Editing Preservative (section)

===Public awareness of food preservation===
{{globalize section|date=May 2021}}
Public awareness of food preservatives is uneven.<ref>Kumar, H. N. Harsha; Jha, Anshu Kumar; Taneja, Khushboo K.; Kabra, Krishan; Sadiq, Hafeez M. (2013). A Study On Consumer Awareness, Safety Perceptions & Practices about Food Preservatives and Flavouring Agents used in Packed/Canned Foods from South India. National Journal of Community Medicine, 4(3), 402.</ref> Americans have a perception that food-borne illnesses happen more often in other countries. This may be true, but the occurrence of illnesses, hospitalizations, and deaths are still high. It is estimated by the [[Centers for Disease Control]] (CDC) that each year there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths linked to food-borne illness.<ref name="Theron, M. M. 2007">Theron, M. M. & Lues, J. F. (2007). Organic acids and meat preservation: A review. Food Reviews  International, 23, 141-158.</ref>

Food suppliers are facing difficulties with regards to the safety and quality of their products as a result of the rising demand for ready-to-eat fresh food products. Artificial preservatives meet some of these challenges by preserving freshness for longer periods of time, but these preservatives can cause negative side-effects as well.
* [[Sodium nitrite]] is a preservative used in lunch meats, [[ham]]s, [[sausage]]s, [[hot dog]]s, and [[bacon]] to prevent [[botulism]] and other foodborne pathogens. It serves the important function of controlling the [[bacteria]] that cause [[botulism]], but [[sodium nitrite]] can react with [[protein]]s, or during cooking at high heats, to form [[carcinogen]]ic N-[[nitrosamine]]s.<ref name=Field>{{cite book | author = Field, Simon Quellen | date = 2008 | title = Why There's Antifreeze in Your Toothpaste: The Chemistry of Household Ingredients | location = Chicago | publisher = Chicago Review Press}}</ref>{{medrs|date=March 2015}} It has also been linked to [[cancer]] in lab animals.<ref name= Antinoro>Antinoro, L. (2008). EN Rates 12 Common Food Additives As Safe Or Sorry Ingredients. (Cover story). Environmental Nutrition, 31(5), 1-4.</ref>
* The commonly used [[sodium benzoate]] has been found to extend the shelf life of bottled [[tomato paste]] to 40 weeks without loss of quality.<ref name=Bhat>(Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadham (2011). Progress in Food Preservation. Retrieved from http://www.eblib.com {{Webarchive|url=https://web.archive.org/web/20160207133203/http://www.eblib.com/ |date=2016-02-07 }}</ref> However, it can form the [[carcinogen]] [[benzene]] when combined with [[vitamin C]].{{citation needed|date=June 2014}} Many food manufacturers have reformed their products to eliminate this combination, but a risk still exists.<ref name= Antinoro/>
* Consumption of [[sodium benzoate]] may also cause [[hyperactivity]] in children, though the studies are inconclusive with a moderate effect size.<ref>{{cite journal | last1 = Barrett | first1 = J. R. | year = 2007 | title = Hyperactive Ingredients? | journal = Environmental Health Perspectives | volume = 115 | issue = 12| page = A578 | doi=10.1289/ehp.115-a578| pmid = 18087571 | pmc = 2137120 }}</ref>