FSTC 326 Lecture 23: Chemical Antimicrobials and Preservatives for Food Preservation (Ch 25)
4 Nov 2016
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Document Summary
Chemical preservative = any chemical that, when added to food, prevents or retards deterioration. Doesn"t include common salt, sugars, vinegars, spices, or oils extracted from spices, or chemicals applied for their insecticidal or herbicidal properties. Food additives = substances that results, directly or indirectly, in their becoming a component of food or affecting the characteristics of food. Antimicrobial agents = substances used to preserve food by preventing growth of microorganisms and subsequent spoilage. Keeps microbial population from increasing but may not show multi-log10 cycle decline. Best at preserving lag phase of microbe population. Can often be perceived as bad, despite having natural sources. Food product physico-chemistry and interaction with food product ingredients. Quantity used doesn"t exceed that required for intended effect. Be of food grand and be handled as ingredient (labeling) Existence of safe use conditios doesn"t negate a processor"s requirement to adhere to other components of the ffdca. Packaging components or other compounds reasonably likely to contact food.
