Lactic & citric acid as preservatives

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    I’ve seen olives with lactic acid as a preservative but I’m not sure if it’s a good idea to buy them. I’ve heard it’s actually an anti-fungal, but there tend to be different kinds of these things, like citric acid as a preservative is derived from yeast and shouldn’t be eaten (or so I read).

    What’s the deal with these two acids, since they’re used a lot in jarred/canned stuff not containing vinegar? I only plan on buying olives and maybe some artichokes, since I’ve never seen fresh ones. Luckily, I’ve seen some garlic-stuffed olives with only water, lemon juice and salt as ingredients that I can get if need be.

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