Is Your Food Safe? Why Local Products Are the Better Choice

Globalization has changed the world, promising to improve people’s lives and benefit all countries. The idea was that each nation would focus on its greatest potential. For example, the U.S. would develop technology, Canada would extract resources, and China would provide labor. Free trade allowed companies to sell goods worldwide without restrictions, and large corporations found ways to move production to countries with cheap labor. This significantly reduced costs and increased profits. Mass production made goods cheaper, flooding markets with inexpensive products — including food.

The U.S. and Europe actively promoted globalization, strengthening their economic influence. However, large corporations began to dictate market conditions, undermining local industries in other countries. The development of transportation systems enabled people to order goods from China and receive them anywhere in the world within days. In these conditions, many local businesses couldn’t compete and were forced to shut down.

The food industry suffered especially hard. Unlike electronics or clothing, the place where food is produced plays a crucial role. This raises many issues: the destruction of local farms, increased container shipping, higher hydrocarbon emissions (even though these are officially being reduced), and weakened food security. If anything in this complex system fails or if one player drops out of the supply chain, entire regions can face food shortages.

This article explores the quality of food products and explains why supporting local producers is important for everyone. Globalization in the food sector not only undermines food independence but also increases healthcare costs. Mass production and international shipping require more preservatives, which can negatively affect public health in the long run.

Main Methods for Preserving Food During Transportation

Refrigeration and freezing are key methods for keeping food fresh. Refrigerated containers maintain temperatures from -30°C to +5°C, preventing spoilage of meat, fish, dairy products, and fruit. Shock freezing (-40°C) helps preserve tissue structure and slow bacterial growth. For especially perishable goods like ice cream, dry ice and liquid nitrogen are used. Although generally safe, there’s a risk of refreezing during transport, which can degrade quality, alter texture, and reduce flavor.

Vacuum packaging and Modified Atmosphere Packaging (MAP) extend shelf life without chemical preservatives. Vacuum packaging removes oxygen, slowing oxidation and bacterial growth. MAP uses a gas mixture (nitrogen, carbon dioxide) to reduce mold and microbial risks, especially important for meat, cheese, and bread. These packages are made of plastic, and when heated during transport, microplastic particles may migrate into the product.

Sterilization, preservation, and use of preservatives include thermal processing such as milk and juice pasteurization or meat canning. This significantly extends shelf life without refrigeration. Preservatives (benzoates, nitrites, etc.) are used to prevent bacterial growth in unrefrigerated foods. However, sterilization can be incomplete, and in rare cases, improper storage may lead to botulism.

Containerization and quality control provide additional protection during transportation. Airtight containers prevent moisture, pests, and contamination. Port inspections ensure compliance with safety standards, and temperature sensors and trackers monitor storage conditions along the route. All of these measures increase the final product cost. Surprisingly, despite logistics expenses, imported products are sometimes cheaper than local ones, raising questions about the real economic feasibility of the system — and the quality of such food.

Use of Food Preservatives

We mentioned preservatives as just one of the methods used to extend the shelf life of food products—now let’s take a closer look. What are preservatives, and how are they connected to globalization? Why do local products require fewer preservatives? And most importantly: why are local food products almost always better than imported or long-distance ones?

Preservatives are substances added to food to prevent spoilage and extend shelf life. They inhibit the growth of bacteria, fungi, and mold, and also prevent the oxidation of fats—especially important for processed foods. Without preservatives, many products would have a very short shelf life, leading to significant losses in the food industry and an increase in food waste. Additionally, it would make long-distance food transport impossible.

Some people believe that all preservatives are dangerous. In reality, preservatives vary. Some are natural and pose no health risk, while others can be very harmful.

