African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12072

Review

Food additives and their health effects: A review on preservative sodium benzoate

Bruna G. O. Linke
  • Bruna G. O. Linke
  • Industrial Biotechnology Program, Universidade Positivo, Prof. Pedro Viriato Parigot de Souza Street, 5300, Campo Comprido, Curitiba, Paraná, Brazil.
  • Google Scholar
Thais A. C. Casagrande
  • Thais A. C. Casagrande
  • Industrial Biotechnology Program, Universidade Positivo, Prof. Pedro Viriato Parigot de Souza Street, 5300, Campo Comprido, Curitiba, Paraná, Brazil.
  • Google Scholar
Lígia A. C. Cardoso
  • Lígia A. C. Cardoso
  • Industrial Biotechnology Program, Universidade Positivo, Prof. Pedro Viriato Parigot de Souza Street, 5300, Campo Comprido, Curitiba, Paraná, Brazil.
  • Google Scholar


  •  Received: 02 September 2017
  •  Accepted: 09 February 2018
  •  Published: 07 March 2018

Abstract

Food additives are widely used by the food industry to increase the product shelf life and/or attribute as well as enhance certain characteristics of particular foods, which are often lost during processing. With the advent of modern life, more and more additives have been employed by the food industry. Despite their wide use, they are substances that may cause adverse reactions like any other drug. This study aimed to contextualize through a review of the literature, the scientific evidence on the risks entailed by the consumption of food additives, special regards to sodium benzoate. This additive is a sodium salt, which is commonly used as a chemical preservative in foods, and it is found mainly in industrialized drinks/beverages. Sodium benzoate is considered safe by major regulatory agencies, but there is still controversy over its effects on human health.

Key words: Industrialized foods, preservatives, toxicity, sodium benzoate.