Natural Preservatives

4. LemonLemons are a natural source of citric acid and make an exceptionally good preservative. Their peels and flesh are the best fix to prevent your food from spoiling. Squeeze them in your cold dishes or on food right after they are cooked. Vinegar is made from fermentation of sugar and water solutions and it acts as an effective natural preservative. The acetic acid present in vinegar kills microbes and inhibits food spoilage. Adding common vinegar in your food can not only preserve foods but also help enhance their taste. Sugar is a natural preservative that helps food get rid of water and microorganisms. Sugar follows the same science as salt that is osmosis or dehydration. It soaks up the water that may lead to the growth of bacteria and further keep the food well preserved for a longer period. Manufacturers use natural preservatives to extend the shelf life of their products, reduce spoilage and retain smell or taste. After all, the goods need to survive the shipping process, and they might be sitting in a store or warehouse for a while before someone buys them. Natural preservatives are popular in natural brands of cosmetic products, including makeup and moisturizers. These ingredients are also common in shelf-stable food products such as peanut butter and jelly. To become available for consumption, most of these formulas need to pass a preservative efficacy test [PET], also known as a “challenge test.” This process simulates natural contamination by injecting products with microorganisms. If the preservative succeeds in eradicating these organisms, the product is ready for market. Like synthetic preservatives, natural preservatives fall within the category of what scientists and industry insiders often call a “preservative system.”