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Previous research has argued that public-private partnerships (PPPs) need collaborative interorganisational relationships (IORs) in order to deliver synergistic benefits: combined benefits that are greater than the sum of which each partner could have achieved alone. In contrast, this study of the Punjab Education Foundation's assisted school PPPs has found that despite the absence of many of the indicators of collaboration, the partnerships have delivered some synergistic benefits. This article

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Objective: To determine the level of preservatives (Benzoic and Sorbic acid) in bakery products of Peshawar Material & methods: This cross-sectional study was performed in district Peshawar from August 2019 to December 2019 by visiting four bakery stores in each union council (total of ten union councils) by collecting three samples (of biscuits, cakes and bread) from each bakery store. Thus, a total of 120 samples were collected. Food additives in the form of Benzoic and Sorbic acid were checked in Forensic and toxicology laboratory of Khyber medical college Peshawar. Data was analyzed using SPSS 23, where frequencies and percentages were used for categorical variables and mean, standard deviation for numerical data.  Results: In samples of cakes, concentration of benzoic acid (BA) ranged from 314 to 457 ppm (WHO permissible limit is up to 500ppm) while that of sorbic acid(SA) ranged from 597 to 859 ppm (WHO permissible limit is up to 1000ppm). Similarly, concentration of benzoic acid in biscuits samples ranged from 363 to 467 ppm and sorbic acid ranged from 649 to 895 ppm. In bread samples, BA ranged from 350 - 487 ppm and sorbic acid ranged from 619 to 944. Comparing the values with WHO standards for preservatives, the concentration of benzoic and sorbic acid is found to be within permissible limits with p value < 0.05 . Conclusion: Benzoic acid and Sorbic acid were found in permissible limits in 3 bakery products in the city of Peshawar, as set by World Health Organization.