Is there more preservatives added to foods with a longer shelf life?

Nowadays, more and more people pay more attention to food health, and many people think that foods with a longer shelf life must have more preservatives added, which also makes many people pay great attention to their shelf life when buying food. In fact, not all foods with a long shelf life are added with preservatives, and a large part of the reason for the long shelf life is related to the characteristics of the food itself, and of course, the more important reason is that the sterilization process in the process of making food will also affect its shelf life. <>

1. Traditional gourmet bacon has a long shelf lifeOur traditional gourmet bacon has a long shelf life, but the bacon itself does not add any preservatives, which is precisely because of some uniqueness of the food itself in the production process, so that the food itself has a long shelf life. Some traditional delicacies will also have a long shelf life due to their own special production technology, and bacon is just one of them. Salting is a traditional way to preserve food in China, and of course, it takes a certain amount of experience to preserve food for such a long time without adding any preservatives.

Second, sterilization is the key to the shelf life, more and more consumers are paying great attention to the sterilization process of food, after all, there is no bacteria, for a food is the most critical standard. Of course, if you are very careful in the sterilization process, the shelf life of the food itself will be extended to a certain extent. After all, there is no bacterial invasion, and there will be no presence of any microorganisms, which will make the shelf life of food longer, so many times many foods do not have added preservatives, but make their shelf life longer.

In daily life, we can often see food with a long shelf life, but there are many reasons for it, not only the addition of preservatives, of course, food safety is so critical nowadays, and there is a certain control in terms of additives, so many times even if preservatives are added, there is no harm to our human body.

The shelf life of food depends on the environment in which it is kept, and also depends on the way it is preserved, if it is pickled food, then it inhibits the growth of some microorganisms and bacteria because of its high salt content, so it will naturally be preserved for a long time. In addition, sealing can also prolong the storage time of food. Of course, the addition of preservatives is not excluded.

Yes, because the length of the shelf life of food is positively correlated with the number of additives, the longer the shelf life, the more preservatives are added.

Not necessarily. For example, honey is a food that does not contain preservatives because honey is a food that does not spoil.

Not absolutely, there are exceptions to this, such as honey does not expire, but it is all natural.

Instant noodles have a shelf life of one or even half a year, and cherry tomatoes can be eaten in two days. The addition of preservatives is one thing, and on the other hand, it is also a matter of how it is preserved.

This statement is incorrect, because not all foods need to be preserved to maintain their quality for a long time. And preservatives are not as terrible as everyone says, as long as they are used safely, they are not harmful to the human body. The food we eat every day can maintain its freshness, also because of the role of preservatives, so preservatives are not a bad thing, and everyone should not be prejudiced against preservatives.

Some foods do not need to be preservatives added to keep them for a long timeLike the honey we all like to eat, most of the honey is glucose and fructose, the water activity in honey is very low, and microorganisms cannot survive, so it is not easy to deteriorate even at room temperature, and of course there is no need to add preservatives. There is also no need to add preservatives to the pure milk we drink every day, because pure milk will almost kill almost all the bacteria in the milk during the filling process, and the aseptic packaging will also isolate the bacteria outside, so there is no need to add preservatives to be able to store for about half a year.

There are also canned foods that we all like to eat, many people think that it is not bad to put it for so long, but it is too much preservative, in fact, this is also a misunderstanding, in fact, when the canned food is made, the microorganisms inside the cans are killed by high temperature, so as to meet the standards of commercial sterility, and the cans are very tightly sealed, and the microorganisms outside cannot enter. In this way, the food in the canned food is in an environment where there are almost no microorganisms, and of course it can be stored for a long time, so there is no need to add preservatives.

Therefore, many foods around us have a long shelf life, not because of a large number of preservatives, but on the contrary, because of the production process, or the characteristics of the thing itself, so that they can be stored for a long time without adding preservatives. There are also some foods like pickles, which many people love to eat, which can be stored for a long time without adding preservatives without spoiling.

For foods with a long shelf life, there are not necessarily more preservatives. Different foods have different ingredients, different water content, and different nutrients, and the storage time will be different. Some foods do not need to be preservatives added to keep them for a long time

Yes. However, the State Food and Drug Administration has clear standards for the dosage of preservatives added to food, so the preservatives added to foods on the market that have passed the test can be digested by the body.

Be. Preservatives can extend the shelf life, and now food additives are indispensable in daily life.

No, some foods have a long shelf life because it is difficult to produce bacteria, such as alcohol.

Foods with a long shelf life are not necessarily fortified with preservatives. The shelf life time of food is related to the characteristics of the food itself, ingredients, packaging, production process, sterilization process and other factors, not necessarily because of the addition of preservatives, and if it is stored properly, even if no preservatives are added, the food can be stored for a long time.

The expiration date of the product is provided by the manufacturer and marked on the product for a limited period of time.

Under normal circumstances, the shelf life of the food marked by the merchant will be less than the actual number of days expired, if you accidentally eat the food that has expired for one or two days, do not worry too much about the sidelines, but if you find that the food has expired, it is best not to continue to eat.

Preservatives are food additives that can inhibit microbial activity and prevent food spoilage, and generally will not cause harm to the human body within the scope and standards of reasonable use.

1.Shelf life.

Long ≠ contains preservatives.

Many. Although the shelf life of packaged food has a certain relationship with preservatives, it does not depend entirely on the amount of preservatives, but is closely related to food production, canning process and packaging materials.

