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Food preservatives

Last Updated: June 01, 2009

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All preservatives prevent spoilage either by slowing the growth of organisms that live on food or by protecting the food from oxygen. Antimicrobials are preservatives that protect food by slowing the growth of bacteria, molds and yeasts. Antioxidants are preservatives that protect by preventing food molecules from combining with oxygen (air).

Reprinted from the International Food Information Council Foundation, (2009)

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