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A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.^[1] Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques are sometimes combined.

Food preservation

Preservatives have been used since prehistoric times. Smoked meat for example has phenols and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, ^{[clarification needed]} etc. in food began in the late 19th century, but was not widespread until the 20th century.^[2]

The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.^[3] In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.^[4]

Antimicrobial preservatives

Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is lactic acid. Common antimicrobial preservatives are presented in the table.^[5]^[6]^[7] Nitrates and nitrites are also antimicrobial.^[8] The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.

E number	chemical compound	comment
E200 – E203	sorbic acid, sodium sorbate and sorbates	common for cheese, wine, baked goods, personal care products
E210 – E213	benzoic acid and benzoates	used in acidic foods such as jams, salad dressing, juices, pickles, carbonated drinks, soy sauce
E214 – E219	parabens	stable at a broad pH range
E220 – E228	sulfur dioxide and sulfites	common for fruits, wine
E249 – E250	nitrites	speed up the curing of meat and also impart an attractive colour, no effect on botulism bacteria^[9]^[10]
E251 – E252	nitrates	used in meats
E270	lactic acid	-
E280 – E283	propionic acid and propionates	baked goods
E338	phosphoric acid	used in some jams, preserves and carbonated drinks; also used for acidification and for flavouring.

Antioxidants

The oxidation process spoils most food, especially those with a high fat content. Fats quickly turn rancid when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are ascorbic acid (vitamin C) and ascorbates.^[11] Thus, antioxidants are commonly added to oils, cheese, and chips.^[5] Other antioxidants include the phenol derivatives BHA, BHT, TBHQ and propyl gallate. These agents suppress the formation of hydroperoxides.^[6]

E number	chemical compound	comment
E300-304	ascorbic acid, sodium ascorbate	cheese, chips
E321	butylated hydroxytoluene, butylated hydroxyanisole	also used in food packaging
E310-312	gallic acid and sodium gallate	oxygen scavenger
E220 – E227	sulfur dioxide and sulfites	beverages, wine
E306 – E309	tocopherols	vitamin E activity

A variety of agents are added to sequester (deactivate) metal ions that otherwise catalyze the oxidation of fats. Common sequestering agents are disodium EDTA, citric acid (and citrates), tartaric acid, and lecithin.^[1]

Nonsynthetic compounds for food preservation

Citric and ascorbic acids target enzymes that degrade fruits and vegetables, e.g., mono/polyphenol oxidase which turns surfaces of cut apples and potatoes brown. Ascorbic acid and tocopherol, which are vitamins, are common preservatives. Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include rosemary and oregano extract,^[12] hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.

Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.^[13]

Public awareness of food preservation

Public awareness of food preservatives is uneven.^[14] Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the Centers for Disease Control (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.^[15]

Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.

Sodium nitrite is a preservative used in lunch meats, hams, sausages, hot dogs, and bacon to prevent botulism and other foodborne pathogens. It serves the important function of controlling the bacteria that cause botulism, but sodium nitrite can react with proteins, or during cooking at high heats, to form carcinogenic N-nitrosamines.^[16]^{[unreliable medical source?]} It has also been linked to cancer in lab animals.^[17]
The commonly used sodium benzoate has been found to extend the shelf life of bottled tomato paste to 40 weeks without loss of quality.^[11] However, it can form the carcinogen benzene when combined with vitamin C.^{[citation needed]} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.^[17]
Consumption of sodium benzoate may also cause hyperactivity in children, though the studies are inconclusive with a moderate effect size.^[18]

Preservation of other products

Water-based home and personal care products use broad-spectrum preservatives, such as isothiazolinones and formaldehyde releasers, which may cause sensitization, leading to allergic skin.^[19]

Substance	Use
parabens	personal care products
isothiazolinones (MIT, CMIT, BIT)	not for food: home and personal care products, paints/coatings
formaldehyde releasers (DMDM hydantoin)	not for food: home and personal care products

