This research paper delves into the crucial role of food preservatives in ensuring food safety and extending the shelf life of products. Consumer demand for longer-lasting and safe food options grows, the food industry has increasingly relied on various chemical preservatives. These substances, ranging from natural compounds to synthetic additives, serve multiple functions, including preventing spoilage, inhibiting microbial growth, and maintaining the sensory qualities of food. The paper provides a comprehensive review of common food preservatives, such as sodium benzoate, sulfites, and potassium sorbate, discussing their mechanisms of action and effectiveness. It also examines the safety profiles of these preservatives, scrutinizing regulatory standards set by organizations like the FDA and EFSA. The potential health risks associated with certain preservatives, including allergic reactions, toxicity, and links to chronic diseases, are critically evaluated. In light of these findings, the paper underscores the importance of consumer awareness regarding food additives. It advocates for informed choices in food consumption, emphasizing the need for transparency in labeling and education about the implications of preservatives on health. Ultimately, this research aims to foster a more informed public discourse around food safety and the responsible use of preservatives in the food supply.