Original scientific paper

https://doi.org/10.46419/vs.55.2.6

Sorbic acid – an additive with antimicrobial action in foods of animal origin

Nina Kudumija orcid.org/0000-0001-6144-6514 ; Croatian Veterinary Institute, Zagreb, Croatia
Ana Vulić orcid.org/0000-0002-9379-7236 ; Croatian Veterinary Institute, Zagreb, Croatia
Tina Lešić orcid.org/0000-0001-6773-9473 ; Croatian Veterinary Institute, Zagreb, Croatia
Lidija Dergestin Bačun ; Croatian Veterinary Institute, Zagreb, Croatia
Zrinka Dugonjić Odak ; Ministry of Agriculture, Veterinary and Food Safety Directorate, Zagreb, Croatia
Jelka Pleadin orcid.org/0000-0002-0768-0462 ; Croatian Veterinary Institute, Zagreb, Croatia

Abstract

Sorbic acid and its salts, potassium and calcium sorbate are food additives, i.e., preservatives, that have an antimicrobial, inhibitory effect on moulds and yeasts, but also on certain bacteria. Due to the above-mentioned properties, sorbic acid is widely used in the food industry, especially for the preservation of dairy products, confectionery and bakery products, mayonnaise, spreads, dried fruit, wine, and for the surface treatment of processed meat products. The mechanism of antimicrobial action of sorbate has not yet been fully elucidated. The recommended daily intake for sorbic acid is 25 mg/kg of body weight and is considered the least toxic preservative, although in combination with other additives it can create compounds harmful to human health. In order to determine possible exceedances of the maximum permissible limit (MRL) of sorbic acid in food of animal origin, over a five-year period (2018–2022), 725 samples (445 dairy and 280 meat products) were obtained from the Croatian market and analysed. Sorbic acid was detected in 37 of the 725 samples analysed. The content of sorbic acid in meat products ranged from 6–73 mg/kg and in dairy products from 6–797 mg/kg. None of the analysed samples exceeded the MRL defined by the legislation. However, in order to protect consumer health, further systematic control of this food additive is necessary.

Keywords

food additives; sorbic acid; sorbates dairy products; meat products

Hrčak ID:

304539

URI

https://hrcak.srce.hr/304539

Publication date:

13.7.2023.

Article data in other languages: croatian

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