Do the dangers derived from the use of chemicals in food production can preservation outweigh the advantages?

In today's era of hurry and ,bustle no

one

has time to cook

food

and either they depend on ready-made

food

from restaurants or on pre-cooked

food

from large scale

food

manufacturers and

this

food

manufactured had

then

stored and transported to sellers ,so there is a large gap between production and consumption of

food

and to keep

food

in good shape and taste in process of manufacturing number of additive added as preservatives.Now the question arises,Is these preservatives are safe! I am not a hundred per cent sure about the safety of those ingredients but going to discuss them in the essay. From reading labels of some packaged foods , I found

one

substance named Sodium citrate as a preservative widely used and the majority of consumers take it as inert as claimed by the

food

industry and the producers got permission from the

food

and drugs department as a safe ingredient but actual long term effects on a wide range of diverse population and particularly on young and developing brains no

one

knows,so how much safe is questionable. Another example can be Vinegar(Acetic Acid) which is

also

consumed in the pickle industry, as a preservative and has no safety profile known so far. But for

food

,industries these substances are life-saving boons which earns them lots of revenue as with the aid of these substances they can run their production smoothly and conveniently and make packaged

food

look safer and fresher. In , a conclusion I would like to say if we can avoid and find time to prepare fresh

food

for ourselves and for our family that will be the best choice as preservatives are for me something we should avoid as much as we can because hundred per cent guarantee of safety no

one

can provide, so for me benefits of preservation does not outweigh the disadvantage.