Preservative

Preservatives are substances added to food to prevent or inhibit spoilage caused by microorganisms like bacteria, yeasts, and moulds. They can be naturally occurring compounds found in plants or produced synthetically. Their primary function is to extend the shelf life of food products by maintaining their quality and safety.

Manufacturers add preservatives to a wide range of foods, including processed meats, baked goods, sauces, and beverages, to prevent microbial growth and spoilage. This helps to maintain the food's flavour, texture, and appearance over time. Common examples include sorbates, benzoates, and nitrites.

Preservatives are subject to strict regulation in the UK and must be authorised and listed on the Register of Food Additive Authorisations before they can be used. European bodies like EFSA have evaluated many preservatives for safety. While generally considered safe at typical consumption levels, some individuals may experience sensitivities to certain preservatives. Research into potential long-term effects is ongoing, and regulatory bodies continue to monitor scientific evidence.