Before we learn about food preservatives, we have to know that all microorganisms are harmful in foods.
Food that has a high pH value give a greater effect in sulfur dioxide against the molds compared with low pH.
When we add sorbates at maximum value which is 0.2%, the taste of foods may change.
Examples of Parabens are tomato sauce, soft drinks and salad dressings.
Is it safe to use chemicals for food preservation that are not listed as GRAS by FDA regulations?
Preserve foods by using salt and sugar works by
a. lowering osmotic pressure
b. creating a hypertonic environment.
c. creating a hypotonic environment.
d. raising pH
Nitrite prevents the growth of:
a. Pseudomonas aeruginosa
b. Clostridium botulinum
c. Escherichia coli
d. Salmonella
Vitamin C and vitamin E, BHA and BHT, and sulfites are all
a. antimicrobial agents
b. flavor enhancers
c. incidental food additives
d. antioxidants.
The effectiveness of many chemical preservatives depends primarily on the food
a. water content.
b. temperature.
c. pH.
d. All of the above.
Potassium sorbate is responsible for
a. stabilize red color of meat
b. block the oxidation of glucose and pyruvate at the acetate level
c. prevent gassy spoilage
d. weakening of transmembrane gradient
