The main cause of food spoilage is caused by the presence of different types of microorganisms (bacteria, yeasts and moulds). The microbial food spoilage has substantial economic losses, both for manufacturers (loss of raw materials and finished products before its commercialization, deterioration of the image of the brand, etc.) as for distributors and consumers (deterioration of products after purchase and before consumption).
The conditions of use of preservatives are strictly regulated in all countries of the world. Food preservatives, permitted concentrations, do not kill the microorganisms in general, but rather only to prevent their proliferation. Therefore, they are only useful with good quality raw materials.