What is the most common type of preservative used in food?

The most common type of preservative used in food is sodium benzoate, which is a chemical compound that is widely used by the food industry to prevent the growth of harmful bacteria, yeast, and mold in food products. Sodium benzoate is commonly used in acidic foods and beverages, such as soft drinks, fruit juices, and pickles, as well as in some processed meats, salad dressings, and condiments.

Sodium benzoate works by converting to benzoic acid, which has antimicrobial properties that inhibit the growth of microorganisms in food. While sodium benzoate is generally considered safe for consumption in small amounts, some studies have suggested that it may cause adverse reactions in certain individuals, such as those with asthma or allergies.

In addition to sodium benzoate, other common preservatives used in food include potassium sorbate, citric acid, and ascorbic acid, also known as vitamin C. These preservatives are often used in combination with each other or with other food additives to provide a broader spectrum of antimicrobial activity and to improve the shelf life and safety of food products.