对食品添加剂看法

对食品添加剂的看法和态度

食品添加剂主要作用有:

改善食品品质,提高食品质量,满足人们对食品风味、色泽、口感的要求:

提高食品的加工效率,使食品加工制造工艺更合理、更卫生、更便捷;防止食品腐败变质,延长食品保质期,减少损失,在极大提高食品品质和档次的同时,为消费者提供各种各样价格合理、品质稳定的食物。Major role in food additivesare:

to improve foodquality,improve foodquality,meet people for food flavor, color, tasterequirements:

toimprove the efficiency of foodprocessing,food processing and manufacturing technologytomakemorerational,morehealth,moreconvenient;preventfoodspoilageto extendfoodshelflife,reducelosses,improvefoodqualityandingreatgrades,whileprovidin gconsumerswith a variety of reasonable price, stable quality of food.

在很长的一段时间里，由于人们没有认识到添加剂的危害，许多国家在食品加工行业普遍使用。

In a very long period of time, because people do not realize the dangers of additives,food processing industry in many countries, widespread use.随着社会的发展和人们生活水平的提高，越来越多的人对于在食品中使用添加剂会不会对人体健康造成危害提出了疑问。

合法的食品添加剂种类繁多，应该区别对待。Awiderangeoflegitimatefoodadditiveandshould be treated differently.有的添加剂属于营养素，例如维生素、矿物元素，适当地添加对身体是有益无害的。Someadditivesarenutrientssuchasvitamins,mineralements,appropriate to add to the body is useful.有的添加剂虽然没有营养价值，但是也很有必要，例如防腐剂。Althoughsomeadditiveshavenonutritionalvalue,butalsonecessary,such as preservatives.虽然防腐剂这个名称让某些人听了觉得很可怕，但是对于需要长久保存的食品，使用防腐剂是有必要的。

Althoughthenamepreservativesheardsomepeoplefeelso terrible, but requires long-term preservation of food, the use of preservatives isnecessary.防腐剂可以抑制微生物的活动，防止食物腐败变质，延长食品的保质期。

Preservatives can inhibit microbial activity, prevent food spoilage and prolong shelflife of food.如果不使用防腐剂，食物一旦腐败变质，微生物产生的毒素反而可能对身体健康造成更大的危害。

Ifyoudonotusepreservatives,foodspoilageonce,butthetoxinsproduced by micro-organisms may cause more health hazards.但是也有的添加剂并无太大的必要，例如色素。But there is not much need for additives such as pigments.色素本身并无营养价值，也不能增加食物的味道、口感，只是用以给食品染色，让它显得艳丽好看，以吸引消费者购买。

Pigmentitselfhasnonutritionalvalue,cannotincreasethetasteoffood,taste,justtogivefoo dcoloring,itseemsprettybrightto attractconsumers.而色素使用较多的是合成色素，大多是以煤焦油为原料制成的偶氮类染料。Thepigmentisusedfrequently in synthetic pigment, mostly based on coal tar as the raw material of theazo dyes.其中有的经动物实验发现可能是致癌物（包括胭脂红、苋菜红、赤藓红、诱惑红、日落黄），有的能加重哮喘患者的病情，有的能导致过敏等。Someoftheanimalexperimentsthat may be carcinogenic (including carmine, amaranth, erythrosine, the temptation

tored,sunsetyellow),andsomecanaggravateasthmacondition,andsomecancauseallerg y.由于色素对人体没有任何益处，反而可能有害，应该更严格地限制其使用。Asthepigmentofthe human body without any benefit, but potentially harmful, should be more strictlylimit its use.

面对国内食品添加剂使用混乱、疏于监管的局面，消费者应该自保，多掌握科学知识，理性消费。

Ofcourse, consumers shouldalso develop in the purchase of processedfoods, carefullyinspected the ingredients, the list of ingredients used, otherwise the bid in detailto no avail.