Preservatives are substances that are added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. There are two modes of preservation: chemical and physical. Chemical preservation entails adding chemical compounds to the product, while physical preservation entails processes such as refrigeration or drying.
Preservatives are commonly used in food products to reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. They can keep food fresher for longer periods of time, extend its shelf life, and slow or prevent changes in color, flavor, or texture, and delay rancidity.
Preservatives can be made of natural chemicals such as salt or alcohol, or they can be man-made or synthetic chemicals. There are two types of preservatives: natural and artificial/chemical. Both aim to preserve the life of an item, though they can differ in many ways. However, both use the same preservation methods: antimicrobial, antioxidants, and enzymes.
Preservatives in medicines and drugs are generally considered to be "inactive ingredients" by the FDA. In cosmetics and personal care products, preservatives help prevent contamination and the growth of harmful bacteria.
While there are concerns about the safety of preservatives, their use is studied and regulated by the FDA. Despite these concerns, preservatives are an indispensable part of the food we eat, given our increasing demand for greater choice, ease, and convenience of foods, and our high standard of food safety.
