Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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Clostridium species, Bacillus anthracis, are some of the plant products which may have some pathogenic microorganisms from the soil. The degradation of the pharmaceutical products is caused by these soil microorganisms. Salmonella typhi is the type of pathogen that is produced from the animal source [74].

The chemical stability and the activity of the preservative may get affected by the adjustment of the pH. Mostly, preservatives are less determined by the pH.

IntrinsicExtrinsicMicrobialProcessing Food nutrients composition [73] Processing temperature Inherent resistance (vegetable cells/spores/strain/differences) Changes in composition pH/acidity [74] atmosphere Initial number Changes in microbial composition Buffering capacity [75] Relative humidity Growth rate Changes in food microstructure

Many chemicals are used as a chemical preservative and are added into the food. According to Food Safety and Standards Authority of India (FSSAI), chemical preservatives are classified into two classes [76–78]: