Food Preservatives

Topics: Preservative, Food preservation, E number Pages: 4 (1379 words) Published: August 14, 2013
http://en.wikipedia.org/wiki/Preservative
http://en.wikipedia.org/w/index.php?title=Preservative&action=edit

A preservative is a naturally occurring or synthetically produced substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes. Preservatives can be divided into two types, depending on their origin. Class I preservatives refers to those preservatives which are naturally occurring, everyday substances. Examples include salt, honey and wood smoke.[1] Class II preservatives refer to preservatives which are synthetically manufactured.[1] Contents

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* 1 Preservatives in wood
* 2 Preservatives in foods
* 2.1 Natural food preservation
* 2.2 Health concerns
* 3 References
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Preservatives in wood[edit source | editbeta]
Preservatives may be added to wood to prevent the growth of fungi as well as to repel insects and termites. Typically arsenic, copper, chromium, borate, and petroleum based chemical compounds are used. For more information on wood preservatives, see timber treatment. -------------------------------------------------

Preservatives in foods[edit source | editbeta]
Preservatives are often added to food to prevent their spoilage, or to retain their nutritional value and/or flavor for a longer period. The basic approach is to eliminate microorganisms from the food and prevent their regrowth. This is achieved by methods such as a high concentration of salt, or reducing the water content. This inhibits spoilage of the food item by microbial growth. Preservatives may be antimicrobial preservatives, which inhibit the growth of bacteria or fungi, including mold or they can be antioxidants such as oxygen absorbers, which inhibit the oxidation of food constituents. Common antimicrobial preservatives include sorbic acid and its salts, benzoic...

References: edit source | editbeta]
1. ^ a b http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-class-i-preservative-and-class-ii-preservative/
2. ^ a b Dalton, Louisa (11 2002). "Food Preservatives". Chemical and Engineering News 80 (45): 40. Retrieved 9 February 2012.
3. ^ "Using Preservatives". Retrieved 9 February 2012.
4. ^ McCann, D.; Barrett, A.; Cooper, A.; Crumpler, D.; Dalen, L.; Grimshaw, K.; Kitchin, E.; Lok, K. et al. (2007). "Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: A randomised, double-blinded, placebo-controlled trial". The Lancet 370 (9598): 1560–7.doi:10.1016/S0140-6736(07)61306-3. PMID 17825405. edit
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