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Efficacy and specificity of chemical food preservatives


, : Efficacy and specificity of chemical food preservatives. Food Technol 7(3): 97-101

The efficacy of chemical preservatives acting in varying substrates depends mainly on 2 factors: The absolute efficacy of the chemical against micro-organisms in general or against individual spp. or subspp. in particular (specificity), and the microbiologically active fraction present. This fraction depends on dissociation at the given pH-value. An exptl. comparison of different preservatives is only feasible when the microbiologically active fraction present is considered. This is done for a number of preservatives, and recommendations made for pH range for effective use.

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