Exposure assessment of food preservatives (sulphites,benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3–6 years, female and male adults aged 19–65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria

An exposure assessment was performed to estimate the potential intake of preservatives in the Austrian population. Food consumption data of different population groups, such as preschool children aged 3-6 years, female and male adults aged 19-65 years were used for calculation. Levels of the preservatives in food were derived from analyses conducted from January 2007 to August 2010. Dietary intakes of the preservatives were estimated and compared to the respective acceptable daily intakes (ADIs). In the average-intake scenario, assuming that consumers randomly consume food products that do or do not contain food additives, estimated dietary intakes of all studied preservatives are well below the ADI for all population groups. Sulphite exposure accounted for 34%, 84% and 89% of the ADI in preschool children, females and males, respectively. The mean estimated daily intake of benzoic acid was 32% (preschool children), 31% (males) and 36% (females) of the ADI. Sorbic acid intakes correspond to 7% of the ADI in preschool children and 6% of the ADI in adults. In the high-intake scenario assuming that consumers always consume food products that contain additives and considering a kind of brand loyalty of consumers, the ADI is exceeded for sulphites among adults (119 and 124%, respectively). Major contributors to the total intake of sulphites were wine and dried fruits for adults. Mean estimated dietary intakes of benzoic acid exceeded the ADI in all population groups, 135% in preschool children, 124% in females and 118% of the ADI in males, respectively. Dietary intakes of sorbic acid are well below the ADI, accounting for a maximum of 30% of the ADI in preschool children. The highest contributors to benzoic and sorbic acid exposure were fish and fish products mainly caused by high consumption data of this large food group, including also mayonnaise-containing fish salads. Other important sources of sorbic acid were bread, buns and toast bread and fruit and vegetable juices.     

Estimate of intake of benzoic acid in the Belgian adult population

An exposure assessment was performed to estimate average daily benzoic acid intake for Belgian adults. Food consumption data were retrieved from the national food-consumption survey. As a first step, individual food-consumption data were multiplied with the maximum permitted use levels for benzoic acid per food group (Tier 2). As a second step, a label survey to identify the foods where benzoic acid is effectively used as an additive and a literature review of the possible occurrence of benzoic acid as a natural substance were performed. With this information, a refined list of foods was drafted for the quantification of benzoic acid, which was performed by a high-performance liquid chromatography (HPLC) method, optimized and validated for this purpose. Individual food-consumption data were then multiplied with the actual average concentrations of benzoic acid per food group (Tier 3). Usual intakes were calculated using the Nusser method. The mean benzoic acid intake was 1.58 mg kg^?1 body weight day^?1 (Tier 2) and 1.25 mg kg^?1 body weight day^?1 (Tier 3). In Tier 2, men exceeded the acceptable daily intake (ADI) of 5 mg kg^?1 body weight day^?1 at the 99th percentile. The greatest contributors to the benzoic acid intake were soft drinks. Benzoic acid as a natural substance represents only a small percentage of the total intake. The results show that actual benzoic acid intake is very likely to be below the ADI. However, there is a need to collect national food-consumption data for children as they might be more vulnerable to an excessive intake.     

Dietary exposure of secondary school students in Hong Kong to benzoic acid in prepackaged non-alcoholic beverages

This study evaluated the dietary exposure of secondary school students in Hong Kong to benzoic acid from pre-packaged non-alcoholic beverages. Exposure was estimated using local food consumption data of secondary school students obtained by a semi-quantitative food frequency questionnaire in 2000 and the benzoic acid level detected in pre-packaged beverages, including soft drink (both diet/light and regular types), fruit juice, soy milk, Chinese tea and coffee/tea) available locally in late 2006. The estimated dietary exposure to benzoic acid from pre-packaged beverages of average and high consumers (95^th percentile) was 0.31 and 0.97 mg kg^?1 bw day^?1, respectively. These exposures accounted for 6.1 and 19.3% of the acceptable daily intake (ADI: 0–5 mg kg^?1 bw) of benzoic acid for average and high consumers, respectively. As in other countries, soft drinks contributed most to dietary exposure to benzoic acid from pre-packaged beverages in Hong Kong.     

