Antimicrobial agents used to preserve food by preventing growth of microorganisms and subsequent spoilage, including fungicides, mold, and rope inhibitors. The preservatives most widely used are the benzoates (sodium benzoate), sorbates (sorbic acid and potassium sorbate), and the propionates (sodium or calcium propionate), which are organic acids or their salts. Acidulants are used as preservatives because they increase the acidity of food, which can reduce growth of bacteria. Acidulants used include acetic acid, adipic acid, citric acid, fumaric acid, lactic acid, and phosphoric acid.
