What's wrong with dyes and preservatives besides their names?

The very essence of using a preservative is to kill microorganisms that breed in the product, even if it is stored correctly. The amount of preservative, by the way, also determines the shelf life of the product: if the shelf life is, for example, 5 years, then this means that the amount of preservative there is enough to kill the growing population of microorganisms in it for 5 years. So you need to remember that a preservative is a poison, a "mini-poison" for microorganisms, which do not need much, but still. Like dyes, most often these are substances of synthetic origin, which means that in their pure form they contain various impurities, reaction by-products, residual solvents, etc. All these beauties also pass into the finished product (of course, there are few harmful impurities, but they are). Therefore, I think that it is better not to use harmfulness at all than to use it in small quantities.

Dyes and preservatives are chemicals. For example, E330 - citric acid - is a preservative, quite natural, and E150a - a dye obtained from sugar by heat treatment. Doesn't sound terrible either, does it? The trouble is that in pursuit of a beautiful color or a long shelf life of a product, substances that are harmful to health are often used, it does not matter whether they are of natural or synthetic origin. For example, E121 is a very potent carcinogen. Thus, the use of preservatives (by the way, both salt and sugar) and dyes are okay, the main thing is that they are not harmful.