Loghat Perak

Balik beraye ke Peghak yop.  Loghat Perak.

A
ACHERKEME - macamana kalau kamu
ATER - habis tu
ASER - Bila
AYO - Air
AJER NGAN YER - betul sangat dah tu
B
BULOR - Lapar tak makan
BOLEN - Bertelanjang Bulat
BIOT - Degil
BERDAGHOH - berdarah
BERDANO - terlalu kotor
BERDAMO - bersepai
BENKIN - garang
BEDA'AH - Tipu/bohong
BEBEI - degil sngt2 atau pun menyesal/bebal
BONYEH - lantai yg basah
BOJOT - badan basah habis kena hujan
BESIT - merotan
BEGHANSOR - nak balik
BALUN - pukul/makan/belasah
BANTEI - Bantal/pukul/belasah
BEGHOCHAT/BOCHAT - Ikan Haruan
BEKELE - Bergaduh
BONGKEH - Cungkil
BINGKEH - Bangun dengan cepat
BEBIGHAT - calar balar
BETOLO-TOLO - tak mahu pergi dulu sampai bertolak-tolak
BEGHAMBAT - Berlari
C
CHER/CER - cuba/'try'
CAKCHIBO - binatang pepatung
CENCOGHOT - Tikus berbau busuk
CENONGGEN - menconot ayam
CENANGOR - serangga yg berbau busuk selalu dijumpai berhampiran dgn lampu
CHICHO - jatuh satu2
CHUCHO - menyalakan api
CHUCHOR - siram/cucur tepung goreng
CHUAK - simbah
CHENG'EI - Keras hati (seperti kayu cengal)
CHEGHIN/MENCHERGHIN - badan rasa nak demam
CHEGHOYE - Mencari
CHEKOH - pegang
CEKELAT - Gula-gula
CHAGHIT - koyak
D
DAN - Sempat
DEGHUIH - Nakal
DEDO - Panas2 sejuk
E
ENGKUH - Rupanya
F
G
GHODI/KODI - membetulkan balik/repair
GETAK - jatuh / luruh
GEGHOTOK/GEROTOK - jambatan
GETIK - menyampah
GANJEI - terkena / naya / terkejut
GHERBER/REBER - sesak, beriya, gedik, poyo
GILA SEPEREGHE - separuh gila
GEBOR - Selimut
GHEGHOBOK - Almari utk simpan lauk pauk
GENUIH - Memetik bunga
GHOPAH - dah mati
GHONJANG - Jolok
GELEGO - Alang2 rumah
GHERNIK - kecil/halus
GOMEN - Kerajaan
GEMO BEBENO - Suka sangat
GILIO - Giliran
GAMOK - Agak
GHALET - Leka
H
HAJAP - Ingin/hendak
HAMBAT - kejar
HANCHIT - Ketepi
HANTAP - badan yg sasa
HANGAT PIJOR - Panas yg keterlaluan
HEMPAH PIO - bertungkus lumus
HOGEH - goyang/goncang
HILIO - Hilir
I
INGKER - seronok sangat
J
JELEBO - Labi2
JENUH - tunggu lama sngt
JELEIPEK - dah tak lalu nak bangun
JA'AMER - mukaddam
JELAGE - Taik pelita minyak
JEGEI - Biji mata yg terbeliak
JIGHUIH - siram
JUJUIH - meleh-leleh (contoh: air mata)
JEGHELUIH - kaki termasuk dlm lubang
JOGHER - padanan yg tak kena langsung
K
KUMER/KEIMER - kita, kami
KOMER - korang
KEMIN - Kemas/smart
KALA LEIPET - Kala jengking
KAYU ROL - pembaris
KALEN/KALEH - selak/berubah
KAYO - nak ke sungai/nak pergi buang air kecil/besar
KOKAK - Gigit
KOKO - 'Chocolate'
KOTEH/KEGHOTEH - Kertas
KELAMAYOR - mata dah kecil/mengantuk sangat
KEGHOBO/KOBO - Kerbau
KEGHEDEK - Cengkerik
KUTEY - dah lama/cungkil
