Antispoilage agent in food

Antispoilage agent in food
Although foods can be sterilized (as by heat processing)and contained in such a way as to prevent contamination by microbes during storage, it still is often necessary in some cases to forego sterilization, thus making it necessary to take other steps to prevent microbial degradation of the food.

Foods can be protected against microbial attack for long periods (months to years) by holding them at temperatures below freezing. They can be preserved for shorter periods by several days by holding them in ice or in a refrigerator at temperatures in the range 32 – 46 F (0 – 7.8 C).

Foods can also be preserved by altering them to make them incapable of supporting microbial growth. Drying is an example of this type of preservation. Food must be preserved against color and texture changes.

Quite often it is either impossible or undesirable to employ conventional preservation methods, and a large variety of food additives is available for use, alone or in combination with other additives or with mild forms of concentrations 0f 0.1% or less.

Sodium diacetate and sodium or calcium propionate are used in breads to prevent mold growth and the development of bacteria that may produce a slimy material known as rope. Sorbic acid and its salts may be used in bakery products, cheeses, syrups, and pie fillings to prevent mold growth.

Sulfur dioxide is used to prevent browning in certain dried fruits and to prevent wild yeast growth in wines used to make vinegar. Benzoic acid and sodium benzoate may be used to inhibit mold and bacterial growth in some fruit juices, oleomargarines, pickles, and condiments. It also be noted that benzoic acid is a natural component of cranberries.
Antispoilage agent in food