Classification of Preservatives

• Antimicrobials – inhibit the growth of bacteria, yeast, and mold:
  • Sodium benzoate (E211) – used in soft drinks, sauces, marinades.
  • Potassium sorbate (E202) – effective against mold and yeast, used in dairy products, bread, baked goods.
  • Sodium nitrite (E250), sodium nitrate (E251) – used in the meat industry to prevent the growth of Clostridium botulinum.
• Antioxidants – prevent the oxidation of fats and vitamins:
  • Ascorbic acid (E300, vitamin C) – a natural antioxidant used in juices and meat products.
  • Tocopherols (E306–E309, vitamin E) – protect fats from becoming rancid.
  • Butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene (BHT, E321) – synthetic antioxidants used in oils and confectionery.
• Chelating agents (complexing agents) – prevent fruit browning and metal oxidation:
  • Ethylenediaminetetraacetic acid (EDTA, E385) – binds metal ions to prevent changes in the color and taste of canned foods.

Natural Alternatives to Preservatives

There are also natural alternatives that have historically been used around the world, even before globalization. These were commonly used by sailors on long voyages or for food preservation during winter.

• Salt and sugar – traditional preservatives that suppress microbial growth via osmotic pressure.
• Vinegar and citric acid – natural acids used in pickling.
• Essential oils (rosemary, thyme, oregano, cinnamon) – have antimicrobial and antioxidant properties.
• Fermented products – such as sauerkraut and yogurt, contain beneficial bacteria that inhibit the growth of pathogens.

Preservatives Recognized as Harmful in Different Countries

But if we’re talking about health risks, let’s take a look at a group of preservatives and flavor enhancers that have already gained a bad reputation in several countries.

Preservative	Used in	Risk	Restrictions
Sodium nitrite (E250) and sodium nitrate (E251)	Meat industry (prevention of botulism)	Nitrites and nitrates can form nitrosamines under certain conditions (e.g., heating in acidic stomach environment). Nitrosamines are carcinogenic. Therefore, controlling the amount of nitrites and nitrates in food is very important.	Doses are regulated in the EU and US; banned in fresh products in Australia and New Zealand; limited in Canada.
Sulfur dioxide (E220) and sulfites (E221–E228)	Dried fruits, wine, potatoes (prevent oxidation, mold)	May cause allergic reactions, destroy vitamin B1, and trigger asthma attacks in sensitive individuals.	Regulated in the EU and US; banned in fresh foods in Australia and New Zealand; limited in Canada.
Butylated hydroxyanisole (BHA, E320) and butylated hydroxytoluene (BHT, E321)	Oils, baked goods, chips (antioxidants)	Suspected carcinogens and endocrine disruptors.	BHA banned in the EU; under review in California (US); monitored in Canada.
Azodicarbonamide (ADA)	Flour preservative and whitening agent	Respiratory tract irritant, suspected carcinogen	Banned in the EU, Australia, Singapore; allowed in the US; banned in Canada.
Potassium bromate (E924)	Bakery products (improves dough texture)	Known carcinogen (linked to kidney and thyroid cancers)	Banned in the EU, Canada, China, Brazil; permitted in the US with FDA warning.
Propylparaben (E216)	Sweets, sauces (preservative)	Hormone disruptor, possible impact on fertility	Banned in the EU and Canada; permitted in the US.
Propyl gallate	Chewing gum, meats, vegetable oils (antioxidant)	Potential endocrine disruptor, suspected carcinogen	Strictly regulated in the EU; allowed with limitations in the US and Canada.
Sodium benzoate (E211)	Soft drinks, juices, sauces (preservative)	Forms benzene (a carcinogen linked to leukemia) when combined with ascorbic acid	Regulated in the EU; allowed with limits in the US and Canada.
Potassium bromate	Baked goods (flour improver)	Recognized carcinogen, causes thyroid tumors	Banned in the EU, Canada, Brazil, China; permitted in the US.

As you can see, globalization has not brought all countries to the same safety standards. But where standards are stricter, food prices are typically higher. And if you compare public health statistics in such countries, you’ll notice that where oversight is tighter, the population generally experiences fewer health issues proportionally.

Comparison of Food Preservative Regulations in Canada and the U.S.

