Preservative

Preservatives are antimicrobial biocides to eliminate microorganisms. They are used when physical methods alone are not sufficient. The range of possible connections has not changed for a long time, since it is difficult to find cheap materials with a broad effect and low toxicity for mammals. With the use of weak acids whose pK value and an acidic pH in the food is required, since only undissociated molecules can penetrate into the inside of micro-organisms through the cell membrane.

A distinction

• Food additives, which are intended to prevent food spoilage, for example by bacteria, yeast and molds. They play an important role in food preservation and prevent dangerous diseases such as botulism and listeriosis. Preservatives must be declared by generic name, name and e- number ( 200 to 299 ).

• Cosmetic ingredients such as parabens, benzoic acid or methylisothiazolinone, which are used as preservatives. In many cosmetics preservation is necessary. However, only the preservatives are used, which are authorized under the Cosmetics Regulation ( Cosmetics Regulations - Appendix 6 - preservatives for cosmetics).
• Pharmaceutical excipients on drug preservation.
• Wood preservatives.

In case of missing or insufficient preservatives can cause significant damage. Insufficiently processed foods can lead to disease when consuming the consumer. Time and again, for example, to salmonella infections by the consumption of food. Treacherous is the carcinogenic effect of aflatoxins, which are waste products of molds. If one suppresses the growth of molds, one at the same time reduces the formation of aflatoxins. In addition to chemical preservatives Preservatives there are also physical methods for preservation, which possess considerable technical importance as before. This includes the preservation by

• Heating ( pasteurisation, sterilization )
• Dehydration ( drying)
• Of air ( paraffin layer of cheese and the like, vacuuming ) and
• Deep cooling ( ≤ 18 ° C).