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Without preservatives, bread would get moldy in a day or two, salad oil would turn rancid, and other foods would quickly spoil on grocery store shelves. However, as the use of preservatives and col...
Without preservatives, bread would get moldy in a day or two, salad oil would turn rancid, and other foods would quickly spoil on grocery store shelves. However, as the use of preservatives and color- and flavor-enhancing additives has increased, consumers have grown concerned about the safety and long-term effects of these additives. This program explains how preservatives, antioxidants, stabilizers, buffers, sulfites, and other food additives work, while describing the FDA's efforts to ensure their safe use.