Without artificial preservation

Preservatives are used in industry to inhibit the growth of microorganisms such as yeasts, moulds and bacteria. These microorganisms can spoil products and even harm health. Preservatives therefore extend the shelf life and thus improve the safety of the products. "Different preservatives are often combined to combat different germs," says Krenzin. "Legal maximum amounts apply here as well."

"Although preservatives are important additives that protect us from potential health hazards, some should be considered critical because they can trigger allergies or pseudoallergies, for example, PHB esters (E214/215/218/219) and benzoic acid (E210/211/212). Nitrites (E249/250) and nitrates (E251/252), which are mainly found in cured products, can form nitrosamines in the body or through frying or grilling in food, which can cause health risks. Lactic acid (E270), acetic acid and acetates (E260-263), propionic acid and propionates (E280-283) and sorbic acid (E200) are considered safe."

So one cannot say per se that all additives are bad. However, one should at least take a critical look at the individual substances and their use. Since the list of ingredients is obligatory, everyone has the opportunity to weigh up when shopping which substance is really necessary for the food and which one they would rather do without.

Further infomration: Wikipedia "Preservative"