Changes

#'''Additives to improve Sensory Qualities'''<br>There are many food additives for food that do not offer any food safety benefits & are added to improve the sensory qualities (Organoleptic qualities) of the food. Possible health risks of these additives are poorly defined but some associations have been put forward (e.g. hyperactivity in children). <br>Organoleptic qualities that they may afffect are colour (e.g. dyes), emulsifiers, sweetners (e.g. saccharin, acesulfame k, aspartame) & flavour enhancers (e.g. Sodium Glutamate).

#'''Additives to improve Sensory Qualities'''<br>There are many food additives for food that do not offer any food safety benefits & are added to improve the sensory qualities (Organoleptic qualities) of the food. Possible health risks of these additives are poorly defined but some associations have been put forward (e.g. hyperactivity in children). <br>Organoleptic qualities that they may afffect are colour (e.g. dyes), emulsifiers, sweetners (e.g. saccharin, acesulfame k, aspartame) & flavour enhancers (e.g. Sodium Glutamate).

#'''Nitrites & Nitrates'''<br>Nitrogen Dioxide reacts with myoglobin in meat to give it an attractive, bright red colour. Nitrates helps to inhibit the growth of clostridial spores in cured meats (e.g. sausages). Nitrites are toxic if concentrations are too high (so levels are monitored), it may combine with the blood pigment Haemoglobin to form nitrosohaemoglobin. In addition, the nitrites may react with amines in the meat to form Nitrosamine compounds that are carcinogenic. This small risk is seen to be outweighed by that health benefits of inhibiting ''C.botulinum''. Nitrites levels of tobacco smoke & some vegetables (e.g. spinach) are many times higher than in cured meats. See [[Preservation Methods - WikiVPH|Presevation Methods]].

#'''Nitrites & Nitrates'''<br>Nitrogen Dioxide reacts with myoglobin in meat to give it an attractive, bright red colour. Nitrates helps to inhibit the growth of clostridial spores in cured meats (e.g. sausages) & provide the cured flavour. Nitrites are toxic if concentrations are too high (so levels are monitored), it may combine with the blood pigment Haemoglobin to form nitrosohaemoglobin. In addition, the nitrites may react with amines in the meat to form Nitrosamine compounds that are carcinogenic. This small risk is seen to be outweighed by that health benefits of inhibiting ''C.botulinum''. Nitrites levels of tobacco smoke & some vegetables (e.g. spinach) are many times higher than in cured meats. See [[Preservation Methods - WikiVPH|Presevation Methods]].

=Mycotoxins=

=Mycotoxins=