The study focused on the effects of traditional (benzoate-sorbate and triphosphates) and alternative (nisin, Laktocid, Defence JB, and Galimax Flavor) food preservatives on the microbiological quality and sensory properties of pasteurized liquid whole eggs (LWE). The LWE samples with the addition of a test preservative and a control were stored at 4 degrees C for 45 D. The selected microbiological parameters, sensory attributes, and color space parameters were determined. The results were statistically analyzed by means of factorial ANOVA, followed by the Tukey post hoc test. The multivariate method of principal component analysis based on the correlation matrix was employed to assess the relationships between pH and sensory characteristics of LWE. Total plate counts at the end of storage differed significantly, being the lowest in samples with benzoate-sorbate (1.69 +/- 0.12 log cfu.g(-1)) and Laktocid (2.12 +/- 0.12 log cfu.g(-1)). The final counts of lactic acid bacteria on day 45 were lower in the samples with benzoate-sorbate, triphosphates, nisin, and Laktocid (maximum 1.01 +/- 1.44 log cfu.g(-1)). The amounts of yeasts at the end of storage did not differ among samples with different preservatives; none were detected in any samples with the exception of Defence JB (1.28 +/- 1.90 log cfu.g(-1)). The lowest final mold count was observed in LWE with Laktocid (0.92 +/- 1.29 log cfu.g(-1)). In conclusion, Laktocid showed great potential as a preservative; it had however a negative impact on pH value and the sensory properties of LWE.