Preservative

Preservatives are substances added to food products to prevent or slow down spoilage. They work by inhibiting the growth of microorganisms like bacteria, yeasts, and molds, or by slowing down undesirable chemical changes such as oxidation. These substances can be derived from natural sources or produced synthetically.

Manufacturers use preservatives primarily to extend the shelf life of foods, maintain their quality, and ensure safety by preventing spoilage and the growth of harmful pathogens. They are commonly found in a wide variety of processed foods, including cheese, frozen appetizers, dips, sauces, baked goods, and processed meats.

In the United States, the Food and Drug Administration (FDA) regulates food additives, including preservatives, to ensure they are safe for their intended use. Many individual preservatives have been evaluated by international bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) or the European Food Safety Authority (EFSA). While approved preservatives are generally considered safe at typical intake levels, some specific preservatives have been subjects of ongoing scientific review and public discussion regarding their potential health effects.