Estimation of preservative concentrations in foods and their daily intake based on official inspection results in Japan in fiscal year 1998

The mean concentration and daily intake of five preservatives were estimated based on the results of an analysis of 89,927 samples of food obtained in official inspections by Japanese local governments in fiscal year 1998. The mean concentration of benzoic acid was 9.5% of the allowable limit, and those of dehydroacetic acid, p-hydroxybenzoic acid, propionic acid, and sorbic acid were 1.5%, 5.7%, 1.7%, and 23.9%, respectively. Daily intake levels of these preservatives per person estimated from the concentration and daily consumption of foods were 6.23 mg, 0.0303 mg, 1.02 mg, 8.10 mg, and 25.0 mg, respectively, and assuming a body weight of 50 kg, the amounts of benzoic acid, p-hydroxybenzoic acid, and sorbic acid consumed were 2.5%, 0.2%, and 2.0% of their acceptable daily intakes, respectively. These values were similar to those obtained based on the results of the official inspections in fiscal years 1994 and 1996.     

Estimates of the mean per capita daily intake of benzoic and sorbic acids in Brazil.

The daily intakes of benzoates and sorbates from selected food categories were estimated in Brazil in 1999. The Budget method was used as a first screening procedure for the estimation of the safety aspects of the maximum permitted levels of benzoates and sorbates established by the Brazilian food legislation. This screening indicated that benzoates should be further investigated. In a second step, the daily intakes of these preservatives were assessed by combining measured levels of these additives with national food consumption data derived from a household economic survey and a packaged good market survey. Benzoate and sorbate levels in soft drinks, fruit juices, margarine, yoghurt and cheese were determined by HPLC with a photodiode array detector (detection at 228 nm for benzoic acid, 260 nm for sorbic acid). The estimated intakes of benzoates and sorbates for the average consumer were below the ADIs, ranging from 0.3 to 0.9 and 0.2 to 0.3 mg kg(-1) body weight, respectively. Soft drinks were identified as the main source of benzoates representing >80% of the estimated intake.     

Benzoic and sorbic acid in soft drink,milk, ketchup sauce and bread by dispersive liquid–liquid microextraction coupled with HPLC

Benzoic acid and sorbic acid are widely used for food preservation. These preservatives are generally recognised as safe. The aim of this study was to determine the level of benzoic and sorbic acid in food samples that are usually consumed in Iran. Therefore, 54 samples, including 15 soft drinks, 15 ultra-high-temperature milk, 15 ketchup sauces and 9 bread samples, were analysed by high-performance liquid chromatography with UV detection. Benzoic acid was detected in 50 (92.5%) of the samples ranging from 3.5 to 1520 µg mL^?1, while sorbic acid was detected in 29 (50.3%) samples in a range of 0.8 and 2305 µg mL^?1. Limits of detection and limits of quantification for benzoate were found to be 0.1 and 0.5 µg mL^?1, respectively, and for sorbate 0.08 and 0.3 µg mL^?1, respectively. The results showed that benzoic acid and sorbic acid widely occur in food products in Iran.     

DETERMINATION OF BENZOIC AND SORBIC ACID IN TURKISH FOOD USING HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

Benzoic and sorbic acid levels in different brands of jam, candied chestnut, carbonated drink, pickle, black table olive, green table olive, wholemeal/brown bread and white bread, which are available on the Turkish market, were determined by high-performance liquid chromatography with diode array detector (235–254 nm). Chromatographic separation was achieved with a C18 column and acetate buffer (pH 4.74)–methanol mixture (70:30) as a mobile phase. The levels of benzoic and sorbic acid in the analyzed samples were in the range of not detected to 662 mg/kg or L, and not detected to 432 mg/kg or L, respectively. Only one sample (jam) presented a preservative although not permitted by the legislation enforced in Turkey. The levels of preservative in the other samples were determined in legal limitations. According to the results, the utilization of benzoic and sorbic acid is lower than the certain legal limitations permitted by legislation to be used.

PRACTICAL APPLICATIONS

The amount of the sorbic and benzoic acid used as preservatives during food processing is important for consumer health. Determination of the amounts of the preservatives mentioned above will be possible in a short period of time (11 min) with the methods used in this study (high-performance liquid chromatography). According to the results obtained from study and data about food consumption, daily intake amount of these preservatives (benzoic and sorbic acid) will be able to be defined in Turkey, separately.     

