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Apreservative is asubstance or a chemical that is added to products such as food products, beverages,pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to preventdecomposition bymicrobial growth or by undesirablechemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails addingchemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.[1] Preservativefood additives reduce the risk offoodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques forfood preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.
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Preservatives have been used since prehistoric times.Smoked meat for example hasphenols and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints,[clarification needed] etc. in food began in the late 19th century, but was not widespread until the 20th century.[2]
The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.[3] In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.[4]
Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative islactic acid. Common antimicrobial preservatives are presented in the table.[5][6][7]Nitrates andnitrites are also antimicrobial.[8] The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.
| E number | chemical compound | comment |
|---|---|---|
| E200 – E203 | sorbic acid,sodium sorbate and sorbates | common forcheese,wine, baked goods, personal care products |
| E210 – E213 | benzoic acid andbenzoates | used in acidic foods such asjams,salad dressing,juices,pickles,carbonated drinks,soy sauce |
| E214 – E219 | parabens | stable at a broadpH range |
| E220 – E228 | sulfur dioxide andsulfites | common for fruits, wine |
| E249 – E250 | nitrites | speed up thecuring of meat and also impart an attractive colour, no effect on botulism bacteria[9][10] |
| E251 – E252 | nitrates | used in meats |
| E270 | lactic acid | - |
| E280 – E283 | propionic acid andpropionates | baked goods |
| E338 | phosphoric acid | used in some jams, preserves and carbonated drinks; also used for acidification and for flavouring. |
The oxidation process spoils most food, especially those with a high fat content. Fats quicklyturn rancid when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives areascorbic acid (vitamin C) and ascorbates.[11] Thus, antioxidants are commonly added to oils, cheese, and chips.[5] Other antioxidants include thephenol derivativesBHA,BHT,TBHQ andpropyl gallate. These agents suppress the formation of hydroperoxides.[6]
| E number | chemical compound | comment |
|---|---|---|
| E300-304 | ascorbic acid,sodium ascorbate | cheese, chips |
| E321 | butylated hydroxytoluene,butylated hydroxyanisole | also used in food packaging |
| E310-312 | gallic acid and sodium gallate | oxygen scavenger |
| E220 – E227 | sulfur dioxide and sulfites | beverages, wine |
| E306 – E309 | tocopherols | vitamin E activity |
A variety of agents are added to sequester (deactivate) metal ions that otherwise catalyze the oxidation of fats. Common sequestering agents aredisodium EDTA,citric acid (and citrates),tartaric acid, andlecithin.[1]
| This section mayrequirecleanup to meet Wikipedia'squality standards. The specific problem is:Might be better to just add into the notes part of the above tables, with language like "found naturally in X food / X traditional process". Benzoate is natural too! Please helpimprove this section if you can.(November 2023) (Learn how and when to remove this message) |
Citric andascorbic acids targetenzymes that degrade fruits and vegetables, e.g.,mono/polyphenol oxidase which turns surfaces of cut apples and potatoes brown.Ascorbic acid andtocopherol, which are vitamins, are common preservatives.Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives includerosemary andoregano extract,[12]hops,salt,sugar,vinegar,alcohol,diatomaceous earth andcastor oil.
Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.[13]
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Public awareness of food preservatives is uneven.[14] Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by theCenters for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.[15]
Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.
Water-based home and personal care products usebroad-spectrum preservatives, such asisothiazolinones andformaldehyde releasers, which may cause sensitization, leading toallergic skin.[18]
| Substance | Use |
|---|---|
| parabens | personal care products |
| isothiazolinones (MIT,CMIT,BIT) | not for food: home and personal care products, paints/coatings |
| formaldehyde releasers (DMDM hydantoin) | not for food: home and personal care products |
{{cite journal}}: CS1 maint: multiple names: authors list (link)In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
The results show that there is no change in levels of inoculatedC. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic toC. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.
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