by: Food Methods

Table 1C of Potential Hazards

Potential ingredient or other food-related biological hazards

Food Additives

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Category Number Subcategory Storage Conditions Hazards Example Products
Emulsifiers 1 Emulsifiers Shelf-Stable Salmonella spp. Soy Lecithin, Egg Lecithin, Mono- and Diglycerides, Polysorbates, Sorbitan Monostearate
Stabilizers and Thickeners 2 Firming Agents Shelf-Stable Calcium Chloride, Calcium Lactate
Stabilizers and Thickeners 3 Humectants Shelf-Stable Glycerin, Sorbitol
Stabilizers and Thickeners 4 Leavening Agents Shelf-Stable Baking Soda, Monocalcium Phosphate, Calcium Carbonate
Stabilizers and Thickeners 5 Stabilizers, Thickeners, Binders, Texturizers Shelf-Stable Salmonella spp. Gelatin, Pectin, Carrageenan, Modified Starches, Acacia Gum, Guar Gum, Xanthan Gum, Whey Protein, Soy Protein, High Activity Dried Yeast
Stabilizers and Thickeners 6 Dough Strengtheners and Conditioner Shelf-Stable Ammonium sulfate, Azodicarbonamide, and L-cysteine
Stabilizers and Thickeners 7 Anti-caking Agents Shelf-Stable Calcium Silicate, Iron Ammonium Citrate, Silicon Dioxide
Enzymes 8 Enzymes Shelf-Stable Salmonella spp. Lactase, Papain, Chymosin
Enzymes 9 Starch/Sugar Liquefaction Shelf-Stable Salmonella spp. Amylases
Enzymes 10 Bakery Shelf-Stable Salmonella spp. Xylanase, Lipases, Amylases, Proteases
Enzymes 11 Dairy Shelf-Stable Salmonella spp. Rennet
Colors 12 Certified Colors Shelf-Stable FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow No. 5 (tartrazine),No. 6, Orange B, Citrus Red No. 2
Colors 13 Natural Colors Shelf-Stable Annatto Extract, Caramel, Beta- Carotene, Grape Skin Extract, Cochineal Extract, Chlorophyllin, Betanin, Carmine, Paprika Oleoresin, Caramel color, Saffron
Flavors 14 Liquid: Oil-Based Shelf-Stable Sesame oil, Fruit oils, Almond oil, Cinnamon oil, Anise oil, Spearmint oil, Peppermint oil, Ginger oil
Flavors 15 Liquid: Water-Based Shelf-Stable Various
Flavors 16 Liquid: Alcohol-Based Shelf-Stable Various
Flavors 17 Liquid: Glycol-Based Shelf-Stable Various
Flavors 18 Powdered: Natural Flavor Shelf-Stable Salmonella spp. Vanilla Powder, Butter powder, Jasmine, Cinnamon, Orange blossom, Key Lime
Flavors 19 Artificial: Synthetic Shelf-Stable Salmonella spp. Cinnamon Raisin Flavor, Marshmallow Flavor, Watermelon Flavor, Strawberry Flavor, Grape Flavor, Cherry Flavor, Imitation Almond Extract, Imitation Coconut Extract
Flavors 20 Other: Flavor Enhancer Shelf-Stable Salmonella spp. Monosodium Glutamate, Autolyzed Yeast Extract, Hydrolyzed Vegetable Proteins, Disodium Guanylate, Inosinate
Flavors 21 Flavor Paste Shelf-Stable L. monocytogenes Vanilla Bean Paste
Other Chemical Ingredients 22 Processing Chemicals Shelf-Stable Potassium Hydroxide, Potassium Bicarbonate, Potassium Chloride, Hydrochloric Acid, Sodium Hydroxide, Ferrous Sulfate, Magnesium Sulfate, Mineral Oil
Other Chemical Ingredients 23 Organic Acids Shelf-Stable Acetic Acid, Citric Acid, Lactic Acid, Fumaric Acid
Other Chemical Ingredients 24 Additives Shelf-Stable Antioxidants, Vitamin Blends, Butylated Hydroxy Toluene (BHT), d- alpha-tocopherol acetate (TOCO)
Other Chemical Ingredients 25 Antimicrobials and Preservatives Shelf-Stable Nisiplin, Lauric Arginate, Potassium Sorbate
Other Chemical Ingredients 26 Processing Aid Gases Shelf-Stable Nitrogen, Carbon Dioxide

U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes