The food when used without any kind of preservative is under the risk of getting damaged or spoilt by some micro-organism. The preservatives help keeping harmful fungus and bacteria’s away from the food. Besides the protection from harmful against the preservatives helps you retain the initial flavor of the food. Without preservative, the natural color and the texture of the food is lost. Various chemicals are added by food manufacturers to the food items to preserve the food.

The various forms of the preservation that we use in daily life are the cooking, salting, drying, pickling.Besides you can freeze the food for increasing the life of the food. Other forms of preservation include pasteurizing, keeping food items dry and fermentation of the food.

The basic purpose of all these forms of food preservation remains the same it helps you avoid the attack of various microorganisms. These chemicals induce due to these forms induce chemicals in food which creates an environment in conducive for the survival of the various food spoiling agent.

The pickling agent like vinegar is added into the food item which helps preserve the food. The vinegar used is chemical and helps kill various microbes causing food spoilage. Beside you can also add brine or alcohol. The garlic is also used for preservation due to its chemical constituent allicin which has an excellent anti-microbial property.

The chemical thymol present in some food items like oregano help you prevent your food from getting spoilt. There are various other preservatives containing the chemical phenol which also helps keeping microorganism away from the food items. The phenol is present in generally present in cloves, cinnamon and various other spices. Mustard is also used as a preservative for the constituent allyl isothiocyanate. There are various other chemicals used for preservations, besides also there are artificial preservatives which aren’t safe. The chemistry have very important role in the field of preservatives.

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