Numerous chemical molecules are used to control the growth of spoilage bacteria and pathogens in food and feed. They work broadly:
- as contact antimicrobials such as fungicides, pesticides, herbicides, nitrite, wood smoke, sulphur compounds and antibiotics
- by inhibiting the effect of oxygen and metal ions on food, e.g. antioxidants
- by increasing the solute level in the solution surrounding the microorganism, e.g. salt
- by increasing or reducing pH to a level that prevents the growth and reproduction of microorganisms. e.g. organic acids and their salts
- as oxygen scavengers and metal ions chelators, e.g. antioxidants
Some preservatives have known side effects when our body’s digestive system is unable to eliminate them, such as salt in provoking blood pressure, or when they react with our immune system, provoking allergic reactions, such as nitrites and sulphites. Some, such as nitrosamines, may cause the development of carcinogenic molecules. Public health authorities, therefore, take extra care when evaluating the use of these powerful substances in food, feed and other products that may come in contact with animals, humans and their direct vital environment.
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