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food adÂ·diÂ·tives. Natural and chemical agents added to prepared foods to enhance some aspect of the food (e.g., shelf life, appearance, nutrition levels). food additives. Substances, numbered in thousands, added to food for purposes of preservation, appearance, flavour, texture or nutritional value. Without additives, much food would soon be spoiled and wasted. Common additives include vitamins, minerals and trace elements in bread, cereals, milk, margarine, table salt, fruit drinks and baby foods. Flavouring and colourings include sugar, salt, mustard, pepper, monosodium glutamate and tartrazine.
Food contamination is anything in food that is not supposed to be in the food. This can be physical (such as hair or glass), chemical (such as pesticides), or biological (such as listeria) contaminant. Some of these food contaminants can be harmful to the consumer while others simply reduce the quality of the product.