The food preservative is a continuous inhibitory effect on the growth of microorganisms whose metabolic substrate is a spoilage substance. What is important is that it inhibits the most prone to spoilage under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar, tannin for anticorrosion of fiber and wood, formaldehyde, mercuric mercury, toluene, butyl paraben, nitroguanidine derivative or scented resin for biological specimens. The use of preservatives in foods is limited, so there are some physical methods such as drying and pickling. Special preservatives include organic acids such as acetic acid, vegetable oils containing oleic acid esters, and special essential oils such as mustard. For parts of the organism (such as the human body surface or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dye or acridine pigment) can be used depending on the specific conditions.
Food preservatives are agents that inhibit substance spoilage. That is, it has a sustained inhibitory effect on the growth of microorganisms that use a spoilage substance as a metabolic substrate. What is important is that it inhibits the most prone to spoilage under different conditions, especially when the general sterilization effect is insufficient.
There are 50 kinds of applications in the world, 40 kinds in Japan, 40 kinds in Japan, different bactericides, basically no bactericidal effect, only inhibiting the growth of microorganisms; low toxicity, basically no damage to the flavor of food; easy to use grasp.
The preservatives prescribed in China include 30 kinds of benzoic acid, sodium benzoate, sorbic acid, potassium sorbate and calcium propionate.
