Is chemical safety to food hazardous? – Dangers of food preservatives

The present paper is for the interest of Clinical/Environmental Toxicology which compasses the study of chemicals which are contaminants of food/water ¹. With the revolution in food technology, modern packaged convenience foods of all kinds are in vogue. The hazards of preservatives, nutrients, flavors, colors, and processing agents which are being added in food are deemed necessary to be discussed here because although they are essential for food storage, the cumulative effect of their hazards as “slow poisons” will increase the risk of becoming a host to disease or premature death. Authors feel that the article would be help to the disciples of various specialties like Clinical Toxicology, Preventive medicine, Pediatrics, General Medicine, Food And technology etc. to make readers aware of the risk of developing health problems due to food additives and preservatives.