Food preservative testing

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Benzoic acid and sorbic acid are important acidic food preservatives. Usually used under acidic conditions, it has an inhibitory effect on mold, yeast, and bacteria, but has a weaker effect on acid producing bacteria. Usually, sodium salts of benzoic acid are used as preservatives. Sodium benzoate has less acute toxicity and can be converted into highly toxic benzoic acid in the acidic environment of the human intestine. Sorbic acid can be widely used in industries such as food, cosmetics, and agricultural products. Inhibitors of molds and yeasts, food preservatives, dry oil denaturants, fungicides, etc

As a preservative, it can be used in limited amounts in seasonings such as soy sauce and cooking wine. However, long-term consumption of too much benzoic acid may cause gastrointestinal function and blood pH imbalance, which can have an impact on the liver and kidneys of the human body and be detrimental to human health. GB 2760-2014; The National Food Safety Standards for the Use of Food Additives have strict restrictions on the scope and dosage of preservatives used in food

Preservatives refer to natural or synthetic chemical components used to add to food, drugs, pigments, biological specimens, etc. to delay microbial growth or decay caused by chemical changes. Nitrite and sulfur dioxide are commonly used preservatives. The main function of preservatives is to inhibit the growth and reproduction of microorganisms, extend the shelf life of food, and inhibit the spoilage of substances

The testing items for preservatives include: benzoic acid, sorbic acid, propionic acid and its sodium salts, calcium salts, sulfur dioxide, carbon dioxide, dehydroacetic acid, nitrate, nitrite, etc

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