Question

Presetives used to help prevent foods from turning brown and to inhibit the growth of microbes. Often used in wine and dried fruit products.

Answer 1

Preservatives are used to prevent food spoilage caused by microbial growth and inhibit the growth of microbes. They include antioxidants to prevent fats from becoming rancid and to prevent cut fruits from turning brown. Commonly used preservatives include sulfur dioxide, nitrites, sorbic acid, benzoic acid, propionic acid, and organic salts.

Step-by-step explanation:

Preservatives are used to prevent food spoilage caused by microbial growth and to maintain the freshness of food products. They help control contamination that can cause foodborne illness and inhibit the growth of microbes. Antioxidants are a group of preservatives that prevent fats and oils from becoming rancid and also prevent cut fruits from turning brown. Commonly used chemical preservatives include sulfur dioxide and nitrites, which are used in the preservation of dried fruits and winemaking. Other chemical preservatives like sorbic acid, benzoic acid, and propionic acid are used to control the growth of molds in acidic foods. Desiccation, the removal of moisture, is another method of preserving foods. Organic salts such as calcium propionate, sodium benzoate, and sodium sorbate are also used to inhibit the growth of bacteria and fungi in food products.