Is natural preservative safe?

Food additives are an important part of the food industry. The use of food additives that are harmless to the human body will return to nature and promote green consumption. "Food is food to safety first". Natural food preservatives and natural food preservative powder are specially developed for food preservation. You may still have concerns about natural preservatives. This is completely unnecessary.

This passage is going to talk about the followings of natural preservative: 

1. The history of natural preservatives

2. Non-synthetic compounds for food preservation

3. In conclusion

1. The history of natural preservatives

Preservatives have been used since prehistoric times. For example, smoked meat contains phenol and other chemicals that delay deterioration. Over the centuries, food preservation has been greatly developed and has played a role in improving food safety. The use of preservatives other than traditional oil, salt, paint, etc. in food began in the late 19th century, but it was not widely used until the 20th century.

The use of food preservatives varies from country to country. Many developing countries that do not have strong governments to regulate food additives are facing the problem of harmful levels of preservatives in foods or completely avoiding foods considered unnatural or exotic. These countries have also proven useful in case studies surrounding chemical preservatives, as they have only been introduced recently. In the urban slums of densely populated countries, despite the consumption of these imported foods, there is often little knowledge of food ingredients. Natural preservatives have the incomparable advantages of synthetic preservatives, such as strong antibacterial properties, safety and non-toxicity, good water solubility, good thermal stability, and wide range of action.

2. Non-synthetic compounds for food preservation

The target of citric acid and ascorbic acid are enzymes that degrade fruits and vegetables, such as mono/polyphenol oxidase, which browns the surface of cut apples and potatoes. Vitamins ascorbic acid and tocopherol are common preservatives. Smoking requires exposing food to a variety of antioxidant phenols. Natural preservatives include rosemary and oregano extracts, hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.

Antibacterial preservatives prevent bacterial degradation. This method is the most traditional and oldest preservation method. Ancient methods such as pickling and adding honey can prevent the growth of microorganisms by changing the pH value. The most commonly used antibacterial preservative is lactic acid.

In the past, traditional preservatives (such as sodium benzoate) have aroused people's health concerns. A study showed that parabens can cause hypersensitivity reactions in some asthma patients. This has led to a re-examination of natural preservatives in vegetables.

3. In conclusion

When you use natural preservatives, pay attention to whether you will be allergic.

Although many allergic reactions to food are caused by natural food ingredients (such as milk, fish and peanuts), some are caused by food additives (such as sulfur dioxide). Sulfur dioxide is used as a preservative in many foods (especially soft drinks, sausages, dried fruits and vegetables).

Nitrite is mainly used in sausages, ham, bacon and cured meats to inhibit the growth of botulinum. Accidental intake of large amounts of nitrite can cause a blood abnormality called hemoglobinemia. In the presence of protein in the stomach, the ingested nitrite may form N-nitroso compounds, which has been proven to be a possible human carcinogen and may increase the risk of stomach cancer. Nitrite is also naturally present in foods such as grains and vegetables.

If consumers eat a balanced diet, the risk of exposure to certain chemicals is reduced, so the risk is also reduced.

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