Preservation techniques have been around for centuries, dating back to the 14th century when salt and smoke were first used to preserve meat and fish. Today, food preservatives are an essential part of the food we consume. Despite concerns about their safety, our increasing demand for food variety, convenience, and safety standards makes preservatives a vital component of our food system. Let’s delve into how preservatives keep our foods fresh, safe, and shelf-stable.
Understanding Food Preservatives and Their Function
What Are Preservatives In Food? Preservatives are food additives that extend shelf life and maintain or improve the flavor of food products. They work by inhibiting or preventing the deterioration of food caused by microorganisms (like bacteria, yeast, and molds) and chemical or physical factors (such as oxidation, temperature, and light). They serve an antimicrobial function by protecting against spoilage, including life-threatening botulism, and other organisms that cause food poisoning.1 High-risk foods like meat, seafood, dairy, and cheese are breeding grounds for harmful microorganisms, often requiring preservatives to ensure food safety.2 Preservatives also act as antioxidants, preventing chemical reactions that alter the taste or appearance of food.1 Without preservatives, some foods would quickly become rancid or change color. Ultimately, preservatives maintain food and beverage quality, reduce costs, improve convenience, extend shelf life, and minimize food waste.
Beyond food additives, preservation can be achieved through canning, dehydration (drying), smoking, salting, freezing, and modified atmosphere packaging.4 Examples include canning jams and tomato sauce, drying fruits, and using salt to make sauerkraut. This article will focus on food additive preservatives.
Exploring Different Kinds of Preservatives
Preservatives used in food production come from natural sources or are synthetically produced.1 Natamycin (E235), a preservative used on cheese and sausages, is derived from soil bacteria.3 Natural preservatives can also be extracted from plants, animals, fungi, and algae.1 Common kitchen ingredients like salt and sugar can also naturally preserve food in certain situations, such as making pickles or sauerkraut.4
Preservatives are often divided into antimicrobial preservatives and antioxidant preservatives. However, some preservatives, like sulfites in wine and nitrates in meat, perform both functions.1 Antimicrobial preservatives, such as sulfur compounds like sulfites (E220-228), inhibit bacterial growth in products like wine, dried fruits, and vegetables in vinegar or brine.5 Sorbic acid (E200) can preserve potato products, cheese, and jam.6 Benzoic acid and its calcium, sodium, or potassium salts (E210-213) serve as antibacterials and antifungals in pickled cucumbers, low-sugar jams and jellies, dressings, and condiments.7 Antioxidant preservatives are used in minimally processed vegetables, such as ready-to-use salads, cut fruit, and fresh juices, where browning is a concern.1 Ascorbic acid (E300) and citric acid (E330) prevent browning by inhibiting the enzyme that creates brown pigments in the presence of oxygen.
Here are some widely used preservatives in the EU:1,3,5–14
| Type of preservative | E-number | Substance/class | Some foodstuff in which they are commonly used |
|---|---|---|---|
| Antimicrobials | E-200-203 | Sorbic acid and sorbate compounds | Processed cheese, processed fruit and vegetables, bread and rolls, fine bakery wares, sauces, potato products |
| E-210-2013 | Benzoic acid and benzoate | Flavoured fermented milk products, fruit and vegetables, confectionery, processed fish and fishery products | |
| E235 | Natamycin | Surface treatment of cheese and sausage | |
| E-280-283 | Propionic acid and proprionates | Vinegar, cheese products, milk products, shellfish, coffee | |
| Antioxidants | E-300-302 | Ascorbic acid (i.e., vitamin C) and ascorbates | Fine bakery wares, fruit juices, flavoured drinks, unprocessed fruits and vegetables |
| E-306-309 | Tocopherol | Meat products, food supplements, fine bakery wares, fats and oils, flavoured drinks | |
| E-320-321 | Butylated hydroxyanisole (BHA) & butylated hydroxytoluene (BHT) | Oils, margarines, fat-containing products | |
| E-330 | Citris acid | Non-alcoholic drinks, jams and jellies, sauces, cheese, canned vegetables | |
| Antimicrobials & antioxidants | E-220-228 | Suphur dioxide and suphite compounds | Dried fruits, fruit preservatives, processed potato products, wine |
| E-249-252 | Nitrite and nitrate compounds | Meat products, pizza, poultry products, sandwiches/wraps |
Safety Concerns: Are Preservatives Harmful?
