E200 - food additive sorbic acid, preservative. Sorbic acid

July 14, 2018

Various E-additives have been used in the food industry relatively recently, so their effect on the body is still being actively studied. Some experts believe that all such substances are dangerous and should be completely excluded from the composition of food products, while others believe that there are quite harmless elements. For example, the food supplement E 200, the harm and benefits of which are unclear and are at the center of disputes among nutritionists.

Food additive E 200: main characteristics

Sorbic acid (this is the name of the element marked “E 200”) as a substance was discovered at the end of the 19th century, the full chemical name is 2,4-hexadienoic acid. The food supplement is of synthetic origin, but it is also found in nature: in the fruits of red rowan. If the production were natural, it would be obtained by pressing the oil from the berries and driving it through distillation. Due to the significant labor involved as well as the high cost of this process, most food manufacturing companies have converged on the idea of using a synthetic substance. It is obtained by heating the half-ester of 3-hydroxyhexenoic acid (formed from ketane and crotonic aldehyde), and then it must be purified.

Food additive E 200 is a preservative that inhibits the activity of bacteria and microorganisms that provoke decay. Protects against mold and yeast infection.

Sorbic acid is approved for use in food products in the European Union and Russia, as well as in New Zealand. It is considered quite safe, while the daily rate has not yet been established (constantly being revised). It is possible that this preservative has a low degree of allergenicity.

Sorbic acid itself is almost insoluble in water, therefore, in the food industry, they mainly work with a derivative of the potassium salt of this substance, or with both options at once. The preservative is a colorless powder with a very slight odor and slightly acidic taste, so it does not affect the organoleptic qualities of the products. Food additive E 200 has been used in:

frozen vegetables, fruits, berries;
meat, poultry;
semi-finished products;
vegetable and fruit preservation;
sausage products;
canned fish, frozen seafood;
condensed milk;
processed and hard cheeses;
sauces, jams.

It is noteworthy that it is forbidden to introduce it into milk, as well as into butter, as well as into baby food. However, other products are often flavored with it very actively in order to extend their shelf life: the only exceptions are cereals and pasta, as well as flour, sugar, and salt. At the same time, it should be noted that sorbic acid cannot kill existing pathogenic microorganisms: it only suppresses their further activity.

The main advantage of sorbic acid, experts call the absence of carcinogenic properties. In addition, it also has positive qualities - it is a good antiseptic, which increases the body's defenses, and also suppresses the activity of pathogenic microorganisms in the intestines. Although in those small quantities in which it enters from the products, they are not able to open up. But the cons manifest themselves quite actively, since the additive E 200:

being an allergen, causes a skin rash, itching (suffocation in asthmatics);
interferes with the absorption of cyanocobalamin and is even capable of destroying it (deficiency of this substance can cause anemia).

True, some experts continue to argue about the dangers of the E 200 food supplement for vitamin B12: smoking and alcohol abuse, as well as long-term use of heavy drugs, destroy it much more actively.

Name: Sorbic acid, E200
Other names: E200, E-200, Eng: E200, E-200, Sorbic acid
Group: Food supplement
Kind: Preservatives
Effect on the body: safe
Allowed in countries: Russia, Ukraine, EU

Characteristic:
Sorbic acid is a natural organic compound, according to its physical properties, it is a colorless solid, slightly soluble in water. It has such an important ability as the protection of food products from mold, and therefore is used as a preservative.
This acid was isolated by distillation of rowan oil in 1859 and got its name from the Latin Sorbus - rowan. Its properties were discovered at the beginning of the last century. After that, they began to produce this acid and its salts on an industrial scale and use it as an inhibitor of the causative agent of botulism in meat industry products in order to reduce the amount of nitrites that form carcinogenic nitrosamines.
E200 inhibits the development of yeast cells, mold fungi and some bacteria, because it blocks enzymes. When determining the limiting amount of acid in nutrient media, values from 200 to 2000 mg/kg were obtained. Such fluctuation of values is explained by the use of media with different values of acidity in the study.
This preservative does not destroy microbes, but only slows down their development, which is why it makes sense to add it only to raw materials that are not contaminated with microorganisms. And some microorganisms have the ability to split and assimilate sorbic acid.
The acid exhibits its antimicrobial properties only at acidity below pH 6.5. It is chemically stable but may volatilize with water. Potassium sorbate is much more soluble than the acid itself in an aqueous medium, therefore, it is more convenient to use it when preserving raw materials with high humidity. Food emulsions with a high fat content are also recommended to be preserved with a salt of sorbic acid or a mixture of salt and acid, since the aqueous phase of emulsions (for example, margarine or mayonnaise) is more prone to spoilage by microorganisms than the fatty one.

