Biosafety Standards and Ethics Notes

Food Preservation- Chemical Preservatives

with Types, Examples
Chemical preservatives are intentional food additives
incorporated into food to prevent or retard food
spoilage caused by microbiological, enzymological, or
chemical reactions.
 These chemical preservatives should be nontoxic to humans or
animals.
 Chemical preservatives come under the food additives generally
recognized as safe (GRAS).
 Chemical preservatives can also be termed antimicrobials.
 The main purpose of using chemical preservatives is to inhibit
the growth and activity of foodborne pathogens and spoilage
microorganisms.
 Chemical preservatives used in food can have both
bacteriostatic and bactericidal properties per the concentration
used.
How food can get chemical
preservatives?
 Intentional addition during food production, processing, or
packaging
 Chemical migration from the packaging materials
 Due to a chemical reaction occurring in food
 Residues of pesticides, herbicides, and fungicides on raw food
materials
 Migration of disinfectants used on utensils or equipment into
foods
Role of chemical preservatives
 Interferes with the cell wall, cell membrane, enzymatic activity,
nucleic acids, etc., to prevent microorganisms’ growth and
activity.
 Retard, prevent or control undesirable changes in flavor, color,
texture, or consistency of food and nutritive value of food.
 Control natural spoilage of food
Classification of chemical preservatives
 Class I: Traditional preservatives (natural)
 Class II: Chemical preservatives (Artificial)
Class I: Traditional Preservatives: These include
preservatives like wood, smoke, sugar, honey, salt, spices,
alcohol, vinegar, vegetable oil, spices, etc which are commonly
used in our kitchen in past. These chemical preservatives are not
restricted to use and there is no imposed limitation on their use.
These naturally occurring preservatives are regarded as safe for
human health.

Class II: Chemical preservatives: These are synthetic chemical

preservatives that are made in the laboratory. For e.g nitrites,
propionates, parabens, benzoates, acetates, sorbates, sulfur
dioxide, etc.

Microbial preservatives: These include antimicrobial

preservatives like bacteriocins (e.g. nicin) which are produced
by some strains of lactic acid bacteria and inhibit the growth of
food spoilage or pathogenic bacteria. E.g nisin, produced
by lactococcus lactis inhibits the growth of Clostridium
tyrobutyricum, C. botulinum, and, listeria monocytogenes in
cheese, other dairy products meats, fish, etc. Using bacteriocins
like microbial preservatives help reduce the use of chemical
preservatives like nitrates, sorbates, and benzoates which
consumers consider bad.
 Some food preservatives and their
acceptable daily intake
Chemical preservatives with their ADI quantities (mg/kg BW). E
(Europe) number refer to code for substance used as food
additives. The E numbers for preservatives range from E200 to
E399.
Table1: According to EU regulation, chemical food
additives with their ADI quantities.
S.N. Chemical preservative E number ADI (mg/kg BW)

1 Sorbic acid E200 25

2 Sodium sorbate E201 25

3 Potassium sorbate E202 25

4 Benzoic acid E210 5

5 Sodium benzoate E211 5

6 Parabens E214-E219 10

7 Sulfur dioxide and Sulfites E220-E228 0.7

8 Potassium nitrite E249 0.07

9 Sodium nitrite E250 0.1

10 Sodium nitrate + E251 + 3.7

11 Potassium nitrate E252 3.7

12 Acetic acid E260

13 Propionic acid and propionates E280- E289 5

 Source: Adding Molecules to Food, Pros, and Cons: A Review on Synthetic and Natural Food
Additives. Marcio Carocho, Maria Filomena Barreiro, Patricia Morales, and Isabel C.F.R. Ferreira.