KULU-KEILO - jalan mundar-mandir
KHIGHAP - sesuatu yg di dlm bekas dah terbalik
KHIG'EI - susun secara beselerak
KUDAP - Benda makan
KEBOH - nak sihat dari demam
L
LABUN - cakap/bagitahu/berkata-kata
LECAH - becak/lumpur
LECHAK - main2/buat sepah di atas katil
LIMBAH - air pekat yg kotor
LIBANG-LIBU - tak senang duduk/tak tentu hala
LEGHEH/LEGHAS - cepat
LANGGAT - Susun tinggi; biasa guna pada pinggan
LAWEH - Kawasan yg telah diterangkan(dibersihkan)
LUKU - ketuk di kepala
LENDUT - sesuatu yg dah terlalu berat
LEBOH - hilang
LESOH - Senyap
LEMPO - Baling
LEPO - tempat susun pinggan mangkuk di kenduri kawin
LENJUN - basah kena hujan
M
MIKER - anda, awak, kamu
MENGKEMER/MENGKOMER - awak/korang semua
MERABAN TEBEN - Tak Tentu Arah, Perbuatan yang Pening
MUNCOH - dah kaya banyak duit atau berharta
MERAMBU - joli sana sini
MENTEKEDAGHOH - makan dgn lahap
MENTECHIKER - makan
MEGHOLOH - Tidor
MENTONG - makan sampai tambah 2-3 kali
MAKEI - pakai/guna
MENGKIAK - besar sikit dari anai2 selalunya menjadi kalkatu
MEGHEDANG-GHEDANG - membuta-tuli/ikut suka
MENTELON - Seluar panjang
MELENGKO - membelit
MENEBEN MUKE - melangok kat kedai kopi
MENGERGHONYOT - berdenyut-denyut
MEMBANGO BAU - busuk baunya
MELANTUNG KOHONG - busuk sesangat
MOH - Jom
MEGHANDEI/RANDEH - menyeberang sungai dgn berjalan kaki
MEJELEIJEH - Melelehb
MUN - Kot/kalau
MEGHERBEH - Buang Air Besar/Berak
MEGHATOH - makan lauk tanpa nasi
MELEYSIO - tak sempat nak cari tmpt kencing
MUNTAH MONGGEK - Muntah hijau
MELEPEH - Kentut
METE - duduk diam tanpa bergerak
MENCICIT - lari dgn laju
MANGKO - Buah yg dah keras, tak sempat masak/tunggu lama sangat
MANTOI - tak lut
MEGHUN - berasap/bakar sampah tanpa keluarkan api
N
NGELEIWO - Terumbang ambing kekiri ke kanan [Macam ular kena palu]
NYELAP SADOR - seseorang yg seperti dirasuk
NGELE’NYOR - Mengedik atau pun ngada²/ gatal
NYOR- Buah Kelapa
NYEGHOGIN - tersenyum sorang diri
NGETIT - kena gigit serangga
NYAGHIH - mujur
NGELAT - main tipu
NGILEI - mengilai macam langsuyur
NGEISOT - bergerak sikit2 sambil duduk
NYENGKET - Mengintai
NYONGKIT - Berjalan-jalan
NGERNYI - geli geleman
NIN - Air yg jernih
NYELEBIUR - terjuih bibir
NYADIN - buat tak tau
NYENDIN - menumpang/mintak tumpang sekaki
NGENGHUWIT - benda halus yg bergerak
NGANCHOK WAK - "perkataan mencarut"
NYEGHENKEN - Kurus kering tak ada isi langsung
NGELATOK - Berdebar kerana terkejut
NYOGHOGAT - Perasaan menyampah terhadap sesuatu /sikit tak suka
NOHEN - Buat tak ambil peduli
NYEGHOLANG - terang sangat
NYEMEDANG - selalu sangat
NYENDOI - ikut belakang
NYEGHAMBEI - Terjuntai
