Thiabendazole (E233) – what is it?
Thiabendazole, also known as E233, is a synthetic chemical compound with a broad spectrum of activity as an antifungal and antiparasitic agent. Its main purpose is to combat mold, fungi and other organisms that can harm stored food and threaten human health. Thanks to its properties, thiabendazole is often used as a preservative in the food industry to extend the freshness and shelf life of products.
Thiabendazole is particularly valued for its effectiveness in protecting fruits and vegetables from spoilage, thus preserving their nutritional value and aesthetic appearance for a longer period of time. It is a substance that is well tolerated by the human body when used in accordance with current standards and regulations.
Properties of Thiabendazole
Thiabendazole is characterized primarily by its fungicidal properties, which make it effective against fungi and molds. Its action is to inhibit the synthesis of nucleic acid in fungal cells, which prevents their further development and spread. Thiabendazole is also effective against certain types of parasites, making it a versatile protective agent in the food industry.
Thiabendazole applications
The primary use of thiabendazole in the food industry is to protect fruits and vegetables from spoilage. The substance is often used in the form of a solution in which produce is dipped before packaging and distribution. Thiabendazole is also used in the production of certain cereal products and in protecting food ingredients in warehouses from fungus.
Where to buy thiabendazole?
Thiabendazole as a food additive is mainly available to food manufacturers and processors. It can be purchased through specialized companies that supply raw materials and additives to the food industry. Individuals interested in purchasing thiabendazole for use at home should look for suppliers offering small packages, available through online chemical supply stores or specialty food stores.
Thiabendazole and its functions in food
In the food industry, thiabendazole has several key functions. The most important of these is to extend the shelf life of fruits and vegetables, which is made possible by its antifungal properties. This reduces food losses and ensures that consumers have access to fresh produce for a longer period of time. In addition, the use of thiabendazole contributes to food safety by preventing the growth of harmful microorganisms that could lead to the poisoning of
