Because people have higher and higher requirements for the color, aroma and taste of food, it is difficult to completely leave the preservative in modern food processing. What is preservative? Why do you want to add preservatives to your food? Is preservative harmful to the body?
Preservatives are natural or synthetic chemical ingredients used in foods, pharmaceuticals, pigments, and biological specimens to delay the growth of microorganisms or chemical changes.
In the process of transportation, storage and sale of food, due to the rapid growth and reproduction of microorganisms, food can be spoiled and spoiled. Even some bacteria and fungi can produce a large amount of toxins. People can easily cause after eating such deteriorating foods. Food poisoning. For example, the sodium nitrite added to ham and luncheon meat is to inhibit the growth of Clostridium botulinum. The botulinum toxin secreted by Clostridium botulinum is the most toxic substance known to date. Bacterially contaminated food can be poisoned in the future - even life-threatening in severe cases. Therefore, by adding food preservatives to control the activity of microorganisms, inhibit food spoilage, extend shelf life, and thus ensure food safety.
Many people mention preservatives, which are often considered harmful to the body. In fact, in a broad sense, any substance is toxic. There is a famous saying in the field of food safety. "Everything is poisonous and the key is in dose." Including water and oxygen, which are indispensable in our lives, can cause water and oxygen poisoning when the dose is sufficient. Studies have shown that under the same consumption, the commonly used preservative calcium propionate is as toxic as the salt we eat every day. Potassium sorbate is only 1/2 of the salt.
Instead of worrying about its safety, it is better to eat more fresh foods and eat less processed foods such as frozen dumplings, bottled drinks and so on. A reasonable diet and balanced nutrition are more beneficial to your health!