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Many chemicals will kill micro-organisms or stop their growth but most of these are not permitted in foods; chemicals that are permitted as food preservatives are listed in the next table.
1. 1. The preservation of products containing chemical food preservatives is usually based on the combined or synergistic activity of several additives.
    1. Intrinsic product parameters (e.g composition, acidity, water activity)
      1. Combinations of additives and preservatives systems provide unlimited preservation alternatives for applications in food products to meet consumer demands for healthy and safe food
        Chemical food preservatives are applied to foods:
        As direct additives during processing
        Develop by themselves during processes such as fermentation
        Certain preservatives have been used either accidentally or intentionally for centuries and include sodium chloride , sugar,acids, alcohols and components of smoke.
        Traditional chemical food preservatives and their use in fruit and vegetable processing technologies could be summarised as follows:
        C. Foods preserved by high sugar concentrations: jellies, preserves, syurps, juice concentrates.
        A. Common salt: brined vegetables.
        B. Sugars(sucrose, glucose, fructose and syups)
        D. Interaction of sugar with other ingredients of processes such as drying and heating
        E. Indirect food preservation by sugar in products where fermentation is important (naturally acidified pickles and sauerkraut)
    2. extrinsic factors (e.g processing temperature, storage atmosphere and temperature)

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