Preservation deterioration causes

The European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners states Preservatives are substances which prolong the shelf-life of foodstuffs by protecting them against deterioration caused by micro-organisms. 

Enzymes not only produce characteristic and desirable flavor (79) but also cause flavor deterioration (80,81) (see Enzyme Applications, Industrial). The latter enzyme types must be inactivated in order to stabilize and preserve a food. Freezing depresses enzymatic action. A more complete elimination of enzymatic action is accompHshed by pasteurization. 

Abers, J.E. and Wrolstad, R.E., Causative factors of color deterioration in strawberry preserves during processing and storage, J. Food ScL, 44, 75, 1979. 

The purpose of chemical processes is not to make chemicals the purpose is to make money. However, the profit must be made as part of a sustainable industrial activity. Chemical processes should be designed as part of a sustainable industrial activity that retains the capacity of ecosystems to support both industrial activity and life into the future. Sustainable industrial activity must meet the needs of the present without compromising the needs of future generations. For chemical process design, this means that processes should use raw materials as efficiently as is economic and practicable, both to prevent the production of waste that can be environmentally harmful and to preserve the reserves of raw materials as much as possible. Processes should use as little energy as economic and practicable, both to prevent the buildup of carbon dioxide in the atmosphere from burning fossil fuels and to preserve reserves of fossil fuels. Water must also be consumed in sustainable quantities that do not cause deterioration in the quality of the water source and the long-term quantity of the reserves. Aqueous and atmospheric emissions must not be environmentally harmful, and solid waste to landfill must be avoided. 

For many centuries, cinnamon and its essential oil have been used as preservatives in food, due to the antioxidant property of cinnamon. Deterioration of food is due to lipid peroxidation. In vivo lipid peroxidation causes tissue damage, which can lead to inflammatory diseases. Phenolic compounds, such as hydroxy cinnamalde-hyde and hydroxycinnamic acid, present... 

If samples are to be stored for long periods, the presence of microorganisms may cause a deterioration of samples and change the species composition. It has been reported that the storage of fish samples at -10°C resulted in the formation of trimethylarsine [58]. On the other hand, it has been found that, if samples are stored frozen at — 10°C or freeze-dried, As is not lost from samples and species are preserved [59]. 

Deterioration of fiber-made objects progresses at all times and can easily be hastened by negligence caused by our lack of scientific and technical knowledge of fabric materials and their environment. The deterioration, however, can be significantly slowed—and preservation of the present state enhanced—if a fabric is provided with chemical and physical stability, laid flat on a supportive platform made of chemically inert material in an environment wtih clean air under proper climatic control and with no light. 

EDTA is a common food preservative. Foods contain ions of iron, zinc, magnesium, and other metals. These are natural components of food substances, but they hasten the chemical reactions which cause flavor and color to deteriorate. EDTA added to foods forms strong, stable bonds to the metal ions, blocking their chemical activity. EDTA is also used to treat lead poisoning in human beings. The EDTA-lead complex is safely excreted in body waste. 

A gasping syndrome in small premature infants who had been exposed to intravenous formulations containing benzyl alcohol 0.9% as a preservative has been described (SEDA-10, 421) (SEDA-11, 475) (6-8). The affected infants presented with a metabolic acidosis, seizures, neurological deterioration, hepatic and renal dysfunction, and cardiovascular collapse. Death was reported in 16 children who received a minimum of 99 mg/kg/day of benzyl alcohol. This metabolic acidosis is caused by accumulation of the metabolite benzoic acid and is mainly related to an excessive body burden relative to body weight, so that the load of the metabolite may exceed the capacity of the immature liver and kidney for detoxification. The FDA has recommended that neither intramuscular flushing solutions containing benzyl alcohol nor dilutions with this preservative should be used in newborn infants. 

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