(CFSAN). EAFUS is an acronym for ‘‘Everything
Added to Food in the United States.’’
Artificial preservatives as used in the early 2000s
are an extension of centuries-old methods of food
preservation, some of which involved adding naturally
occurring chemicals to food. To keep food from spoil-
ing before it could be eaten, early humans found ways
to dry it or (in colder climates) freeze it. Drying or
dehydrating foods, a process known as desiccation,
worked well with fruits, herbs, some meats, and some
vegetables. Another method for preserving fruit was
sugar preservation, which involved cooking the fruit in
a high concentration of sugar that discouraged the
growth of bacteria. In terms of natural chemicals,
vinegar, ethanol (beverage alcohol), olive oil, and salt
have been used for centuries to preserve foods by
pickling, while meats and some types of fish have
been preserved by smoking and curing, which draws
moisture from the meat without cooking it. Smoking
introducesantioxidantsinto meat or fish, while some
spices used to flavor foods, such as curries and hot
chilies, contain antimicrobial compounds.
PurposeThe purpose of the major groups of artificial pres-
ervatives is to prevent food from spoiling or discoloring
during the time it takes to transport the food from the
producer to the consumer—including storage time in a
restaurant or the individual consumer’s home. Spoilage
usually involves one of two processes: contamination
by microorganisms (bacteria, molds, fungi, and yeasts
are the primary offenders) or oxidation. Oxidation is
the scientific name for the process that takes place in
some foods when they combine with the oxygen in the
atmosphere in the presence of heat, light, or certain
metals. Oxidized foods typically turn brown, develop
black spots, or acquire a bad or ‘‘off’’ smell. Cooking
oils, oily foods like potato chips, sausage, or nuts, or
buttery spreads that develop an unpleasant taste or
smell are said to have gone rancid. Somemineralsin
food—particularlyironand copper—can also speed up
the process of food spoilage through oxidation. Preser-
vatives added to food to prevent oxidation related to
these minerals are called chelating agents.
Some antimicrobial preservatives are added to med-
ications to prevent the growth of bacteria in them. Most
of these preparations are topical, which means that they
are intended for use on the outside of the body—the skin,
the eyes, or the ears. Eye drops formulated to relieve dry
eyes are the most common topical medications that may
contain artificial preservatives, but some asthma drugs
also contain benzoates or other antimicrobials. Sulfites
(sometimes spelled sulphites) are added to asthma
inhalers, injectable epinephrine, and some other medica-
tions to prevent browning of the solution.DescriptionArtificial food preservatives can be divided into
three major groups, antimicrobial agents, antioxi-
dants, and chelating agents.Artificial preservativesAntimicrobial agents Antioxidants Chelating agent
Benzoates. Inhibits the growth of molds,
yeasts, and bacteria in acidic drinks and
liquids, including fruit juice, vinegar,
sparkling drinks and soft drinks.
Sodium benzoate. Used as an antimicrobial
agent in foods with a pH below 3.6, including
salad dressings, carbonated drinks, fruit juices,
and Oriental food sauces such as soy sauce
and duck sauce.
Sorbates. Prevents the growth of molds,
yeasts, and fungi in foods or beverages.
Propionates. Inhibits the growth of mold in
baked goods.
Nitrites. Prevents the growth of bacteria,
particularly Clostridium botulinum (bacterium
responsible for botulism), in meat or smoked
fish.Sulfites. Prevents oxidation and inhibits the
growth of yeasts and fungi in beer and wines,
and preserves meats, dried potato products,
and dried fruits.
Vitamin E. Slows oxidation of fresh-cut fruits
and vegetables, used to fortify breakfast
cereals and pet foods.
Vitamin C. Prevents browning of fresh-cut
apples, peaches, and other fruits.
Butylated hydroxyanisole (BHA). Prevents
oxidation in butter, lard, meats, baked goods,
beer, vegetable oils, potato chips and other
snack foods, nuts and nut products, dry mixes
for beverages and desserts.
Butylated hydroxytoluene (BHT). Used in fats,
oils, shortening, and similar products.Disodium ethylenediaminetetraacetic
acid (EDTA). Retards spoilage (used in
food processing).
Polyphosphates. Used as an anti-browning
agent in dips and washes for fresh-peeled
fruits and vegetables.
Citric acid. Used as a flavoring agent and
antioxidant in foods.The types of artificial preservatives, their role in food preservation, and foods containing preservatives.(Illustration by GGS
Information Services/Thomson Gale.)Artificial preservatives