Public concern exists regarding adverse reactions to food additives. However, investigations reveal that these concerns are often based on misconceptions rather than identifiable adverse reactions. True allergic reactions to preservatives are rare. Some preservatives, such as sulfiting agents (E220-228) and benzoic acid derivatives (E210-213), may trigger asthma symptoms like breathing difficulties, shortness of breath, wheezing, and coughing in sensitive individuals, particularly those with asthma.5,7 In general, due to stringent EU legislation governing the safety assessment of additives, preservatives are considered safe for most consumers.
The European Parliament and the European Council have established a detailed labeling system for food additives, enabling consumers to make informed choices about foods containing preservatives.15 Legislation requires additives to be labeled on food packaging by category (preservative, color, antioxidant, etc.) with either their name or E-number.
Conclusion
Food additive preservatives are essential for ensuring the safety and variety of available foodstuffs. They function by delaying spoilage and preventing changes in taste or appearance. The assessment and use of preservatives in food are tightly controlled at European and international levels. They help provide safe food to eat, and reduce the risk of food borne diseases.
References
- García-García, R., & Searle, S. S. (2016). Preservatives: food use. Encyclopedia of Food and Health, 505-509
- Canadian Institute of Food Safety. (2021). Understanding Food Preservatives: What Are The Health Risks? Retrieved from https://www.foodsafety.ca/blog/food-preservatives-what-are-health-risks
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2009). Scientific Opinion on the use of natamycin (E 235) as a food additive. EFSA Journal, 7(12), 1412.
- Liegeard, J., & Manning, L. (2020). Use of intelligent applications to reduce household food waste. Critical reviews in food science and nutrition, 60(6), 1048-1061.
- EFSA Panel on Food additives and Nutrient Sources added to Food (ANS). (2016). Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2015). Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives. EFSA Journal, 13(6), 4144.
- EFSA Panel on Food Additives and Nutrient Sources (ANS). (2016). Scientific Opinion on the re‐evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives. EFSA Journal, 14(3), 44
- EFSA Panel on Food additives and Nutrient Sources added to Food (ANS). (2014). Scientific Opinion on the re‐evaluation of E 280, E 281, E 282) and E 283 as food additives. EFSA Journal, 12(7), 3779.
- EFSA Panel on Food additives and Nutrient Sources added to Food (ANS). (2015). Scientific Opinion on the re‐evaluation of E 300, E 301 and E 302 as food additives. Efsa Journal, 13(5), 4087.
- EFSA Panel on Food additives and Nutrient Sources added to Food (ANS). (2015). Scientific Opinion on the re‐evaluation of E 306, E 307, E 308 and E 309 as food additives. EFSA Journal, 13(9), 4247.
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- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2012). Scientific Opinion on the re‐evaluation of E 321 as a food additive. EFSA Journal, 10(3), 2588.
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2012). Scientific Opinion on the re‐evaluation of butylated hydroxytoluene BHT (E 321) as a food additive. EFSA Journal, 10(3), 2588.
- EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF). (2016). Safety assessment of the active substances citric acid and sodium hydrogen carbonate for use in active food contact materials. EFSA Journal, 14(7), e04529.
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., … & Younes, M. (2017). Re‐evaluation of E 249 and E 250 as food additives. Efsa journal, 15(6), e04786.
- European Parliament and the Council of the European Union. (2008). Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Off J Eur Union, 354, 16-33.
