Preservatives

In short: Preservatives (E200–E299) extend shelf life by inhibiting bacteria, yeasts and moulds.

In more detail: Important ones: sorbic acid (E200), benzoic acid and benzoates (E210–E213), sulphites (E220–E228), nitrite (E249, E250) and nitrate (E251, E252). They are approved for certain foods and maximum amounts.

In Depth

• Sulphites: wine, dried fruit, potato products. From 10 mg/kg they must be labelled as an allergen. Asthmatics can react sensitively.
• Curing salt with nitrite (E250): In sausage and ham it inhibits botulism bacteria and creates the pink colour. In large amounts and with strong heating, nitrosamines can form.
• Benzoates: With vitamin C in drinks, traces of benzene can form. The industry has therefore adjusted recipes.
• Without preservatives: Cooling, acid, sugar, salt, drying or pasteurising are alternatives.
• Natural preservatives: vinegar, citrus juices, salt, smoke, sugar.

See also: E numbers (food additives), Food allergens (the 14 main allergens)