Factors affecting the effectiveness of

chemical preservatives
Chemical preservative properties
1. Solubility
2. Toxicity
Microbial factors
3. Microbial inherent resistance to chemical preservatives
4. Initial microbial load
5. Growth rate and phase of microorganisms
6. Stress reaction of microorganisms
7. Homeostasis ability of microorganisms
8. Use of additional preservative methods
Intrinsic factors of food
9. pH of the food
10. Water activity of food
Extrinsic factors
11. Storage time and temperature
12. Gas composition
13. Atmosphere and relative humidity

Different chemical preservatives and

their application in the food industry
S. Chemical Targeted Disadvantage
Mode of action Advantages Applications
N preservatives microorganisms s

The intense
Increase pH and Antioxidant pungent odor Beverages, fruits
imbalance cellular properties, prevent and corrosive products, heat-
Sulfur dioxide
1 Yeast, mold metabolic process, browning, preserve property sensitive foods,
(SO2)
alter the enzymatic color, cheaper and makes it effective for low pH
system, easily available unuseful in foods
canning

Sorbates(Sodium Disturb enzyme

Beverages; juices,
sorbate and Yeast, Mold, system, inhibit many
2 wines, cheese, fish
Potassium Bacteria enzymes involved in
meat bakery items,
sorbate) TCA cycle
 High acid foods,
fruit drinks, cider,
Most active against
Risk of carbonated
Benzoic acid and Disturb enzymatic yeasts and molds.
3 Yeast, molds respiratory beverages, pickles,
benzoates system Used to preserve
disease jams, salad
colored fruit juices
dressings, soy
sauce

Destroy complex
Parabens (p- Soft drinks, fish
Yeast, Mold, structure of the cell
4 hydroxybenzoic products, salad
bacteria and denature protein
acid) dressing
inside the cell

Low acid foods,

Mold, yeast, and a Disturb enzyme
5 Propionic acid processed cheese
few bacteria system
preservation

The formation
Anaerobic of
Preserve the color
bacteria (Clostridiu carcinogenic Used in cured
Inhibit metabolic of red meat by
6 Nitrate and nitrite m botulinum), nitrosamines meats, better at
enzyme forming
other pathogenic is triggering low pH foods
nitrosomyoglobin
microbes extensive
research

More against
gram-positive
7 Phosphates Chelating metal ions
bacteria (Bacillus,
clostridium)

Target to the
cytoplasmic Acts as
More Bacteria, Fruits and
membrane, DNA antioxidants and
8 Sulfites less effective to vegetable
replication, protein inhibit enzymatic
yeast and mold products, wine
synthesis, and browning
enzymatic actions

Better preservation Weak

if used as a against Staph
Sodium chloride Osmotic shock to pretreatment ylococcus and Salting of meats
9 Bacteria
(NaCl) Plasmolysis before canning, listeria and fish
pasteurization, or monocytogen
drying s
 The release of
different phenolic
Wood smoke compounds, ketones,
Meat, sausage,
10 (Traditional Bacteria, fungi aldehyde, and Easy to use
ham, bacon, fish
method) alcohol, which serves
as an antimicrobial
preservative

Clostridium
Cheese, cooked
11 Nisin botulinum and
meat, poultry
other bacteria

The working mechanism of organic acids

on the bacterial cell
Organic acids like Acetic acid, benzoic acid, lactic acid, propionic
acid, sorbic acid, etc., are effective as preservatives for foods with
a pH of less than 5. So, they are the best for preserving acidic
foods.
1. At acidic pH, protonated or uncharged organic acid crosses the
cell membrane and enters the cytoplasm.
2. In neutral cytoplasmic pH, organic acids dissociate and release
the proton that acidifies the cytoplasm.
3. This cell uses ATP to pump protons out of the cell to deacidify
the cytoplasm, which makes energy unavailable for their growth.

Table: Guidelines for using chemical preservatives in food

by DFTQC, Nepal 2075 B.S. (2018 A.D.)
S.N
Food Preservatives PPM
.