Application:
In food products, the preservative E200 is used in various concentrations, on average from 30 to 300 g / 100 kg of the finished product.
The list of products to which this preservative is added is very large. Sorbic acid is allowed in more than 10 food standards. It can be added individually or together with other preservatives. Sorbic acid is included in the list of raw materials for GOSTs and specifications for such products as: canned milk, juices, sauces, mayonnaise, margarine, various cheeses, dried fruits, olives, preserves and jams, fish, soft drinks, wines, egg products, fillings for dumplings, pâtés, sweets and chocolates with fillings, bakery products. During the preparation of the dough, sorbic acid almost does not dissolve, and thus does not inhibit the development of yeast, but after baking it begins to show an anti-mould effect.
The shelf life of drinks due to this preservative is more than 30 days. Since sorbic acid is poorly soluble in water at low temperatures, in order to increase the stability of soft drinks, experts recommend using not the acid itself, but an aqueous solution of sodium sorbate. For these purposes, potassium sorbate, which is more stable during storage, is widely used all over the world.
In addition to food, sorbic acid has found application in the cosmetic and tobacco industries.

Effect on the human body:
Sorbic acid is one of the most widely used preservatives in the food industry, because it does not pose a danger to the human body when consumed in permitted doses and even has a positive effect on it, since it improves immunity and helps to remove toxins.
So the permissible daily dose of sorbic acid for a person is 25 mg / kg of body weight. However, there is evidence that skin irritation is possible when it is used.
From the negative effect, one can single out what E200 destroys in the human body, and its deficiency can cause neurological disorders and, in some cases, even the death of nerve cells.
Food supplement E200 is easily absorbed by the body, non-toxic, non-carcinogenic, exhibits antiseptic properties.

Physical properties of sorbic acid

Lord, it's a rowan! From the Latin Sorbus - rowan. In the fruits of mountain ash up to 2% sorbic acid. And cranberries and lingonberries contain benzoates (E211), which is why they do not rot in water. These are natural preservatives!

Discovery history

Safe synthetic preservative - sorbic acid

Application

According to research, women who drink several glasses of beer or wine a week have an increased risk of developing breast cancer.

Harm or benefit?

Smiling just twice a day can lower blood pressure and reduce the risk of heart attacks and strokes.

Sorbic acid. Dosage

Thanks to the addition of e200, the shelf life of drinks increases to 30 days or more. Since the preservative is poorly soluble in water at low temperatures, experts prefer to use not the acid itself, but an aqueous solution of sodium sorbate to increase the stability of soft drinks. For these purposes, potassium sorbate is also widely used, which is more suitable for storage.

syl.ru

Preservative sorbic acid E200 - harm, use

Description and characteristics

The exceptional properties of the natural food preservative sorbic acid are primarily due to the composition of the chemical compound. E200 has strong antimicrobial properties that inhibit the development of pathogens, in particular yeasts and molds. During numerous experiments and scientific studies, carcinogenic substances were not detected in it. In reasonable dosages, sorbic acid e200 has a positive effect on the human body, promotes detoxification of the body and improves immunity.

Is sorbic acid harmful? Any substance can become a poison in the wrong hands, it all depends on the dosage. So, sorbic acid, when used in unacceptably large quantities, can cause serious allergic reactions, which are accompanied by itching, rashes and redness of the skin. Also, when it enters the human body, sorbic acid destroys vitamin B12. However, this is not a serious risk if the amount of preservative is very small, but if it is eaten regularly and in large doses, then this can lead to a lack of vitamin B12. This disease is characterized by the following symptoms: deterioration of memory and brain function, disorders in the hematopoietic system that lead to a decrease in red blood cells, and a decrease in the body's resistance to infections. Without exaggeration, we can say that such a condition is a threat to human life and health.