NYAMBEI/NGUNIN - "bersenggama"
NGELIGEH - Mengigil
NGEKEK - ketawa bedekah-dekah
NGERLUIN - bucu tikar yg terlipat ke atas
NGOBOK - menangis
NGELEJAT - mengelupor (seperti terkena air panas)
NGELEIBEH - lebihan
NGELEDIN - melengkung
NGOCOH - Mengacau
NGAMBOI - timbul dari dlm air
NGEIGHEN - senget/condong
NGHUNGUT-NGHANGAT - rasa tak puas hati
NGOMBIH/NGUMBEH - Berganjak/bergerak
O
OGHANG - orang
P
PEROK - jakun / tak pernah tengok benda
PASIO - Pasir kering
PORES - jabatan hutan
PUIH OPEH - Pejabat pos
PIO - Tulen/Asli
PENGGEI - Baling/lontar
PETIA - memang sudah direnung/ memang yakin
PAGHAP - pukul
PENGOR - bau yg terlalu busuk
PO'NGOR - Terbuka
PACAK KETO - Penyucuk sanggul di kepala
PANCHOR - mandi air pancut
PEGHONJANG APER - Entah nak buat apa
PANJUT - Pelita
PELEY'OT - Terkolap
PENANGGAH - Orang2 yg bekerja di majlis perkahwinan
PIGHEN MOLONG - Mangkuk
PENGANAN - makanan
Q
R
REBEN TEYBEN - selekeh sangat
REGIH - Penyapu lidi
S
SELUIN/SELEIWIN - selekeh, tak kemas
SIO - hendak
SEMUT GATEI - Semut Api
SEMBEI - Pasir basah
SENTEN - menarik kaki seluar ke atas
SIUT - cucuh / menyalakan
SELAIT - lampu suluh / torch light
SEPEGHOH - alas / lapik meja
SA'NGEI - tudung saji
SI-YAR* (sengorkan bunyi) - mangguk tingkat
SOMPEH -Serpih, Sumbing,ada cacat sikit.
SAMO - Merah Jambu
SOH - Sunyi sepi/ senyap
SENAWAT- Pulas/cubit
SELASOR - Pangkin
SUGHIH - berbincang mengenai salasilah keluarga
SEGHIH - mangacau nasi yg telah masak
SEGHIN - memulas telinga
SELUANG TEGHOBANG - Tupai
SEGHONOK BEBENO - Suka sangat
SELOGHO - usik-mengusik
SANTAK - masuk jauh ke depan/belakang
SENAYAN - Hari Isnin
SEMANGKA - Buah Tembikai
SEKUPANG LIMA DUIT - 15 sen
SEGHOYAT - hujan yg dah nak berhenti
SEMIYAK - Sihat/elok
SEGHOMPEH - serpihan atau sumbing
SELIMBO - selumbar
SECHOKIN - Tingal satu/semata-mata/ (dlm english-'SOLEY/SOLELY')
T
TEMAN/AWOK - aku, saya
TOBEN - Tua Bangka
TAK KU SIO - tak mahu, tak hendak
TEPENGHONGOR/TERBEGHONGEH - Terbuka luas
TAWO HEBIO/LEISYO - rasa yg sangat tawar
TUMPO - jatuh tak bergerak
TEJEGHOMBAB - Terserandung/jatuh tersembam
TABOH - pukul/belasah
TAK NGOMBEN - tak ada kesan, tak jadi apa
TOJEN - Kurus Tinggi
TEPEGHOK - Terperosok sembunyi
TETEMEH - pulih semangat
TANGKUP - tutup
TELUNKOP - jatuh terduduk
TOHOR - Tahan makan
TEGHOBANG/TOBANG - Terbang
TEGHOYAK - menangis
TENGIN - Bodoh2 bengap
TOGHEK - marah sangat
TEMBOK - Jalanraya(sebutan E tanda)/Bocor(sebutan E tanpa tanda)
U
UNTEI - buat kerja secara sikit2/tak terlawan
W
WEH LER - ['ungkapan tak puas hati']
 Y
YANGAT - Minuman Panas
Go perak go 💪...haha

