Volume 13, Issue 1 (3-2017)
J Health Syst Res 2017, 13(1): 1-9 |
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Esfandiari Z, Ghassami N, Hosseini H. Examination of the Antimicrobial Preservatives of Benzoic Acid and Sodium Benzoate in Different Food Products in Iran: A Review of the Current Evidence. J Health Syst Res 2017; 13 (1) :1-9
URL: http://hsr.mui.ac.ir/article-1-926-en.html
URL: http://hsr.mui.ac.ir/article-1-926-en.html
1- Department of Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran
2- Professor, Department of Food Science and Technology, School of Nutrition Sciences and Food Industry, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Professor, Department of Food Science and Technology, School of Nutrition Sciences and Food Industry, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (2223 Views)
Background: Benzoic acid and sodium benzoate are antimicrobial preservatives used in food. National regulatory organizations have determined the permitted levels of benzoic acid and sodium benzoate in different food products. This review article was performed to collect the results of researches in Iran on the concentration of benzoic acid and sodium benzoate in different food products. Furthermore, the reported benzoic acid and sodium benzoate concentrations were compared with maximum permitted levels based on national standards.Methods: As the keywords, benzoic acid, sodium benzoate, food, and Iran were searched in national and international databases such as SID, Magiran, Google Scholar, PubMed, and ISI. From among the 61 articles published from 2000 to 2016, 43 were eliminated and a total of 18 articles were included in the survey.Findings: Sodium benzoate was evaluated in the 4 categories of dairy products, acidic food, beverages, and cereal. Most of the studies had focused on dairy products and few studies had focused on other categories. Incompatibility of the permitted amount of benzoic acid and sodium benzoate in different food products with the national standard was observed in 100% of articles on dairy products, acidic food, and cereal as well as 80% of articles related to beverages.Conclusion: The studies conducted in Iran formed 2 hypotheses on benzoic acid and sodium benzoate in food products. First, the presence of benzoic acid and sodium benzoate in dairy products, acidic food, and cereal may be due to natural interactions caused by microorganisms. Thus, scientific researches are necessary to define the natural amount of benzoic acid and sodium benzoate and revision of the national standards is recommended. Second, benzoic acid and sodium benzoate may be added to food products by food manufacturers. Therefore, the planning and management of continuous monitoring of benzoic acid and sodium benzoate amount in different food products by regulatory and health organizations are suggested.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2021/01/10 | Published: 2021/01/10
Received: 2020/07/16 | Accepted: 2021/01/10 | Published: 2021/01/10
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