SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD

Abstract

Food diversity on the agri-food market justifies the need to extend the guarantee term for all rights, due to the mechanism of physical, chemical and biological degradation. To meet food safety conditions, a wide range of synthetic chemical preservatives are used, which prevent or destroy microorganisms. Food preservation is classified according to the chemical structure and the way it is obtained in organic, inorganic, antibiotic, in time and natural conservation. The paper may have theoretical aspects regarding the conservation of the synthetic organs, the conditions in which the care is efficient, the food for their care can use and make the products for the human body.

Keywords

• nutrition
• preservatives
• role
• conditions
• effects