References

^ ^a ^b Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. doi:10.1002/14356007.a11_561
^ Evans, G., de Challemaison, B., & Cox, D. N. (2010). "Consumers' ratings of the natural and unnatural qualities of foods". Appetite. 54 (3): 557–563. doi:10.1016/j.appet.2010.02.014. PMID 20197074. S2CID 41078790.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^ Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12(5), 6409-6423.
^ Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.
^ ^a ^b Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine
^ ^a ^b Dalton, Louisa (November 2002). "Food Preservatives". Chemical and Engineering News. 80 (45): 40. doi:10.1021/cen-v080n045.p040. Archived from the original on 5 April 2019. Retrieved 9 February 2012.
^ "Using Preservatives". Archived from the original on 28 March 2019. Retrieved 9 February 2012.
^ Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine (306- 334)
^ Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.
^ Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Archived from the original on 2021-01-26. Retrieved 2021-02-14. The results show that there is no change in levels of inoculated C. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic to C. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.
^ ^a ^b (Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine
^ Riva Pomerantz (Nov 15, 2017). "KOSHER IN THE LAB". Ami. No. 342. p. 88.
^ P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010). "Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts". Journal of Food Science. 75 (4): M204–M208. doi:10.1111/j.1750-3841.2010.01587.x. PMID 20546411. Archived from the original on 2021-02-19. Retrieved 2018-12-29.
^ Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402.
^ Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews International, 23, 141-158.
^ Field, Simon Quellen (2008). Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients. Chicago: Chicago Review Press.
^ ^a ^b Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.
^ Barrett, J. R. (2007). "Hyperactive Ingredients?". Environmental Health Perspectives. 115 (12): A578. doi:10.1289/ehp.115-a578. PMC 2137120. PMID 18087571.
^ "The search is on for new cosmetic preservatives". Chemical & Engineering News. Archived from the original on 2021-10-25. Retrieved 2021-10-25.

External links

Media related to Preservatives at Wikimedia Commons

[Ullmann-1] Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. doi:10.1002/14356007.a11_561

[2] Evans, G., de Challemaison, B., & Cox, D. N. (2010). "Consumers' ratings of the natural and unnatural qualities of foods". Appetite. 54 (3): 557–563. doi:10.1016/j.appet.2010.02.014. PMID 20197074. S2CID 41078790.{{cite journal}}: CS1 maint: multiple names: authors list (link)

[3] Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12(5), 6409-6423.

[4] Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.

[Msagati-5] Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine

[CEN-1-6] Dalton, Louisa (November 2002). "Food Preservatives". Chemical and Engineering News. 80 (45): 40. doi:10.1021/cen-v080n045.p040. Archived from the original on 5 April 2019. Retrieved 9 February 2012.

[7] "Using Preservatives". Archived from the original on 28 March 2019. Retrieved 9 February 2012.

[8] Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine (306- 334)

[Wilson-9] Wilson, Bee (2018-03-01). "Yes, bacon really is killing us". The Guardian. London. ISSN 0261-3077. Archived from the original on 2021-02-10. Retrieved 2021-02-14. In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.

[10] Doward, Jamie (2019-03-23). "Revealed: no need to add cancer-risk nitrites to ham". The Observer. London. Archived from the original on 2021-01-26. Retrieved 2021-02-14. The results show that there is no change in levels of inoculated C. botulinum over the curing process, which implies that the action of nitrite during curing is not toxic to C. botulinum spores at levels of 150ppm [parts per million] ingoing nitrite and below.

[Bhat-11] (Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com Archived 2016-02-07 at the Wayback Machine

[12] Riva Pomerantz (Nov 15, 2017). "KOSHER IN THE LAB". Ami. No. 342. p. 88.

[13] P'EREZ-D'IAZ, I.M; MCFEETERS, R.F (May 2010). "Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts". Journal of Food Science. 75 (4): M204–M208. doi:10.1111/j.1750-3841.2010.01587.x. PMID 20546411. Archived from the original on 2021-02-19. Retrieved 2018-12-29.

[14] Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402.

[Theron,_M._M._2007-15] Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews International, 23, 141-158.

[Field-16] Field, Simon Quellen (2008). Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients. Chicago: Chicago Review Press.

[Antinoro-17] Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.

[18] Barrett, J. R. (2007). "Hyperactive Ingredients?". Environmental Health Perspectives. 115 (12): A578. doi:10.1289/ehp.115-a578. PMC 2137120. PMID 18087571.

[19] "The search is on for new cosmetic preservatives". Chemical & Engineering News. Archived from the original on 2021-10-25. Retrieved 2021-10-25.

