Preservation Principle

Food Preservation Storage

Lesson 12: Preservation by Chemical Preservatives

Preservation Principle

Food preservatives interfere with the mechanism of cell division, permeability of cell membrane and activity of enzymes and inhibit the spoilage factors. These work either as direct microbial poisons or by reducing the pH to a level of acidity that prevents the growth of microorganisms.

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Last modified: Monday, 12 March 2012, 9:44 AM