8 Scary Things Lurking in Our Food Supply

The bright yellow pineapple and the red cherries found in the canned fruit you eat might appear to be natural, but those vivid colors are actually the result of food additives and food preservatives. In addition, many commonly consumed fruits and vegetables contain trace elements from the soil and other enzymes or salts used in the production of our food supply. Although concerns of food safety continue to arise, the U.S. Food and Drug Administration is diligent in its food practices, understanding the dangers of food preservatives and regulating all ingredients in the food supply, says Clifford Coles, a food safety expert and president of California Microbiological Consulting. Another food safety expert, Jeff Nelken, BS, MA, says that in the United States a list exists — called the GRAS, or Generally Recognized As Safe list — that names products deemed safe by food safety officials. Although most additives and preservatives are generally safe, it's still a good idea to know what's really in your food. Read on to find out.

Arsenic in Root Vegetables and Chicken

Scary-sounding things can get into our food supply naturally. Case in point: arsenic. Heavy metals, such as lead and arsenic, can be found in trace amounts in any produce that is grown within the soil. "Heavy metals are naturally occurring in the soil," Coles says. "Therefore, ginger root may have some traces of arsenic or other metals while corn would unlikely have any, as it is grown above the ground from a stalk." Naturally occurring organic arsenic poses little threat when consumed in such trace amounts. However, inorganic arsenic, which has been shown to be carcinogenic, has been found in chickens and traced back to a drug called 3-Nitro used by poultry producers. That drug was recently removed from the market.

Acrylamide in Microwave Popcorn

Acrylamide is a chemical that forms from sugars and an amino acid (asparagine) in some foods, such as snack foods that require high-temperature cooking, like microwave popcorn. It can also form during frying, roasting, and baking. According to the FDA, acrylamide has probably always been present in our food supply, but it was first detected in certain foods in 2002. Acrylamide has been commonly used in plastics, grouts, water treatment products, and cosmetics. The food safety of acrylamide has yet to be confirmed by the FDA; some animal studies, however, have associated very high doses of it with cancer, and human exposure to high doses in the workplace has been linked to nerve damage.

Beetles in Red Food Coloring

One food dye that causes a stir from time to time in cochineal, a juice made from beetles to color certain products. Although the idea of eating bug extract might sound gross, it's actually thought to be a safer and healthier option than some previously used red food dyes that turned out to be carcinogenic. "There are not ground up beetles in food being processed; rather, it is color that is extracted and virtually sterilized," Coles explains. "This really has come out of customer demand, as most consumers do not want to eat fruit that is not considered a ripe color. For example, cherries found in canned fruit are actually gray in color, and most people would not want to eat gray cherries. Therefore, dye is used to make the cherries look vibrant and appetizing."

Tin Salts in Canned Pineapple

Canned pineapple contains tin salts to help maintain its vibrant yellow color, though these are not food preservatives in the traditional usage. "The natural acids found in pineapple actually cause the can to 'de-tin,' releasing tin salts into the syrup or packing liquid, allowing the pineapple to maintain its bright yellow color," Coles says. "Otherwise, it would look lackluster and not appetizing." The de-tinning action isn't considered a food safety issue in this food supply staple. Canned pineapple is typically packaged in cans not coated with enamel specifically so the acid can react with the can, a chemical reaction that has been deemed safe, he adds.

Ammonium Sulfate in Bread

Ammonium sulfate is a commonly used, nitrogen-based fertilizer. It is also used in processed bread to help yeast react and turn bread brown. Coles says the FDA considers ammonium sulfate in trace amounts to be safe for consumption and listed in the FDA code of register. If you'd rather err on the side of caution in terms of food safety, check ingredients labels at the supermarket and go online for nutritional information from fast-food restaurants to help avoid the food preservatives and additives you may want to keep out of your family's food supply.

Sodium Benzoate in Soda

Sodium benzoate is a common food preservative used in beverages, and one that has been associated with an increased cancer risk, raising food safety questions. Coles explains that sodium benzoate can become carcinogenic because of a chemical reaction within the soda can: It's thought that the sodium benzoate can break down and potentially produce benzene — a potent carcinogen — in the presence of the acid from the beverage and heat. On a positive note, he adds, that makers of 7-Up recently changed their formulas to remove sodium benzoate.

Cystine in Baked Goods and Pet Food

Cystine is an essential amino acid that is abundant in skeletal and connective tissues, hair, and digestive enzymes as well as in cow horns, feathers, animal skeletal structures … and some foods in our food supply. Cystine is used as a dough conditioner in baked goods and an additive in some human and pet foods. Cystine has food safety GRAS status by the FDA. "The food industry doesn't add cow horns, feathers, or animal skeletons to the product formulations," Coles says, but he says that cystine may be chemically derived from feathers, bones, or connective tissues or microbiological fermentation.

Silicon Dioxide in Seasonings

Silicon dioxide, also GRAS listed for food safety, is primarily used to prevent very dry ingredients that would otherwise suck up moisture from clumping. Without it, seasonings and flavorings that are applied to chips, cereals, packaged soups, and other products in our food supply would clump and not be evenly applied to the surfaces. "Silicon dioxide can be derived from organic sources such as vegetables and grains," Coles says.