黄酒中苯甲酸本底含量与溯源分析及初步风险评估

目的对黄酒中苯甲酸的本底含量进行调查与溯源分析,并对我国居民成年饮黄酒者的苯甲酸摄入量进行评估以了解其健康风险。方法从山东省、浙江省、江苏省、福建省、上海市等我国主要五大黄酒产区采集黄酒样品231份及其加工原料15份,并采用液相色谱法对其中苯甲酸及其前体物质的含量进行测定;采用苯甲醛和苯丙氨酸模拟试验以及实际样品加速试验对黄酒中苯甲酸的来源进行溯源分析;并采用简单分布评估方法对我国居民成年饮黄酒者的苯甲酸摄入量进行评估。结果黄酒中苯甲酸检出率为99.13%(229/231),含量范围为ND(未检出)～37.00 mg/L,均值为2.28 mg/L。其中,98份成品酒中,苯甲酸检出率为100.00%(98/98),含量范围为ND～1.60 mg/L,均值为0.52 mg/L;133份基础酒中,苯甲酸检出率为98.50%(131/133),含量范围为ND～37.00 mg/L,均值为3.58 mg/L。溯源分析结果显示,黄酒中苯甲酸主要来自加工原料带入、苯丙氨酸降解以及苯甲醛氧化生成。暴露评估结果显示,我国黄酒消费人群苯甲酸的平均暴露量为0.001 mg/kg BW,占每日允许摄入量(ADI)的0.02%;P95暴露量为0.005 mg/kg BW,占ADI的0.1%。结论黄酒中苯甲酸的检出率高但本底含量较低,其主要来源为加工原料带入、苯丙氨酸降解以及苯甲醛氧化生成;我国居民成年饮黄酒者的苯甲酸的暴露风险较低。     

Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy

This article reports the results of a survey and an exposure study, based on a probabilistic approach, concerning red juice-based and red soft drink products in Italy. It highlights the fact that the estimates of both the consumption rates and colorant intakes are related to the hypotheses of scenarios. In fact, the study estimates that, on average, consumers of red soft drinks consume 53.1 L year(-1), ranging from 39.1 to 70.7 L of soft drink products under one scenario, or 21.3 L, and from 12.7 and 35.9 L under another hypothesis; while 9.5 L of red juice-based drinks are consumed per year, ranging from 7.0 to 12.5 L, under one scenario, or on average 6.9 L, and ranging from 3.2 to 17.7 L under another scenario. The amount of colorant in a red beverage ranged from 10.9 mg l(-1) in a red soft drink up to 55.9 mg l(-1) in a red juice-based product. The risk evaluation process showed that in all cases the intake of E129 was always lower than the acceptable daily intake. The exposure assessment showed high average intakes of Allura Red in the worst-case scenario, on average, 6.5 and 13.9 mg day(-1), up to 25.0 and 33.0 mg day(-1) at the 95th percentile, for juice-based and soft drinks respectively. The most realistic scenario estimated a weighted average daily intake of Allura Red, on average from about 0.3 to 0.5 mg day(-1) at the 95th percentile, and from 0.4 to 0.6 mg day(-1) for the 95th percentile, from juice-based and soft drinks, respectively. Actually, the highest colorant intake was estimated in a 'health' juice-based drink. The intake of E129 significantly increased with a high level of colorant (>40 mg l(-1)).     

Sorbic,benzoic and propionic acids in fishery products: a survey of the South Korean market

This study was conducted to provide basic data as part of a project to distinguish naturally occurring organic acids from added preservatives. Accordingly, we investigated naturally occurring levels of sorbic, benzoic and propionic acids in fish and their processed commodities. The levels of sorbic, benzoic and propionic acids in 265 fish and their processed commodities were determined by high-performance liquid chromatography–photodiode detection array (HPLC-PDA) of sorbic and benzoic acids and gas chromatography-mass spectrometry (GC/MS) of propionic acid. For propionic acid, GC-MS was used because of its high sensitivity and selectivity in complicated matrix samples. Propionic acid was detected in 36.6% of fish samples and 50.4% of processed fish commodities. In contrast, benzoic acid was detected in 5.6% of fish samples, and sorbic acid was not detected in any sample. According to the Korean Food and Drug Administration (KFDA), fishery products and salted fish may only contain sorbic acid in amounts up to 2.0 g kg^?1 and 1.0 g kg^?1, respectively. The results of the monitoring in this study can be considered violations of KFDA regulations (total 124; benzoic acid 8, propionic acid 116). However, it is difficult to distinguish naturally generated organic acids and artificially added preservatives in fishery products. Therefore, further studies are needed to extend the database for distinction of naturally generated organic acids and added preservatives.     

