Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China

Abstract

A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and bean products. Only two cooked food samples in all food samples have a preservative content exceeding the maximum permitted levels (MPL) laid down by the Standardization Administration of China. Among the food samples from which preservatives were detected, 69.6% of the samples contained one type of preservative and 30.4% of the samples detected two preservatives. Among the geometric mean values of preservatives in different types of foods, the highest is benzoic acid in pickled products (136.6 mg/kg) and sorbic acid in baking products (150.0 mg/kg). No preservatives were detected in bean products. Preservatives in packaged foods (21 of 121 samples, 17.4%) have a higher detection rate than bulk foods (2 of 100 samples, 2%), but each has only one piece that exceeds MPL. On the surface of our research, the amount of preservative added to snack foods in Jilin Province of China is relatively safe.

Development of a monoclonal antibody-based lateral flow immunoassay for the detection of benzoic acid in liquid food

“…1 Therefore, the addition of BA in foods can prolong their shelf-life. 2 Despite its low toxicity, excessive BA intake can cause adverse reactions, such as metabolic acidosis, convulsions, and hyperpnea. 3 In addition, various levels of BA have been naturally detected in fruits, honey, fermented foods, milk and its derivatives.…”

Development of a Sensitive Monoclonal Antibody-Based Lateral Flow Immunoassay for the Detection of Benzoic Acid in Liquid Food

“…Benzoic acid (BA) and its salts are widely used as food preservatives to inhibit microbial growth (Chen et al 2020). Therefore, the addition of BA in foods can prolong their shelf-life (Xu et al 2019). Despite its low toxicity, excessive BA intake can cause some adverse reactions, such as metabolic acidosis, convulsions, and hyperpnea (Tfouni et al 2002).…”

Application of Response Surface Methodology to Optimize Solid-Phase Extraction of Benzoic Acid and Sorbic Acid from Food Drinks

“…On the other hand, they must be used at certain levels because they can present a danger to the health of consumers [6][7][8]. Benzoic and sorbic acids (BA, SA) are used as food additives and preservatives to prevent food spoilage and extend shelf life [9,10]. They proved efficient in the preservation of food products especially since they are stable during food preparation and processing [11][12][13][14].…”