Preservatives in Food
We use chemicals such pesticides, fumigants and algaecides in the field to deal with pests, fungus and mold. After harvest, we use chemicals to firm our fruit, waxes to prevent water loss, antibiotics to prevent infection, and preservatives to prevent food from going stale. Some of these chemicals benefit the consumers by minimizing pathogens such as Salmonella, E. coli 0157:H7 and Hepatitis A. Other chemicals keep prices low by extending the shelf life of products. Still others make our produce more cosmetically desirable. For example, waxes on applies deepen the color tone while preventing water loss and shriveled skin.
Organic vegetables and fruits are grown without pesticides, fumigants, algaecides and other chemical agents. Prepared organic foods such as spaghetti sauce do not include preservatives, antibiotics or brightening agents. Many people think that organic foods taste better and are healthier. They are understandably wary about eating produce that has been tampered with.
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