Application of food additives and health: Sorbic acid and sorbate

Sorbic acid and its salts are widely used as food preservatives owing to their antimicrobial activity against yeasts, fungi and various bacteria involved in food poisoning and food spoilage. The use of sorbic acid and its salts is legalised in Serbia in various of foods (beverages, margarine, bakery products, cheese, etc). Acute toxicity of sorbic acid as a food additive is low, and dermatologic adverse reactions occurred by exposure of sorbic acid by food are rare. The results of studies around the world indicate that exposure to sorbic acid and its salts through food preservatives does not represent public health risk for the population.