The addition of chemical preservatives to food is not new and been practiced for centuries. Some of the most familiar preservation methods, those of brining, pickling with vinegar, smoking, and preserving with sugar solutions, depend upon chemical preservatives. These methods inhibit microorganism activity and retard microorganism growth and multiplication. Consequently, chemical preservatives which perform by a direct inhibiting action on the microorganisms themselves are not new. Sodium benzoate is a chemical preservative which in very low concentration inhibits the activity of the microorganisms themselves.
Sodium benzoate is a sale food preservative that has been in use for years.
A summary of these studies was published in a 784 page book titled Report No. 88 of the US Dept. of Agriculture. This report verified that sodium benzoate, when mixed with food in the quantities specified, was not injurious to the general health nor found to adversely affect or impair the quality or nutritive value of such food. Sodium benzoate may be used in food at levels not to exceed good manufacturing practice. Sodium benzoate is not recommended as a preservative at pH ranges higher than 4.5.