Food technology has witnessed remarkable progress during the past decades through the manufacture of various types of food additives, which are estimated at 2500 types added to food to become better specifications in terms of: nutritional value, color, flavor and stability, so it is very important to know the effect of preservatives that are added to food during conservation operations Without damage for a temporary or permanent period. This study aims to identify preservatives (their uses and risks) from the consumer point of view and to verify the extent of citizens' knowledge of the basic variables related to the acceptance of food additives