Toxicity, Safety and Public Health Implications of Food Preservatives: A Review
Author
John Chimerenka Ifenkwe, Benoni Isaiah Elleh
Abstract
Food preservatives are widely used to inhibit microbial growth, delay chemical deterioration, and extend shelf life in modern food systems. They include synthetic compounds such as nitrites, benzoates, sorbates, sulfites, parabens, and propionates, as well as natural preservatives and biopreservatives from plant and microbial sources. While regulatory evaluations generally conclude that exposures remain within acceptable daily intake (ADI) values for the general population, concerns persist regarding possible links with cancer, metabolic disorders, neurobehavioral changes, asthma, allergy, and alterations in gut microbiota, particularly in children and other vulnerable groups. This paper reviews major classes of food preservatives, their technological roles, mechanisms of action, and common dietary sources, and summarizes toxicological and epidemiological evidence on health effects, with emphasis on nitrates/nitrites, benzoates/sorbates, sulfites, parabens/propionates, and natural alternatives. It also outlines current risk assessment frameworks, regulatory perspectives, and research gaps, and discusses practical implications for public health and clinical practice.
Keywords
Food preservatives; nitrates; benzoates; sulfites; parabens; food safety; human health
Full Text:
References
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