This article'slead sectioncontains information that is not included elsewhere in the article.(May 2021) |
Apreservativeis a substance 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 preventdecompositionbymicrobialgrowth or by undesirablechemical changes.In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails addingchemical compoundsto the product. Physical preservation entails processes such as refrigeration or drying.[1]Preservativefood additivesreduce the risk offoodborne infections,decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques forfood preservationinclude dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.
Food preservation
editIt has been suggested that the specifics in the "food preservation" section besplitout and merged into the article titledFood preservation,which already exists. (Discuss)(May 2021) |
Preservatives have been used since prehistoric times.Smoked meatfor example hasphenolsand 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
editAntimicrobial 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]Nitratesandnitritesare 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 sorbateand sorbates | common forcheese,wine,baked goods, personal care products |
| E210 – E213 | benzoic acidandbenzoates | used in acidic foods such asjams,salad dressing,juices,pickles,carbonated drinks,soy sauce |
| E214 – E219 | parabens | stable at a broadpHrange |
| E220 – E228 | sulfur dioxideandsulfites | common for fruits, wine |
| E249 – E250 | nitrites | speed up thecuringof 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 acidandpropionates | baked goods |
| E338 | phosphoric acid | used in some jams, preserves and carbonated drinks; also used for acidification and for flavouring. |
Antioxidants
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The oxidation process spoils most food, especially those with a high fat content. Fats quicklyturn rancidwhen 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 thephenolderivativesBHA,BHT,TBHQandpropyl 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 acidand 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]
Nonsynthetic compounds for food preservation
editThis section mayrequirecleanupto 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!(November 2023) |
Citricandascorbic acidstargetenzymesthat degrade fruits and vegetables, e.g.,mono/polyphenol oxidasewhich turns surfaces of cut apples and potatoes brown.Ascorbic acidandtocopherol,which are vitamins, are common preservatives.Smokingentails exposing food to a variety of phenols, which are antioxidants. Natural preservatives includerosemaryandoreganoextract,[12]hops,salt,sugar,vinegar,alcohol,diatomaceous earthandcastor 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]
Public awareness of food preservation
editThe examples and perspective in this sectionmay not represent aworldwide viewof the subject.(May 2021) |
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.
- Sodium nitriteis a preservative used in lunch meats,hams,sausages,hot dogs,andbaconto preventbotulismand other foodborne pathogens. It serves the important function of controlling thebacteriathat causebotulism,butsodium nitritecan react withproteins,or during cooking at high heats, to formcarcinogenicN-nitrosamines.[16][unreliable medical source?]It has also been linked tocancerin lab animals.[17]
- The commonly usedsodium benzoatehas been found to extend the shelf life of bottledtomato pasteto 40 weeks without loss of quality.[11]However, it can form thecarcinogenbenzenewhen combined withvitamin C.[citation needed]Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.[17]
- Consumption ofsodium benzoatemay also causehyperactivityin children, though the studies are inconclusive with a moderate effect size.[18]
Preservation of other products
editWater-based home and personal care products usebroad-spectrumpreservatives, such asisothiazolinonesandformaldehyde releasers,which may cause sensitization, leading toallergicskin.[19]
| 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 |
See also
edit- Stabilizer (chemistry)– Chemical used to prevent degradation
- wood preservation– Treatment or process aimed at extending the service life of wood structures
- food preservation– Inhibition of microbial growth in food
References
edit- ^abErich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" inUllmann's Encyclopedia of Industrial Chemistry,2002, Wiley-VCH, Weinheim.doi:10.1002/14356007.a11_561
- ^Evans, G., de Challemaison, B., & Cox, D. N. (2010). "Consumers' ratings of the natural and unnatural qualities of foods".Appetite.54(3): 557–563.doi:10.1016/j.appet.2010.02.014.PMID20197074.S2CID41078790.
{{cite journal}}:CS1 maint: multiple names: authors list (link) - ^Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12(5), 6409-6423.
- ^Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.
- ^abMsagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved fromhttp://www.eblib.comArchived2016-02-07 at theWayback Machine
- ^abDalton, Louisa (November 2002)."Food Preservatives".Chemical and Engineering News.80(45): 40.doi:10.1021/cen-v080n045.p040.Archivedfrom the original on 5 April 2019.Retrieved9 February2012.
- ^"Using Preservatives".Archivedfrom the original on 28 March 2019.Retrieved9 February2012.
- ^Shaw, Ian C. (2012). Food Safety: The Science of Keeping Food Safe. Retrieved fromhttp://www.eblib.comArchived2016-02-07 at theWayback Machine(306- 334)
- ^Wilson, Bee (2018-03-01)."Yes, bacon really is killing us".The Guardian.London.ISSN0261-3077.Archivedfrom the original on 2021-02-10.Retrieved2021-02-14.
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.
- ^Doward, Jamie (2019-03-23)."Revealed: no need to add cancer-risk nitrites to ham".The Observer.London.Archivedfrom the original on 2021-01-26.Retrieved2021-02-14.
The results show that there is no change in levels of inoculatedC. botulinumover the curing process, which implies that the action of nitrite during curing is not toxic toC. botulinumspores at levels of 150ppm [parts per million] ingoing nitrite and below.
- ^ab(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved fromhttp://www.eblib.comArchived2016-02-07 at theWayback Machine
- ^Riva Pomerantz (Nov 15, 2017). "KOSHER IN THE LAB".Ami.No. 342. p. 88.
- ^P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010)."Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts".Journal of Food Science.75(4): M204–M208.doi:10.1111/j.1750-3841.2010.01587.x.PMID20546411.Archivedfrom the original on 2021-02-19.Retrieved2018-12-29.
- ^Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402.
- ^Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews International, 23, 141-158.
- ^Field, Simon Quellen (2008).Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients.Chicago: Chicago Review Press.
- ^abAntinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.
- ^Barrett, J. R. (2007)."Hyperactive Ingredients?".Environmental Health Perspectives.115(12): A578.doi:10.1289/ehp.115-a578.PMC2137120.PMID18087571.
- ^"The search is on for new cosmetic preservatives".Chemical & Engineering News.Archivedfrom the original on 2021-10-25.Retrieved2021-10-25.
External links
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Media related toPreservativesat Wikimedia Commons
