2.1 Food Production and Chemicals: A Strong Relationship
37
(2) Food packaging components—substances needed for the production of containers, objects, and materials for food-contact application. Naturally, these components should be part of packaging materials and objects instead of foods. However, a little category of ‘food additives’ might be in relation with packaging
technologies themselves. The so-called food gases for shelf-life enhancement
(and for other reasons) are part of the packaged food, but their reaction with
foods, packaging materials may be questionable… In relation to food operators,
the application of gases such as argon, carbon dioxide, and nitrogen has to be
considered with extreme care. On the other hand, these ‘additives’ are generally
associated with packaging technologies (Laganà et al. 2019a, b, c, d).
(3) Cleaning agents—substances and/or mixtures—needed for the cleaning of
systems, machines, and equipment used for food manufacturing, processing,
preparation, treatment, packaging, transport, storage …
(4) Sanitization agents—substances and/or mixtures—needed for the disinfection
of cleaned systems, machines, and equipment used for food manufacturing,
processing, preparation, treatment, packaging, transport, storage… In addition,
all systems used for water disinfection need to use chemicals such chlorine and
other oxidant chemicals.
(5) Fuel and other flammable mixtures needed for the ignition and continuous
function of thermal reactors, cooking machines, etc.
With relation to the aims of this book, only food additives, cleaning and sanitizing
agents should be considered, while:
(1) Food packaging components are completely associated with materials and
objects for food-contact application. Food gases should be considered as ‘food
additives’.
(2) Fuels and other flammable mixtures are not related to foods and beverages
themselves.
2.2 Food Additives
With concern to ‘food additives,’ it has to be considered that their use may occur
in many steps of food production: initial manufacturing, processing, preparation,
treatment, packaging, transport, storage … In addition, the presence of chemical
substances or mixtures may be reasonably correlated with the final product itself, so
that the analytical detection in relevant amount may be not surprising (and generally,
it is expected!). Finally, it has to be noted that the association of similar additives
with possible teratogenic, mutagenic, and carcinogenic risks is not allowed on the
regulatory level. Consequently, food additives should not pose risks (to food consumers, provided that regulatory limits are fixed and respected where needed), while
the use by food operators may reasonably cause problems, and this aspect has to
be clarified. The classification of these substances and mixtures may be simplified
enough taking into account the following groups (Laganà et al. 2017a, b, c, d):
37
(2) Food packaging components—substances needed for the production of containers, objects, and materials for food-contact application. Naturally, these components should be part of packaging materials and objects instead of foods. However, a little category of ‘food additives’ might be in relation with packaging
technologies themselves. The so-called food gases for shelf-life enhancement
(and for other reasons) are part of the packaged food, but their reaction with
foods, packaging materials may be questionable… In relation to food operators,
the application of gases such as argon, carbon dioxide, and nitrogen has to be
considered with extreme care. On the other hand, these ‘additives’ are generally
associated with packaging technologies (Laganà et al. 2019a, b, c, d).
(3) Cleaning agents—substances and/or mixtures—needed for the cleaning of
systems, machines, and equipment used for food manufacturing, processing,
preparation, treatment, packaging, transport, storage …
(4) Sanitization agents—substances and/or mixtures—needed for the disinfection
of cleaned systems, machines, and equipment used for food manufacturing,
processing, preparation, treatment, packaging, transport, storage… In addition,
all systems used for water disinfection need to use chemicals such chlorine and
other oxidant chemicals.
(5) Fuel and other flammable mixtures needed for the ignition and continuous
function of thermal reactors, cooking machines, etc.
With relation to the aims of this book, only food additives, cleaning and sanitizing
agents should be considered, while:
(1) Food packaging components are completely associated with materials and
objects for food-contact application. Food gases should be considered as ‘food
additives’.
(2) Fuels and other flammable mixtures are not related to foods and beverages
themselves.
2.2 Food Additives
With concern to ‘food additives,’ it has to be considered that their use may occur
in many steps of food production: initial manufacturing, processing, preparation,
treatment, packaging, transport, storage … In addition, the presence of chemical
substances or mixtures may be reasonably correlated with the final product itself, so
that the analytical detection in relevant amount may be not surprising (and generally,
it is expected!). Finally, it has to be noted that the association of similar additives
with possible teratogenic, mutagenic, and carcinogenic risks is not allowed on the
regulatory level. Consequently, food additives should not pose risks (to food consumers, provided that regulatory limits are fixed and respected where needed), while
the use by food operators may reasonably cause problems, and this aspect has to
be clarified. The classification of these substances and mixtures may be simplified
enough taking into account the following groups (Laganà et al. 2017a, b, c, d):