foodpreservative

A food preservative is a substance added to foods to prevent spoilage and extend shelf life by inhibiting the growth of microorganisms or slowing chemical changes. Preservatives help maintain flavor, texture, color, and nutritional value over time and across varying storage conditions.

Preservatives are commonly categorized by their mechanism of action. Antimicrobial agents such as benzoates (benzoic acid and salts), sorbates (sorbic acid and salts), propionates (propionic acid and calcium or potassium propionate), nitrites and nitrates, and sulfites are used to hinder bacteria, yeasts, and molds. Antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ascorbic acid, and tocopherols help prevent oxidative spoilage. Other substances, including sequestrants like EDTA and acidulants such as citric acid, contribute to stability and safety in various foods. Natamycin is an antifungal preservative used primarily in cheese. In many traditional preparations, salt, sugar, and vinegar serve as natural or historical preservatives, and fermentation can act as a preservation method through acid and competitive flora.

Regulatory and labeling practices vary by jurisdiction. Most preservatives are regulated as food additives and require safety evaluation before approval. They are typically listed on ingredient panels, and some may be designated as GRAS (generally recognized as safe) in certain regions.

Safety and consumer trends vary. While approved preservatives are considered safe at permitted levels, concerns exist for certain compounds (for example, sulfites for sensitive individuals, or potential nitrosamine formation from nitrites). Increasing interest in natural or clean-label products has influenced reformulation and usage patterns in some markets.