Final answer:
Potassium sorbate is used as a preservative in foods and is generally recognized as safe by the FDA; however, people with sensitivities or allergies to it might need to avoid it. It inhibits bacteria and fungi growth, thereby extending the shelf life of food products.
Step-by-step explanation:
Potassium sorbate is an organic salt used frequently as a preservative in food products. Like other similar compounds, such as calcium and sodium propionate or sodium benzoate, it helps to prolong the shelf life of food by inhibiting the growth of bacteria and fungi. These substances are common in various products including baked goods, processed cheeses, and beverages.
Typically, potassium sorbate is considered safe for most people when consumed in amounts typically found in foods; it is recognized as safe by the U.S. Food and Drug Administration (FDA). However, like with any additive, some individuals might experience allergies or sensitivities. High amounts can be more problematic, potentially leading to health issues, but such quantities are not generally encountered in food preservation.
It is essential to read ingredient labels when shopping, especially for those with specific dietary restrictions or allergies. When used within the recommended limits, potassium sorbate is a food preservative that functions to keep products fresh and safe from microbial spoilage.