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| Food Poisoning: An alphabetical guide to the bugs that cause it and how you can avoid it. Food poisoning occurs when you consume food or drink that has been contaminated by bacteria, viruses or the toxins produced by some bugs. *Preservatives (200 range) help protect against food deterioration caused by micro-organisms *Antioxidants (300 range) slow or prevent the oxidative deterioration of foods, such as when fats and oils go rancid. *Emulsifiers (mostly in the 400 range) help prevent oil and water mixtures (eg in mayonnaise) from separating. *Stabilisers (mostly in the 400 range) maintain the uniform dispersal of substances in a food. *Thickeners (including vegetable gums, which have code numbers mostly in the 400 range, and modified starches, with code numbers in 1000 range) increase the viscosity of food to a desired consistency. *Flavour enhancers (mainly in the 600 range) improve the flavour and/or aroma of food * Sweeteners (including intense sweeteners in the 900 range, and bulk sweeteners such as sorbitol, 420) impart a sweet taste for fewer kilojoules than sugar *Glutamates Flavour enhancers ranging from 621-625, are found in many foods, including packet soups, flavoured noodles, sauces and savoury snacks. People sensitive to monosodium glutamate (621) may have short-term reactions such as headaches, flushing and numbness when they eat foods that contain large amounts of MSG, and some asthmatics may also be susceptible. *Processing aids are not required to be lised, even though traces may be present in food. Enzymes are an example.
courtesy Choice Magazine May 2008 The effects of Food Additives: Food Preservatives, Colours, Bleaches, Flavours, Emulsifiers, Stabilisers Animal Derived Food Additives List
Fed Up With Food Additives - FSANZ - regulators of the Food Standards Code. Allergan Cards & Food Alerts Allergy & Anaphylaxis Australia provides free printable cards with information to help those with allergies.
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