Food preservation using chemicals

Traditional food preservation techniques have undesirable effects on the appeal of fresh products and artificial preservatives are increasingly being banned. The practice of preserving food by the addition of chemical is quite old, and ordinary table salt (sodium chloride) has been used as a preservative for centuries.

It might be surprising to think of naturally occurring substance as a chemical preservative, but it will be seen that many chemicals substance use in the preservation of foods occur naturally.

When they are used with the proper intend, they can be used to preserve foods that cannot be easily preserved by other means.

They should not be used as a substitute for sanitation and proper handling procedures. Sometimes chemicals are used together with other processes, such as holding at refrigerator temperatures above freezing.

Chemicals preservatives such as sorbate, benzoate, etc, have been used as reliable preservative factors to control a number of micobial hazards, However, such compounds do not satisfy the concept of ‘natural’ and ‘healthy’ food consumers prefer and that the food industry, consequently needs to manufacture.
Food preservation using chemicals