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

Studies have shown that acetic acid, a common preservative used to stop bacterial growth in dressings, sauces, cheese and pickles has an opposite effect, increasing the amount of toxins from the harmful bacteria in the food.

Tags: , , , , ,

This entry was posted on Friday, June 25th, 2010 at 3:33 pm and is filed under Health News Headlines. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.