Preservatives

Tuesday 9 October 2001

Preservatives are used to help keep food safe for longer.

Any processed food with a long shelf-life is likely to include preservatives, unless another way of keeping it has been used, such as freezing, canning, and drying.

For example bacon, ham, corned beef and other 'cured' meats, nitrite and nitrate (E249 to E252) are vital to prevent the growth of bacteria.

In dried fruit, sulphur dioxide (E220) also protects against bacteria.

Sugar, salt and vinegar are still used to preserve some foods, but most people tend to think of preservatives as rather new chemicals.

We carry out work on preservatives to ensure that their presence in food does not compromise food safety.

In this country, the use of preservatives in food is controlled by the Miscellaneous Food Additives Regulations 1995 (SI 1995 No. 3187), as amended by SI 1997 No. 1413, SI 1999 No. 1136, SI 2001 No. 60, SI 2001 No. 3775 and SI 2003 No. 1008.

Similar legislation is in force in Northern Ireland. You can get copies of these regulations by contacting The Stationery Office.

From 2000 separate amending regulations have been made in England, Scotland, Northern Ireland and Wales.

For more information please contact:
clifford.gedling@foodstandards.gsi.gov.uk tel: 020 7276 8570.