Department of Chemistry Organizes a Scientific Seminar on the Impact of Preservatives Between Health Necessity and Hidden Risks

The Department of Chemistry at the College of Education for Pure Sciences – University of Samarra organized a scientific seminar entitled “Preservatives Between Health Necessity and Hidden Risks.” The seminar was presented by Ms. Tamara Mustafa Nadhir and Assistant Lecturer Hamza Riyadh Abdulhamid.

The seminar aimed to clarify the importance of using preservatives in food preservation, extending shelf life, and preventing food spoilage caused by the growth of bacteria and fungi. It also highlighted their role in reducing the risk of food poisoning and maintaining the flavor, color, and texture of preserved food products.

During the seminar, Abdulhamid explained the types of food preservatives, outlining the differences between natural preservatives—such as citric acid and salt—and synthetic preservatives, such as benzoates, nitrates, and parabens, while clarifying the benefits of each, particularly with regard to excessive use.

At the conclusion of the seminar, Nadhir recommended reducing excessive consumption of certain synthetic preservatives due to their potential negative effects, such as causing digestive disorders and allergic reactions, as well as increasing the risk of certain diseases when consuming preserved foods over long periods. She also emphasized adherence to permitted dosage levels and encouraged the consumption of fresh and natural foods to maintain good health.

Editing and Design: AbdulSalam Muhannad Mahmoud

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