Beruflich Dokumente
Kultur Dokumente
Paper #3059
Sara Saidman
Daniel Willis
has been linked to synthetic food preservatives [1]. But
below are the details of two rigorously conducted
experiments that demonstrate clear trends. We hope that by
pointing out two of the most popular preservatives and citing
studies that illustrate a clear connection between their
consumption and various health issues, a certain urgency can
be added to the publics plea for a new approach to
preservation.
The first of the two synthetics discussed here is the
aforementioned BHT. In a study conducted by the Japanese
National Institute of Health Science, working with faculty
members of Tokyos Hoshi University, over two hundred
mice were treated with various combinations of alleged
carcinogens. All four of the treatments most likely to cause
lung cancer, as well as the four treatments responsible for
the highest density of lung tumors per unit area involved
BHT as a promoter. As the study says, [s]tatistically
significant increase in the incidence and multiplicity of lung
tumors was observed in rasH2 mice treated with BHT
following exposure to all the carcinogens tested. It is
apparent from this study that while BHTs status as a cancer
initiator has yet to be conclusively determined, a very clear
trend exists that indicates its ability to accelerate the growth
of cancer, and exacerbate its intensity [5].
But it is more than complex organic chemicals which
have proven dangerous. Sodium nitrate is a simple, naturally
occurring salt, which is mined, not produced industrially.
Nevertheless, in addition to causing hypertension, as most
salts tend to do, some disturbing research has begun to crop
up about this otherwise benign substance. One experiment in
particular, conducted by the Department of Clinical and
Biomedical Physics at Sultan Qaboos University, addresses
something called photogenotoxicity, which they define as
genetic mutation brought about by exposure to light. Their
experiment found evidence that the photogenotoxic effects
of sunlight are intensified by not only sodium nitrate, but
also sodium nitrite, sodium benzoate, benzoic acid, and
potassium sorbate. The two other preservatives that were
tested had no additional effect on the genotoxicity of the
subjects. They were the two additives found most frequently
in natural foods (citric acid and sodium nitrate). The
experiment was carried out by measuring the growth rates
and intensities of mutation in colonies of E. Coli bacteria,
with and without each of the food additives, and with and
without exposure to light and UV radiation. The significant
increase in mutation that was observed with the synthetic
preservatives is difficult to blame on any one particular
chemical process, but the authors of the paper discovered a
few possible explanations. Both nitrates and nitrites can
combine with amines to form nitrosamines, which are
potent carcinogens. Another proposed explanation was the
formation of nitrous acid, which has been known to damage
and disrupt human DNA by deaminating the nucleic acid
cytosine, which turns it into thymine, and alters the
information stored on DNA significantly.
FIGURE 1
Sara Saidman
Daniel Willis
FIGURE 2
Sara Saidman
Daniel Willis
of spoilage in food. Moreover, these essential oils do not
have the harmful health risks that come with the use of
synthetics. Plus, essential oils are environmentally friendly,
degradable, and cheaper than chemical preservatives [11].
Thus, essential oils should be at the forefront of the food
industry.
The first experiment discussed here involves the use of
essential oils in inhibiting the growth of Acrobacter, a
harmful pathogen. Currently, there are eight known species
of Acrobacter, and they cultivate in drinking water and
meats, including pork, beef, poultry, and mussels [3].
Acrobacter species are associated with enteritis and other
human illness ranging from enteric diseases to liver
cirrhosis, acute gangrenous appendicitis, and hematogenous
pneumonia [12]. The need to inhibit the growth and
development of this infectious pathogen is prominent in
order to prevent transmission of disease and maintain public
safety; however, current chemical preservatives and
inhibitors raise other issues and concerns of food safety due
to harmful side effects and the increase in antibiotic resistant
pathogens. Thus, we propose the use of natural essential oils
to replace their unnatural counterparts. Rosemary, bay,
cinnamon, and clove have all have been proven to
effectively inhibit the growth of Acrobacter pathogen.
Rosemary oil contains certain compounds and extracts
responsible for antimicrobial activity. According to this
experiment, rosemary successfully inhibited Acrobacter
butzleri from a human subject, two isolates of minced beef,
and from chicken meat. Rosemary proved to be the most
effective inhibitor against Acrobacter strains. The
experiment tested the growth of isolates of Acrobacter
butzleri over a period of 7 days using an untreated minced
meat product as the control, and two other samples of
minced meat treated with 0.25% (vol/wt) and 0.50% (vol/wt)
of the rosemary essential oil. All of the samples of meat had
the same initial fat content, moisture content, and pH, and
they were all stored in the same refrigeration unit at 4C to
ensure accurate results. The Acrobacter butzleri count was
measured daily in colony-forming units per gram (cfu/g).
Figure 2 shows the mean values of the three trials conducted,
and the asterisks represent error bars for the three trials.
According to figure 2 and the experiment, the control sample
count of Acrobacter butzleri increased after three days, and
reached 8.00 log cfu/g at the 7-day end point. The figure also
shows that rosemary oil in the meat at a 0.25% (vol/wt)
concentration had only slight inhibitory effects on the
Acrobacter butzleri. The 0.25% (vol/wt) rosemary oil
concentration initially lowered the Acrobacter butzleri count
to 6 log cfu/g, but after 3 days the count increased rapidly to
about that of the control samples. However, the 0.50%
(vol/wt) concentration of rosemary oil inhibited all
sustainable Acrobacter butzleri by day 4 of the experiment,
and the rosemary oil in this concentration maintained its
inhibiting effects through the rest of the 7 days. The essential
oil of bay (Laurus nobilis) exceptionally prevented growth
Sara Saidman
Daniel Willis
higher concentrations affects the aroma and flavor of the
food product, which can pleasantly improve the food product
for the consumer with modifications in stereochemistry [3].
These compounds also have the capability to naturally
improve shelf life of food products; act as antimicrobial
agents, deemed safe by various US regulatory agencies; and
have more superficial benefits for the consumer, including a
pleasant aroma and improved taste.
SOCIOPOLITICAL PERSPECTIVE IN
TODAYS SOCIETY
The controversy over the issue of food preservation
continues to escalate as a primary topic of discussion in
legislation and among the general population of America
and the world. Modern media continually promotes
alternatives for a healthier diet, criticizes chemicals in our
food, and discusses how preservatives are related to food
quality and general health worldwide. The media constantly
reports overdramatized stories about food and food
processes intended to scare the general population and cause
uproar. Relatively recently, a story about the meat industry
broke and in it the media evocatively referred to lean finely
textured beef as pink slime. In these stories, the media
defamed the ground beef additive and caused extreme
controversy amongst the public. Consumer backlash forced
the beef industry to respond to the protest of their product.
Thus, companies that produced the beef had to substitute the
low-cost filler known as pink slime for other more expensive
alternatives. Widespread consumer concerns powered by the
media had the power to transform the entire ground beef
process and market. Now the media and producers of food
constantly display messages promoting organic and health
foods. Subway has a new eat fresh motto with
commercials that display healthy diet success stories and fit
athletes. Even McDonalds, a company eternally plagued by
health concerns, promotes their healthy menu options to
capitalize on this burgeoning desire.
As a result consumers have turned their focus on the
key words fresh, organic, and all-natural when deciding
on what foods to buy. Consumers seek out foods that are not
packed with artificial preservatives or extremely processed.
Companies easily take advantage of this growing trend for
natural foods because the term natural in regards to food
products has no legal definition [4]. Thus, it becomes a
misnomer for consumers because consumers associate the
word natural with safe and healthy, whereas some chemicals
and synthetic preservatives that can pose a threat to health
can fall within the general definition of natural. The
fundamental problem remains that the definition of natural
varies worldwide; the foremost issue the industry faces is
determining and communicating exactly what constitutes of
natural [4]. Despite these arguments, scientists and
consumers alike agree that synthetic and chemical
Sara Saidman
Daniel Willis
preservatives should not fall within the definition of natural.
