2 replies to this topic

[Morna123]

Hi may i know , what kind of microbe thrive in raw materials such as Benzoic acids ( preservatives in soy sauce) . And justification of hazard and its suitable measure to control the hazard . 

 

Is there any biological/physical/chemical hazards in benzoic acid besides this?  And you may share ur resources or journal to support the claim. 

[Spidey]

Benzoic Acid can be used as a flavor chemical, which is what my company uses it as, or as a preservative.  It's pH is typically 2.5 - 4.0, this is combination with its intended use as a preservative should preclude it from biological hazards.  It shouldn't have any physical hazards because of how processed it is, whether it be synthetic or naturally derived.  Chemical hazards should be your focus because benzoic acid has maximum acceptable limits in the US and can be toxic if used at a concentration that is too high.  This can be controlled via formulation controls.

 

https://www.femaflav...ry/benzoic-acid

 

https://www.scienced...es/benzoic-acid

 

https://www.scienced...y at pH 2.5–4.0.

 

https://www.accessda...eeding practice.

[Brothbro]

You may consider the identity of the raw material in your risk assessment; how are you verifying that your material really is what the supplier says it is, beyond a review of the COA? Organoleptic review is typically not enough when dealing with ingredients like this.