All things considered, is our food supply safer or less safe because of preservatives?

By Susan Brewer, Ph.D., University of Illinois,
Department of Food Science and Human Nutrition
 
All of our food sources come from the soil, the air, or the water.  They are associated with a variety of mold and bacterial spores and are in contact with air and other substances before they become “food.” All things considered, our food supply is safer because of preservatives.  Preservatives prevent mold from growing and producing toxins in food.  They prevent the growth of deadly bacteria (Clostridium botulinum).  They prevent oxidation of fats which can ultimately break down into chemicals (free radicals) that are very damaging to human tissues and destroy nutrients.  Use of preservatives results in less of the  deterioration that makes food unfit to eat.
 
Source(s):
Susan Brewer, Ph.D. University of Illinois, Department of Food Science and Human Nutrition