Conservanti

Conservanti are substances added to foods, drugs, and personal care products to slow spoilage, inhibit microbial growth, or prevent oxidation. They are generally used in small quantities and are subject to safety evaluations and regulatory approvals. In foods, preservative functions are typically categorized as antimicrobial or antioxidant.

Antimicrobial preservatives aim to inhibit bacteria, yeasts, and molds. Common examples include benzoates (benzoic acid and sodium benzoate), sorbates (sorbic acid and potassium sorbate), nitrites and nitrates, and sulfites. These help extend shelf life and maintain safety in a variety of products, such as beverages, cheese, cured meats, and dried fruits. Antioxidants are used to prevent oxidative spoilage and color loss; typical antioxidants include ascorbic acid (vitamin C), tocopherols (vitamin E), and certain synthetic antioxidants like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).

Common examples and uses vary by region and product type. In the EU and many other markets, some preservatives are associated with specific regulatory labels or codes (for example, benzoates and sorbates are widely used in beverages and foods, nitrites in cured meats, sulfites in dried fruits and wines). Calcium propionate is commonly used to inhibit mold in bread. In cosmetics and personal care products, parabens and other preservatives are employed to prevent microbial growth and extend product stability.

Regulation and safety considerations are handled by national authorities and international bodies. Evaluations assess potential health effects, acceptable daily intakes, and approved usage levels. Some preservatives can cause allergic reactions or sensitivities in certain individuals; nitrites can form nitrosamines under particular conditions, and sulfites can trigger reactions in sensitive people. Clear labeling and adherence to approved limits help manage these risks.