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@@ Line 6: / Line 6: @@
 ==Food preservation==
 {{Split portions|Food preservation|date=May 2021|discuss=Talk:Preservative#Split the content?|portion=the specifics in the "food preservation" section|existing=y}}{{Main|Food preservation}}
-Preservatives have been used since prehistoric times. [[Smoked meat]] for example has [[phenol]]s and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, etc. in food began in the late 19th century, but was not widespread until the 20th century.<ref>{{cite journal | author = Evans, G., de Challemaison, B., & Cox, D. N. | date = 2010 | title = Consumers' ratings of the natural and unnatural qualities of foods | journal = Appetite | volume = 54 | issue = 3 | pages = 557–563 | doi = 10.1016/j.appet.2010.02.014| pmid = 20197074 | s2cid = 41078790 }}</ref>
+Preservatives have been used since prehistoric times. [[Smoked meat]] for example has [[phenol]]s and other chemicals that delay spoilage. The preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, {{clarify|date=November 2023}} etc. in food began in the late 19th century, but was not widespread until the 20th century.<ref>{{cite journal | author = Evans, G., de Challemaison, B., & Cox, D. N. | date = 2010 | title = Consumers' ratings of the natural and unnatural qualities of foods | journal = Appetite | volume = 54 | issue = 3 | pages = 557–563 | doi = 10.1016/j.appet.2010.02.014| pmid = 20197074 | s2cid = 41078790 }}</ref>
 The use of food preservatives varies greatly depending on the country. Many developing countries that do not have strong governments to regulate food additives face either harmful levels of preservatives in foods or a complete avoidance of foods that are considered unnatural or foreign. These countries have also proven useful in case studies surrounding chemical preservatives, as they have been only recently introduced.<ref>Ashagrie, Z. Z., & Abate, D. D. (2012). IMPROVEMENT OF INJERA SHELF LIFE THROUGH THE USE OF CHEMICAL PRESERVATIVES. African Journal of Food, Agriculture, Nutrition & Development, 12(5), 6409-6423.</ref> In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.<ref>Kumar, H., Jha, A., Taneja, K. K., Kabra, K., & Sadiq, H. M. (2013). A STUDY ON CONSUMER AWARENESS, SAFETY PERCEPTIONS & PRACTICES ABOUT FOOD PRESERVATIVES AND FLAVOURING AGENTS USED IN PACKED /CANNED FOODS FROM SOUTH INDIA. National Journal of Community Medicine, 4(3), 402-406.</ref>
 ===Antimicrobial preservatives===
-Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is [[lactic acid]]. Common antimicrobial preservatives are presented in the table.<ref name= Msagati/><ref name="CEN-1">{{cite journal|last=Dalton|first=Louisa|title=Food Preservatives|journal=Chemical and Engineering News|date=November 2002|volume=80|issue=45|pages=40|url=http://pubs.acs.org/cen/science/8045/8045sci2.html|access-date=9 February 2012|doi=10.1021/cen-v080n045.p040}}</ref><ref>{{cite web|title=Using Preservatives|url=http://www.understandingfoodadditives.org/pages/Ch2p5-3.htm|access-date=9 February 2012}}</ref> [[Nitrate]]s and [[nitrite]]s are also antimicrobial.<ref>Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com (306- 334)</ref> The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes. Water-based home and personal care products use [[broad-spectrum]] preservatives, such as [[isothiazolinone]]s and [[formaldehyde releaser]]s, which may cause sensitization, leading to [[allergy|allergic]] skin.<ref>{{Cite web|url=https://cen.acs.org/business/consumer-products/search-new-cosmetic-preservatives/96/i39|title=The search is on for new cosmetic preservatives|website=Chemical & Engineering News|language=en|access-date=2021-10-25}}</ref><ref>{{Cite web|url=http://business.edf.org/smart-innovation-the-opportunity-for-safer-preservatives|title=Smart Innovation: The Opportunity for Safer Preservatives|website=EDF+Business|language=en-US|access-date=2019-03-28}}</ref>
+Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is [[lactic acid]]. Common antimicrobial preservatives are presented in the table.<ref name= Msagati/><ref name="CEN-1">{{cite journal|last=Dalton|first=Louisa|title=Food Preservatives|journal=Chemical and Engineering News|date=November 2002|volume=80|issue=45|pages=40|url=http://pubs.acs.org/cen/science/8045/8045sci2.html|access-date=9 February 2012|doi=10.1021/cen-v080n045.p040|archive-date=5 April 2019|archive-url=https://web.archive.org/web/20190405015035/http://pubs.acs.org/cen/science/8045/8045sci2.html|url-status=live}}</ref><ref>{{cite web|title=Using Preservatives|url=http://www.understandingfoodadditives.org/pages/Ch2p5-3.htm|access-date=9 February 2012|archive-date=28 March 2019|archive-url=https://web.archive.org/web/20190328230920/http://www.understandingfoodadditives.org/pages/Ch2p5-3.htm|url-status=live}}</ref> [[Nitrate]]s and [[nitrite]]s are also antimicrobial.<ref>Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }} (306- 334)</ref> The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.
 {| class="wikitable"
@@ Line 29: / Line 29: @@
 | E214 – E219
 | [[paraben]]s
-| stable at a broad [[pH]] range, personal care products
+| stable at a broad [[pH]] range
 |-
 | E220 – E228
@@ Line 37: / Line 37: @@
 | E249 – E250
 | [[nitrite]]s
+| speed up the [[Curing (food preservation)|curing]] of meat and also impart an attractive colour, no effect on botulism bacteria<ref name="Wilson">{{cite news |last=Wilson |first=Bee |date=2018-03-01 |title=Yes, bacon really is killing us |language=en-GB |work=The Guardian |location=London |url=https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages |url-status=live |access-date=2021-02-14 |archiveurl=https://web.archive.org/web/20210210183650/https://www.theguardian.com/news/2018/mar/01/bacon-cancer-processed-meats-nitrates-nitrites-sausages |archivedate=2021-02-10 |issn=0261-3077 |quote=In trade journals of the 1960s, the firms who sold nitrite powders to ham-makers spoke quite openly about how the main advantage was to increase profit margins by speeding up production.}}</ref><ref>{{cite news |last=Doward |first=Jamie |date=2019-03-23 |title=Revealed: no need to add cancer-risk nitrites to ham |work=The Observer |location=London |url=https://www.theguardian.com/food/2019/mar/23/nitrites-ham-bacon-cancer-risk-additives-meat-industry-confidential--report |url-status=live |access-date=2021-02-14 |archiveurl=https://web.archive.org/web/20210126134441/https://www.theguardian.com/food/2019/mar/23/nitrites-ham-bacon-cancer-risk-additives-meat-industry-confidential--report |archivedate=2021-01-26 |quote=The results show that there is no change in levels of inoculated ''C. botulinum'' over the curing process, which implies that the action of nitrite during curing is not toxic to ''C. botulinum'' spores at levels of 150ppm [parts per million] ingoing nitrite and below.}}</ref>
-| used in meats to prevent botulism toxin
 |-
 | E251 – E252
 | [[nitrate]]s
 | used in meats
-|-
 |-
 | E270
@@ Line 55: / Line 54: @@
 | [[phosphoric acid]]
 | used in some jams, preserves and carbonated drinks; also used for acidification and for flavouring.
-|-
-|n/a
-|isothiazolinones ([[Methylchloroisothiazolinone|MIT]], [[Methylchloroisothiazolinone|CMIT]], [[Benzisothiazolinone|BIT]])
-|home and personal care products, paints/coatings
-|-
-|n/a
-|formaldehyde releasers ([[DMDM hydantoin]])
-|home and personal care products
 |}
 ===Antioxidants===
 [[Image:Lipid peroxidation.svg|thumb|right|The [[Radical (chemistry)|free radical]] pathway for the first phase of the oxidative rancidification of fats.  This process is slowed by antioxidants.]]
-The oxidation process spoils most food, especially those with a high fat content.  Fats quickly [[rancidification|turn rancid]] when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are [[ascorbic acid]] ([[vitamin C]]) and ascorbates.<ref name=Bhat/> Thus, antioxidants are commonly added to oils, cheese, and chips.<ref name= Msagati>Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com</ref> Other antioxidants include the [[phenol]] derivatives [[Butylated hydroxyanisole|BHA]], [[Butylated hydroxytoluene|BHT]], [[tert-Butylhydroquinone|TBHQ]] and [[propyl gallate]].  These agents suppress the formation of hydroperoxides.<ref name="CEN-1" /> Other preservatives include [[ethanol]] and [[methylchloroisothiazolinone]].
