Published in Scientific Papers. Series D. Animal Science, Vol. LXII, Issue 2
Written by Cristina Gabriela RADU-RUSU, Ioan Mircea POP, Gabriela FRUNZA, Daniel SIMEANU
Potassium sorbate (E202) is one of the food additives approved by the European Union to be used as preserving agent with antibacterial and antifungal actions in certain food groups, such as the ones investigated in this study: jams, jellies, marmalades (apricot jam) and aromatized alcoholic beverage (ciders). Six commercial products (three from each group) were investigated through spectrophotocolorimetric methods to identify and quantify the usage of the potassium sorbate. The inclusion level of E-202 in the first food category (apricot jam) was 28.4-47.2% lower than the maximum allowed inclusion level (MAIL) in product (100 mg potassium sorbate/100 g jam). The estimated daily intake through a portion of jam (100 g) represented 6.7-7.4% of the maximal allowed daily intake (MADI) in children and 3.1- 4.0% in adults, respectively. The potassium sorbate concentration in Apple cider product was 51-52% below the MAIL (20 mg additive/100 ml), while the consumption of one portion of such beverage (660 ml, equivalent of two bottles) would lead to an intake of 3.93-4.84%, compared to MADI, in adults. Although the potassium sorbate has lower toxicity, compared to other commonly used antiseptic food additives (sodium nitrite and sodium benzoate), it still represents a risk factor in certain consumers known with immunity issues, because is a factor involved in the onset of certain allergic reactions localized in the upper respiratory and digestive tracts, as well as in certain contact dermatitis (cutaneous eruptions, itching etc.). Therefore, the cumulative consumption of the foods containing the E202-potassium sorbate should be avoided.
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