The preservative must be able to control the types of microorganisms most commonly present in the intended application. Preservatives are used for the protection of consumers and the prevention of product spoilage during the intended and foreseeable use. However, they should not replace a faithful production hygiene. Contaminations by microorganisms during production have to be avoided by recognising and eliminating its sources.
Only the combined approach of good preservation and good manufacturing practice (GMP) including suitable cleaning and disinfection permits a microbiological safe process.