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codes for food additives used throughout the European Union). Their
structures are presented in Figure 4.11.
The antimicrobial effect of organic acids such asaceticandlactic acids
has been discussed in Chapter 3. Both are produced microbiologically,
although food-grade acetic acid derived petrochemically is also some-
times used as an alternative to vinegar. They can be an added ingredient
in formulated products such as pickles and sauces, or they can be
generatedin situin the large range of lactic-fermented products described

Table 4.12 Organic acid food preservatives

Preservative

aADI (mg kg
 1

body wt).

Typical usage and

levels (mg kg
^1 )

E200 Sorbic acid 25 Salad dressing bakery
products fruit
desserts

o 2000

E201 Sodium salt

E202 Potassium salt

E203 Calcium salt

E210 Benzoic acid 5 Cider, soft drinks,
fruit products,
bottled sauces

o 3000

E211 Sodium salt

E212 Potassium salt

E213 Calcium salt

E260 Acetic acid No limit Pickles, sauces
chutneys

up to % levels

(1%¼10 000 mg kg
^1 )

E270 Lactic acid No limit Fermented meats
dairy and
vegetable
products.

up to % levels

(1%¼10 000 mg kg
^1 )

Sauces and dressings.

Drinks.

E280 Propionic acid 10 Bakery goods 1000–5000
E281 Sodium salt Cheese spread
E282 Calcium salt
E283 Potassium salt

Parabens 10
E214p-Hydroxybenzoic
acid ethyl ester

Bakery goods, pickles,

fruit products,

sauces

o 2000

E215 Sodium salt

E216p-Hydroxybenzoic
acidn-propyl ester

Bakery goods, pickles,

fruit products,

sauces

o 2000

E217 Sodium salt

E218p-Hydroxybenzoic
acid methyl ester

Bakery goods, pickles,

fruit products,

sauces

o 2000

E219 Sodium salt

aADI Acceptable daily intake

100 The Microbiology of Food Preservation