Since the early 1900's, sodium benzoate has been used as a food preservative. It is utilized in a wide range of preservative applications due to its antimicrobial action combined with its low toxicity and low taste.
"Limits of sodium benzoate in foods is not because of toxicity, but it will impart a taste that will make some foods unacceptable. This is a
very non-toxic compound and foods containing presevatives are usually much healthier since harmful microorganism growth is inhibited, oxidation is checked, and nutrients, natural or added, are saved."