Editing Food preservation (section)

=== Preservatives ===
{{Main|Preservatives|Sulfite food and beverage additives}}
Preservative [[food additives]] can be ''[[antimicrobial]]'' – which inhibit the growth of [[bacterium|bacteria]] or [[Fungus|fungi]], including [[Mold (fungus)|mold]] – or ''[[antioxidant]]'', such as [[oxygen absorber]]s, which inhibit the [[oxidation]] of food constituents. Common antimicrobial preservatives include [[nisin]], [[sorbate]]s, [[calcium propionate]], [[sodium nitrate]]/[[sodium nitrite|nitrite]], [[sulfite]]s ([[sulfur dioxide]], [[sodium bisulfite]], [[potassium hydrogen sulfite]], etc.), [[EDTA]], [[hinokitiol]], and [[polylysine|ε-polylysine]]. [[Antioxidant]]s include [[tocopherol]]s (Vitamin E), [[butylated hydroxyanisole]] (BHA) and [[butylated hydroxytoluene]] (BHT). Other preservatives include [[ethanol]].

There is also another approach of impregnating packaging materials (plastic films or other) with antioxidants and antimicrobials.<ref>{{cite journal |last1=Yildirim |first1=Selçuk |last2=Röcker |first2=Bettina |last3=Pettersen |first3=Marit Kvalvåg |last4=Nilsen-Nygaard |first4=Julie |last5=Ayhan |first5=Zehra |last6=Rutkaite |first6=Ramune |last7=Radusin |first7=Tanja |last8=Suminska |first8=Patrycja |last9=Marcos |first9=Begonya |last10=Coma |first10=Véronique |title=Active Packaging Applications for Food: Active packaging applications for food… |journal=Comprehensive Reviews in Food Science and Food Safety |date=January 2018 |volume=17 |issue=1 |pages=165–199 |doi=10.1111/1541-4337.12322|pmid=33350066 |doi-access=free |hdl=20.500.12327/362 |hdl-access=free }}</ref><ref name=Book>{{cite book |last1=L. Brody |first1=Aaron |last2=Strupinsky |first2=E. P. |last3=Kline |first3=Lauri R. |title=Active Packaging for Food Applications |date=2001 |publisher=CRC Press |isbn=9780367397289 |edition=1}}</ref>