Good manufacturing practices preservatives

Underwood E. (1998) Good manufacturing practice. In Principles and Practice of Disinfection, Preservation and Sterilization (eds A.D. Russell, W.B. Hugo G. AJ. Ayliffe), 3rd edn. Oxford Blackwell Scientific Publications. 

Antimicrobial preservatives are used to prevent or inhibit the growth of microorganisms. Factors influencing the level of observable efficacy include the chemical structure of the preservative, the physical and chemical characteristics of the pharmaceutical product, the concentration of the preservative, and the type and load of initial contamination. At no time should preservatives be used as an alternative to good manufacturing practice. 

Enzyme Preparations used in food processing are derived from animal, plant, or microbial sources (see Classification, below). They may consist of whole cells, parts of cells, or cell-free extracts of the source used, and they may contain one active component or, more commonly, a mixture of several, as well as food-grade diluents, preservatives, antioxidants, and other substances consistent with good manufacturing practices. 

Spice Oleoresins are frequently used in commerce with added suitable food-grade diluents, preservatives, antioxidants, and other substances consistent with good manufacturing practices, as provided for under Added Substances (see General Provisions). When added substances are used, they must be declared on the label in accordance with current U.S. regulations or with the regulations of other countries that recognize the Food Chemicals Codex. 

This regulation rules on the production premises, related conditions, controlling and the responsibilities of personnel for the herein mentioned good manufacturing practices of pharmaceuticals and medical preparations, substances, materials and compositions necessary to save life, to preserve or to restore public health. 

Preservation is the process by which a product is protected against microbial attack during consumer use, as well as to help it withstand occasional microbial insult which may occur even under controlled manufacturing conditions. Preservation is not a substitute for good hygienic practice during manufacture. 

In practice, it has been found that barle) rich in albuminoids are just as good for the preparation of the wort as poor barle3rs. However, in the American manufacture, the preference is given to a barley relatively rich in albumin for the production of bottled beer, stable from the points of view of preservation, foam, and full flavor. 

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