Now let’s take a closer look at the food regulations in two countries—Canada and the U.S. Despite ongoing challenges in Canada’s healthcare system, the country statistically handled COVID-19 better than the U.S. Could food safety regulations be one contributing factor to this difference?

I can’t claim this with certainty, but a comparison of food preservative regulation between Canada and the U.S. speaks volumes. And this is only the tip of the iceberg. Most concerning is the fact that a country that publicly advocates for improving population health is simultaneously pressuring Canada to lower its food quality standards in order to increase market access for lower-quality U.S. products.

This process is already underway, and it is the root of many trade disagreements. Next time you choose cheaper food across the border (i.e., buying it in the U.S.), consider this: is the cost savings worth the potential health risks?

Products made in the U.S. for the Canadian market must meet Canadian standards. However, they may be significantly different from the same products sold in the U.S.—even if the packaging looks identical and the manufacturer is the same.

Criteria	Canada (Health Canada)	U.S. (FDA)
Approval of new preservatives	Requires extensive scientific data; process takes years	Allows companies to self-certify safety (GRAS); faster process
Substance bans	Bans ADA, propylparaben, potassium bromate, and others	Some are banned, but many remain allowed
Content limits	Strict limits on nitrites and sulfites; banned in fresh meats	Higher thresholds; less strict regulation
Labeling	Mandatory detailed listing of all preservatives	Can use general term “preservatives” without listing specifics
Monitoring and oversight	Additive lists are reviewed regularly	Updates are rare; many substances were approved decades ago

Why Local Food Products Are the Better Choice

Let’s now return to the topic we started with. Why are local products almost always the better choice? And why are our health — and therefore lower per capita healthcare costs — directly dependent on the development of local food production?

Quality and Freshness of Products

Local products are usually fresh because they don’t undergo long-distance transportation and don’t need to be treated with chemicals to extend shelf life. Fruits and vegetables, for example, can be harvested at peak ripeness, rather than picked green as is often the case with imports.

Problems with Imported Products:

• Long transportation – fruits and vegetables are picked unripe and then treated with preservatives so they “ripen” along the way.
• Use of chemicals – to protect against mold, fungi, and pests, imported products are treated with pesticides and antibacterial agents.
• Decreased nutritional value – products stored for long periods lose vitamins and micronutrients.

Safety and Fewer Additives

Local products are less likely to contain harmful preservatives and chemicals that are used in imported and long-distance goods to prolong shelf life.

Economic Benefits and Support for Local Farmers

By purchasing local products, we support local farmers and producers, which contributes to the development of the regional economy. This leads to:

• Creation of jobs
• Strengthening of food security (less dependence on imports)
• Increased tax revenues to local budgets

Environmental Advantages

Imported food involves massive logistical costs and CO₂ emissions. Transporting food over long distances requires:

• Container shipping, trucks, air freight, all of which increase the carbon footprint
• Additional packaging to prevent spoilage during transportation
• More aggressive storage and cooling methods, which require higher energy consumption

Local production reduces the need for such transportation, making it more environmentally sustainable.

Crisis Resilience

Recent events, such as the COVID-19 pandemic, have shown that global supply chains are fragile. If logistics are disrupted, it can lead to food shortages and sharp price increases. Local farmers help maintain a stable food supply even in difficult times.

Conclusion

Globalization has changed our lives by making goods more accessible, but at the same time it has led to reduced food quality, increased use of preservatives, and the weakening of local agricultural production. We’ve become used to seeing food from around the world on store shelves, but we rarely think about the true cost of such accessibility.

Local products are not just a trend or a fashionable choice — they are a conscious decision in favor of health, food security, and sustainable development. They are fresh, contain fewer harmful additives, support local producers, and reduce environmental impact. The more we support local production, the less we depend on global crises and the higher the quality of the food we consume.

Next time you’re choosing between imported and local products, ask yourself: is chasing a lower price worth the cost to your health? After all, quality food isn’t just about taste — it’s an investment in your health and longevity.