江西省居民膳食中山梨酸及其钾盐暴露风险评估

目的评估江西省居民膳食中山梨酸及其钾盐的暴露水平和潜在健康风险。方法利用2012—2016年江西省食品中山梨酸及其钾盐含量数据、2016年江西省居民食物消费量调查数据,采用简单分布评估法计算江西省居民膳食中山梨酸及其钾盐的暴露水平,并进行健康风险评估。结果江西省居民膳食中山梨酸及其钾盐每日平均暴露量及每日高暴露量(P95)分别为0.031和0.085 mg/kg BW,分别占暂定组每日允许摄入量(ADI,3 mg/kg BW)的1.03%和2.83%。西式糕点、大米制品、熟肉制品是江西省居民膳食中山梨酸及其钾盐暴露的主要来源,贡献率达到总膳食暴露量的75%以上。如果严格执行GB 2760—2014《食品安全国家标准食品添加剂使用标准》中关于山梨酸及其钾盐限量规定,江西省居民膳食中山梨酸及其钾盐每日平均暴露量和每日高暴露量分别下降25.7%～49.5%和14.5%～27.9%,西式糕点、果蔬汁类饮料、新型豆制品则成为膳食中山梨酸及其钾盐暴露的主要来源。结论目前江西省居民膳食中山梨酸及其钾盐暴露量对人群健康造成的风险较低,处于可接受水平,但仍有部分暴露来源于食品添加剂滥用,需要关注。     

毛细柱气相色谱法测定饮料中的山梨酸、苯甲酸

探讨了采用毛细柱气相色谱法测定饮料中作为防腐剂的山梨酸、苯甲酸，此方法可使各组分得到良好分离，分析时间短，准确度高，山梨酸、苯甲酸测定的检出限为0．1mg／kg，相对标准偏差小于3％，样品加标回收率为89％～99％。     

The intake of intense sweeteners - an update review

Studies on the intakes of intense sweeteners in different countries published since the author's previous review in 1999 indicate that the average and 95th percentile intakes of acesulfame-K, aspartame, cyclamate and saccharin by adults are below the relevant acceptable daily intake (ADI) values. Fewer data are available for the newer sweeteners, sucralose and alitame, and because they are recent introductions to the market very low intakes were reported in those countries where they were available at the time of the intake study. Overall there has not been a significant change in the intakes of sweeteners in recent years. The only data indicating that the intake of an intense sweetener could exceed its ADI value were the 95th percentile intakes of cyclamate in children, particularly those with diabetes. This sub-group was identified as having high intakes of cyclamate in 1999, and recent studies have not generated reliable intake data to address this possibility.     

Assessment of estimated daily intakes of benzoates for average and high consumers in Korea.

A study was performed to evaluate the estimated daily intakes (EDI) of benzoates for the average and high (90th percentile) consumers by age and sex categories in Korea. The estimation of daily intakes of benzoates was based on individual dietary intake data from the National Health and Nutrition Survey in 1998 and on the determination of benzoates in eight food categories. The EDI of benzoates for average consumers of different age groups ranged from 0.009 to 0.025 mg kg(-1) bw day(-1). For high consumers, the range of EDI of benzoates was 0.195-1.878 mg kg(-1) bw day(-1). The intakes represented 0.18-0.50% of the acceptable daily intake (ADI) of benzoates for average consumers and 3.9-37.6% of the ADI for high consumers. Foods that contributed most to the daily intakes of benzoates were mixed beverages and soy sauce in Korea.     

超高效液相色谱测定蜂蜜及其制品中的苯甲酸、山梨酸

研究蜂蜜及其制品中的山梨酸与苯甲酸两种防腐剂的提取净化及其超高效液相色谱检测方法。样品用水溶解,超声波辅助提取样品中的山梨酸与苯甲酸。样液经高速离心,滤膜过滤后,采用超高效液相色谱梯度洗脱与二极管阵列检测器测定样品中的山梨酸与苯甲酸的含量。以BEH Shield RP18(2.1mm × 100mm,1.7μm)为色谱柱,以0.02mol/L 乙酸铵溶液和乙醇为流动相梯度洗脱,两种防腐剂在4min 中内实现较好的分离。方法检出限：苯甲酸为2.5mg/kg,山梨酸为2.0mg/kg。以加标样品做添加回收率测定,苯甲酸与山梨酸的回收率分别为94.1%～102.3% 和96.2%～99.8%,相对标准偏差均小于5%。方法简单、快速准确、灵敏度高是一种较好的定性和定量方法。     

