Preservatives are added to foods to help prevent spoilage by bacteria, fungi, and other biological agents (Freedman). "Spoilage can lead to a decrease in the nutritional quality of foods, to the growth of food-poisoning microorganisms such as the botulism, or to the production of deadly chemicals, such as aflatoxin, that can be produced in stored grains and seed (such as peanuts) by species of fungi" (Freedman). Some companies add colors to foods to make them more attractive to consumers. This is mostly practiced in candies, chocolate bars, ice creams, cakes, and pastries (Freedman).
Food additives are good for people because they provide antioxidants, carrageenan, essential fatty acids, fiber, nitrogen, and vitamins and minerals (Beuchat). Antioxidants are chemical found in fruits and vegetables that prevent certain diseases (Beuchat). Carrageenan, found in some types of seaweed is a water soluble fiber that is used to thicken products such as: ice cream, salad dressings, sauces, and even snack foods (Beuchat). Essential fatty acids are needed for people to have their nervous system function normally (Beuchat). They are also needed for brain and eye development in infants. Fiber, found in leafy foods is needed for a healthy digestive system and helps to reduce cholesterol and lower someone's risk of cardiovascular disease (Beuchat). Fiber is also added to bread, pasta, and snack foods. Nitrogen is a gas but it is not added to foods (Beuchat). It is used in certain packaging to keep foods fresh and safe. Vitamins and minerals are very important because they help heal broken and fractured bones, heal wounds, boost someone's immune system, and convert food into energy (Beuchat).
Food additives can also be bad for people that can lead to cancer and allergic reactions, obesity and type 2 diabetes and neurological disorders (Gamble). Food additives such as artificial sweeteners such as: aspartame, saccharine, and sucralose have been known to cause cancer in lab rats (Gamble).
