The Rational Use of Preservatives in Spicy Foods

First, clearly identify the types of microorganisms that commonly contaminate food and understand the symptoms that may appear when food safety issues arise. Then, choose preservatives appropriately based on this knowledge.

　　Due to the diverse bacterial species found in spicy and casual food products, along with their high risk of secondary contamination, it is essential to add food-grade preservatives that meet national standards to prevent spoilage. First, it’s crucial to identify the specific types of bacteria that commonly contaminate these foods and understand the symptoms that typically appear when contamination occurs. Based on this knowledge, manufacturers can then select appropriate preservatives for effective use. Typically, when spicy and casual foods go bad, you’ll notice signs like bulging packaging or visible mold growth—both caused by contamination with yeast and mold. To address this, we recommend adding 2.5 grams of calcium propionate per kilogram of ingredients during the powder-mixing stage, combined with 0.5 grams of sodium dehydroacetate per kilogram during the overall mixing process. This combination effectively inhibits both yeast and mold growth. Additionally, pay close attention to the product’s pH level, as deviations—whether too high or too low—can significantly reduce the efficacy of the preservative. When using multiple preservatives, it’s especially important to apply them separately rather than mixing them directly, to avoid potential chemical reactions between preservatives of different properties. Finally, always prioritize minimizing secondary contamination risks, such as those posed by bacteria carried by workers, as well as microorganisms naturally present in raw materials and ingredients.