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Exposure Assessments of Benzoate Preservatives in Foods Consumed in Indonesia
Corresponding Author(s) : N. Andarwulan
Asian Journal of Chemistry,
Vol. 30 No. 10 (2018): Vol 30 Issue 10, 2018
Abstract
An exposure assessment was performed to estimate the potentially intake of benzoate preservatives in the Indonesian population. Food consumption data of six different population groups, such as children aged 0-59 months, school-age children, adolescent, adult, elderly and all ages were used for calculation based on the 2014 Indonesia Individual Food Consumption Survey. Levels of benzoate in food were derived from food registration in NADFC from 2012 to 2016. Dietary intakes of the preservatives were estimated and compared to respective acceptable daily intakes using an average intake scenario and assuming that concentration of benzoate in food is at the highest level based on regulation, level used and result of product test, estimated dietary intakes of all studied are well below ADI for all different population age groups (7.40-57.40 % of ADI) show no safety concern for benzoate exposure. Major contributors to the total intake of exposure were beverages and condiments.
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- Joint Food Agriculture Organization of the United Nations and World Health Organization, Towards a Harmonised Total Diet Study Approach: A Guidance document: Joint Guidance of EFSA, FAO and WHO, FAO/ WHO: Switzerland (2011).
- Joint Food Agriculture Organization of the United Nations and World Health Organization, Principles and Methods for the Risk Assessment of Chemicals in Food. Joint FAO/WHO Environmental Health Criteria 240. International Programme on Chemical Safety, FAO/WHO: Germany (2009).
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- Joint The Food Agriculture Organization of the United Nations and World Health Organization. 2014. Guidelines for the Simple Evaluation of Dietary Exposure to Food Additives. CAC/GL 3-1989.
- European Food Safety Authority, EFSA J., 10, 2579 (2012); https://doi.org/10.2903/j.efsa.2012.2579.
- U.S. Environmental Protection Agency, Exposure Factors Handbook. National Center for Environmental Assessment, Washington, DC: EPA/600/R-09/052F (2011).
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- Joint FAO/WHO Expert Committee on Food Additives (JECFA), 71 (2015).
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References
Joint Food Agriculture Organization of the United Nations and World Health Organization, Towards a Harmonised Total Diet Study Approach: A Guidance document: Joint Guidance of EFSA, FAO and WHO, FAO/ WHO: Switzerland (2011).
Joint Food Agriculture Organization of the United Nations and World Health Organization, Principles and Methods for the Risk Assessment of Chemicals in Food. Joint FAO/WHO Environmental Health Criteria 240. International Programme on Chemical Safety, FAO/WHO: Germany (2009).
P.M. Davidson, V.K. Juneja and J.K. Branen, eds.: L.A. Branen, P.M. Davidson, S. Salminen and J.H. Thorngate III, Food Additives: Antimicrobial Agents, Marcel Dekker Inc.: New York, edn 2 (2001).
Joint The Food Agriculture Organization of the United Nations and World Health Organization, Evaluation of Certain Food Additives and Contaminants. WHO Technical Report Series 868; Forty-sixth Report of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). FAO/WHO: Geneva (Switzerland) (1996. ).
Joint The Food Agriculture Organization of the United Nations and World Health Organization, WHO Food Additive Series no. 42. Joint FAO/WHO Expert Committee on Food Additives (JECFA). FAO/WHO: Geneva (Switzerland) (1999).
National Agency for Drug and Food Control Republic of Indonesia, The Decree of the Head of National Agency for Drug and Food Control (NADFC) Republic of Indonesia no. 36 Concerning the Maximum Permitted Use Level of Preservatives Food Additives; Jakarta: NADFC Republic of Indonesia (2013).
Ministry of Health, Total Diet Study Book: Indonesia Individual Food Consumption Survey, Ministry of Health, Jakarta, Indonesia (2014).
National Agency for Drug and Food Control Republic of Indonesia, The Decree of the Head of National Agency for Drug and Food Control (NADFC) Republic of Indonesia no. 21 Concerning the Food Category. Jakarta: NADFC Republic of Indonesia (2016).
Joint The Food Agriculture Organization of the United Nations and World Health Organization. 2014. Guidelines for the Simple Evaluation of Dietary Exposure to Food Additives. CAC/GL 3-1989.
European Food Safety Authority, EFSA J., 10, 2579 (2012); https://doi.org/10.2903/j.efsa.2012.2579.
U.S. Environmental Protection Agency, Exposure Factors Handbook. National Center for Environmental Assessment, Washington, DC: EPA/600/R-09/052F (2011).
S. Vandevijvere, M. Andjelkovic, M. De Wil, C. Vinkx, I. Huybrechts, J. van Loco, H. Van Oyen and L. Goeyens, Food Addit. Contam., 26, 958 (2009); https://doi.org/10.1080/02652030902858939.
D. Mischek and C. Krapfenbauer-Cermak, Food Addit. Contam. Part A: Chem. Anal. Control Expo. Risk Assess., 29, 371 (2012); https://doi.org/10.1080/19440049.2011.643415.
K.M. Ma, C.M. Chan, S.W. Chung, Y.Y. Ho and Y. Xiao, Food Addit. Contam., 26, 12 (2009); https://doi.org/10.1080/02652030802256341.
Joint FAO/WHO Expert Committee on Food Additives (JECFA), 71 (2015).
M.P. Ling, K.W. Lien, C.H. Wu, S.P. Ni, H.Y. Huang and D.P.H. Hsieh, J. Agric. Food Chem., 63, 2074 (2015); https://doi.org/10.1021/jf503987y.
S. Teerapapthamkul, L. Rojanapantip, P. Kluengklangdon, S. Tongpo, P. Pichai, S. Pornsapmane and K. Thepluean, J. Health Sci., 25, 49 (2016).
P. Cressey and P. Jones, Food Addit. Contam., 26, 604 (2009); https://doi.org/10.1080/02652030802669188.
European Food Safety Authority, EFSA J., 14, 4433 (2016); https://doi.org/10.2903/j.efsa.2016.4433.
J. Shin, J. Kim, H.J. Cho and H. Suh, J. Food Nutr. Res., 56, 244 (2017).
T. Leth, T. Christensen and K. Larsen, Food Addit. Contam. Part A, 27, 783 (2010); https://doi.org/10.1080/19440041003598606.