Page "Food preservation" Paragraph 13
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Preservative food additives can be antimicrobial ; which inhibit the growth of bacteria or fungi, including mold, or antioxidant ; such as oxygen absorbers, which inhibit the oxidation of food constituents.
Common antimicrobial preservatives include calcium propionate, sodium nitrate, sodium nitrite, sulfites ( sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.
) and disodium EDTA.
Antioxidants include BHA and BHT.
Other preservatives include formaldehyde ( usually in solution ), glutaraldehyde ( kills insects ), ethanol and methylchloroisothiazolinone.
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