Preservatives
Preservatives (E200–E299) slow or prevent spoilage caused by bacteria, yeasts, and moulds. They include antimicrobials like sorbates (E200–E203), benzoates (E210–E213), sulfites (E220–E228), nitrites and nitrates (E249–E252), and antifungal agents. Regulatory status varies: sodium benzoate (E211) is permitted globally but has been associated with benzene formation when combined with ascorbic acid. Nitrites and nitrates in cured meats face ongoing regulatory scrutiny due to N-nitrosamine formation concerns.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Preservatives (35 additives)
Frequently Asked Questions
Which preservatives are banned in the EU but allowed in the USA?
Propyl paraben (E216) and several other parabens were withdrawn from EU authorization for most food uses in 2006 due to endocrine disruption concerns, while the FDA maintains their GRAS status. Boric acid (E284) is permitted in limited EU applications (caviar) but more broadly restricted in the USA. Several surface treatment preservatives like biphenyl (E230) are EU-approved for citrus fruit but face restrictions in some other jurisdictions.
Why are sulfites (E220–E228) required to be labelled?
Sulfur dioxide and sulfites must be declared on labels in the EU, USA, and most other jurisdictions when present above 10 mg/kg. This is because sulfites are recognised allergens that can trigger asthma attacks and hypersensitivity reactions in sensitive individuals, particularly asthmatics. The labelling threshold is defined in Codex Alimentarius standards and implemented in national food law.
Are nitrites (E249–E251) safe in processed meats?
Nitrites and nitrates in cured meats are under ongoing regulatory review. EFSA completed a re-evaluation in 2017, concluding that current dietary exposure to nitrites from food additives is within acceptable limits in most population groups, though it raised concerns about N-nitrosamine formation from nitrite reactions with amines in meat. The World Health Organisation classifies processed meats as Group 1 carcinogens — a classification based on epidemiological data, not solely on nitrite content.