Abstract

In this study we try to explore the concept of “Preservation and Preservatives” in a holistic context. The main focus of the research is on “Preservation and Preservatives” and its relation with general health. The research also analyzes many aspects of “Preservation and Preservatives” and tries to gauge its effect on health. Finally the research describes various factors which are responsible for “Preservation and Preservatives” and tries to describe the overall effect of “Preservation and Preservatives” on health.

Preservatives

Introduction

Preserving is a way of storing, food both “raw” and cooked for future use. When you preserve you are following centuries of a vintage custom of “putting food by”. In alignment to do this, you have to seal the food in an airtight canister and method it in such a way that the four major spoilers- enymes, molds, yeast, and pathogens are removed and your food is safe to eat.

All food products except for the one growing in your kitchen flower bed have food preservatives in them. Every constructor adds food preservative to the food throughout processing. The reason is generally to avoid spoilage during the transportation time. (Adamo, Peter, Whitney, 124-126)

Food is so significant for the survival, so food preservation is one of the oldest technologies used by human beings to avoid its spoilage (Ojeda, 26).

Changed packaging methods like vacuum cramming and hypobaric cramming also work as food preservatives.

Discussion and Analysis

Food Preservation is fundamentally finished for three reasons

To preserve the natural characteristics of food

To maintain the appearance of food

To boost the shelf value of food for storage.

Chemical Food Preservative

Chemical food preservatives are furthermore being used for rather some time now (Sapontzis, 66-68). They seem to be the best and the most productive for a longer shelf life and are usually fool verification for the preservation reason. Examples of chemical food preservatives are:



Benzoates (such as sodium benzoate, benzoic acid)

Nitrites (such as sodium nitrite)

Sulphites (such as sulphur dioxide)

Sorbates (such as sodium sorbate, potassium sorbate

Antioxidants are also the chemical food preservatives that proceed as free fundamental scavengers. In this class of preservatives in food arrives the vitamin C, BHA (butylated hydroxyanisole), bacterial development inhibitors like sodium nitrite, sulfur dioxide and benzoic acid (Axelsson, 44-48).

Then there is ethanol that is a one of the chemical preservatives in food, wine and food retained in brandy. Sulfur dioxide and nitrites are the demonstrations (Anderson, 2010, 89-96). Sulfur dioxide determinants irritation in bronchial tubes and nitrites are carcinogenic.

Artificial Preservatives

Artificial preservatives are the chemical compounds that halt of delayed the development of bacteria, spoilage and its discoloration. These artificial preservatives can be supplemented to the food or squirted on the food.

Types of Artificial Preservatives Food

Antimicrobial agents

Antioxidants

Chelating agency

In antimicrobial comes the Sodium benzoate, Benzoates, Sorbates and Nitrites.

Antioxidants include the Sulfites, Vitamin E, Vitamin C and Butylated hydroxytoluene (BHT)

Harmful food Preservatives

Although preservatives food additives are utilized to keep the food fresh and to halt the bacterial development but still there are certain preservatives in food that ...