REVIEW ON ESTIMATION OF PRESERVATIVES IN FOOD BY USING SPECTROSCOPIC TECHNIQUES

Preservatives are essential substances added to food and pharmaceutical products to prolong shelf life by preventing spoilage and degradation caused by microorganisms. The onslaught of pathogens (disease-causing microbes) like bacteria and mold is responsible for the food deterioration. Particularly for products with high water content, these substances help to inhibit the growth of bacteria. Preservatives and food additives have been used in food to maintain product consistency, quality, and safety, and prevent spoilage of food, maintain quality, extend the shelf life the food, and helps to make food more appealing to consumers by maintaining its color, flavor, texture, and smell. Preservatives are typically added to food in low levels, ranging from parts per million(ppm) to 1-3% by weight. An increase in the range of preservatives in food can cause various health issues including allergies and intolerance, digestive issues like gas and bloating, cancer, increase the risk of heart disease, and increase the risk of breathing problems and asthma. This review highlights the various analytical methods useful for detection of different preservatives in foodstuffs and bevarages. Keywords: Disease- causing microbes, Shelf life, Food safety, Preservatives, Analytical techniques, Food deterioration.