Sausage meat containing raw meat, Cereals,

1 Sulfur dioxide 450
spices

Undried fruits: Cherries, Strawberries, and

2000
raspberries.
2 Sulfur dioxide
1000
Other fruits

3 Concentrated fruit juice Sulfur dioxide 1500

4 Dried fruits Sulfur dioxide 1500

5 Apricots, peaches, apples, pears Sulfur dioxide 2000

6 Sugar, dextrose, jaggery, refined sugar Sulfur dioxide 70

7 Beer Sulfur dioxide 70

8 Cider Sulfur dioxide 200

9 Alcoholic wine Sulfur dioxide 450

10 Dried ginger Sulfur dioxide 2000

Sulfur dioxide, or
11 Squash, fruit syrups, barley water 350 600
benzoic acid

Sulfur dioxide, or
12 Pickles 250 100
benzoic acid

Sulfur dioxide, or
13 Jam, marmalade, fruit jelly 40 200
benzoic acid

14 Coffee extract Benzoic acid 120

15 Tomato or other juices Benzoic acid 750

16 Pickled meat, bacon, canned meat Sodium nitrite or potassium nitrite 200

Sorbic acid or Sodium sorbate or potassium

17 Cheese or processed cheese 3000
sorbate

Sorbic acid or Sodium sorbate or potassium

18 Paneer 2000
sorbate

Sorbic acid or Sodium sorbate or potassium

19 Flour confectionery 1500
sorbate

Sodium diacetate, 2500

20 Baking flour Propionates, 3200

Methyl propyl hydroxybenzoate 500

Do you know?
 Nitrite and nitrate preservatives should not be used in infant
foods.
 The use of titanium dioxide (E171) is fully banned as a food
additive in the EU.
“Preservatives can be used to extend the expiration
dates of food but unfortunately not of people.”
Food Irradiation: Principle of Food
Preservation Technique
Food irradiation is the food preservation technique in
which food is exposed to ionizing radiation beams (gamma
rays, electron beams, and X-rays) to eliminate food
spoilage and pathogenic microorganisms, pests, insects,
etc.

Also, this technique extends the shelf-life of fresh fruits and

vegetables by controlling normal processes like ripening,
maturation, sprouting, and aging.
The food irradiation process is called cold sterilization
(or pasteurization) because this process does not produce
significant heat; therefore, nutritional and organoleptic properties
are preserved compared to other thermal techniques.
The term radiation refers to the number of photons emitted from
a single source, while irradiation refers to the process of exposing
emitted photons or radiation to the surface.
A predetermined irradiation dose can be applied to either
prepackaged foods (intended for direct consumption) or food in
bulk containers.
Irradiated food should be labeled with the international logo
mentioning “irradiated food” or “treated with ionizing radiation.”
Purpose of Irradiation
 Significant events in the history of food
preservation by Irradiation
1895 – Discovery of X-rays
1905 – First patent for using ionizing radiation to preserve food
1950 – Research on food irradiation begins
1953 – First commercial application of food irradiation
1958 – FDA approval for using irradiation to sterilize food products
1963 – FDA approved irradiation to control insects in wheat and
wheat flour
1980 – CODEX Alimentarius adopts guidelines for the use of
irradiation in food preservation
1986 – FDA approved irradiation to control Trichinella in pork
products
1990s – EU approves use of irradiation for insect disinfestation
and microbial decontamination of spices and herbs.
1990 – Irradiation is approved for pathogen control in Meat and
poultry
2000 – approved for shell eggs
2003- WHO and IAEA issue joint statement endorsing safety and
efficacy of food irradiation

