Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 54 6 2025 06 02 1204 1215 Arghavan Madani Student Research Committee, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran Zahra Esfandiari Department of Food Science and Technology, Nutrition and Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran Yadolah Fakhri Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran 2024 05 01 2024 12 23 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. https://ijph.tums.ac.ir/index.php/ijph/article/view/35384 https://ijph.tums.ac.ir/index.php/ijph/article/download/35384/8572