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Small Amount of Common Preservative Increases Toxins from Harmful Bacteria in Food

n response to consumer demand for more natural food, the food industry has reduced the amount of preservatives in food over recent years. A common preservative is acetic acid, which is used to stop bacterial growth in dressings, sauces, cheese and pickles.


However, new research shows that a small amount of acetic acid does not have the intended effect, but rather the opposite -- it increases the amount of toxin from the harmful bacteria in the food.
 
 

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