Radiation dose
 The quantity of radiation energy absorbed by the food is called
radiation dose.
 The unit of radiation dose is called gray (Gy).
 1 Gy is equal to one joule per kilogram.
 According to CODEX (general standard for irradiated food), the
maximum dose delivered to food should not exceed 10kGy.
 The food and Drug Administration (FDA) is responsible for
regulating the source of radiation and dose of radiation that are
used to irradiate food.
 The use of appropriate radiation doses is the most critical factor
in food irradiation.
Different forms of irradiation treatment
for sterilization
1. Radurisation (radiate, prolong): It is a type of radiation
treatment in which food products are treated in radiation to
 increase or prolong their shelf-life during storage maintaining its
natural quality. This mode aims to inhibit germination, pest
control, slow germination, destruction of pathogenic parasites
and microorganisms. This mode applies low dose of radiation.
2. Radicidation (radiate, kill): This radiation treatment involves
use of higher dose of radiation to selectively kill microorganisms,
such as Salmonella. This technique involves the treatment of
food products with dose 2-10kGy, which is technically safe for
human health.
3. Radappertisation (radiate, canning food): It is a form of
industrial sterilization that involves use of highest doses of
radiation (10- 50 kGy) to destroy all microorganisms present in
the food products. It is specially designed for canned food
manufacturers. It is applicable to sterilization of spices, meat
products, and dietetic food for sick people.
Three kinds of radiation are used in
irradiators
1. Gamma-rays from radionuclides 60Co or 137Cs
 Ionizing radiation emitted from radionuclides.
 High penetration capacity
 Good for industrial scale
2. Electron beams from machine source
 Generated from electron accelerators.
 Low cost
 Have a maximum penetration depth of up to 8 cm only.
 Applied to the food surface spread in a thin layer.
3. X-rays from the machine source
 Generated from an X-ray generator.
 Good penetration capacity as compared to electron beams.

Factor affecting food irradiation

treatment.
 Type of food
 Radiation dose
 Treatment plant design
 Exposure time and temperature
Features of food Irradiation
 Cold sterilization
 Effective in lengthening the shelf-life of fresh fruits and
vegetables.
 Green technology
 Nutritional stability of irradiated food
  Minimal loss in texture, flavor, aroma, and color of food
 It does not make food radioactive.
Principle of food irradiation
 Machines, principally electron accelerators, X-ray generators, or
radionuclides, were designed to generate safe ionizing radiation.
 Accelerated electron beams can penetrate food (up to 8 cm)
 Direct effect: When electromagnetic radiation or particle
beams directly strike a molecular complex in biological material,
altering or destroying its biological function which can lead to
chromosomal disorders or mutations. However, direct effect is
considered less important in food preservation.
 Indirect effect: Ionizing radiation activates atoms in high
moisture foods, producing free radicals through the radiolysis of
water. Highly reactive hydrogen (H.) and hydroxyl (OH.) radicals
are produced, which combine to form hydrogen, hydroxy, and
hydroperoxyl radicals. Oxygen participates in the reaction to
form hydroperoxyl radicals, which play a major role in microbial
inhibition through their oxidative effect. These free radicals
interfere with biochemical reactions and alter molecular
structure, including breaking single and double-stranded DNA
molecules by abstraction of hydrogen and elimination of
phosphate, as well as hydroxylating purine and pyrimidine
bases.
Application of Irradiation in Foods
 delays the ripening of green bananas.
 Inhibit sprouting of potatoes and onions.
 prevents greening of potatoes
 softens legumes and shortens their cooking time.
 increases yield of juices from grapes
 The speed drying rate of plums.
Dose range (kGy) Application on food products Objective of irradiation

0.05 – 0.15 Potatoes, onions, garlic, yams Inhibition of sprouting

0.1 – 0.3 Meat Destruction of parasites

0.1 – 0.5 Grains, flour, coffee beans, dried fruits Insect disinfestation

1.0 – 5.0 Fruits and vegetables Reducing of microorganisms

0.5 -1.5 Mushroom, fruits Delay maturation

How is food irradiated?

How is food irradiated? Image Source: CDC.

Disadvantages of Food irradiation

 High initial cost
 Public perception
 Changes in sensory properties
 Regulatory issues
 Limited effectiveness against certain microorganisms
 Risk of unintentional over-irradiation
 Irradiation-resistant microorganisms can produce toxins.
 The potential for the formation of harmful by-products
Irradiated food must be labeled with the following symbol
called Radura.
Radura Symbol