Often on the labels of products, cosmetics or medicines that we buy in supermarkets and pharmacies, you can see the mysterious inscription "sorbic acid" (E200). As a rule, the presence of any extraneous additives in the product is alarming. But is everything so clear? Sorbic acid is a preservative that is widely used in the food, pharmaceutical and cosmetic industries. Such a demand for this chemical compound is due to its strong antimicrobial effects, which prevent premature spoilage of products.

In any case, it's useless...

In addition to the food industry, sorbic acid is also used in the tobacco and cosmetic industries.

The use of sorbic acid

In the first half of the last century, the antimicrobial properties of the acid were discovered. And in the mid-50s, it began to be produced on an industrial scale and used as a preservative. To date, the food additive e200 is obtained by condensing ketene with crotonic aldehyde using acid catalysts.

According to statistics, on Mondays the risk of back injuries increases by 25%, and the risk of a heart attack by 33%. Be careful.

If your liver stopped working, death would occur within a day.

Four slices of dark chocolate contain about two hundred calories. So if you don’t want to get better, it’s better not to eat more than two slices a day.

In addition to the food industry, sorbic acid is also used in the tobacco and cosmetic industries.

The harm of sorbic acid

Eating sorbic acid can be considered completely safe if the following dosage for adults is observed - it should be no more than 25 mg per 1 kilogram of human weight. For children under fourteen years of age, pregnant and lactating women, eating foods containing preservatives is highly undesirable, since the potential harm to growing and developing organisms of sorbic acid has not been fully studied, because no one will conduct experiments on a pregnant woman or child.

According to the description, sorbic acid is a white crystalline powder with a slight specific odor, it practically does not dissolve in water without heating, it dissolves well in organic and mineral acids, and has a slight sour taste.

E200 Sorbic acid - Sorbic acid was first obtained by Hoffmann in 1859 from rowan juice. Its antimicrobial activity was discovered in 1939 by Müller (Germany) and independently, a few months later, by Gooding (USA). Industrial production of sorbic acid began in the mid-1950s. Due to physiological safety and organoleptic neutrality, sorbic acid is increasingly preferred over other preservatives.

Add a preservative to a variety of products.

A job that a person does not like is much more harmful to his psyche than no work at all.

With regular visits to the solarium, the chance of getting skin cancer increases by 60%.

In addition to people, only one living creature on planet Earth suffers from prostatitis - dogs. These are really our most faithful friends.

Sorbic acid e200 exhibits its antimicrobial properties only at acidity below pH 6.5. The acid is chemically stable, but can easily volatilize with water.

However, scientific studies also prove that sorbic acid is not capable of causing cancer or any gene mutations. In small doses, it even activates the human immune system and helps cleanse the body of toxins. Although these properties are not very pronounced, because sorbic acid in the acidic environment of the stomach is almost completely neutralized and subsequently excreted without residue. The relative safety of sorbic acid is also confirmed by the fact that it is approved for use in Russia, Ukraine, most EU countries, and the USA.

For the first time, this substance was obtained in the middle of the nineteenth century during the distillation of rowan juice by the German chemist August Hoffmann. However, at the moment this compound is produced on an industrial scale exclusively from non-natural components by chemical synthesis, but this does not affect its quality in any way. For the first time, a synthetic production method was tested at the beginning of the twentieth century. Subsequently, the disinfecting properties of sorbic acid were established and, already in the twentieth century, it began to be actively used, especially in the food industry.

Sorbic acid (E200) is considered one of the safest preservatives added to products such as cakes and pastries, lemonade, cheese, caviar, etc. However, even this substance, considered safe, can cause skin irritation in humans. And if we took some product inside, and then, for example, a rash appeared on the skin - what can this mean?

In acceptable doses (25 mg / kg), there will be no harm from the food additive e200 for the human body. However, when using it, allergic reactions are possible in the form of rashes and irritations on the skin.

In the food industry, sorbic acid is allowed in more than ten standards

In reasonable dosages, sorbic acid e200 has a positive effect on the human body

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Description and characteristics

There are very curious medical syndromes, such as compulsive swallowing of objects. In the stomach of one patient suffering from this mania, 2500 foreign objects were found. In addition, the harm of sorbic acid e200 lies in the destruction of cyanocobalamin (vitamin B12) in the human body. A lack of vitamin B12, in turn, leads to various neurological disorders and provokes the death of nerve cells.

