Food Preservation

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Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

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
 
Examples of natural food preservatives are:
 
Ascorbic acid and tocopherol, which are vitamins, are common preservatives. Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include rosemary extract, hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.
 
 

 
 
 

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