Comparative Assessment of National and International Stand-ards for Benzoic Acid and Its Derivatives in Different Types of Iranian Foods: A Systematic Review
,
Abstract
Background: The use of benzoic acid (BA) and its derivatives as food preservatives raises significant food safety concerns, as they may have potential adverse health effects.
Method: In this systematic review, BA content was examined in different types of Iranian food with classification of dairy, acidic, beverage, and bakery products. Furthermore, the levels of this preservative compared with Iranian National Standards Organization (INSO) and the Codex Alimentarius Commission (CAC) value. Databases like PubMed, Scopus, and Web of Science were used to extract published studies until Feb 2024.
Results: The limit defined by INSO was stricter than the CAC regarding BA in food. Consequently, the results demonstrated a relatively high level of impermissibility of BA with the INSO limit. However, the food products within the permitted range of BA content included a more significant portion according to the CAC limit. The majority of BA levels found in various Iranian studies exceeded the permissible limits set by the INSO, raising health concerns.
Conclusion: The study's findings suggest that Iranian food authorities should regularly monitor and analyse food products for BA and its derivatives to mitigate potential future health risks and ensure food safety.
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2. Wangprasertkul, J. Siriwattanapong, R. and N. Harnkarnsujarit. 2021. Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles. Food Control 123: 107763. https://doi.org/10.1016/j.foodcont.2020.107763.
3. Yazdanfar, N. Manafi, L. Rafsanjani, B., E., N. Mazaheri, Y. Sadighara, P. and Mohamadi, S. 2023. Evaluation of Benzoate and Sorbate Preservatives contents in Mayonnaise Sauce and Salad Dressings in Urmia, Iran. Journal of Food Protection 86(8): 100118. https://doi.org/10.1016/j.jfp.2023.100118.
4. Alizadeh, N. Saburi, N. and S., E. Hosseini. 2012. Rapid determination of benzoate in soft drinks by solid-state benzoate ion selective sensor based on conducting polypyrrole film. Food Control 8(2): 315-20. https://doi.org/10.1016/j.foodcont.2012.05.010.
5. Piper, P. W. 2018. Potential safety issues surrounding the use of benzoate preservatives. Beverages 4(2): 33. https://doi.org/10.3390/beverages4020033.
6. Sama, V. Molua, E., L. Nkongho R., N. and C. Ngosong. 2023. Potential of sodium benzoate additive to control food-borne pathogens and spoilage microbes on cassava (Manihot esculenta Crantz) fufu and shelf-life extension. Journal of Agriculture and Food Research11: 100521. https://doi.org/10.1016/j.jafr.2023.100521.
7. Olmo, A., D. Calzada, J. and M. Nunez. 2017. Benzoic Acid and its Derivatives as Naturally Occurring Compounds in Foods and as Additives: Uses, Exposure and Controversy. Critical Reviews in Food Science and Nutrition 57(14): 3084-3103. https://doi.org/10.1080/10408398.2015.1087964
8. Taylor, T., M. Davidson, P., M. and J., R. David. 2020. Food antimicrobials–An introduction. Antimicrobials in food, 1-12.
9. Zamani Mazdeh, F. Esmaeili Aftabdari, F. Moradi-Khatoonabadi, Z. Shaneshin, M. Torabi, P. Shams Ardekani, M. and M. Hajimahmoodi. 2014. Sodium benzoate and potassium sorbate preservatives in Iranian doogh. Food Additives & Contaminants: Part B 7(2): 115-119. https://doi.org/10.1080/19393210.2013.857726.
10. Chaleshtori, F. S. Arian, A. and R. S. Chaleshtori. 2018. Assessment of sodium benzoate and potassium sorbate preservatives in some products in Kashan, Iran with estimation of human health risk. Food and chemical toxicology, 120, 634-638. https://doi.org/10.1016/j.fct.2018.08.010
11. Javanmardi, F. Nemati, M. Ansarin, M. and S., R. Arefhosseini. 2015a. Benzoic and sorbic acid in soft drink, milk, ketchup sauce and bread by dispersive liquid–liquid microextraction coupled with HPLC. Food Additives & Contaminants: Part B 8(1): 32-39. https://doi.org/10.1080/19393210.2014.955534.
12. Cressey, P., and S. Jones. 2009. Levels of preservatives (sulfite, sorbate and benzoate) in New Zealand foods and estimated dietary exposure. Food additives and contaminants 26(5): 604-613. https://doi.org/10.1080/02652030802669188
13. Shin, J., W. Kim, J., B. Cho, H., J. and H., J. Suh. 2017. Estimated daily intakes of benzoic acid and sorbic acid in South Korea. Journal of Food & Nutrition Research 56(3).