In food, acid is used in various quantities, but on average 30-300 g per 100 kg of the finished product.

Sorbic acid (e200) is a natural organic compound. According to its physical properties, it is a colorless solid, practically insoluble in water. The preservative sorbic acid is widely used in the food industry due to its ability to protect products from mold and increase their shelf life.

Properties of sorbic acid e200

Without exception, all preservatives are covered with the notoriety of potential carcinogens, mutagens, etc. In this case, the fault is the lack of information from the average layman. The fact is that even ordinary table salt, vinegar, honey are natural preservatives and have been used by people for a long time to prevent food from spoiling, because in those days they did not even think about refrigerators! At the moment, when the world's population has increased significantly, as well as its food needs, manufacturers are forced to resort to the help of modern developments in the field of chemistry in order to extend the shelf life of products for a long time. harmless! but also useless! In addition, the harm of sorbic acid e200 is the destruction of cyanocobalamin (vitamin B12) in the human body. A lack of vitamin B12, in turn, leads to various neurological disorders and provokes the death of nerve cells.

. Add it both individually and as part of other preservatives.

, Promotes detoxification of the body and improves immunity.

The use of sorbic acid

Sorbic acid (e200) - a natural organic compound

Scientists from Oxford University conducted a series of studies in which they came to the conclusion that vegetarianism can be harmful to the human brain, as it leads to a decrease in its mass. Therefore, scientists recommend not completely excluding fish and meat from your diet. American scientists conducted experiments on mice and came to the conclusion that watermelon juice prevents the development of vascular atherosclerosis. One group of mice drank plain water, and the second group drank watermelon juice. As a result, the vessels of the second group were free from cholesterol plaques. The food supplement is approved for use in Ukraine, Russia and a number of other countries, and is prohibited in Australia.

Add a preservative to a variety of products. In the food industry, sorbic acid is allowed in more than ten standards. Add it both individually and as part of other preservatives.

Acid was first isolated in 1859 by distillation of rowan oil, from which it got its name (in Latin, Sorbus means "rowan").

It is absolutely wrong that natural substances are considered extremely safe - just remember the fact that the most powerful poisons are of plant or animal origin. Modern manufacturers strive to use quality preservatives that are effective even when used in minimal quantities. These include sorbic acid, because it meets all the requirements that apply to products of this kind. So, this substance does not violate the taste of the product, does not enter into chemical interaction with packaging materials and, of course, is practically harmless to the human body. Although it was first used on an industrial scale back in the mid-twentieth century, sorbic acid has not lost its relevance to this day. It is a natural acid.

The harm of sorbic acid

The food supplement is approved for use in Ukraine, Russia and a number of other countries, banned in Australia.

According to GOSTs and TUs, sorbic acid e200 is included in the list of raw materials for such products: juices, mayonnaises, canned milk, sauces, cheese products, olives, dried fruits, jams and preserves, bakery products, wines, soft drinks, chocolate with filling and sweets, pâtés, dumpling fillings, fish. During the preparation of the dough, the acid almost does not dissolve, therefore it does not inhibit the development of yeast, but in ready-made baking it shows its anti-mold effect.

Unfortunately, this preservative does not completely destroy microbes, but only inhibits their development, so it is advisable to add it to raw materials that are not contaminated with microorganisms. In addition, some microorganisms have the ability to digest and break down the preservative.

dobavki.slovarik.org

E200 - Is sorbic acid harmful?

Vladimir Ptokhov

. According to its physical properties, it is a colorless solid, practically insoluble in water. The preservative sorbic acid is widely used in the food industry due to its ability to protect products from mold and increase their shelf life.

Denis Sokolov

The well-known drug "Viagra" was originally developed for the treatment of arterial hypertension.

Irina Vedeneeva (Burlutskaya)

A person taking antidepressants will, in most cases, become depressed again. If a person coped with depression on his own, he has every chance to forget about this condition forever.
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Physical properties of sorbic acid

Discovery history

Safe synthetic preservative - sorbic acid

Application

Harm or benefit?

Sorbic acid. Dosage

Preservative E200 - what is this additive?

General information

Characteristic

Preservative E200 is a natural organic compound. According to its physical properties, sorbic acid is a solid that is slightly soluble in water and has no color. This additive was isolated back in 1859 by distillation of mountain ash oil. Its properties were discovered by experts at the very beginning of the last century. Further, sorbic acid began to be produced on a huge scale and used as an inhibitor of the causative agent of botulism in meat products in order to significantly reduce the amount of nitrites that form carcinogenic nitrosamines.

