Most foods contain preservatives. Without exception, the preservative sodium benzoate must be added to soy sauce, otherwise it is easy to breed mold. Sodium benzoate has low toxicity. After years of use, it is not found that adding the specified amount of sodium benzoate will do any harm to people. Preservatives often added to bread and bean products are calcium propionate or sodium propionate, which can ensure that bread does not grow mildew within a week. Potassium sorbate is often added to pickles, jams, condiments and drinks. This preservative is also non-toxic and harmless, and can be used as a nutrient to participate in human metabolism, so food experts all over the world are more at ease with it. Traditionally, sulfite is used to preserve wine and other fruit wines, but at this time, the dosage is very small, which is unlikely to cause harm to human body. If the amount is too high, the wine will have obvious sulfur smell, making the product unpopular.
Preservatives, edible pigments and essences were definitely not invented by people in 2 1 century. At least it has been used in the world for hundreds of years. It's just that many "black-hearted" manufacturers use it too much and overuse it. According to the national standard, it's okay, and the addition exceeding the standard is harmful.
So on the one hand, we should pay attention to our own protection, on the other hand, we should not say anything. If there is no preservative in the food, don't eat good quality food. It will deteriorate in 4 hours at room temperature!