14. Esfandiari, Z. Badiey, M. Mahmoodian, P. Sarhangpour, R. Yazdani, E. and M. Mirlohi. 2013. Simultaneous determination of sodium benzoate, potassium sorbate and natamycin content in Iranian yoghurt drink (Doogh) and the associated risk of their intake through Doogh consumption. Iranian journal of public health 42(8): 915.
15. Zamani Mazdeh, F. Sasanfar, S. Chalipour, A. Pirhadi, E. Yahyapour, G. Mohammadi, A. Rostami, A. Amini, M. and M. Hajimahmoodi. 2017. Simultaneous determination of preservatives in dairy products by HPLC and chemometric analysis. International journal of analytical chemistry 3084359. https://doi.org/10.1155/2017/3084359
16. INSO (Iranian National Standards Organization). 2008a. Doogh – Specifications and test method. No 2453. Available from: https://www.isiri.org.
17. INSO (Iranian National Standards Organization). 2008b. Probiotic yogurt Specifications and test methods. No 11325. Available from: https://www.isiri. org.
18. INSO (Iranian National Standards Organization). 2017a. Milk and milk products -Flavored yoghurt Specifications and test methods. No 4046. Available from: https://www.inso.gov.ir.
19. INSO (Iranian National Standards Organization). 2019. Yoghurt-Specifications and test methods. No 695. Available from: https://www.isiri. org.
20. INSO (Iranian National Standards Organization). 2017b. Milk and Milk products- Pre-cheese- Specifications and test methods. No 13418. Available from: https://www.isiri. org.
21. INSO (Iranian National Standards Organization). 2012. Cream cheese Specifications and test methods. No 5881. Available from: https://www.isiri. org.
22. Bangar, S., P. Sur, S. Trif, M. and F. Ozogul. 2022. Organic acids production from lactic acid bacteria: A preservation approach. Food Bioscience 46 (2022) 101615. https://doi.org/10.1016/j.fbio.2022.101615.
23. Sieber, R., Bütikofer, U. and J. Bosset. 1995. Benzoic acid as a natural compound in cultured dairy products and cheese. International Dairy Journal 5(3), 227-46. https://doi.org/10.1016/0958-6946(94)00005-A.
24. Cakir, R. and A. Cagri-Mehmetoglu. 2013. Sorbic and benzoic acid in non-preservative-added food products in Turkey. Food Additives and Contaminants: Part B 6(1): 47-54. https://doi.org/10.1080/19393210.2012.722131.
25. INSO (Iranian National Standards Organization). 2014a. Flavored Milk - Specifications & Test Methods. No 1527. Available from: https://www.isiri.org.
26. Abedi, A., S. Mohammadi, A. Azadniya, E. Mortazavian, A., M. R. Khaksar. 2014. Simultaneous determination of sorbic and benzoic acids in milk products using an optimised microextraction technique followed by gas chromatography. Food Additives & Contaminants: Part A 31(1), 21-28. https://doi.org/10.1080/19440049.2013.859742
27. Salehi, S. Khodadadi, I. Akbari-Adergani, B. Shekarchi, M. and Z. Karami. 2017. Surveillance of sodium benzoate and potassium sorbate preservatives in dairy products produced in Hamedan province, north west of Iran. International Food Research Journal 24(3): 1056.
28. Garmiene, G. Salomskiene, J. Jasutiene, I. Macioniene, I. and I. Miliauskiene. 2010. Production of benzoic acid by lactic acid bacteria from Lactobacillus, Lactococcus and Streptococcus genera in milk. Milchwissenschaft 65(3), 295-98.
29. Urbienė, S. and D. Leskauskaitė. 2006. Formation of some organic acids during fermentation of milk. Poland Journal of Food Nutrition Science 15(56): 277-81.
30. Iammarino, M. Di Taranto, A. Palermo, C. and M. Muscarella. 2011. Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit. Food Additives and Contaminants: Part B 4(4): 231-37. https://doi.org/10.1080/19393210.2011.620355.
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| Issue | Vol 54 No 6 (2025) | |
| Section | Review Article(s) | |
| Keywords | ||
| Benzoic acid Food Permissible level Iran | ||
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How to Cite
1.
Madani A, Esfandiari Z, Fakhri Y. Comparative Assessment of National and International Stand-ards for Benzoic Acid and Its Derivatives in Different Types of Iranian Foods: A Systematic Review. Iran J Public Health. 2025;54(6):1204-1215.
