A review on different kinds of analytical methods are performed for the analysis of food preservatives in food

Abstract

The onslaught of pathogens (disease-causing microbes) like bacteria and mold is responsible for the majority of cases of food deterioration. The various techniques for food preservation that have been developed are all intended to lessen or completely get rid of harmful ingredients. The term "food preservation" refers to methods for preserving food. Food preservative improves human health by eradicating or restricting the growth of bacteria and organisms responsible for food deterioration. There has been an increase in recent decades in the consumption of foods with high preservative content. By using several analytical techniques, including Uv-Visible, Calorimetry, HPLC, GC, LCMS, and Electrophoresis, the proposed methods were employed to identify various preservatives in a variety of food products.