How Have Preservatives Changed the Way We Eat?
- Ester Lilaj
- Aug 4
- 3 min read
Whether you’re grabbing cereal for breakfast, fruit juice as a refreshment, or frozen foods for an easy meal, you’re relying on preservatives to make sure they’re shelf-stable. Today’s preservatives are chemical compounds added to foods and beverages to prevent spoilage, allowing them to last anywhere from days to months without home preservation. But how was food preserved before chemical additives, and how have they shaped food culture?
In the 1800s and early 1900s, food preservation was a time-consuming process that was done at home. The method people used depended on what food they were trying to preserve and their available resources. Despite the variety of methods, all of them aimed to prevent microbial growth and keep foods safe to eat.
One of the oldest techniques is drying, where food is placed near a source of heat to remove moisture and prevent microbial growth. Drying can be used with foods like beef, fruits, and vegetables. Salt and sugar also remove moisture, using the process of osmosis to create an environment where bacteria are unable to grow. Pickling, used for vegetables, eggs, and meats, uses an acid like vinegar to lower the pH of a food, making it harder for bacteria to survive. In colder regions, food was packed into snow or ice boxes to slow down bacterial growth and enzyme activity.
By the late 1800s, scientists understood the reasons behind food spoilage – oxidation, microbial growth, enzymatic activity – and discovered chemical compounds to slow them. Sodium benzoate, one of the first preservatives to be Generally Recognized As Safe by the FDA, prevents the growth of yeasts, mold, and bacteria in acidic products. It is still widely used today in products like fruit juices, salad dressings, and even some meats and cheeses. Nitrates and nitrites, expanding on salt curing of the previous centuries, are used in meat products to inhibit deadly bacterias like Clostridium botulinum. BHA and BHT are added to combat the process of oxidation, where effects such as rancid fats are caused by the exposure of oxygen. They’re commonly found in cereals, chewing gum, and desserts.
The use of these preservatives, alongside many others, has transformed the food industry, though it is debated whether for the better or worse. Preservatives have allowed foods to travel long distances without spoiling. Furthermore, they are the reason behind the popularity of grocery stores, where you can find a variety of foods with stable shelf lives. They’ve expanded our diets to include food from different parts of the world and previously unsustainable ones. Longer shelf lives have also helped in the fight against food waste in both households and stores.
Still, some people argue that preservatives are linked to issues like obesity, heart disease, and even some cancers. But, many of these claims have limited human evidence or are risks as a result of overconsumption. As long as preservatives are used in line with FDA limits, they are considered safe for consumption.
From salting and drying to chemical additives, food preservation has evolved to make our food safe, fresh, and shelf-stable. Despite concerns that food preservatives endanger our health, agencies like the FDA work to ensure that preservatives are kept in safe quantities and regularly monitor their concentrations in food and beverage products.
When it comes down to it, preservatives have reshaped food culture to include a variety of foods from across the globe in our diets, allow us to shop at grocery stores, and prepare meals ahead of time without spoilage.
Ester Lilaj is a rising junior at McLean High School in McLean, Virginia. She volunteers at various food banks in her area, helping organize inventory and serving members of the community. She is interested in food safety and preservation.
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