Supplement Features

Preservative E200 has the ability to protect products from mold. It is this property that has become the reason that the presented additive is very often used in the production of various food products.

Sorbic acid is able to inhibit the development of yeast cells, some bacteria and molds by blocking enzymes. Such a preservative does not destroy microbes, but only slows down their development. In this regard, it is added only to raw materials not contaminated by microorganisms, although some bacteria still have a unique ability to absorb sorbic acid and break it down.

Application

E200 is a preservative (its harm has not been identified by experts), added to a huge list of food products. It should be especially noted that sorbic acid can be used alone or together with other additives. This substance is included in the list of a large number of raw materials for TU and GOSTs for such products as juices, canned milk, margarine, sauces, various cheeses, mayonnaises, dried fruits, wines, olives, jams, preserves, fish, soft drinks, fillings for dumplings, egg products, chocolates with fillings and sweets, pâtés, baked goods, etc.

During kneading the dough, sorbic acid practically does not dissolve and does not inhibit the development of yeast. But after heat treatment, it begins to show anti-mold properties.

Thanks to this additive, the shelf life of most juices increases to 27-30 days. Due to the fact that sorbic acid is very poorly soluble in water, in the production of soft drinks, experts advise using not the preservative itself, but its aqueous solution, that is, sodium sorbate. By the way, potassium sorbate, which is more stable during storage, is often used for these purposes.

In addition to the food industry, sorbic acid has found its application in tobacco and cosmetics.

By the way, in some cases, the presented additive is replaced by the preservative E211. This is sodium benzoate, which ensures the freshness of products, inhibits the development of fungi, yeast cells and certain types of bacteria. In its natural form, it can be found in apples, raisins and cranberries, as well as in spices (cinnamon, cloves).

Effect on the body

Red rowan: benefits and harms to our health

Rowan today

Disinfectant and antifungal

Useful properties of mountain ash are successfully used in the treatment of many diseases. In folk medicine, ripe berries are used in different ways. Sometimes they are harvested and simply frozen, made into jam or tinctures. But more often it is dried mountain ash (red) that is used, it is also used for making tinctures, decoctions or added to compotes. Not everyone likes the taste of fresh berries; mountain ash is bitter due to the sorbic acid contained in it. But it is easily destroyed under the influence of cold, so it is after such processing that mountain ash becomes truly tasty.

You should know that sorbic acid is a natural preservative, so fresh grated berries are used to fight fungi and stop bleeding. Due to its composition, even such a ferocious enemy as staphylococcus or salmonellosis can be repulsed by red mountain ash. The benefits and harms of such a wonderful plant do not end there.

Boosts immunity and normalizes metabolism

Useful for diabetes, lowers cholesterol

For kidney or digestive problems

Useful substances and calories

Clusters of mountain ash contain: carbohydrates and proteins, organic acids and fats, pectin, fiber, ash, manganese, zinc, iron and copper. Berries are rich in potassium, magnesium, calcium and phosphorus. The fruits contain vitamins of group B (B1, B2, B3, B9), ascorbic acid, retinol, E, PP and R. But elastic berries will delight not only with the generosity of useful elements, the calorie content of mountain ash per 100 grams is a little more than 40 kcal. Therefore, it can be safely attributed to dietary products, which means that it can become a favorite among those who follow their figure.

Phytic acid - benefits and harms

Once deciding on proper nutrition, then it will be impossible to resist carefully studying the labels for the presence of a variety of nutritional supplements. For example, if products contain E391 (phytic acid), then what will be the benefits and harms of their use, and is it worth buying at all? It’s impossible to say for sure right away, so you have to consider the problem from different angles.

The benefits and harms of phytic acid

It must be understood that this component is not the result of the work of a mad scientist in a distant laboratory, but refers to the gifts of nature. Foods containing phytic acid surround us every day, mainly legumes and cereals. And since it is impossible to completely exclude this element from your diet, you should know how it affects the body.

