Chemical Preservative

Food spoilage is an age-old problem, and chemical preservatives have become a modern solution. But what exactly are they, and how do they keep our food safe and fresh? Preservatives fall under the umbrella of food additives, which are substances added to food to enhance safety, freshness, taste, texture, or appearance. The international body that evaluates the safety of these additives is the Joint FAO/WHO Expert Committee on Food Additives, or JECFA. JECFA's evaluations are crucial.

Only additives deemed safe and with established maximum use levels by the Codex Alimentarius Commission can be used in internationally traded foods. Food additives are not typically consumed alone or used as standard ingredients. They serve technological purposes in food production and can affect food characteristics. Preservatives, specifically, inhibit or slow down food decomposition caused by microorganisms or chemical reactions. The goals of food preservation include preventing damage by microbes or insects, delaying spoilage, and stopping microbial growth.