Preservatives are a class of food additives that inhibit microbial activity and prevent food spoilage. In order for food to have a certain shelf life, certain measures must be taken to prevent microbial infection and reproduction. Practice has proven that the use of preservatives is one of the most economical, effective and simple ways to achieve the above objectives.
The
Preservative principle of preservatives is roughly as follows:
First, it is an enzyme system that interferes with microorganisms, destroying its normal metabolism and inhibiting the activity of enzymes.
Second, it is to coagulate and denature proteins of microorganisms, and interfere with their survival and reproduction.
Third, it is to change the permeability of the cell serosa, inhibit the elimination of enzymes and metabolites in the body, leading to its inactivation.
