Food additives is a food preservation solution which involves exposes foodstuffs to a source of energy capable of stripping electrons from individual atoms in the targeted material (ionizing radiation). This method of food preservation can be referred to as a more advanced form of food preservation. Some school of thought criticize the use of additives for food preservation because of the negative impressions of the nuclear industry, and this has made additives one the most investigated forms of food preservation. Food additives has being endorsed by the World Health Organization (WHO), and is currently being used in over 40 countries and approximately 500,000 tons of food items are irradiated yearly all over the world. This work has highlighted some problems associated with the use of food additives in Nigeria, and has also proffered solutions that can help tackle the said problems. This work has also discussed the process of food additives, the recommended sources and the dose range required for effective additives of food products.
Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”
(United States Government 1981).
Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (food labeling Regulations 1984).
Additives are a substance or mixture of substances, other than a basic foodstuff, which is present in a food as a result of any aspect of production, processing, storage or packaging (nutrition Board 1959).
Additives is non-nutritive substances added intentionally to food, generally in small quantities, to improved it’s appearance, flavour, texture or storage properties (A report of a joint FAO and WHO Expect committee 156).
Additives are any substance used in or around food that may become a component of the food.