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Khazaei Poul M, Ehteshaminia Y, Javadian B. A brief overview of the permissible limits of preservatives 9 high-consumption foods in Iran and the need to review the standards. Clin Exc 2021; 11 (2) :39-47
URL: http://ce.mazums.ac.ir/article-1-622-en.html

   In order to increase durability and maintain quality of foods, natural and artificial preservatives are used to the extent permitted and sometimes unauthorized. Some preservatives are harmful to humans and are sometimes classified as carcinogenic. Therefore, familiarity with preservatives, especially in high-consumption foods can be very important and basic. Because the amount of food consumed at the same time in a unit of time can sometimes raise the risk of overdosing on preservatives. Especially if this action is combined with foods with unauthorized preservatives, it can cause more risk. In this study, the websites of PubMed, Google Scholar, SID, Magiran, Web of Science, IranDoc were searched and articles related to the title up to 2020 were reviewed.  The most common preservatives include nitrite, benzoate, sulfite, and sorbic acid with a permissible limit of 200-200, 200, 200-300, and 200 ppm, respectively, as well as ADI 0.06, 5, 0.7, and 0-25 mg / kg. It is daily. Therefore, more efforts have been made by researchers and food manufacturers to use natural preservatives or non-additive methods such as vacuum packaging, etc. Also, due to the increasing consumption of foods containing preservatives in the food basket, especially in children and young people, it can have very adverse effects on the future health of society.