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preservative |
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preservativeSubstance (additive) added to a food in order to inhibit the growth of bacteria, yeasts, moulds, and other micro-organisms, and therefore extend its shelf life. The term sometimes refers to anti-oxidants (substances added to oils and fats to prevent their becoming rancid) as well. All preservatives are potentially damaging to health if eaten in sufficient quantity. Both the amount used, and the foods in which they can be used, are restricted by law. Alternatives to preservatives include faster turnover of food stocks, refrigeration, better hygiene in preparation, sterilization, and pasteurization (see food technology). |
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However, contact with disodium ethylenediamine tetraacetate (EDTA), a food preservative, dissolved the coating. In a cooperative research program at the University of Melbourne and Food Science Australia, a government/academic/industry cooperative in Werribee, Victoria, researchers have isolated a naturally occurring food preservative with a demonstrable effectiveness in killing L. NuPreserv 2000[TM]: targets the multi-billion dollar food industry with a marketable and cost-effective food preservative solution that is much healthier and more effective than traditional chemical alternatives. |
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Food preservative
