Natural Foods - Less Preservatives Increase Bacterial Impact In Food

With an increasing trend toward what marketing groups call 'natural' food, some companies have reduced preservatives.  A common preservative, acetic acid, is used to stop bacterial growth in dressings, sauces, cheese and pickles, but new research shows that a reduced amount of acetic acid may be worse than none at all – it increases the amount of toxin from the harmful bacteria in the food. read more

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