Why is benzoic acid still widely used as a food preservative despite safety concerns?

Why is benzoic acid still widely used as a food preservative despite safety concerns?
Benzoic acid and its sodium salt remain the most widely used chemical preservatives in China's food industry, mainly due to their low cost and long history of use. The optimal antimicrobial activity occurs at pH 2.5-4.0, making them effective in acidic foods like soy sauce, vinegar, fruit juices, jams, and carbonated drinks. Chinese regulations permit up to 1 g/kg in certain foods and 0.5 g/kg in beverages. While sorbic acid and potassium sorbate are considered safer—sorbates are metabolized to CO2 and water—they cost more, so many domestic manufacturers still choose benzoates. However, Western countries have largely phased out benzoates, and Chinese health experts warn that excessive long-term intake may burden the liver and kidneys.