Artificial Preservatives

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What are Artificial Preservatives?

Artificial preservatives, or chemical preservatives, are chemicals that when added to food tend to prevent or retard deterioration thereof.
However, they do not include common salt, sugars, vinegars, spices, or oils extracted from spices or substances added to food by direct exposure thereof to wood smoke.¹

Function

The main categories of artificial preservatives are antimicrobials, antioxidants and chelating agents.
Antimicrobials: Antimicrobials agents are added to foods to destroy bacteria or inhibit the growth of mold on food.

• Sorbates: compounds based on sorbic acid. Sorbates are effective against yeasts and molds. Since sorbates can inhibit yeast fermentation, sorbates are applied to bakery products by encapsulation, spraying onto the product as an aerosol or incorporating it into the packaging material.
• Benzoates: compounds based on benzoic acid. Benzoates are inhibitory to yeast and most commonly used to delay spoilage of high acid fillings, fruits and jams.
• Propionates: compounds of propionic acid. Due to their lack of activity against yeast, propionates are the most widely used antimicrobial in yeast-raised baked goods.
• Nitrates: salts of nitric acid. Nitrates are commonly used in meat product.

Antioxidants: antioxidants help to prevent food spoilage by slowing down the reaction of food with oxygen in the atmosphere.

• Sulfites: a group of compounds consisting of charged molecules of Sulphur combined with oxygen
• Ascorbic Acid: also known as vitamin C
• Butylated Hydroxyanisole (BHA): waxy, yellow solid
• Butylated Hydroxytoluene (BHT): white powdery substance
• Propyl gallate: an ester formed by the condensation of gallic acid and propanol
• Tert-butylhydroquinone (TBHQ): an aromatic organic compound which is a type of phenol

Chelating Agents: chelating agents are chemicals added to foods in order to bind metal ions such as iron, cobalt and copper which would otherwise exert detrimental effects on the color, texture, aroma of food.

• Disodium Ethylenediaminetetraacetic acid (EDTA)
• Polyphosphates
• Citric Acid

FDA Regulation

U.S. Food and Drug Administration (FDA) CFR – Code of Federal Regulations Title 21, Part 582, Subpart D lists chemical preservatives generally recognized as safe.² FDA CFR Title 21, Part 172, Subpart B lists food preservatives permitted for direct addition to food for human consumption.²
Concentration of Benzoates as a food preservative is limited by the FDA in the U.S. to 0.1% by weight.² Under certain circumstances, such as in the presence of ascorbic acid (Vitamin C), benzoate salts can produce benzene (carcinogen) in soft drinks; however, the levels of benzene measured do not pose a safety concern for consumers.³
The antioxidants, BHA and BHT, propyl gallate and TBHQ are generally recognized as safe for use in food when the total content of antioxidants is not over 0.02 percent of fat or oil content, including essential (volatile) oil content of food provided the substance is used in accordance with good manufacturing or feeding practice.²


Credit: http://bakerpedia.com/ingredients/artificial-preservatives/

Sorbic Acid

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What is Sorbic Acid?

Sorbic acid is a food preservative, primarily used to inhibit mold growth. It is an organic compound, with naturally strong antimicrobial capabilities. This additive is one of the most popular food preservatives, acting as a protectant to many food varieties from yeast and mold spoilage.
It is most often found in baked goods, cheeses, wines, fresh produce and refrigerated meat. Due to it’s effectiveness, sorbic acid is used for cosmetics as well.

Sorbic acid does not create carcinogenic byproducts, as some preservatives such as nitrates do. It also has no noticeable taste or odor when used in baked goods. The salts of sorbic acid – sodium sorbate, calcium sorbate, and potassium sorbate – are more soluble in water than the original form. Potassium sorbate has the highest solubility and is the most commonly used form in the food industry.¹

Origin

Sorbic acid was first discovered in 1859 from unripe berries of the rowan tree (Sorbus aucuparia), which is where the name originated. However, it was not until the late 1930s that its antimicrobial properties were revealed. It was discovered first in Germany by E. Muller and then a few months later by C. S. Gooding in the U.S.
By the 1950s, it was being produced industrially. The early uses of the sorbic acid salts were to defend meat against the botulism-causing bacteria Clostridium botulinum. Its popularity grew for its organoleptic neutrality and over the last 30 years has become one of the most-used preservatives.²

Commercial Production

Sorbic acid is produced synthetically for commercial use. The main method is creating a condensation reaction of ketene and crotonaldehyde. It is purified with a treatment of sodium hydroxide, hydrochloric acid and activated carbon. For food uses and increased solubility in water, it is granulated by extrusion and pelletization.³

