Sodium benzoate in fish and ice samples from different markets of Kerala

Abstract

Sodium benzoate is a permitted additive used in processed fish and fishery products to inhibit growth of mold, yeast and many bacteria. The ADI fixed by JEFCA for sodium benzoate is 0-5 mg per kilogram body weight and the maximum allowable limit is 0.1% as per EU regulations. Due to effective antimicrobial properties, treatment of this preservative is proven to extend shelf life of processed fishery products by many researches. But in fresh and processed fish, use of sodium benzoate is not allowed as per Indian and international regulations. However, clandestine use of sodium benzoate in freshly harvested fish reported from various quarters. Hence a study was attempted to evaluate the presence of sodium benzoate in fresh fish and ice using a rapid and sensitive HPLC method. Ammonium acetate: Acetonitrile (4 colon 1) mixture was used as buffer at a flow rate of 1 ml per min and the detection wavelength was 225 nm. Fifty-five samples including 18 ice sample and 37 fin fish and shellfish samples collected from different markets of Kerala, were analysed. Among the samples, 2 per cent of fish samples contained sodium benzoate below quantification level, 10 per cent fish samples and 50 per cent ice samples contained sodium benzoate below the detection level. The study data indicate minimal risk of health issue from consumption of these fishes because the detected concentration was very low and a long period exposure of this level can only make people vulnerable to adverse health effects. However, frequent monitoring of the fish samples with zero tolerance and awareness about the preservatives and their side effects will help to ensure food safety.