Preservatives

Substances added to foods and beverages to inhibit microbial growth and delay chemical spoilage, extending safe shelf life. Common examples include sorbates against molds and yeasts, benzoates in acidic drinks, nitrites in cured meats against Clostridium botulinum, and sulfites against browning and microbial spoilage in dried fruits and wines. Their use is strictly regulated, with permitted foods, maximum levels, and labeling requirements set by authorities, and safety is assessed through toxicological review. Consumer demand for fewer additives has driven interest in natural alternatives and in preservation systems that reduce reliance on added chemicals.