Are preservatives in fruits poisonous?

Preservatives are non-toxic, but some of them are low-toxic and will not cause harm to human body.

Food preservative is an essential additive in food processing and storage, which requires non-toxicity, less residue and high efficiency.

Commonly used food preservatives are: benzoic acid, which is a food preservative that is allowed to be used all over the world. It is easy to be excreted with excrement in animals, does not accumulate, has low toxicity and low price, and currently occupies most of the domestic preservative market;

Butyl hydroxyanisole (BHA) is one of the antioxidants widely used in the world at present, which has a strong antibacterial effect. Mainly used for edible oil, the maximum dosage is 0.2g/kg, but the disadvantage is high cost.

Dibutylhydroxytoluene (BHT) is one of the largest antioxidants in China at present, and its price is low, which is 1/5~ 1/8 of BHA, but its antioxidant capacity is not as strong as that of BHA, and its application scope is the same as that of BHA, but its disadvantage is high toxicity.

Extended data:

Mechanism of antistaling agent

(1) contains antibacterial active substances, which have bactericidal and bacteriostatic effects. For example, some contain organic acids and alcohols with strong antibacterial ability, some contain natural fungicides, and some contain lysozyme.

(2) It contains natural antioxidant substances, which can delay the oxidation process of food and prevent food from oxidative deterioration. Such as vitamin C, vitamin E, phytic acid, caffeic acid, quinic acid, carnosine, etc., all have strong antioxidant effects.

(3) Reduce pH value, inhibit microbial reproduction, weaken the heat resistance of microorganisms, and promote the effect of heating sterilization. The antibacterial activity of free or non-free molecules can also be improved by adjusting pH value.

(4) Adjust the water activity of food, improve the osmotic pressure of food, and inhibit the growth and reproduction of microorganisms.

(5) Forming a protective film on the surface of food can not only prevent microbial invasion, but also prevent food oxidation through oxygen isolation, inhibit fruit respiration, delay the ripening process of fruits and vegetables, and maintain the freshness of fruits and vegetables.

Reference source: Baidu Encyclopedia-preservatives