Food preservatives

chemical agent mechanism of action

Antioxidants

ascorbic acid oxygen scavenger

butylated hydroxyanisole (BHA) free radical scavenger

butylated hydroxytoluene (BHT) free radical scavenger

citric acid enzyme inhibitor/metal chelator

sulfites enzyme inhibitor/oxygen scavenger

tertiary butylhydroquinone (TBHQ) free radical scavenger

tocopherols free radical scavenger

Antimicrobials

acetic acid disrupts cell membrane function (bacteria, yeasts, some molds)

benzoic acid disrupts cell membrane function/inhibits enzymes (molds, yeasts, some bacteria)

natamycin binds sterol groups in fungal cell membrane (molds, yeasts)

nisin disrupts cell membrane function (gram-positive bacteria, lactic acid-producing bacteria)

nitrates, nitrites inhibits enzymes/disrupts cell membrane function (bacteria, primarily Clostridium botulinum)

propionic acid disrupts cell membrane function (molds, some bacteria)

sorbic acid disrupts cell membrane function/inhibits enzymes/inhibits bacterial spore germination (yeasts, molds, some bacteria)

sulfites and sulfur dioxide inhibits enzymes/forms addition compounds (bacteria, yeasts, molds)