{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","skos":"http://www.w3.org/2004/02/skos/core#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"http://purl.obolibrary.org/obo/chebi#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"obo_purl:CHEBI_65256","@type":"owl:Class","rdfs:subClassOf":[{"@id":"obo_purl:CHEBI_33281"},{"@id":"obo_purl:CHEBI_65255"}],"rdfs:label":"antimicrobial food preservative","skos:notation":"CHEBI:65256","obo_purl:IAO_0000115":"A food preservative which prevents decomposition of food by preventing the growth of fungi or bacteria. In European countries, E-numbers for permitted food preservatives are from E200 to E299, divided into sorbates (E200-209), benzoates (E210-219), sulfites (E220-229), phenols and formates (E230-239), nitrates (E240-259), acetates (E260-269), lactates (E270-279), propionates (E280-289) and others (E290-299).","oboinowl_gen:hasOBONamespace":"chebi_ontology","oboinowl_gen:id":"CHEBI:65256","oboinowl_gen:inSubset":{"@id":"ns0:3_STAR"},"metadata_def:prefLabel":"antimicrobial food preservative","oboinowl_gen:hasRelatedSynonym":["antimicrobial food preservatives","antimicrobial preservative","antimicrobial preservatives"],"metadata_def:mappingLoom":"antimicrobialfoodpreservative","metadata_def:mappingSameURI":{"@id":"obo_purl:CHEBI_65256"}},{"@id":"obo_purl:CHEBI_15366","obo_purl:RO_0000087":{"@id":"obo_purl:CHEBI_65256"}}]}