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Seven Misunderstandings of Food Preservation!

 Last Update: 2022-09-16
 Source: Internet
 Author: User

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Wrong, in most cases, the sterilization of food is partial sterilization, which will leave a small amount of microorganisms or spores.

Note: The role of preservatives is to control in the case of few microorganisms, not to kill in the case of many microorganisms;

Wrong, each food preservative has its corresponding effective range and conditions of use.

Wrong, according to GB2760-2014, when food additives with the same function (colorants, preservatives, antioxidants of the same color) are mixed and used, the sum of their respective dosages to their maximum dosage should not exceed 1

Wrong, and many of them are completely mixed evenly during the use of preservatives.

Wrong, the compounding of food additives will have three effects: synergistic effect, additive effect, and antagonistic effect

Wrong, the food itself will be lost over time, and its nutrients, color and other characteristics will also change accordingly, and it is meaningless to prolong the preservative effect simply by inhibiting microorganisms

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