| Abstract: |
Food preservation has become an integral component of modern food systems, with chemical preservatives playing a crucial role in extending shelf life and ensuring microbiological safety. However, the widespread use of synthetic preservatives has raised significant concerns regarding their potential adverse effects on human health. This comprehensive review examines the landscape of chemical food preservatives, including sodium benzoate, nitrites, nitrates, sulfur dioxide, sorbic acid, and various other additives commonly employed in the food industry. Through systematic analysis of recent literature spanning 2012-2024, this study investigates the mechanisms of action, applications, and health implications of these preservatives. Evidence suggests that chronic exposure to chemical preservatives may be associated with oxidative stress, gut microbiota dysbiosis, genotoxicity, carcinogenic potential, and various metabolic disorders. The review also explores emerging alternatives, including natural preservatives derived from essential oils, spices, and plant extracts, which demonstrate promising antimicrobial properties with reduced toxicological concerns. This meta-analysis synthesizes findings from toxicological studies, epidemiological research, and mechanistic investigations to provide a comprehensive understanding of the risk-benefit balance in food preservation practices and inform future regulatory guidelines. |
