Food preservatives are critical additives that prevent spoilage and extend the shelf life of processed foods by inhibiting microbial growth, oxidation, and enzymatic degradation. These compounds are classified as natural, such as salt, vinegar, and citric acid, or synthetic, including sodium benzoate, potassium sorbate, nitrates, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). Preservatives are applied across a wide range of foods, including beverages, dairy products, meats, bakery items, and packaged snacks. Their effectiveness often depends on solubility, food composition, and pH, with some compounds like sodium benzoate being more effective in acidic foods. While they significantly extend shelf life and reduce food waste, excessive use or improper regulation can pose health risks. However, most preservatives used today are approved by international authorities such as the FDA, FSSAI, and EFSA, which strictly define maximum allowable limits. With increasing consumer demand for clean-label products, natural preservatives like rosemary extract, vinegar, and fermentation-based compounds are gaining popularity as alternatives. Preservatives remain indispensable in modern food systems, balancing safety, convenience, and nutrition while helping manufacturers maintain food quality across global supply chains.