Natural preservatives have components that help us avoid the appearance of bacteria and other organisms that spoil food. There are three natural preservatives that are in our kitchen and that we can use: lemon, vinegar and salt.
The use of preservatives prevents and controls food spoilage, which is caused by bacteria, fungi or microbes, which have harmful health effects such as food poisoning.
Within the wide range of foods there are some that are more prone to deterioration and are considered high risk, such as: meat, seafood, dairy products and cheese.
To guarantee the safety of these foods, preservatives must be used to prevent the proliferation of potentially dangerous microorganisms.
There are several factors that influence the decomposition of food, including microorganisms, in addition to chemical factors such as oxidation and physical effects such as temperature and light, highlights an article from the FoodSafety4EU.
There are foods that, due to their biochemical composition, can act as homemade and natural preservatives, helping meals last a little longer.
Salt has been used since ancient times to preserve food. One of the most common uses of this ingredient is the preservation of meat products, because it prevents the proliferation of bacteria and mold due to its dehydrating effects. It is generally used in large quantities to ensure its effects.
Due to its high levels of acidity, lemon juice is used to delay the growth of certain microorganisms that spoil food. Lemon adds flavor to foods and acts as a natural preservative for food.
It is recommended to use a few drops of it in roasted vegetables, tomato sauce, soups to make them last a little longer.
Due to its properties, it is used to eliminate microbes and bacteria, which is why it is recommended for washing fruits, vegetables and greens. It is also used in the preparation of pickles, to flavor, cure and preserve.
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