Preservatives

Preservatives in food retard growth of bacteria, yeasts and moulds to lessen food spoilage and wastage. The most common “preserves” are:

Sorbates (200-203)
Benzoates (210-213)
Sulphur dioxide and sulphites (220-228)
Nitrates (249-252)
Prionates (280-283)

Each preservative works against certain micro-organisms in different foods. If concerned about your intake of preservatives, remember that some foods do not contain them. Frozen and canned foods are preservative free because the ‘processing’ of freezing and canning act to preserve the food. Foods with high levels of certain ingredients also will not need preservatives. For example, sugar in jam, biscuits etc can act as a preservative, as does salt in cheese, salami and olives. Also vinegar functions to preserve foods such as pickled cucumbers and salad dressing.