ASESSMENT OF SODIUM BENZOATE (E 211) INCLUSION RATE AS ANTISEPTIC FOOD ADDITIVE IN SAUCES, FISH ROE AND MARINATED PRODUCTS

Cristina Gabriela Radu-Rusu, M.I. Pop, Gabriela Frunză

Abstract
    Six products belonging in two food categories (sauces and fish roe and marinated products) 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 (mayonnaise) was 68.2-72.7% less than the maximum admitted inclusion level (AIL) (100 mg additive/100g product, while the calculated daily intake through eating a portion (20g) reached 3.6-4.2% out of the maximal admitted daily intake (MADI) for children and 0.9-1.59% of the MADI for adults. The concentration detected in the fish roe and marinated products was 38.67-40.93% lower than the AIL for this food category (150 mg/100 g). Calculus of the daily intake for a serving portion of fish roe (env. 60 g) reached 35.44-39.36% of the MADI for children and 13.28-18.96% for adult consumers. Although the inclusion rates were below the maximal admitted limits, if we cumulate the potential intake of the sodium benzoate from this two food sources with other food preferred by children (sweet treats and sodas), the daily intake dose for this additive present becomes alarming and could endanger the health of young age consumers.