Question

Which of the following acids are used in food preservation?

• A. Sulphuric acid
• B. Boric acid
• C. Hydrochloric acid
• D. Sorbic acid

Hint:

Organic acids (such as sorbic, benzoic, citric, and acetic acids) are weak acids safe for preservation. Strong mineral acids (like hydrochloric and sulphuric) are highly corrosive and never used directly in foods.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Food preservation involves techniques designed to prevent food spoilage, retain nutritional value, and inhibit the growth of pathogenic microorganisms.
Chemical preservatives, particularly weak organic acids, are commonly added to food products because they can penetrate microbial cell membranes and disrupt internal pH regulation.
Detailed Explanation:
Sorbic acid ($C_6H_8O_2$) is a natural, non-toxic, weak organic acid widely utilized as a food preservative.
It is highly effective against molds, yeasts, and many bacteria.
It is commonly applied in cheese, baked goods, fresh produce, and wine.
Let us analyze the other acids listed in the options:
- Sulphuric acid ($H_2SO_4$) is a highly corrosive, strong mineral acid used in industrial manufacturing, fertilizer production, and chemical synthesis, but is unsafe for consumption.
- Hydrochloric acid ($HCl$) is another strong mineral acid. While it is present in human gastric juices, it is too corrosive and dangerous to be used directly as a food preservative.
- Boric acid ($H_3BO_3$), although historically used to preserve certain foods, is toxic to human organs and is banned from food use in most global jurisdictions.

Step 2: Final Answer:
Sorbic acid is the safe and standard organic acid used in food preservation.