Question

Name two important preservatives.​

Answer 1

Answer:

Salt and sodium benzoate

Answer 2

Answer:

A᭄nswer:−

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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. 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.

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, etc. in food began in the late 19th century, but was not widespread until the 20th century.

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. In urban slums of highly populated countries, the knowledge about contents of food tends to be extremely low, despite consumption of these imported foods.

Drying

In ancient times the sun and wind naturally dried out foods. Middle Eastern and Oriental cultures started drying foods in 1,200 B.C. in the sun. The Romans used a lot of dry fruit. In the Middle Ages, people made “still houses” where fruits, vegetables, and herbs could dry out in climates that did not have strong sunlight. Sometimes fires were made to create heat to dry foods. Drying prevents yeasts and bread molds (Rhizopus) from growing by removing moisture so bacteria cannot grow.

Freezing

Cellars, caves, and cool streams were used for freezing. American estates had ice houses built to store ice and food on the ice. The icehouse was then converted to an “icebox”. The Icebox was converted in the 1800s to mechanical refrigeration. Clarence Birdseye found in the 1800s that freezing meats and vegetables at a low temperature made them taste better.

Fermenting

Fermenting was discovered when a few grains of barley were left in the rain and turned into beer. Microorganisms ferment the starch-derived sugars into alcohols. This is also how fruits are fermented into wine and cabbage into Kimchi or sauerkraut. Anthropologists believe that as early as 10,000 B.C people began to settle and grow barley. They began to make beer and believed that it was a gift from gods. It was used to preserve foods and to create more nutritious foods from less desirable ingredients. Vitamins are produced through fermentation by microorganisms making the end product more nutritious.

Pickling

Pickling occurs when foods are placed in a container with vinegar or another acid. It is thought that pickling came about when people used to place food in wine or beer to preserve it due to them having a low pH. Containers had to be stoneware or glass (vinegar will dissolve metal from pots). After the food was eaten, the pickling brine had other uses. Romans would make a concentrated pickle sauce called “garum”. It was very concentrated and the dish that it would be used in would only need a few drops to get the fish taste. Due to new foods arriving from Europe in the 16th century, food preservation increased. Ketchup originated from Europe as an oriental fish brine and when it made it to America, sugar was added. Pickling sauces were soon part of many recipes such as chutneys, relish, piccalilli, mustard, and ketchup when different spices were added to them.

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