Food safety regulations aim to prevent foodborne illnesses by establishing standards and guidelines for the production, processing, and distribution of food.

Salmonella is a common foodborne pathogen that can cause gastrointestinal illness. It is often associated with undercooked poultry, eggs, and unpasteurized milk.

Food additives serve various purposes, including improving food taste and appearance, enhancing food safety by preventing spoilage, and extending food shelf life.

Sodium benzoate, potassium sorbate, and calcium propionate are all commonly used food additives that act as preservatives. They help prevent the growth of bacteria and mold, thereby extending the shelf life of food products.

The maximum allowable level of sodium benzoate in food products is typically 0.1%. This limit is set by regulatory authorities to ensure the safety of food additives and to prevent potential health risks associated with excessive consumption.

Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are all commonly used food additives that act as antioxidants. They help prevent the oxidation of fats and oils, thereby extending the shelf life of food products and maintaining their quality.

The maximum allowable level of BHA and BHT in food products is typically 0.02%. This limit is set by regulatory authorities to ensure the safety of food additives and to prevent potential health risks associated with excessive consumption.

Tartrazine, sunset yellow FCF, and allura red AC are all commonly used food additives that act as colorants. They are used to enhance the appearance of food products and make them more visually appealing.

The maximum allowable level of tartrazine in food products is typically 0.01%. This limit is set by regulatory authorities to ensure the safety of food additives and to prevent potential health risks associated with excessive consumption.

Monosodium glutamate (MSG), hydrolyzed vegetable protein, and autolyzed yeast extract are all commonly used food additives that act as flavor enhancers. They are used to improve the taste and palatability of food products.

The maximum allowable level of MSG in food products is typically 1.0%. This limit is set by regulatory authorities to ensure the safety of food additives and to prevent potential health risks associated with excessive consumption.

Aspartame, sucralose, and acesulfame potassium are all commonly used food additives that act as sweeteners. They are used to provide sweetness to food products without adding calories.

The maximum allowable level of aspartame in food products is typically 2.0%. This limit is set by regulatory authorities to ensure the safety of food additives and to prevent potential health risks associated with excessive consumption.

Xanthan gum, guar gum, and carrageenan are all commonly used food additives that act as thickening agents. They are used to increase the viscosity of food products and provide a desired texture.

The maximum allowable level of xanthan gum in food products is typically 1.0%. This limit is set by regulatory authorities to ensure the safety of food additives and to prevent potential health risks associated with excessive consumption.