Comparative Assessment of National and International Standards for Benzoic Acid and Its Derivatives in Different Types of Iranian Foods: A Systematic Review.

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.