STUDY ON THE USAGE OF SODIUM BENZOATE (E 211) IN TWO FOOD CATEGORIES

Cristina Gabriela Radu-Rusu, M.I. Pop

Abstract
   Six products belonging in two food categories (soups and broths, as well as fish and seafood smoked, dried, fermented and/or marinates) have been investigated in laboratory via spectrophotocolorimetry to identify and quantify the usage of sodium benzoate as food additive with antiseptic-preservative purpose. The inclusion level of E-211 in the first group (instant soup) was 28.4-47.2% less than the maximum admitted inclusion level (AIL) (50 mg additive/100g product, while the calculated daily intake through eating a portion of reconstituted soup (250 ml) reached 44.0-59.7% out of the maximal admitted daily intake (MADI) for children and 20.3-32.6% of the MADI for adults. The concentration detected in the marinated fish was 27.3-42.1% lower than the AIL for this food category (200 mg/100 g). Calculus of the daily intake for a serving portion of marinate fish (env. 75 g) reached 57.9-72.7% of the MADI for children and 26.7-39.7% for adult consumers. Although the inclusion rates were below the maximal admitted limits, if we cumulate the potential intake of the sodium benzoate from other food sources preferred by children (sweet treats and sodas), the daily intake dose for this additive present becomes alarming and could endanger the health and development of young age consumers. Therefore, we recommend proceeding with increased caution in supervising their nutritional habits.

Key words: sodium benzoate, inclusion level, daily intake, instant soup, marinated fish