Phytic acid has become a subject of study relatively recently, but now it is actively used in the manufacture of medicines, and is also used in peeling procedures. Its advantage for the last procedure is the ability to gently eliminate the top layer of the skin without deep damage leading to irritation. Also, this acid was used as a food additive and for clarification of wine. But recent scientific work has shown that phytic acid in foods can bring not only benefits, but also harm, so for now it is recommended not to use it among dietary supplements. The main danger is the ability of the substance to bind minerals, preventing them from being absorbed, as a result, the body may experience a deficiency of essential minerals. True, research on products containing phytic acid has not yet been completed, so it is too early to talk about the degree of negative impact of the element. In any case, now it is recommended to reduce its consumption to a minimum in the presence of serious diseases, children under 6 years old and pregnant women. So it’s worth at least knowing where phytic acid is found.

Most of all it is in sesame and beans, but in potatoes and spinach there is almost none. Also, this element is found in most cereals, nuts and legumes. But there is good news - the impact of this substance can be significantly reduced or completely neutralized. Of course, in the human body there is an element to counteract acid - phytase, but it is very small, so it is worth using auxiliary actions. This is the use of natural sourdough in baking, sprouting grains and soaking cereals in acidified water or milk. It seems that our ancestors knew about the content of such an insidious substance as phytic acid in cereals, because many old recipes are based on the same recommendations. In addition, some studies confirm that a balanced diet can also help the body cope with the effects of this component, so you should not panic about its presence in the products.

Sorbic acid is a fairly stable substance that is widely used as a food preservative, better known as E200 on labels. In appearance, it is a white crystal, which is practically insoluble in water.

The taste of sorbic acid is fully consistent with its name - it is really very sour. In nature, this reagent is found in the fruits of mountain ash. Initially, it was used as a component of drugs for external use.

For use as a preservative, sorbic acid is chemically synthesized. On the dangers and benefits of sorbic acid, the opinions of scientists are divided. How harmless it is to people, we will try to find out.

What are the benefits of sorbic acid?

Its main property is antimicrobial, but sorbic acid differs from a number of other preservatives in that it does not sterilize food. It is not capable of destroying microorganisms. Its function is to prevent an increase in the number of microorganisms, since it can adversely affect the reproduction process.

Thus, products containing E200 are able to maintain freshness for a long period, mold does not multiply in it. That is why sorbic acid-treated buns may not go stale or spoil for 20 days. The same applies to various drinks, they can be safely stored open and without a refrigerator for a long time. Along with harmful microorganisms, sorbic acid also stops the reproduction of microflora beneficial to humans in food products.

Sorbic acid can significantly extend the shelf life of food products:

sauces;
soft drinks;
mayonnaise;
jam;
chocolates;
condensed milk;
various pastries (dumplings, dumplings, etc.);
sausages;
hard cheeses;
various kinds of vegetable preservation;
meat semi-finished products.

According to the effect on the body, sorbic acid is characterized as increasing the level of immunity. Its antibacterial action when it enters the digestive system in most cases is reduced to zero due to neutralization by gastric juice.

Harm and benefit - which is more?

Scientists have long proven that sorbic acid cannot cause cancer. Also, it does not accumulate and is well excreted from the body, so it is quite difficult to get poisoned by products containing E200. For this, sorbic acid must be consumed in its pure form. Perhaps the question of the dangers of E200 is more of a purely ideological nature, since 100% evidence of the dangers of this substance has not yet been received.

There are cases when sorbic acid caused extremely severe allergic reactions in the form of edema in people. But here it is worth noting that these cases were extremely small, and the victims, apparently, had a certain reaction of the body to acids.

The response of the human body to sorbic acid is still under research. However, it is already known that it can destroy vitamin B12 extremely intensively, causing the death of nerve cells. Therefore, in people who actively consume foods with a significant content of sorbic acid, disorders can be diagnosed. nervous system. And here the decision of the Australian authorities to ban this preservative can be quite understandable. In all other countries, sorbic acid remains widely used both in pharmaceuticals and in the food industry.

In conclusion, it is worth emphasizing the following. While scientists continue to find out all the pros and cons of sorbic acid, everyone has the opportunity to make their own decision on the use of products with a high content of E200. On the other hand, if you look at the problem from the side of business interests, then at present our food industry is unlikely to refuse the use of preservatives, due to which the terms of product sales are significantly extended. Of course, human health issues should come first, but often they are somewhat lost in the shadow of commercialism.