Food preservatives are natural or synthetic substances added to prevent bacterial growth or chemical changes. These substances increase food's shelf life for storage. Methods of food preservation used before additives include drying, salting, sugaring, pickling and cold storage facilities like root cellars. According to the U.S. Food and Drug Administration website, President Abraham Lincoln chose chemist Charles M. Wetherill to head the Department of Agriculture, the forerunner to the FDA. This appointment served as the groundwork for chemical food preservation.
Ascorbic Acid
Ascorbic acid is the natural antioxidant found in citrus fruits like lemons and oranges. Food producers use this antioxidant to preserve fruits, jellies, processed meats and dairy products. It keeps the oil and fats in butter from souring, and other foods from turning brown. This preservative is tasteless when used in most foods.
Sulfites
Sulfites are a group of compounds that naturally occur in foods or are added as preservatives and enhancers. Sulfites prevent bacterial growth, while not interfering with yeast development, in alcoholic beverages like wine, beer, wine coolers, distilled liquors and cocktail mixes. They prevent bruising on light-colored fruit and vegetables like apples and potatoes. Beverages containing sugar and corn syrup employ this food preservative. Other foods that use sulfites include baked goods, condiments, snack foods, fresh and frozen seafood, grains and pasta, dried fruits, shredded coconuts, infant formulas and dairy substitutes. According to the Cleveland Clinic website, you can develop allergic reactions to sulfites, some life-threatening, and should be mindful of foods containing this ingredient.
Sodium Nitrites
Salt has been used as a meat preservative for hundreds of years to prevent meat from spoiling. Nitrites, found in some salts, preserve meat and produce its pink color. According to the University of Minnesota Extension website, nitrites avert the development of botulism in cured meats and slow down spoiling and putrid odors from developing in meat. Nitrites in products like hot dogs, hams and sausage allow you to reheat meat without losing the flavor of spices and the smoking process. Reports about nitrite toxicity have been published since the 1970s; however, the FDA regulates the amount of nitrites that can be used in meat products.
Sorbates
Sorbates, which prevents microorganism growth, include the compounds sorbic acid, potassium sorbate, sodium sorbate and calcium sorbate. The New York State Agricultural Experiment Station at Cornell University website says potassium sorbate, a component of sorbic acid, prevents yeasts, mold and bacteria from developing on cheese, dips, yogurt, sour cream, baked goods and mixes, beverages, icings, pie fillings, dressings and margarine.
Food Labels
The FDA states that all ingredients, including preservatives, have to be listed on food labels. These ingredients have short descriptions like "preservatives," "mold inhibitors" and "to retard spoilage." A list of ingredients helps you identify substances that cause allergies.
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