Preservatives

Preservatives are substances added to food products to prevent or slow down spoilage caused by microbes like bacteria, yeasts, and molds, or by unwanted chemical changes like oxidation. They work by inhibiting microbial growth, killing microbes, or preventing chemical reactions that lead to food degradation.

Manufacturers add preservatives to extend the shelf life of food products, maintain their quality, and ensure food safety by preventing spoilage. They are commonly found in a wide range of processed foods, including baked goods like cakes and snack cakes, beverages such as liquid water enhancers, and some cheeses.

In the United States, the Food and Drug Administration (FDA) regulates the use of preservatives as food additives. Each preservative must be approved by the FDA or be generally recognized as safe (GRAS) for its intended use. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) also evaluate the safety of individual preservatives. The safety of specific preservatives is assessed based on scientific evidence, and their use is permitted only at levels considered safe for consumption.