How Do I Choose the Best Antiseptic Liquid?

Preservatives are a class of food additives that can inhibit microbial activity and prevent food spoilage. For food to have a certain shelf life, certain measures must be taken to prevent microbial infection and reproduction. Practice has proved that the use of preservatives is one of the most economical, effective and easiest ways to achieve the above purpose. ^[1]

Traditionally, the two are often distinguished by use rather than chemical structure, because the same substance, such as phenol, is used as a preservative at low concentrations and as a disinfectant at higher concentrations. Most believe that the term preservative does not apply to drugs for systemic use. Drugs commonly used as preservatives and disinfectants are various substitutes for phenol such as biphenols, cresols, xylenols, cationic surface-active substances, halogens, and oxidants such as peroxides. Hydrogen per-oxide and perman-ganates, aniline dyes and aridine dyes, heavy metal salts, alcohols and aldehy-des, etc. .

Preservatives are also used as food additives to maintain the original quality and nutritional value of food. The prescribed preservatives are

The preservative principle of preservatives is roughly as follows:

First, it interferes with the enzyme system of microorganisms, destroys its normal metabolism and inhibits enzyme activity.

Second, the protein of the microorganism is coagulated and denatured, which interferes with its survival and reproduction.

Third, it is to change the permeability of the cell plasma membrane, inhibit the elimination of enzymes and metabolites in the body, resulting in its inactivation.

When it comes to preservatives, people often think that it is harmful. In fact, it is harmless to the human body within the scope of safe use. There are strict regulations on the use of preservatives in China. Preservatives should meet the following standards:

1. Fair use is harmless to the human body;

2. Does not affect the digestive tract flora;

3. Can be degraded into the normal components of food in the digestive tract;

4. Does not affect the use of antibiotics;

5. It does not produce harmful ingredients when heat treating food.

China has approved 32 kinds of food preservatives so far, the most commonly used of which are

Briefly introduce the product performance, antiseptic mechanism and application scope of common preservatives in China.

It has a continuous inhibitory effect on the growth of microorganisms using spoilage substances as metabolic substrates. The important thing is that it can suppress the most prone to corruption in different situations, especially in general

The "Sanitary Standards for the Use of Food Additives" strictly stipulates the types, quality standards, and dosages of preservatives, but it is very regrettable and extremely worrying that many food production companies violate the rules, use illegally, and abuse food preservatives serious. It is mainly manifested in the following three aspects:

(1) Use large amounts of preservatives.

(2) Use preservatives that are cheap but have large toxic and side effects.

(3) Use of deteriorating animal meat for sausages. In order not to affect the appearance of the sausage and cover the truth of the deterioration, use

With the increase of modern people's awareness of health and healthy eating, preservatives have become a drug in food, and ordinary people have reached the level of "preservative discoloration" when shopping for food in supermarkets. In fact, preservatives are an essential additive in many foods and an essential ingredient for preserving food. Normal doses of preservatives will not cause any harm to the human body.

Preservatives are horrible, and even more terrible without preservatives: within the scope of safe use, preservatives are non-toxic to the human body, and its side effects are even less than sodium. China has approved 32 kinds of food preservatives that can be used, such as potassium sorbate, which has strong preservative properties and minimal toxicity. The human body also contains it, which can participate in the normal metabolism of the human body.

Foods without preservatives are extremely susceptible to deterioration, which can easily cause bacteria to multiply in the human body, which can cause food poisoning, various gastrointestinal diseases, and even death. Therefore, preservatives in the safe range are essential elements in many foods, and it will help people inhibit the growth of bacteria in food. ^[2]

At present, although natural preservatives cannot completely replace chemical preservatives due to bacteriostatic effects, stability, and price, etc., and composite preservatives based on this are still under development, natural preservatives are antibacterial Unparalleled unique advantages such as strong sex, safety, non-toxicity, good thermal stability, and wide range of effects are rapidly developing in the fields of food and medicine. It can be expected that natural preservatives and composite preservatives will be the main development direction of future preservatives, and will certainly replace chemical preservatives and enter our lives. The focus of Chinese scientists' work should be on the research of extracting natural preservatives from Chinese herbal medicine, making full use of China's abundant Chinese herbal medicine resources, and improving the scientific value of Chinese herbal medicine. ^[3]