Scrutinising the additives in meat and poultry

March 29, 2014

When it comes to selecting meat products, most consumers don’t spend a lot of time worrying about where their purchase came from. Often, they assume that their local vendor or butcher would not sell food unless it was completely free of any contamination.

However, part of the process involved with keeping meat suitable to purchase, cook and eat, involves the use of additives, which also keep perishables safe for consumers when they are being imported from overseas.

Why the additives?

There are number of reasons why a company that sells meat or poultry may use additives in their products. Not only do these substances prevent the deterioration and spoilage of food for longer – they also fight against bacterial contamination. Certain additives can even contribute to the flavour and appearance of foods, as well as assist with the packaging process.

Are there any regulations?

Like any other aspect of the handling and shipment of food products, it is essential that companies that use additives in their products follow strict regulations.

First, any and all additives must be certified as safe by a major authority in food safety. Next, the use and manufacturing process involved with this food will be closely assessed by the governing agencies, in accordance with their regulation standards.

Furthermore, the labelling laws of today also require companies to be more transparent about the ingredients they are putting into people’s food. By listing every ingredient on the packaging of a product, producers give consumers the ability to make informed decisions regarding their diet. Anything that has been used to add flavour to the product, such as spices, must be individually listed.

Consumers have the right to know exactly what is used in their food, even in reference to the substances that ensure preservation.