Safe and efficient application of preservatives

Preservatives can be added directly to food in use, or only for "surface treatment" of foodFor solid-state foods, if the corruption is caused by external geriatities during processing and storage, preservatives can be used in the application of impregnated and sprayed methods, in the food surface to form a dense film and play a corrosive effect; In which there is no corruption, can gasification and sublimation of preservatives can be gas-phase anti-corrosion methods, preservatives and food into a sealed packaging, preservatives in certain conditions continue to emit gas to control the food environment, many fruits and vegetables, pastry preservation agents are used in this methodbut the above antiseptic anti-corrosion methods are more troublesome, other auxiliary measures are also higher requirements, so the most common use of preservatives is directly added, so that both convenient and can also work on the foodHowever, when using, we should pay attention to, one to add evenly, two can not exceed the standardhow to usedifferent food has different preservation requirements, so the corresponding preservatives should be selected to achieve anti-corrosion purposesWhen using preservatives, you must consider the following aspects: understanding the antibacterial spectrum of the preservatives used, minimum concentration of bacteria and the corrupt bacteria carried by food, targeted, understanding the physical and chemical properties of the preservatives used, such as pH conditions, for proper use, and understanding of food processing, storage conditions, duration and the effect on preservatives in these processes, so that the preservatives are always effectivesecond, the use of preservatives should be addressed in response to the specific situation of food corruptionSome corruption begins only in the outside of the food, such as fruit, potato refrigerated food, then the preservatives evenly dispersed on the surface of the food can be, or even do not need to be completely dissolved;also, pay attention to the dispersion characteristics of preservatives in different phases of foodFor example, the distribution coefficient between oil and water is very important for the corrosion protection of high proportion of oil and water systemFor example, microorganisms begin to appear in the water phase, while the preservatives used are distributed in large quantities in the oil phase, in which case preservatives with a small distribution factor are selected and the appropriate process is used for optimal resultspreservatives have a certain range of antisepticThe scope of anti-bacterial one refers to the degree of food dyeing and infection when preservatives are used, the second refers to whether bacteria in food can be inhibited by preservatives, the more serious the food contamination, the worse the anti-corrosion effect; Therefore, it is important to ensure that the food itself is in good sanitary conditions, and the time of addition of preservatives in the bacterial induction periodIf the proliferation of bacteria enters the phase of the phase, the effect of preservatives is not goodPreservatives if necessary for food, should be added as soon as possible, so that the effect is good, the dosage is lessthe use of preservatives can be found in the relevant standards or manualsAll kinds of preservatives have a certain range of effects, no preservatives can resist all possible corrupt microorganisms in food, and many microorganisms will develop resistance, both of which can have a negative effect on the effects of preservativesTo remedy this deficiency, preservatives of different ranges of action can be used in combinationThe use of compound preservatives expands the range of preservatives and enhances the resistance to microorganismssynergies with other methods
combined with heating The temperature required to kill microorganisms is in some cases much lower and much shorter than when no preservatives existFor example, in laboratory conditions has been confirmed that sorbate acid and heating method combined, can reduce yeast inactivation time by 30-80%, if you add 0.01% parabens before heating, only 48 minutes, and 0.05%, only 4 minutescombined with freezing process Freezing can limit the proliferation of microorganisms, at room temperature, not enough to prevent food corruption and deterioration of the amount of preservatives, in frozen conditions may be sufficientAdding preservatives generally extends the frozen shelf life of foodand radiation Combined In the experiment of radiation preservation food, it was found that there was an synergy between preservatives and ionization and electromagnetic radiationSuch as the use of sorbatinic acid in apple and vegetable products, juices and other dairy products, can reduce the radiation dose of radiation preservation treatment, help to reduce and prevent radiation side effects, energy conservation and materialsother factors
the role of preservatives is influenced by food ingredients and various ingredients in foodcertain components of food, such as flavors, flavorings and emulsifiers, have antibacterial effects, or some components can selectively interact with preservatives in physical chemistry, which can affect the use of preservatives to varying degreesfoods that have a general effect on preservatives include salt, carbohydrates and alcohol, which can reduce enzyme activity in microorganisms and help prevent corrosionAt the same time, however, salt can also change the distribution coefficient of preservatives, making them unevenly distributed, and thus may adversely affect anti-corrosion effects; Alcohol at a higher concentration is a fungicide, at a low concentration has a antibacterial effect, general alcohol can enhance the role of preservatives in addition, the ingredients in the food chemically react with preservatives, which may partially or completely fail the preservatives, or may have side effects For example, SO2 and sulfates react with aldehydes, ketones and sugars in food, and nitrites may produce highly toxic nitrosamines Therefore, when using preservatives, please consult the relevant information preservatives can also be broken down by microorganisms in food, especially organic preservatives, and may even become a carbon source for microorganisms, such as sorbate acid can be reduced to sorbitic acid alcohol by lactic acid bacteria Therefore, if used improperly, preservatives are not only ineffective, but may also be used by microorganisms in short, once the micro-organisms in food begin to function, even if the addition of preservatives to stop the deterioration of corruption, can not restore the food to a new state of senses Therefore, no matter how effective the preservatives, be sure to make the food processing from the beginning of a very good health conditions, which is also one of the principles of the use of preservatives