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Types of Shipping Preservatives

Food preservatives is one of the oldest technologies associated with general health practices, being necessary to keep nearly every kind of food fresh and extend its shelf life. Preservatives become especially necessary when shipping food because transported products tend to be consumed less quickly. These products also experience the conditions of transport, which can expedite the spoiling process.

  1. Natural Preservatives

    • Natural preservatives such as salt, vinegar, sugar and alcohol are some of the earliest forms of preservation. The advantage of natural preservatives is that consumers often feel more comfortable with them since these preservatives are common and recognizable additives. In addition, the preservatives can also be used to complement the taste of the food being shipped. Nonetheless, most shippers will not rely on natural preservatives alone, but instead use those found more commonly in the industry.

    Physical Preservatives

    • Food can also be altered without the addition of chemicals before being shipped. Boiling, freezing, pickling, dehydrating and pasteurizing are considered physical preservatives because the processes applied to the food extends its shelf life. For example, fluid milk usually is pasteurized under extreme temperatures, allowing it to remain fresh two to three times longer than with other methods. Physical preservatives can be a way to avoid the addition of chemicals.

    Antimicrobials

    • Antimicrobials are one of two general classes of chemical preservatives. Antimicrobials retard the growth of molds, bacteria and yeast that can lead to spoiling. Common antimicrobials found in shipped food include sodium nitrate, potassium sorbate and various sulfites. Although most antimicrobials are harmless, some can be dangerous if consumed in large amounts. Nonetheless, all antimicrobials found in food products have been approved by the U.S. Food and Drug Administration.

    Antioxidants

    • Antioxidants are the second in the two general classes of chemical preservatives. Antioxidants prevent foods from going rancid by slowing the oxidation of fats and lipids. Specifically, antioxidants bind the free radicals that lead to the chemical reaction of spoiling. Common antioxidants include BHA and BHT, as well as vitamin C. Other examples are ammonium acetate and calcium acetate, which can often be purchased by consumers for their personal preservative needs. Although antioxidants can occur in natural products, scientists make synthetic copies of these substances in order to obtain commercial supplies.

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