Role of Preservatives

• Chemical preservatives extend the freshness of food by inhibiting the growth of microorganisms and reducing oxidation retarding the ripening process. Preservatives cannot replace sterilization processes for packaged foods. Adequately frozen, dried, canned or pickled foods may not need added preservatives.
  
  

Types

• Natural preservatives include salt, sugar, vinegar, alcohol, citric acid and ascorbic acid. Chemical preservatives include sulphites, nitrites, benzoates and sorbates. Antimicrobial preservatives maintain food freshness by deterring the growth of molds and bacteria. Antioxidants preserve food by preventing discoloration and rancidity due to oxidation.
  
  

Regulations

• According to the Federal Food, Drug and Cosmetic Act, preservatives in food should be safe for use, labeled properly on the food and used for the purpose it was intended. Preservatives should not be used to mask damaged or inferior food products or make food appear to be of better quality than it is.
  
  

Safety

• Some chemical preservatives have been found to have adverse effects on health. Benzoates and sulphites may trigger allergies. Butylates may cause liver and kidney problems and high blood pressure. BHA may cause cancer and liver disease.