Abstract
The use of food preservatives has increased enormously over the past several decades. Intuitively, constant ingestion of food preservatives (antimicrobials) could have a profound effect on the oral flora. Preservatives used range from antibiotics to the more commonly used weak acids, for example benzoates, propionates and sorbates. Weak acids reduce the acid tolerance of microorganisms, damage the properties of their cell membranes and exert their antimicrobial effect in a manner similar to that of fluoride. Results from laboratory- and animal-based investigations support the concept that food preservatives alone or in combination with fluoride could reduce the prevalence of dental caries and possibly other plaque related diseases of the mouth.
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