Before we learn about food preservatives, we have to know that all microorganisms are harmful in foods.
Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.
When we add sorbates at maximum value which is 0.2%, the taste of foods may change.
Examples of Parabens are tomato sauce, soft drinks and salad dressings.
Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?
Preserve foods by using salt and sugar works by
lowering osmotic pressure
creating a hypertonic environment.
creating a hypotonic environment.
raising pH
Nitrite prevents the growth of:
Pseudomonas aeruginosa
Clostridium botulinum
Escherichia coli
Salmonella
Vitamin C and vitamin E, BHA and BHT, and sulfites are all
antimicrobial agents
flavor enhancers
incidental food additives
antioxidants.
The effectiveness of many chemical preservatives depends primarily on the food
water content.
temperature.
pH.
All of the above.
Potassium sorbate is responsible for
stabilize red color of meat
block the oxidation of glucose and pyruvate at the acetate level
prevent gassy spoilage
weakening of transmembrane gradient
