Substances added to food to slow down or prevent the growth of
microorganisms
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the spoilage and prevent the growth of micro organisms and decomposers
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Salt, sodium nitrite, spices, vinegar, and alcohol have been used to preserve foods for centuries. Sodium benzoate, calcium propionate, and potassium sorbate are used to prevent microbial growth that causes spoilage and to slow changes in color, texture, and flavor.
Antimicrobial agents are chemicals that kill or inhibit the growth microorganisms. Antimicrobial agents include chemical preservatives and antiseptics, as well as drugs used in the treatment of infectious diseases of plants and animals.
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