Food preservatives are predominant in preserving foods to steer clear of food deterioration, spoilage and poisoning. The effects of food preservatives have minor and major concerns in terms of health. Many researchers have reported that some of these preservatives can even cause death. With that, this review article focuses on summarizing the main toxicological findings of five certain preservatives of food to Allium Cepa L. as the test plant. The review article is the outturn of different literature reviews of all relevant papers from peer review and high impact journal s. In an effort to pique the reader’s interest in the selected food preservatives that were being tested in Allium cepa. Cytologic tests result in a Cytological abnormality that the mitotic index of the tested Allium cepa treatment group decreases as it was compared to the controlled groups. As indicated, there are Cytological abnormalities in which the deoxyribonucleic acid synthesis inhibited its activity that resulted in inhibition of plant growth and a drastic reduction of its protein content. Furthermore, food preservatives play a crucial role in preserving food shelf life and its physical appearance through time. Some studies have found that preservatives have high effects in genetics which are considered lethal and dangerous to any living species. As time progresses, further studies and research may be able to obtain a drastic change and a compelling result in the preservation of foods that affect every organism.