The Advantages of Preservatives

Food preservatives have been used for centuries. Humans first learned to preserve meat and fish with salt and smoke so that it would last through the winter. Advancements in food science and technology have resulted in the development of both natural and chemical food preservatives that can fulfill numerous functions, including added convenience, reduced waste, enhanced flavor and heightened safety.

Added Convenience

• Convenience food is commercially prepared food designed for ease of consumption.

  Food preservatives play an important role in today's diverse food supply and convenience-driven world. Rather than taking the time to grow and process food from the source, consumers have become accustomed to buying their food prepared, packaged and ready to eat. For example, preservatives such as nitrites and nitrates are used to cure and preserve a variety of meats, including ham, bacon and luncheon meats. Preservatives are also used so that other convenience foods, such as prepackaged frozen entrees and canned foods, can be transported to reach a broader audience.

Reduced Waste

• Since foods without preservatives are more likely to spoil, it's important to buy fresh produce and consume it relatively quickly.

  Many types of preservatives are used to extend the shelf life of foods that could otherwise go to waste. Fresh fruits and vegetables naturally continue to ripen after being removed from their source and can spoil quickly because of enzyme action. Preservatives slow that process down to keep foods from spoiling before consumption. Fats and oils can go rancid and become unappetizing because they break down when exposed to oxygen. Antioxidant preservatives prevent this from occurring by absorbing the free radicals that cause the chemical breakdown.

Enhanced Flavor and Appearance

• Some meat is preserved with sugar or salt and nitrates or nitrites.

  Preservatives are also able to enhance the flavor and appearance of many foods. Sodium nitrate and sodium nitrite not only preserve meat, they also help maintain the fresh color and sometimes add a smoky flavor. Other food preservatives that help maintain flavor include sulphur dioxide, sulphites and tocopherols. Sulphur dioxide and sulphites are used with fruits and vegetables, and many fermented foods such as vinegars, pickles and wine. Tocopherols are used with edible fats, such as salad dressings and cooking oils to prevent a rancid taste from occurring.

Heightened Safety

• Food-borne illness is any illness resulting from the consumption of contaminated food.

  Antimicrobials inhibit the growth of bacteria, mold and yeast, which is perhaps the most important advantage of preservatives. By preserving food freshness and stopping mold, decay or other bacterial buildups, preservatives prevent an epidemic of various food-borne illnesses. Research by scientists at the University of Massachusetts in Amherst, and published in "Nutrition Reviews" in 2010, reports that food-borne illnesses are a public health threat that afflict tens of millions of Americans and cost tens of billions of dollars each year in the United States.