Function

Sorbic acid is a carboxylic acid, virtually odorless and tasteless when used in food processing. It is available in powder, granule and solution form or it can be encapsulated. When adding any sorbate form to food products, methods range from treating packaging materials, dipping and spraying foods, or dusting with a dry form.⁴ Sorbic Acid may also be blended with dry ingredients first, such as flour, salt, or cornstarch, before being added into a formula.
Encapsulation allows sorbic acid to be added directly to the dough, preserving the product from the inside out without killing baker’s yeast. The coating of encapsulates are mainly comprised of lipids (fats), and melt away at temperatures above 145^oF. This releases the sorbic acid after yeast kill temperatures (140^oF) in the oven. Sometimes, encapsulated sorbic acid is used in conjunction with calcium propionate. The combined use of these preservatives can inhibit a broad range of different spoilage microorganisms, extending mold-free shelf life. Encapsulated sorbic acid can also be used in frozen products without affecting its antimicrobial properties.
The advantage of sorbic acid over other food preservatives, such as propionic or benzoic acid, is that it does not impair the final product’s flavor. This is because  less sorbic acid is needed by weight over other preservatives. Sorbic acid, as well as its salts, functions best in products with pH between 4.0 and  7.0.
Sorbic acid has a water solubility of around 0.16g/100 ml, and increases with temperature.⁵ Its solubility is higher in ethanol, but slows with added sugar. Sorbic acid inhibits yeasts strains differently, as some strains are more tolerant to its effects than others.⁶

A primer on preservatives

Ensure food safety and quality by using the correct additives


August 14, 2015
Written by John Michaelides

Preservatives are usually either antimicrobials, which are described above and act against bacteria, moulds or yeasts; or antioxidants, which slow the oxidation of fats and lipids, prevent spoilage and extend the life of fruits and vegetables.

Baked goods, like all other foods, must be safe when consumed. At the same time, they need to be of good quality, delivering excellent taste and texture. Over the many years of producing such foods, the baking industry has relied on a multitude of ingredients to ensure safety and quality.

When discussing the safety of baked goods, we are primarily concerned with microbiological contamination as well as the danger of chemical contamination with natural toxins such as mycotoxins, which are usually controlled by close monitoring of these toxins in the flour supply. Bakers rely on suppliers to provide certificates of analysis confirming levels of such toxins.

Microbiological contamination, however, with the exception of spore-forming bacteria, mostly occurs after the baking process. For this reason, preservatives are used in baking formulations to ensure microbes are controlled and do not grow during the shelf life of the product. These ingredients provide safety by controlling possible pathogens, and they ensure quality by preventing the growth of spoilage organisms. They can be synthetic chemicals or natural extracts.

Some commonly used synthetic antimicrobials or preservatives in baked goods are benzoates and sorbates, specifically the potassium and sodium salts of such compounds. Benzoates are weak antimicrobials that work best against fungi, yeast and some bacteria in foods that are acidic (low pH). For this reason, they are commonly used in beverages like fruit juices, sparkling drinks, soft drinks and other acidified foods such as pickles.

Propionates are also antimicrobials that are used in bakery products. They are considered more natural since propionic acid occurs naturally in some fruits, grains and cheese. Propionates work well against bread moulds and the spore-forming bacteria that cause “ropy” bread condition. Most bakers are familiar with this condition. It can contaminate the whole bakery, and where the bread crumb loses its structure, it has a characteristic pinkish colour and smells like melon.

Some of the popular natural antimicrobials include vinegar (making the food more acidic) and other natural acids, raisin juice concentrate, as well as juice concentrates from other fruits. Some spices such as cinnamon may also act as antimicrobials.

Preservatives do not necessarily mean that they function as antimicrobials alone. They can usually be grouped into: antimicrobials, which are described above and act against bacteria, moulds or yeasts; and antioxidants, which slow the oxidation of fats and lipids (a process that, in turn, leads to rancidity), prevent spoilage and extend the life of fruits and vegetables from over-ripening after harvest by retarding the activity of certain enzymes.

For example, after apples and potatoes are cut or peeled they will turn brown due to an enzyme naturally present in these foods. Certain acids such as ascorbic acid (vitamin C) and citric acid prevent or slow down this process by reducing the pH at levels that prevent the activity of this enzyme. So, when you buy sliced apples to make apple pies, remember that these most likely have been treated with these acids to prevent the onset of browning.

Another spoilage mechanism of foods relates to the oxidation of fats and oils and specifically those we consider healthy such as the mono and poly unsaturated lipids. These are much more prone to oxidation than saturated fats. The oxidation process is caused by the activity of certain enzymes such as lipases and peroxidises or due to the auto-oxidation phenomenon when these lipids are exposed to oxygen. Therefore, as soon as the grain kernel is broken open the oxidation process begins.

