Commonly used preservative in tomato ketchup is

Solution(By Examveda Team)

The commonly used preservative in tomato ketchup is Benzoic acid.
Benzoic acid, the simplest benzene-based carboxylic acid, has been known since the 16^th century. Its most common natural source is gum benzoin, a resin found in the bark of trees of the genus Styrax.
It is a commonly used antimicrobial preservative in food and beverages, especially in carbonated beverages, as it presents its strongest antibacterial activity at pH 2.5 - 4.0. BA has inhibitory effects on the proliferation of bacteria and yeasts, a major cause of food spoilage.
The concentration of benzoic acid in ketchup varied from 98.5 to 1284 mg kg^-1, with a mean value of 482 mg kg^-1.