FIELD: food industry. SUBSTANCE: halogen- containing food additives, particularly polydimethylammonium halides- sucrose, where halide can be individual or mixture of two to four halides, are added to foods in the form of 0.0001-10% aqueous solutions taken in amounts from 0.0001 to 1 ml per 1 l of 1 kg of food. Another method consists in introducing additive into food packages on the basis of 1 to 0.0025 ml of additive per 1 sq.m of surface. EFFECT: extended choice of food-storage additives. 3 cl, 2 tbl, 6 ex
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