How Do Food Preservatives

3402 Words Mar 1st, 2011 14 Pages
How do Food Preservatives affect the growth of Microorganism? | By: Aya Zbedah | | December 15, 2008 | | Mrs. Hafell 5th Period Biology | 2008-2009 | |

Abstract

How Food Preservatives affect the growth of Microorganisms?
Aya Zbedah
Ballard High School

The purpose of this project is to see which preservative will either slow down the growth of bacteria or speed up the growth using the three most common preservatives: sugar, salt and, vinegar.

Humans usually have a problem keeping their food safe and clean at the same time to prevent from getting sick. But what they don’t know is that the way they preserve their food can be very dangerous.

Since the drying effect of salt has been used for thousands of years, it usually takes
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sick, sending 325,000 to the hospital. That’s just in the U.S.; imagine the rest of the world!
Since food is so important for survival, food preservation is the oldest technologies used by human beings. Boiling, Freezing, Refrigeration, Pasteurizing, Dehydrating, and Pickling are some of the old technologies. Sugar, Salt, and Nuclear Radiation are being used now as preservatives. Vacuum Packing and Hypobaric Packing are the modified packing techniques now that can also be used as preservatives. Chemical preservatives seem to best and the most effective for a longer shelf life and are generally fool proof for the preservation purpose. * Benzoates (such as sodium benzoate, benzoic acid) * Nitrites (such as sodium nitrite) * Sulphites (such as sulphur dioxide), * Sorbates (such as sodium sorbate, potassium sorbate |
All of these chemicals act as antimicrobials. They either stop the activity of or kill the bacteria, molds, insects and other microorganisms. Antimicrobials prevent the growth of molds, yeasts and bacteria and antioxidants keep foods from becoming disgusting or developing black spots. They suppress the reaction when foods come in contact with oxygen, heat, and some metals. They also prevent the loss of some essential amino acids some vitamins.
Additives perform a variety of useful functions in foods that are often taken for granted. Since

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