+The oxidation process spoils most food, especially those with a high fat content.  Fats quickly [[rancidification|turn rancid]] when exposed to oxygen. Antioxidants prevent or inhibit the oxidation process. The most common antioxidant additives are [[ascorbic acid]] ([[vitamin C]]) and ascorbates.<ref name=Bhat/> Thus, antioxidants are commonly added to oils, cheese, and chips.<ref name= Msagati>Msagati, Titus A. M. (2012). The Chemistry of Food Additives and Preservatives. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }}</ref> Other antioxidants include the [[phenol]] derivatives [[Butylated hydroxyanisole|BHA]], [[Butylated hydroxytoluene|BHT]], [[tert-Butylhydroquinone|TBHQ]] and [[propyl gallate]].  These agents suppress the formation of hydroperoxides.<ref name="CEN-1" />
 {| class="wikitable"
@@ Line 87: / Line 76: @@
 | E310-312
 | [[gallic acid]] and sodium gallate
-| [https://www.oxygen-absorbers.com/what-is-oxygen-absorber oxygen scavenger]
+| oxygen scavenger
 |-
 | E220 – E227
@@ Line 101: / Line 90: @@
 ===Nonsynthetic compounds for food preservation===
+{{cleanup section|reason=Might be better to just add into the notes part of the above tables, with language like "found naturally in X food / X traditional process". Benzoate is natural too!|date=November 2023}}
 [[Citric acid|Citric]] and [[ascorbic acid]]s target [[enzyme]]s that degrade fruits and vegetables, e.g., [[mono/polyphenol oxidase]] which turns surfaces of cut apples and potatoes brown. [[Ascorbic acid]] and [[tocopherol]], which are vitamins, are common preservatives.  [[Smoking (cooking)|Smoking]] entails exposing food to a variety of phenols, which are antioxidants.  Natural preservatives include [[rosemary]] and [[oregano]] extract,<ref>{{cite magazine|author=Riva Pomerantz|date=Nov 15, 2017|title=KOSHER IN THE LAB|magazine=[[Ami (magazine)|Ami]]|issue=342|page=88}}</ref> [[hops]], [[salt]], [[sugar]], [[vinegar]], [[Ethanol|alcohol]], [[diatomaceous earth]] and [[castor oil]].
-Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.<ref>{{cite journal|last=P'EREZ-D'IAZ|first=I.M|author2=MCFEETERS, R.F|title=Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts.|journal=Journal of Food Science|date=May 2010|volume=75|issue=4|pages=M204–M208|doi=10.1111/j.1750-3841.2010.01587.x|pmid=20546411|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF}}</ref>
+Traditional preservatives, such as sodium benzoate have raised health concerns in the past. Benzoate was shown in a study to cause hypersensitivity in some asthma sufferers. This has caused reexamination of natural preservatives which occur in vegetables.<ref>{{cite journal|last=P'EREZ-D'IAZ|first=I.M|author2=MCFEETERS, R.F|title=Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts.|journal=Journal of Food Science|date=May 2010|volume=75|issue=4|pages=M204–M208|doi=10.1111/j.1750-3841.2010.01587.x|pmid=20546411|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|access-date=2018-12-29|archive-date=2021-02-19|archive-url=https://web.archive.org/web/20210219100130/https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=43163&content=PDF|url-status=live}}</ref>
 ===Public awareness of food preservation===
@@ Line 109: / Line 99: @@
 Public awareness of food preservatives is uneven.<ref>Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402.</ref> Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the [[Centers for Disease Control]] (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.<ref name="Theron, M. M. 2007">Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews  International, 23, 141-158.</ref>
-Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well. [[Sodium nitrite]] is a preservative used in lunch meats, [[ham]]s, [[sausage]]s, [[hot dog]]s, and [[bacon]] to prevent [[botulism]]. It serves the important function of controlling the [[bacteria]] that cause [[botulism]], but [[sodium nitrite]] can react with [[protein]]s, or during cooking at high heats, to form [[carcinogen]]ic N-[[nitrosamine]]s.<ref name=Field>{{cite book | author = Field, Simon Quellen | date = 2008 | title = Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients | location = Chicago | publisher = Chicago Review Press}}</ref>{{medrs|date=March 2015}} It has also been linked to [[cancer]] in lab animals.<ref name= Antinoro>Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.</ref> The commonly used [[sodium benzoate]] has been found to extend the shelf life of bottled [[tomato paste]] to 40 weeks without loss of quality.<ref name=Bhat>(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com</ref> However, it can form the [[carcinogen]] [[benzene]] when combined with [[vitamin C]].{{citation needed|date=June 2014}} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.<ref name= Antinoro/> Consumption of [[sodium benzoate]] may also cause [[hyperactivity]]. For over 30 years, there has been a debate about whether or not preservatives and other [[food additive]]s can cause [[hyperactivity]]. Studies have found that there may be increases in [[hyperactivity]] amongst children who consume artificial colorings and [[benzoate]] preservatives and who are already genetically predisposed to hyperactivity, but these studies were not entirely conclusive. [[Hyperactivity]] only increased moderately, and it was not determined if the preservatives, colorings, or a combination of the two were responsible for the increase.<ref>{{cite journal | last1 = Barrett | first1 = J. R. | year = 2007 | title = Hyperactive Ingredients? | journal = Environmental Health Perspectives | volume = 115 | issue = 12| page = A578 | doi=10.1289/ehp.115-a578| pmid = 18087571 | pmc = 2137120 }}</ref>
+Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.
+* [[Sodium nitrite]] is a preservative used in lunch meats, [[ham]]s, [[sausage]]s, [[hot dog]]s, and [[bacon]] to prevent [[botulism]] and other foodborne pathogens. It serves the important function of controlling the [[bacteria]] that cause [[botulism]], but [[sodium nitrite]] can react with [[protein]]s, or during cooking at high heats, to form [[carcinogen]]ic N-[[nitrosamine]]s.<ref name=Field>{{cite book | author = Field, Simon Quellen | date = 2008 | title = Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients | location = Chicago | publisher = Chicago Review Press}}</ref>{{medrs|date=March 2015}} It has also been linked to [[cancer]] in lab animals.<ref name= Antinoro>Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.</ref>
+* The commonly used [[sodium benzoate]] has been found to extend the shelf life of bottled [[tomato paste]] to 40 weeks without loss of quality.<ref name=Bhat>(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }}</ref> However, it can form the [[carcinogen]] [[benzene]] when combined with [[vitamin C]].{{citation needed|date=June 2014}} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.<ref name= Antinoro/>
+* Consumption of [[sodium benzoate]] may also cause [[hyperactivity]] in children, though the studies are inconclusive with a moderate effect size.<ref>{{cite journal | last1 = Barrett | first1 = J. R. | year = 2007 | title = Hyperactive Ingredients? | journal = Environmental Health Perspectives | volume = 115 | issue = 12| page = A578 | doi=10.1289/ehp.115-a578| pmid = 18087571 | pmc = 2137120 }}</ref>
+== Preservation of other products ==
+Water-based home and personal care products use [[broad-spectrum]] preservatives, such as [[isothiazolinone]]s and [[formaldehyde releaser]]s, which may cause sensitization, leading to [[allergy|allergic]] skin.<ref>{{Cite web|url=https://cen.acs.org/business/consumer-products/search-new-cosmetic-preservatives/96/i39|title=The search is on for new cosmetic preservatives|website=Chemical & Engineering News|language=en|access-date=2021-10-25|archive-date=2021-10-25|archive-url=https://web.archive.org/web/20211025193552/https://cen.acs.org/business/consumer-products/search-new-cosmetic-preservatives/96/i39|url-status=live}}</ref>
+{|class=wikitable
+! Substance !! Use
+|-
+|[[paraben]]s
+|personal care products
+|-
+|isothiazolinones ([[Methylchloroisothiazolinone|MIT]], [[Methylchloroisothiazolinone|CMIT]], [[Benzisothiazolinone|BIT]])
+|''not for food'': home and personal care products, paints/coatings
+|-
+|formaldehyde releasers ([[DMDM hydantoin]])
+|''not for food'': home and personal care products
+|}
 ==See also==

