A class of food additive used to slow spoilage and inhibit microbial growth, permitted and declared under the Food Standards Code.
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.
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.
It is declared in the ingredient list by the class name preservative, followed by the specific name or an approved code number.
No. Preservatives support food safety but do not replace basic controls such as temperature control, good hygiene and correct date marking.
Often yes, by relying instead on controls such as low pH, low water activity, refrigeration or protective packaging to achieve a safe shelf life.