In the production and processing of food, due to the variety, nature, scope of use, price and toxicity of the preservative, the following points should be noted before use.
1. Before adding preservatives, ensure that the food is completely sterilized, and there should not be a large amount of organisms. Otherwise, the addition of preservatives will not achieve the desired effect. Such as potassium sorbate, not only will not play a role in anti-corrosion, but will become a source of microbial reproduction.
2, should understand the toxicity and scope of use of various types of preservatives, according to the safe use and scope of use. For example, sodium benzoate, which is highly toxic, has been banned in some countries, and China has strictly determined that it can only be used in sauces, jams, pickles, canned foods and some alcoholic beverages.
3, should understand the effective use of various types of preservatives, acidic preservatives can only be used in acidic environments with strong and effective antiseptic effect, but used in neutral or alkaline environment, but not much effect, such as sorbic acid Potassium, sodium benzoate, etc.; and the parabens in the ester preservatives can also be used between pH 4 and 8, and the effect is not bad.
4, should understand the various types of preservatives can inhibit the microbial species, some preservatives have an effect on mold, and some have an effect on yeast, only master the preservatives of this characteristic, you can prescribe the right medicine, generally compounded form More comprehensive anti-corrosion preservation, such as Jianying anti-corrosion king and mildew preservatives and other products.
5, according to the different types of food processing technology, should consider the price and solubility of preservatives, as well as the impact on food flavor and other factors, comprehensive advantages and disadvantages, and then flexible use.