By exposure to heat it is possible to deactivate these enzymes and extend the shelf life of cereal ingredients such as wheat germ and bran. However, the auto-oxidation process will continue and the addition of antioxidants will be required to further extend the shelf life of these products or ingredients.

Several antioxidants are available for use in the market. These include synthetic such as butylated hydroxy anisole (BHA), propyl gallate (PG), tertiary butyl hydroxy quinone (TBHQ) and natural such as rosemary extract, tocopherols (vitamin E), cloves and cinnamon and honey.

In attempting to use these ingredients, either to preserve quality or ensure safety of food products, we need to make sure they are permitted to be used in foods in Canada and any other country to which we are planning to export the finished products.

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For more information, or fee-for-service help with food technical and processing issues and needs, contact Dr. John Michaelides at John Michaelides Consulting at 519-743-8956 or j.jmichaelides@gmail.com, or at Bioenterprise by calling 519-821-2960. Bioenterprise is a company made up of experienced professionals who coach and mentor emerging agri-technology companies from planning to start-up to profitability and beyond.


Credit: https://www.bakersjournal.com/ingredients/a-primer-on-preservatives-6271 

Food Additive / Preservation

Preservatives - http://www.foodadditivesworld.com/

All food products except for the one growing in your kitchen garden has food preservatives in them. Every manufacturer adds food preservative to the food during processing. The purpose is generally to avoid spoilage during the transportation time.


Food is so important for the survival, so food preservation is one of the oldest technologies used by human beings to avoid its spoilage. Different ways and means have been found and improved for the purpose. Boiling, freezing & refrigeration, pasteurizing, dehydrating, pickling are the traditional few. Sugar, mineral salt and salt are also often used as preservatives food. Nuclear radiation is also being used now as food preservatives. Modified packaging techniques like vacuum packing and hypobaric packing also work as food preservatives. Food Preservation is basically done for three reasons

• To preserve the natural characteristics of food
• To preserve the appearance of food
• To increase the shelf value of food for storage.

Natural Food Preservatives

In the category of natural food preservatives comes the salt, sugar, alcohol, vinegar etc. These are the traditional preservatives in food that are also used at home while making pickles, jams and juices etc. Also the freezing, boiling, smoking, salting are considered to be the natural ways of preserving food. Coffee powder and soup are dehydrated and freeze-dried for preservation. In this section the citrus food preservatives like citrus acid and ascorbic acid work on enzymes and disrupt their metabolism leading to the preservation.

Sugar and salt are the earliest natural food preservatives that very efficiently drops the growth of bacteria in food. To preserve meat and fish, salt is still used as a natural food preservative. 

Chemical Food Preservative

Chemical food preservatives are also being used for quite some time now. They seem to be the best and the most effective for a longer shelf life and are generally fool proof for the preservation purpose. Examples of chemical food preservatives are:
Benzoates (such as sodium benzoate, benzoic acid)
Nitrites (such as sodium nitrite)
Sulphites (such as sulphur dioxide)
Sorbates (such as sodium sorbate, potassium sorbate

Antioxidants are also the chemical food preservatives that act as free radical scavengers. In this category of preservatives in food comes the vitamin C, BHA (butylated hydroxyanisole), bacterial growth inhibitors like sodium nitrite, sulfur dioxide and benzoic acid.

Then there is ethanol that is a one of the chemical preservatives in food, wine and food stored in brandy. Unlike natural food preservatives some of the chemical food preservatives are harmful. Sulfur dioxide and nitrites are the examples. Sulfur dioxide causes irritation in bronchial tubes and nitrites are carcinogenic.
Artificial Preservatives

Artificial preservatives are the chemical substances that stops of delayed the growth of bacteria, spoilage and its discoloration. These artificial preservatives can be added to the food or sprayed on the food.

