What are the preservatives is found in longganisa?

Longganisa is a type of Filipino sausage typically made from pork meat, spices, and preservatives. Some common preservatives used in longganisa are:

- Sodium benzoate: This is a widely-used preservative that helps inhibit the growth of bacteria and molds.

-Potassium sorbate: This preservative is effective in preventing the growth of yeasts and molds, and is commonly used in various meat products.

- Sodium nitrate: This compound acts as a curing agent, preserving the color of the meat and providing a characteristic flavor to the longganisa. It also helps prevent the growth of harmful bacteria.

- Ascorbic acid (Vitamin C): Ascorbic acid is an antioxidant that helps prevent oxidation and maintain the quality of the longganisa.

- Sodium erythorbate: Similar to ascorbic acid, sodium erythorbate is also an antioxidant that aids in preserving the color and flavor of the longganisa.

These preservatives are generally safe for consumption when used in recommended quantities as per food safety regulations.