Answers are grounded in this paper and cite their sources.
The use of chemical preservatives serves to ensure the nutritional adequacy, palatability and safety of processed foods and beverages. The toxicity of some of the more ubiquitous antimicrobial agents (sorbic acid, p-hydroxybenzoates, sulphur dioxide) and antioxidants (propyl gallate, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT] is reviewed together with the role of metabolic data in assessing the 'safety-in-use' of these and other food-additives.
No takes yet. Share an insight, caveat, or question.
J.W. Daniel (1986) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: