The Right Chemistry: Preservatives are our ally in the war against fungi

Let’s take a look at one of the most maligned classes of preservatives, the parabens. These compounds, first introduced in the 1920s, are all derivatives of parahydroxy benzoic acid and are effective against molds, yeasts and many bacteria even at very low concentrations. They have low allergenicity and find particular use in cosmetics — which, due to their moisture and fat content, coupled with storage at room temperature, present a particularly hospitable environment for microbial growth. Read More