Match the names of the preservatives with their modes of action. A B C D used in

Question

Match the names of the preservatives with their modes of action.

A B C D  used in meat curing because it prevents the growth of Clostridium botulinum and gives the meat a red color
A B C D  a nontoxic inorganic substance that can be used in high concentrations to inhibit microbial growth by lowering the water activity
A B C D  used in wine, dried fruits and potato products because it prevents oxidation as well as spoilage
A B C D  a simple aromatic carboxylic acid that acts by lowering the intracellular pH, it works best in foods that are already acidic

Explanation / Answer

(1) C

Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. It was a main way of preservation in the medieval time/ and around the 1700s.

(2) B

Sodium chloride causes osmosis in microorganisms and causes cell death

(3) D

Potassium metabisulfite is often called a stabilizer because it serves to prevent spoilage and further fermentation by removing oxygen. However, this serves another purpose it preserves the flavor and color of a wine.

(4) A

Benzoic acid specific inhibition of macroautophagy. The data suggest that the synergism between nitrogen starvation and benzoic acid is the result of inhibition of macroautophagy by benzoic acid and that a mechanistic understanding of this inhibition should be beneficial in the development of novel food preservation technologies.

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