Food preservation has been an important part of food manufacture and production for decades. Food was first preserved using salt on meats and fish. Later, sugar was used in canned foods and vegetables were pickled using vinegars. Whilst these simple methods do the job, modern chemicals have made preserving food both more effective. Some chemicals are controversial and are not recommended for use in some countries. However, there are many benefits to food preservation, such as

Preservatives are added to food to prevent food spoilage caused by bacteria, moulds, fungus, and yeast. Preservatives can keep food fresher for longer periods of time, extending its shelf life. Food preservatives also are used to slow or prevent changes in colour, flavour or texture and delay rancidity. They are also often used in used in convenience and snack foods. Preservatives can be made of “natural” chemicals such as salt or alcohol. They can also be man-made, or synthe