A preservative is a substance that prevents the growth of microorganisms in a product. The effect of preservatives on microorganisms can only be produced when they are in direct contact with microbial cells in sufficient concentrations

Preservative manufacturers tell you that with the increase of modern people's awareness of health and healthy diet, preservatives have become drugs in food, and people have reached the degree of "talking about preservatives color change" when they buy food in supermarkets. In fact,

What safety should we pay attention to during the operation of antiseptic and fungicide? As follows:

Anti-mildew agent refers to an additive to prevent the growth of mold. Food, fruit, feed, cosmetics, coatings, adhesives, leather, aquatic products, plastics, etc., are prone to mold contamination during use and storage, making the finished products deteriorate.

Inorganic mildewproof agents are widely used, and there are many kinds, usually metal ion antimicrobials such as silver, copper, zinc and metal oxides (such as titanium dioxide, zinc oxide and other nano-antimicrobials)

Isothiazolinone, as an internationally recognized low-toxicity new fungicide, has emerged in the field of preservatives in recent years and is known as a new star in this field.

What are the common categories of antiseptic? According to the different molecular structure, it can be divided into inorganic sterilization preservatives and organic sterilization preservatives. Here are some:

Now commonly used preservatives are: sodium benzoate, nitrate, nitrite and sulfur dioxide (SO2), are used in food preservatives, sodium phenylpotassium is usually used in drinks preservatives, formalin is used in fish preservatives.

In general, liquid fertilizers need to be added in the production and storage process to prevent the growth of bacteria, mold and other microorganisms, thereby extending the validity of the fertilizer and ensuring fertilizer efficiency.

Preservatives are a kind of food additives that can inhibit microbial activity and prevent food spoilage. In order to make the food have a certain storage period