Food preservatives are organic and inorganic chemicals with various functional groups and ion formation tendencies that come in a variety of molecular configurations. Food preservation is the process of preventing food spoiling by blocking or eliminating microbes, preserving nutritional content, and assuring food safety. The need for natural components and food preservatives has risen as a result of safety and toxicological concerns about synthetic preservatives, as well as consumer awareness. Country wise, there are safety limits for using different permitted preservatives in limited amounts. It can be classified as extrinsic (deliberately added), intrinsic (a natural component of food), or developed (produced during fermentation). The eradication of spoilage organisms is the outcome of interactions between food components, food preservatives, and microorganisms. In this chapter we will know detail about the permitted preservative used in food products for extension of shelf life.