For example, food such as room temperature milk, canned food, and beverages can be packaged without adding preservatives and with a long shelf life through vacuum, sealing, and sterilization packaging. On the contrary, some foods have a shelf life of only a few months, but they are added with preservatives.

2.Eating preservatives, it's not so scary.

Preservatives are not necessarily harmful to humans. For example, carbon dioxide added to cola and wine.

The brine and gypsum added to tofu are also preservatives.

The current food safety standards in our country.

It specifies in detail various edible preservatives and their qualified dosages in different foods, so as long as it is produced by regular manufacturers and added preservatives according to the regulations, it can be eaten with confidence. And some foods that advertise "no added preservatives" and "zero preservatives" are mostly commercial gimmicks.

and the means of making profits for merchants, their quality is not necessarily better than that containing antiseptic state pulsants.

3.Expiration date food may not be of guaranteed quality.

Remember, regardless of whether the shelf life is long or short, food products should be properly stored in accordance with the storage conditions printed on the packaging. If the storage conditions are not up to standard, such as the food that is required to be stored in a room temperature and ventilated place, it is stored in an exposed and closed container environment for a long time, the shelf life will be greatly "discounted", and the food will accelerate spoilage.

In addition, once the food is opened, after contact with the air, bacteria will invade very quickly, and generally can no longer be counted according to the shelf life on the package, for example, pure milk using UHT technology, its shelf life may be as long as several months, but as long as it is opened, it can only be stored for one or two days, sometimes in high temperature weather.

If the milk is not put in the refrigerator in the morning, it will become sour (spoiled) at night.

Preservatives are designed to preserve food, and they can also make the shelf life longer.

Preservatives are a class of food additives that can inhibit microbial activity and prevent food spoilage. In order to make Jinglv food have a certain shelf life, it is necessary to adopt certain measures to prevent the infection and reproduction of microorganisms.

It's not that the longer the shelf life of the food, the more preservatives there are.

In fact, the length of the shelf life of food is related to the characteristics of the food itself, the sterilization process, and the packaging form. For example, vinegar and alcohol products have a relatively long shelf life, because such foods themselves have the effect of inhibiting the growth of microorganisms. In addition, some food countries allow the expiration date not to be indicated, which is also related to the characteristics of the food itself.

Some milk products also have a longer shelf life due to the fact that they are sterilized and vacuum-packed to isolate oxygen. Generally, the shelf life of food through this kind of processing and packaging is relatively long, but it is not caused by adding too many preservatives, and the shelf life of food and the amount of preservatives added are not corresponding.

Consumption misunderstandings: Many consumers have also developed the habit of buying food according to the length of the shelf life, "I buy food now, I generally look at the shelf life first, and I dare not buy food with too long shelf life, and I think I must have put a lot of preservatives." In a supermarket in Lixia District, a customer who was buying food said.

There are reports that mooncakes rely entirely on preservatives, and the longer the shelf life, the more dangerous they are, which is obviously layman's terms. The person in charge of a food company said that the moon cakes produced by the company can be shelved at room temperature for 60-90 days without damage, and no preservatives are added.

The above content refers to this number Coji Weiji Museum - the longer the shelf life of food, the more preservatives?

: Hello, I'm coming to your question, it's not like that. Food preservatives have little to do with the length of food shelf life. Guidance: Food preservatives will not be harmful to people if applied in moderation.

Different foods have different ingredients, different water content, different nutrients, and different storage times.

In general, the richer the protein and water, the easier it is for microorganisms to grow and the shorter the shelf life; The lower the moisture content, the higher the sugar content, and the higher the osmotic pressure, the more difficult it is for microorganisms to grow and reproduce, and the longer the shelf life.

Therefore, some very sweet foods, such as candied fruits, candies, etc., because of their high sugar content, are equivalent to having natural preservatives, which are more resistant to storage, and can be stored for a long time without adding preservatives; Some sun-dried foods, such as nuts, biscuits, etc., contain little to no water; It can also be left for a long time; Some very salty foods, such as pickled vegetables and salted coarse stool fish, etc., are difficult for bacteria to grow because of the high salt content, and they can also be left for a longer time.

Such foods can be stored for a long time with a little preservative.

And those foods with high protein and moisture content are inherently more likely to spoil, and preservatives are added to the standard ** value at most, even so, they can't be left at room temperature for too long, and the shelf life is shorter.

In addition, on the basis of the same shelf life, although the addition of preservatives can extend the shelf life, it is impossible to add it indefinitely, and it must meet the corresponding national standards.

If it is used in excess, it is a violation, and even if it is added in excess, the shelf life of the food cannot be extended indefinitely.

Therefore, manufacturers usually do not do this kind of thing of losing their wives and soldiers.

In fact, there are many types of preservatives used, not necessarily the total amount used, and their safety depends on how much they are used and how much they are eaten.

As long as the requirements of the standard are met, the safety of the preservative can still be assured; Consumers also don't have to worry about the use of a variety of preservatives in food, which is actually the need of the process.

Although preservatives have the effect of inhibiting microorganisms, there are differences in different varieties of preservatives, and the antibacterial effect of the combined use of preservatives will produce a "synergistic effect" to fight microorganisms together.

Just like in the Warring States Period, when a variety of preservatives were used together, their power would be stronger, and they would be able to better destroy the harmful microorganisms, and the total amount of use would actually be less; The use of a certain preservative alone, the power to resist harmful microorganisms is also relatively weak, and the effect of rock brigade antiseptic may not be good, it will not be able to kill some microorganisms, and it may bury potential safety hazards.