Konzervant

Konzervant, or preservative, is a substance added to foods, cosmetics, and medicines to slow spoilage caused by microorganisms, oxidation, and enzymatic changes. By inhibiting growth, reducing oxidation, or delaying browning, preservatives help maintain safety and quality during storage and transport. The term is used in several languages to denote these additives; in English the preferred word is preservative.

Common categories and examples include:

- Nitrites and nitrates (eg, sodium nitrite) used in cured meats to inhibit bacteria and preserve color.

- Sulfites (eg, sulfur dioxide) used in wines, dried fruits, and some processed foods to prevent oxidation and spoilage.

- Sorbates (eg, sodium sorbate) and benzoates (eg, sodium benzoate) that inhibit yeasts, molds, and bacteria.

- Propionates (eg, calcium propionate) used in bread and baked goods to prevent mold.

- Antioxidants (eg, ascorbic acid, tocopherols) that slow oxidative spoilage.

- Natural preservatives and recovery strategies (eg, salt, sugar, vinegar, rosemary extract) and newer plant-based antioxidants.

Regulation and safety are central to the use of konzervanti. Authorities such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) evaluate safety, establish permissible levels, and require labeling. In the EU, preservatives are listed as food additives with E numbers; in the US, many are approved as generally recognized as safe (GRAS) or approved additives.

Health considerations vary by substance. Most preservatives are safe at approved levels, but some can cause adverse reactions in sensitive individuals (eg, sulfites in asthmatics) or raise concerns about nitrosamines formed from nitrites. Consumer demand increasingly favors natural or "clean label" options, prompting ongoing research and reformulation in the food and cosmetic industries.