Types of Artificial Preservatives Food

• Antimicrobial agents
• Antioxidants
• Chelating agent

In antimicrobial comes the Benzoates, Sodium benzoate, Sorbates and Nitrites.
Antioxidants include the Sulfites, Vitamin E, Vitamin C and Butylated hydroxytoluene (BHT)
Chelating agent has the Disodium ethylenediaminetetraacetic acid (EDTA), Polyphosphates and Citric acid

Harmful Food Preservatives

Although preservatives food additives are used to keep the food fresh and to stop the bacterial growth. But still there are certain preservatives in food that are harmful if taken in more than the prescribed limits. Certain harmful food preservatives are Benzoates

This group of chemical food preservative has been banned in Russia because of its role in triggering allergies, asthma and skin rashes. It is also considered to cause the brain damage. This food preservative is used in fruit juices, tea, coffee etc. Butylates

This chemical food preservative is expected to cause high blood pressure and cholestrol level. This can affect the kidney and live function. It is found in butter, vegetable oils and margarine. BHA (butylated hydroxyanisole)

BHA is expected to cause the live diseases and cancer. This food preservative is used to preserve the fresh pork and pork sausages, potato chips, instant teas, cake mixes and many more. Caramel

Caramel is the coloring agent that causes the vitamin B6 deficiencies, genetic effects and cancer. It is found in candies, bread, brown colored food and frozen pizza.

In addition to this there are many other harmful food preservatives. These are Bromates, Caffeine, Carrageenan, Chlorines, Coal Tar AZO Dies, Gallates, Glutamates, Mono- and Di-glycerides, Nitrates/Nitrites, Saccharin, Sodium Erythrobate,�Sulphites and Tannin

Preservatives Food Additives

All of these chemicals act as either antimicrobials or antioxidants or both. They either inhibit the activity of or kill the bacteria, molds, insects and other microorganisms. Antimicrobials, prevent the growth of molds, yeasts and bacteria and antioxidants keep foods from becoming rancid or developing black spots. They suppress the reaction when foods comes in contact with oxygen, heat, and some metals. They also prevent the loss of some essential amino acids some vitamins.

Some common preservatives and their primary activity

Chemical Affected Organism(s) Action Use in Foods
Sulfites Insects & Microorganisms Antioxidant Dried Fruits, Wine, Juice
Sodium Nitrite Clostridia Antimicrobial Cured Meats
Propionic Acid Molds Antimicrobial Bread, Cakes, Cheeses
Sorbic Acid Molds Antimicrobial Cheeses, Cakes, Salad Dressing
Benzoic Acid Yeasts & Molds Antimicrobial Soft Drinks, Ketchup, Salad Dressings

There are other antioxidants like Sodium Erythorbate, Erythorbic Acid, Sodium Diacetate, Sodium Succinate, Grape Seed Extract, Pine Bark Extract, Apple Extract Tea Proplyphenols, Succinic Acid and Ascorbic Acid and food preservatives like Parabens and Sodium Dehydro Acetate used frequently for preservation.

Artificial food additives

Main article: Preservatives

Preservative food additives can be antimicrobial—which inhibit the growth of bacteria or fungi, including mold—or antioxidant, such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.), and EDTA. Antioxidants include butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Other preservatives include formaldehyde (usually in solution), glutaraldehyde (insecticide), ethanol, and methylchloroisothiazolinone.

Do we need artificial food preservatives?

The main categories of artificial preservatives are antimicrobials, antioxidants, and chelating agents. Antimicrobials preservatives help to prevent the overgrowth of bacteria and mold. These include benzoates [found in many beverages], sorbates [help to prevent mold, yeast and fungi growth in foods and beverages], proprionates [mold inhibitors used in baked goods], nitrates and nitrites [help to prevent bacterial overgrowth, most notably Clostridium botulinum]. Common antioxidants used to help prevent discoloration include sulfites, synthetic vitamin E, C, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). Chelating agents like EDTA, polyphosphates and citric acid help to bind metals, usually copper and iron to prevent the metals from oxidizing and speeding up spoilage.


 
POTASSIUM SORBATE 
 
USES: It is most widely used in baked goods, cheeses, dried meats, dried fruits. Potassium sorbate prolongs the shelf life of foods by stopping the growth of mold, yeast, and fungi.
USAGE: 0.5gm-1gm for 1kg flour


SODIUM BENZOATE 
 
USES: Sodium benzoate is a preservative. It is bacteriostatic and fungistatic under acidic conditions. It is most widely used in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments.
USAGE: 0.5gm-1gm for 1kg jams

Anak Kecil Sering Menangis

Kepada ibu ayah yang ada baby kecil tu, kalau anak kerap menangis dan meragam. Boleh amalkan surah ibrahim 14, ayat 6-8. Insya Allah anak akan diam.