Pretty sure ascorbic acid is the most common antioxidant preservative (sometimes naturally occurring of course). But it is not an antimicrobial agent, hence the

Pretty sure ascorbic acid is the most common antioxidant preservative (sometimes naturally occurring of course). But it is not an antimicrobial agent, hence the frequent problematic combination with benzoates. Tho, not sure about the US, I think benzoates are not the most common antimicrobial in food. It's probably citric, lactic and acetic acid, and sorbates.