Preservatives in Foods
Preservatives in Foods – benefits and side effects.
Preservatives in Foods: A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality.
Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.
Examples of chemical food preservatives are:
- Benzoates (such as sodium benzoate, benzoic acid)
- Nitrites (such as sodium nitrite)
- Sulphites (such as sulphur dioxide)
- Sorbates (such as sodium sorbate, potassium sorbate.
Natural Food Preservatives are:
- Salt, sugar, alcohol, vinegar etc. these are the traditional preservatives in food that are also used in making pickles, jams and juices.
Sodium nitrite is a common ingredient added to processed meats and fish that helps preserve the food and prevent bacterial growth that can cause botulism. This food additive also adds attractive color to meat and fish. While sodium nitrite is naturally present in many fruits and vegetables, its use as a food preservative can be damaging to your health. This additive is present in foods like bacon, lunch meat and hot dogs, and knowing more about it will help you make healthier food choices.
