Preserving Food with Chemical

Food preservatives are essential additives used in the food industry to extend the shelf-life of various food products. The use of preservatives has become a vital component of our modern food systems. In this article, we will explore the types of food preservatives, their functions, and the pros and cons associated with their use.

Preservatives are food additives that help to control and prevent the deterioration of food, providing protection against spoilage from micro-organisms, life-threatening botulism, and other organisms that can cause food poisoning. High-risk foods such as meat, seafood, dairy, and cheese serve as a breeding ground for potentially dangerous micro-organisms; therefore, the addition of a preservative is usually required to ensure food safety. Preservatives are also used to prevent chemical or physical factors such as oxidation, temperature, and light from causing spoiling reactions, ultimately protecting the quality of foods and beverages.

There are different types of preservatives, including natural and synthetic preservatives. Natural preservatives can be sourced from plants, animals, fungi, and algae, and common kitchen staples like salt and sugar can also be used to naturally preserve food in certain cases. Synthetic preservatives are produced using chemical compounds and are widely used in the food industry. Preservatives can be broadly categorized into antimicrobial preservatives and antioxidant preservatives, and many preservatives, like the sulphites used in wine and nitrates used in meat, serve both functions.

Antimicrobial preservatives like sulphur compounds and sorbic acid are used to inhibit the growth of bacteria and are widely used in the preservation of wine, dried fruits, and vegetables in vinegar or brine. Benzoic acid and its calcium, sodium, or potassium salts are used as antibacterials and antifungals in foods such as pickled cucumbers, low sugar jams and jellies, and dressings. Antioxidant preservatives are often used in minimally processed vegetable products such as ready-to-use salads, freshly cut fruit, and fresh juices, where browning is a significant concern.

Here are some examples of the types of food that commonly use preservatives:

Meat and Poultry: Preservatives are used in meat and poultry products to prevent bacterial growth and spoilage. Nitrates and nitrites are commonly used in processed meats like bacon, sausage, and hot dogs to preserve color, flavor, and texture, while also inhibiting the growth of bacteria that can cause foodborne illness.

Dairy Products: Preservatives are used in dairy products to prevent spoilage and to extend their shelf-life. Natamycin is a natural preservative commonly used in cheese to inhibit mold growth, while potassium sorbate is used in yogurt, sour cream, and other dairy products to inhibit the growth of bacteria.

Baked Goods: Preservatives are used in baked goods to prevent spoilage and to extend their shelf-life. Calcium propionate is commonly used in bread and other baked goods to inhibit the growth of mold, while sodium benzoate is used in cakes and pastries to inhibit bacterial growth.

Beverages: Preservatives are commonly used in beverages to prevent spoilage and to extend their shelf-life. Sulfites are used in wine and beer to prevent oxidation and to inhibit the growth of bacteria, while potassium sorbate is used in fruit juices to inhibit the growth of mold and bacteria.

Processed Foods: Preservatives are used in processed foods to extend their shelf-life and to ensure their safety. Sodium nitrate and sodium nitrite are commonly used in processed meats, while BHA and BHT are used in cereal, snack foods, and other processed foods to prevent oxidation and to extend their shelf-life.

The use of food preservatives offers several advantages, including the extension of shelf-life, reduction of food waste, improved convenience, and reduced food cost. With the increasing demand for greater choice, ease, and convenience of foods, preservatives have become an indispensable part of our food systems.

Source

EFSA. Food additives. European Food Safety Authority.

https://www.efsa.europa.eu/en/topics/topic/food-additives

WHO. Food additives. World Health Organization.

https://www.who.int/health-topics/food-additives#tab=tab_1