indirectly—becomes a component or otherwise affects the characteristics of any food. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.
Additives are used to maintain or improve safety, freshness, nutritional value taste, texture and appearance. The use of food additives has become more prominent in recent years due to the increased production of prepared, processed, and convenience foods.
[Top of Page]
What is a “direct” food additive?
According to the FDA, “Direct food additives are those that are added to a food for a specific purpose in that food.” For example, using phosphates in meat and poultry products to retain moisture and protect the flavor.
[Top of Page]
What is an “indirect” food additive?
“Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling,” according to the FDA. For instance, minute amounts of packaging substances may find their way into foods during storage. Food packaging manufacturers must prove to the FDA that all materials coming in contact with food are safe before they are permitted for use in such a manner.
[Top of Page]
What is a color additive?
FDA defines a color additive as any dye, pigment, or substance which—when added or applied to a food, drug, or cosmetic, or to the human body—is capable (alone or through reactions with other substances) of imparting color. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients, and are accurately labeled.
Color additives are used in foods for many reasons: 1) to offset color loss due to exposure to light, air, temperature extremes, moisture, and storage conditions; 2) to correct natural variations in color; 3) to enhance colors that occur naturally; and 4) to provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow, and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.
[Top of Page]
How are additives approved for use in foods?
Today, food and color additives are more strictly studied, regulated, and monitored than at any other time in history. FDA has the primary legal responsibility for determining their safe use. To market a new food or color additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor must first petition FDA for its approval. These petitions must provide evidence that the substance is safe for the ways in which it will be used. As a result of recent legislation, since 1999, indirect additives have been approved via a premarket notification process requiring the same data as was previously required by petition.
[Top of Page]
Who monitors the safety of food additives?
Before any substance can be added to food, its safety must be assessed in a stringent approval process. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA) shares responsibility with FDA for the safety of food additives used in meat, poultry, and egg products. All additives are initially evaluated for safety by FDA.
When an additive is proposed for use in a meat, poultry, or egg product, its safety, technical function, and conditions of use must also be evaluated by the Risk, Innovations and Management Staff of FSIS, as provided in the Federal Meat Inspection Act, the Poultry Products Inspection Act, the Egg Products Inspection Act, and related regulations.
Although FDA has overriding authority regarding additive safety, FSIS may apply even stricter standards that take into account the unique characteristics of meat, poultry, and egg products. Several years ago, for instance, permission was sought to use sorbic acid in meat salads. Although sorbic acid was an approved food additive, permission for use in meat salad was denied because such usage could mask spoilage caused by organisms that cause foodborne illness.
Additives are never given permanent approval. FDA and FSIS continually review the safety of approved additives, based on the best scientific knowledge, to determine if approvals should be modified or withdrawn.
[Top of Page]
Why are food additives regulated?
During the early part of the first century in America, people lived off the land. They grew their own foods or bought them from someone they knew and trusted. There was no need for food safety laws. As the country grew and became more industrialized, the number of people who produced their own foods decreased drastically. Therefore, the nation depended on the newly emerging food industry to produce and distribute its food. Unfortunately, during the 1850's, there was much dishonesty concerning adding substances to foods.
The first efforts to pass laws to govern foods were state laws (1850 and beyond). These laws were difficult to enforce. The first major Federal law governing food was the 1906 Federal Food and Drug Act. It set the framework for the regulation of foods and stated that it was illegal to sell misbranded or adulterated foods and drugs in interstate commerce. It listed chemicals that were illegal to add to foods, such as borax or formaldehyde. The law was weak in that there was no method of enforcement and no punishment.
In 1938, the Federal Food and Drug Act was revised to account for changes in medical science and food technology, and was renamed the Federal Food, Drug, and Cosmetic Act. Among the many provisions of the law was a requirement for truthful labeling of additives.
[Top of Page]
When did food additives regulations begin?
The 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act provided for the first specific regulations of food additives. Approval of new food additives was required before they could be marketed, and the responsibility for proving their safety was placed on the manufacturer.
To use or market a substance to be used as a food additive, a company must first file a petition with the FDA outlining the tests that prove the substance to be safe under the proposed conditions of use. If it is approved as safe under the proposed conditions of use, FDA prescribes in its regulations, the types of foods it may be used in, and how it may be used.
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Are any additives exempt from the approval process?
The Food Additives Amendment exempted two groups of food additives from FDA's testing and approval process. One is the list of substances known as "generally recognized as safe" (GRAS). This group includes a variety of substances, from commonly used flavorings and spices to phosphates and carrageenan. These substances are considered harmless under prescribed conditions of use. Past extensive use of these substances has produced no known harmful effects.
The other group of additives known as "substances with prior sanction" was approved by USDA and FDA for use in foods prior to the passage of the 1958 Food Additives Amendment. Examples of these types of substances include potassium nitrite and sodium nitrite. Additives can be removed from the lists if tests indicate the substances are not safe for human consumption.
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When were color additives addressed?
The 1960 Color Additives Amendment brought all colors, natural and synthetic, under the Food, Drug, and Cosmetic Act. Color additives may not be used to deceive consumers or to conceal blemishes or inferiorities in food products. Colors used in foods, drugs, and cosmetics must be approved by the FDA before they can be marketed.
The Food Additives Amendment and the Color Additives Amendments include the Delaney Clause, which prohibits the approval of an additive "if it is found to induce cancer when ingested by" people or animals, or "if it is found, after tests which are appropriate for the evaluation of the safety of food additives, to induce cancer in" people or animals. Any substance found to cause cancer is regulated under the general safety provisions of these laws, as well as by the Delaney Clause.
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What are labeling requirements for additives?
The statutes and regulations to enforce the statutes require certain information on labels of meat and poultry products so consumers will have complete information about a product. In all cases, ingredients must be l
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