Not so long ago, Bromate was a common presevative used for on the shelf for sales bread. It turned out Bromate is bad for human health. In recent times, bread makers boldly write on containing nylon or labels "Bromate free". This brings me to the question: what preservatives do they use now? You will agree with me that breads now last longer than they used to be some years ago.
I have tried to search for some harmful bread preservatives.

1. Calcium propionate
This is the most common preservative used in bread. Calcium Propionate occurs naturally in butter and specific types of cheese and it helps prevent mold and bacteria growth in bread. It has been known to cause side effects such as stomach ulcers, behavioral irritability in children, and headaches.

2. Butylated Hydroxytoluene (BHT)
This is a lab-produced chemical that is added to bread as a preservative. It slows down the autoxidation rate of ingredients that causes deterioration in the taste or color. It is known to produce problems upon ingestion such as abdominal pain, confusion, dizziness, nausea, and vomiting. Its long term effects on the lungs, liver, and kidneys are overall toxic.

3. Sulfur Dioxide
Sulfur Dioxide is regularly used in bread for its properties as a preservative and antioxidants. It is mixed with the flour and serves as its bleaching agent. Though it increases the shelf life, just a small serving of sulfur dioxide can be devastating to your body if you have asthma, sulfite sensitivity or sulfite allergy.

There are some natural and somewhat healthy preservatives like ascorbic acid, cinnamon, garlic, ginger, honey, and lecithin.

I urge Agencies in charge to look into industrial bread baking and ensure that these presevatives are not being used.
To the Food Scientists and Technologists here, please kindly confirm or debunk the effects of the above unsafe preservatives based on your knowledge.

God will save us all. Everything contains preservatives even the drinks we take.

Homemade things are the best.