Which of the following best describes the typical mechanism of action for chemical food preservatives?

• A. They accelerate the ripening process by promoting enzymatic activity.
• B. They increase the nutritional value of food by adding essential vitamins.
• C. They inhibit the growth of microorganisms by interfering with their metabolic processes.
• D. They enhance the flavor of food by reacting with taste compounds.

Answer: (C)

Verified step by step guidance

1. Understand that chemical food preservatives are substances added to food to prevent spoilage and extend shelf life by controlling microbial growth.
2. Recognize that the primary role of preservatives is not to accelerate ripening, increase nutritional value, or enhance flavor, but rather to inhibit the growth of bacteria, molds, and yeasts.
3. Recall that microorganisms rely on metabolic processes to grow and reproduce, so interfering with these processes can effectively stop or slow their growth.
4. Identify that many preservatives work by disrupting key metabolic pathways or cellular functions in microorganisms, such as enzyme activity or membrane integrity.
5. Conclude that the typical mechanism of action for chemical food preservatives is to inhibit the growth of microorganisms by interfering with their metabolic processes.