Food Preservation Method by
Chemicals
Food
preservation by chemical methods involves the use of chemicals to prevent or
slow down the growth of microorganisms, which can spoil food and make it unsafe
to eat. Here are some common chemical methods of food preservation:
Antimicrobial agents: These are
chemical compounds that inhibit or kill microorganisms that cause food spoilage
or disease. Examples include sodium benzoate, sorbic acid, and potassium
sorbate.
Antioxidants: These are
compounds that prevent oxidation, a process that can lead to rancidity and
spoilage of fats and oils in foods. Examples include butylated hydroxyanisole
(BHA) and butylated hydroxytoluene (BHT).
Acids: Acids can be used to preserve food by
creating an acidic environment that inhibits the growth of bacteria, yeasts,
and molds. Examples include vinegar, citric acid, and lactic acid.
Sulfites:
These are chemicals that inhibit the growth of bacteria and yeasts by
releasing sulfur dioxide gas. They are commonly used to preserve dried fruits,
wine, and beer.
Nitrites
and nitrates: These chemicals are used to preserve meats by inhibiting the
growth of bacteria and preventing the development of botulism. They are
commonly used in cured meats such as bacon and ham.
Sugar:
Sugar can be used to preserve fruits by creating a high osmotic pressure that
inhibits the growth of microorganisms. It can also be used to preserve jams and
jellies by preventing the growth of bacteria and mold.
It's
important to note that while these chemicals can be effective at preserving
food, they can also have potential health risks if used in excess or if an
individual has a sensitivity or allergy to them. Therefore, it's important to
use these chemicals in moderation and follow safety guidelines when using them
in food preservation.
·
S alt (Sodium chloride) - lowers the water activity in food, inhibiting the
growth of bacteria and other microorganisms.
· Sugar (Sucrose) - inhibits bacterial growth
by decreasing the water activity in food.
· Vinegar (Acetic acid) - creates an acidic
environment in which bacteria cannot grow.
· Citric acid - used to preserve flavor,
prevent discoloration, and inhibit bacterial growth.
· Nitrites - used in cured meats to prevent the
growth of Clostridium botulinum, which can cause botulism.
· Sulfites - used to prevent the oxidation of
fruits and vegetables, and to preserve the color of dried fruits.
· Benzoates - used to inhibit the growth of
yeasts and molds in acidic foods such as pickles, salad dressings, and
carbonated drinks.
· Sorbates - used to inhibit the growth of
yeasts and molds in acidic foods such as cheese, wine, and dried fruits.
· Propionates - used to inhibit the growth of
molds in bread and other baked goods.
· Lactic acid - used to preserve and enhance
the flavor of pickles, sauerkraut, and other fermented foods.
· Potassium sorbate - used as a preservative in
foods such as cheese, dried fruit, and wine.
· Sodium erythorbate - used as an antioxidant
in processed meats to prevent discoloration and spoilage.
· Calcium propionate - used to inhibit the
growth of molds in baked goods.
· Sodium benzoate - used to prevent the growth
of yeasts and molds in acidic foods such as pickles, salad dressings, and
carbonated drinks.
· Sodium nitrate - used in cured meats to
prevent the growth of Clostridium botulinum and to enhance flavor.
· EDTA (Ethylenediaminetetraacetic acid) - used
as a preservative in canned fruits and vegetables to prevent discoloration and
flavor loss.
· Ascorbic acid (Vitamin C) - used as an
antioxidant in food products to prevent discoloration and spoilage.
· Butylated hydroxyanisole (BHA) - used as an
antioxidant to prevent rancidity in fats and oils.
· Butylated hydroxytoluene (BHT) - used as an
antioxidant to prevent rancidity in fats and oils.
· Propyl gallate - used as an antioxidant in
fats and oils to prevent rancidity.
