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Definition of Preservatives

According to a 2004 report by the International Food Information Council and the U.S. Food and Drug Administration, preservatives are ingredients added to curb the growth of bacteria, mold, fungus and yeast to maintain the integrity of an edible product. Appearance and taste are important to consumers, and manufacturers want a long shelf life to ensure that people keep purchasing the item; natural and chemical preservatives are the obvious solution.

  1. History of Preservatives

    • Before grocery stores and freezers, people preserved meats by drying and salting them. Salt kills the types of bacteria that can cause food-borne illness. Fruits and vegetables were pickled or made into preserves, sealed in crocks or canned and then stored in the cellar. Vinegar and sugar, in addition to salt--all natural preservatives--were used in the process.

    Scientific Progress

    • Though a few companies continue using the same methods, ingredients and machinery from a century ago, most have embraced progress. Science has shed new light on preservatives, giving manufacturers more options for keeping food fresh. Convenience, cost and taste have all contributed to the switch from natural preservatives to chemical preservatives.

    Types of Chemical Preservatives

    • Your favorite foods might contain ingredients like citric acid, sodium benzoate, sodium nitrate, potassium sorbate and monosodium glutamate, or MSG. Chances are that if the ingredient is not easily recognizable, it was added to preserve the color or taste.

    Fit for Consumption?

    • The FDA regulates the safety of preservatives. However, some people have a sensitivity to certain preservatives, so a product's list of ingredients should be read carefully to avoid allergic reactions. Yellow No. 5 and MSG are a few examples of preservatives that prompt an allergic reaction in a small portion of the population. According to the Cancer Prevention Coalition, it is best to avoid nitrites to reduce the risk of childhood leukemia, brain tumors and esophageal cancer.

    Informed Consumerism

    • Processed foods are chock-full of preservatives. Decrease the consumption of processed foods and you will decrease your exposure to preservatives. If purchasing processed food is unavoidable, read the labels carefully and search for a product that contains more natural ingredients than unpronounceable chemical ones. Perhaps salt and vinegar are not so bad by comparison.

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