RP-HPLC法测定食用动物油脂中苯甲酸与山梨酸的含量

建立测定食用动物油脂中苯甲酸与山梨酸含量的反相高效液相色谱法。采用反相高效液相色谱法,色谱柱为Wondasil C18(4.6mm×250mm,5μm),以甲醇-0.02mol/L乙酸铵溶液(5∶95)为流动相,检测波长为230nm,测定食用动物油脂中苯甲酸与山梨酸的含量。柱温为30℃,流速1.0mL/min,进样量10μL。结果表明,苯甲酸与山梨酸在0~320μg/mL范围内,峰面积与其浓度线性关系良好,相关系数均为0.999 76,平均回收率分别为99.0%、99.1%,重复性试验相对标准偏差分别为0.88%和0.71%(n=9)。本法准确、简便、快速,适用于食用动物油脂中苯甲酸与山梨酸含量的测定,建议用于食用动物油脂的质量控制。     

2013~2014年辽宁省动物性水产干制品中山梨酸及苯甲酸的风险监测结果分析

目的 了解2013-2014年辽宁省动物性水产干制品中山梨酸与苯甲酸的使用情况,为食品安全监管提供数据支持,促进食品添加剂的合理使用。方法 从农贸市场、餐饮企业、大型综合超市等58个报验单位抽取了152批动物性水产干制品,产品类型主要为：鱿鱼丝、烤鱼片及各类鱼干等,依据GB/T23495-2009《食品中苯甲酸、山梨酸和糖精钠的测定 高效液相色谱法》对样品中的苯甲酸及山梨酸含量进行检测分析。结果 152批次产品中山梨酸检出率为28.9%,其中有一批超出限量320%;苯甲酸检出率为9.87%。结论 部分预包装动物性水产干制品中存在山梨酸超限量使用的情况,而散装动物性水产干制品中存在违规使用苯甲酸的情况,应加强对山梨酸及苯甲酸的使用量及使用范围的监督和管理。     

Optimized Dispersive Liquid–Liquid Microextraction and Determination of Sorbic Acid and Benzoic Acid in Beverage Samples by Gas Chromatography

A new rapid method for direct determination of trace levels of sorbic and benzoic acids was developed by dispersive liquid–liquid microextraction and gas chromatography with flame ionization detection. In the proposed approach, the separation procedure of sorbic and benzoic acids was performed on a general chromatographic column without any prior derivatization processes. Some effective parameters on the microextraction recovery were studied and optimized utilizing multilevel factorial and central composite experimental designs. The best concurrent extraction efficiency acquired using ethanol and chloroform as dispersive and extraction solvents. Central composite design (CCD) resulted in the optimized values of microextraction parameters as follows: 1.0 mL of dispersive and 0.1 mL of extraction solvents, ionic salt concentration of 50 g?L^?1 at pH 4. Under optimum conditions, the calibration curve was linear over the range 0.5–20 mg L^?1. Relative standard deviation was 11% and 13% for five repeated determinations for sorbic and benzoic acids, respectively. Limits of detection were acquired as 0.2 mg L^?1 for sorbic acid and 0.5 mg L^?1 for benzoic acid. The average recoveries were 31% and 39% for sorbic and benzoic acids, respectively. The method was successfully applied to the determination of sorbic and benzoic acids as preservatives in beverage samples.     

多样品同时萃取-气相色谱法测定食品中山梨酸和苯甲酸

研究了多样品同时萃取/气相色谱法对食品中山梨酸和苯甲酸的快速测定。以醋酸乙酯+正己烷(1+1)混合溶剂对样品和标准系列进行一次性萃取,用SE-30宽口径毛细柱作分析柱对萃取相进行分析。方法条件下,样品中山梨酸和苯甲酸的检出限为1mg/kg,线性范围25-500 mg/kg,回收率93.2%、102.4%,相对标准偏差(RSD)为1.9-4.1%。方法操作简便快捷易于控制,使用试剂少成本低,用于批量样品的山梨酸和苯甲酸快速测定获得良好效果。