A class of food additive used to slow spoilage and inhibit microbial growth, permitted and declared under the Food Standards Code.
A class of food additive used to slow spoilage and inhibit microbial growth, permitted and declared under the Food Standards Code. A preservative is a type of food additive used to protect food against deterioration caused by microorganisms or, in some cases, oxidation, so the food stays safe and keeps its quality for longer. Preservatives work by slowing the growth of bacteria, yeasts and moulds, and are used in products such as bread, cured meats, sauces, dried fruit and some drinks. Like all additives, they are regulated under Standard 1.3.1 of the Food Standards Code. A preservative may only be used where it is permitted for the particular food, must serve a genuine technological purpose of preservation, and must be used within any maximum level set. When present, it is declared in the ingredient list by the class name preservative followed by the specific name or code number. Preservatives support food safety but do not replace basic controls such as temperature control, hygiene and correct date marking. For a manufacturer, using a preservative means confirming it is permitted in the specific food, choosing the right one for the spoilage or safety risk, and staying within the maximum level in Standard 1.3.1. The preservative then has to be declared in the ingredient list, and its use is often part of the justification for a product's assigned shelf life. Businesses balance preservative use against consumer preference for fewer additives, sometimes relying instead on controls such as low pH, low water activity, refrigeration or packaging to extend shelf life. Where a preservative is used to keep a food safe, that role should be reflected in the food safety program and the validated shelf life rather than treated as an afterthought. A bakery adding a permitted preservative to extend the mould-free life of packaged bread checks Standard 1.3.1 to confirm it is allowed and within the maximum level, declares it in the ingredient list as preservative followed by its code number, and factors the preservative into the best before date it assigns to the loaves.
Frequently asked questions
What does a preservative do?
A preservative slows spoilage by inhibiting the growth of microorganisms such as bacteria, yeasts and moulds, helping food stay safe and retain quality for longer.
Are preservatives regulated?
Yes. Preservatives are a class of food additive regulated under Standard 1.3.1 of the Food Standards Code, which sets where they may be used and any maximum levels.
How is a preservative shown on the label?
It is declared in the ingredient list by the class name preservative, followed by the specific name or an approved code number.
Do preservatives replace refrigeration and hygiene?
No. Preservatives support food safety but do not replace basic controls such as temperature control, good hygiene and correct date marking.
Can a product avoid preservatives?
Often yes, by relying instead on controls such as low pH, low water activity, refrigeration or protective packaging to achieve a safe shelf life.