v t e Consumer food safety
Adulterants, food contaminants	3-MCPD Aldicarb Antibiotic use in livestock Cyanide Formaldehyde HGH controversies Lead poisoning Melamine Mercury in fish Sudan I
Food additives	Flavorings Monosodium glutamate (MSG) Salt Sugar High-fructose corn syrup Vegetable oil controversy
Intestinal parasites, parasitic disease	Amoebiasis Anisakiasis Cryptosporidiosis Cyclosporiasis Diphyllobothriasis Enterobiasis Fasciolopsiasis Fasciolosis Giardiasis Gnathostomiasis Paragonimiasis Toxocariasis Toxoplasmosis Trichinosis Trichuriasis
Microorganisms	Botulism Campylobacter jejuni Clostridium perfringens Cronobacter Enterovirus Escherichia coli O104:H4 Escherichia coli O157:H7 Hepatitis A Hepatitis E Listeria Norovirus Rotavirus Salmonella Shigatoxigenic and verotoxigenic E. coli Vibrio cholerae
Pesticides	Chlorpyrifos DDT Lindane Malathion Methamidophos
Preservatives	Benzoic acid Ethylenediaminetetraacetic acid (EDTA) Sodium benzoate
Sugar substitutes	Acesulfame potassium Aspartame controversy Saccharin Sodium cyclamate Sorbitol Sucralose
Toxins, poisons, environment pollution	Aflatoxin Arsenic contamination of groundwater Benzene in soft drinks Bisphenol A Dieldrin Diethylstilbestrol Dioxin Mycotoxins Nonylphenol Shellfish poisoning
Food fraud	Bread Breast milk Egg Olive oil Prawn Seafood Shrimp Tea Wine
Food processing	4-Hydroxynonenal Acid-hydrolyzed vegetable protein Acrylamide Food additives Food irradiation Heterocyclic amines Modified starch Nitrosamines Polycyclic aromatic hydrocarbon Shortening Trans fat Variant Creutzfeldt–Jakob disease Water fluoridation controversy
Food contamination incidents	Devon colic Swill milk scandal Esing Bakery incident 1858 Bradford sweets poisoning 1900 English beer poisoning Morinaga Milk arsenic poisoning incident Minamata disease 1959 Moroccan oil poisoning disaster [ar] 1971 Iraq poison grain disaster Toxic oil syndrome 1985 Austrian diethylene glycol wine scandal United Kingdom BSE outbreak Australian meat substitution scandal Jack in the Box E. coli outbreak 1996 Odwalla E. coli outbreak 2006 North American E. coli outbreaks ICA meat repackaging controversy 2008 Canada listeriosis outbreak 2008 Chinese milk scandal 2008 Irish pork crisis 2008 United States salmonellosis outbreak 2011 Germany E. coli outbreak 2011 United States listeriosis outbreak Bihar school meal poisoning 2013 horse meat scandal 2015 Mozambique funeral beer poisoning 2017 Brazil Operation Weak Meat 2017–2018 South African listeriosis outbreak 2018 Australian strawberry contamination 2024 United Kingdom Shigatoxigenic E. coli outbreak Kobayashi red yeast rice scandal Food safety incidents in China Food safety incidents in Taiwan Foodborne illness outbreaks death toll United States
Regulation, standards, watchdogs	Acceptable daily intake E number Food labeling regulations Food libel laws Food safety in Australia International Food Safety Network ISO 22000 Nutrition facts label Organic certification Quality Assurance International United Kingdom food information regulations
Institutions	Centre for Food Safety (Hong Kong) European Food Safety Authority Food and Drug Administration Food Information and Control Agency (Spain) Food Standards Agency (United Kingdom) Institute for Food Safety and Health International Food Safety Network Ministry of Food and Drug Safety (South Korea) Spanish Agency for Food Safety and Nutrition
Related topics	Curing (food preservation) Food and drink prohibitions Food marketing Food politics Food preservation Food quality Genetically modified food Conspiracy theories
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