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Preservatives in Food — Complete Guide
Preservatives prevent spoilage by inhibiting the growth of bacteria, yeasts, and molds, extending the shelf life of foods and preventing foodborne illness. They include antimicrobials, antioxidants, and other compounds. Some are naturally derived while others are synthetic. Many have been used safely for decades, though some have raised safety concerns.
1
Safe
6
Generally Safe
8
Caution
4
Questionable
0
Avoid
🟢 Safest Preservatives
- Nisin (E234)Safe(9/10)
- Sorbic Acid (E200)Generally Safe(8/10)
- Calcium Propionate (E282)Generally Safe(7/10)
⚠️ Most Controversial Preservatives
- Potassium Nitrate (E252)Questionable(4/10)
- Potassium Nitrite (E249)Questionable(4/10)
- Sodium Nitrate (E251)Questionable(4/10)
All Preservatives (19)
| E-Number ↕ | Name ↕ | Safety ↓ | Origin |
|---|---|---|---|
| E234 | Nisin | Safe(9/10) | Natural |
| E200 | Sorbic Acid | Generally Safe(8/10) | Synthetic |
| E282 | Calcium Propionate | Generally Safe(7/10) | Synthetic |
| E242 | Dimethyl Dicarbonate | Generally Safe(7/10) | Synthetic |
| E235 | Natamycin | Generally Safe(7/10) | Natural |
| E202 | Potassium Sorbate | Generally Safe(7/10) | Synthetic |
| E280 | Propionic Acid | Generally Safe(7/10) | Natural |
| E210 | Benzoic Acid | Caution(6/10) | Natural |
| E385 | Calcium Disodium EDTA | Caution(5/10) | Synthetic |
| E212 | Potassium Benzoate | Caution(5/10) | Synthetic |
| E224 | Potassium Metabisulphite | Caution(5/10) | Synthetic |
| E211 | Sodium Benzoate | Caution(5/10) | Synthetic |
| E223 | Sodium Metabisulphite | Caution(5/10) | Synthetic |
| E221 | Sodium Sulphite | Caution(5/10) | Synthetic |
| E220 | Sulfur Dioxide | Caution(5/10) | Synthetic |
| E252 | Potassium Nitrate | Questionable(4/10) | Synthetic |
| E249 | Potassium Nitrite | Questionable(4/10) | Synthetic |
| E251 | Sodium Nitrate | Questionable(4/10) | Synthetic |
| E250 | Sodium Nitrite | Questionable(4/10) | Synthetic |
19 of 19 additives
Frequently Asked Questions
Preservatives prevent spoilage by inhibiting the growth of bacteria, yeasts, and molds, extending the shelf life of foods and preventing foodborne illness. They include antimicrobials, antioxidants, and other compounds. Some are naturally derived while others are synthetic. Many have been used safely for decades, though some have raised safety concerns.