The market for natural ingredients can be broadly divided
into three categories, despite the unclear definition of
natural. The first market is for functional, health-improving
products; the second market is for new tastes and flavors;
and the third market is a response to consumer concerns
about synthetic ingredients and manufacturer desire for clean
labeling [4]. A practical solution to meet these concerns
and fit the market demand is in essential oils and natural
preservatives.
There is yet another advantage to essential oils.
Compared to other preservatives, they are sustainable.
According to the Chemical Society Green Chemistry
Institute, sustainability has three pillars: economy, society,
and environment. In order for something to have
sustainability, it must balance the three aspects of
sustainability in a synergistic way [17]. Environmental
sustainability requires an indefinite ability to manage
renewable resource harvest, pollution, and nonrenewable
resources. Economic sustainability means that the solutions
should have the ability to support the needs of the consumer
indefinitely. Social sustainability means that it benefits the
population as a whole and allows the population to function
at a peak level of social well-being indefinitely [17].
Essential oils and botanicals meet the three pillars of
sustainability.
Botanicals are environmentally sustainable because their
manufacturing process is clean, inexpensive, and produces
very little waste, even on an industrial scale. Steam
extraction and hydrodistillation are two common high-output
methods of essential oil extraction, both of which only
produce two byproducts: biodegradable, compostable
biomass, and water vapor. Both of these methods require
only simple machinery and a source of plant material, such
as rosemary (whose essential oil is very effectively extracted
by steam) and produce a potent product, containing all the
terpenes and phenols that make essential oils so effective,
and for a reasonable amount of money. [18] Synthetic
preservatives, however, when produced on an industrial
scale, can result in toxic runoff and environmentally harmful
byproducts, and are often made using processes and systems
that require chemicals whose manufacture processes are just
as harmful as those of the preservative itself.
The above-mentioned benefits of essential oils also
work to meet the social aspect of sustainability because the
organic, environmentally friendly manufacturing process
helps to improve the health and safety of food products.
Also, phytochemicals meet the second aspect of the market
by offering new aromas and tastes, and natural preservatives
are the clear solution to ease consumer concerns about
synthetic products and clear labeling. Thus, the
implementation of natural preservatives, and specifically
essential oils, as an alternative to the additive ridden,
synthetics remains the most popular and clear-cut solution to
meet consumer demands.
Sara Saidman
Daniel Willis
burgeoning sector of the industry. International Food
Ingredients, Issue 5. (Online Article). pp. 25+.
[5] T. Umemura, Y. Kodama, et al. (2006). Nine-week
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314-318.
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[12] M.T. Fera, T.L. Maugeri, C. Gugliandolo, C. Beninati,
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[13] A. Sumuc, M.D. Sokovic, M. Ristic, S. GrujicJovanovic, J. Vukojevic, P.D. Marin. (2004). The chemical
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REFERENCES
[1] R. Bhat, A. K. Alias, G. Paliyath. (2011). Essential Oils
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University of Pittsburgh, Swanson School of Engineering
April 2, 2013
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Daniel Willis
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[17] J. Manley, P. Anastas, B. Cue. (2008). Frontiers in
Green Chemistry: meeting the grand challenges for
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[18] C. Boutekedjiret, F Bentahar, R. Belabbes, J. M.
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ACKNOWLEDGEMENTS
We would like to thank Dr. Dan Budny, Dan Mcmillan
and the Pitt Writing Center for encouraging us to make the
most professional paper possible. We would also like to
thank Robert Boback and Zack Ramsey, the chair and cochair for our conference session, for allowing this wonderful
event to continue into its thirteenth year. Dan Willis wishes
to acknowledge his parents, and his colleagues Jake
Stambaugh and Shelley Goldberg, for their comments on
early drafts of this paper, as well as Alton Brown for
sparking his interest in food science at such a young age.
Sara Saidman wishes to acknowledge her parents for
sparking her interest in engineering and getting her to this
point. She also wishes to thank Julia Dawson and Melissa
Carlson for reviewing and commenting on this paper
throughout the writing process.
.