In modern food industry quite often resort to the use of potassium sorbate, better known as the preservative E202, allowed in most parts of the world. Potassium sorbate helps to slow down the development of numerous species of fungi, yeasts, microbes and other harmful microorganisms in food. Е202 is used in the manufacture of the most popular food, which we use almost every day:
- sausages;
- cheeses;
- mayonnaise ;
- juices;
- sauces;
- alcoholic beverages;
- many dairy products;
- canned food;
- confectionery, etc.
Effect of potassium sorbate on the body
Scientists from different countries conducted a huge number of experiments, which revealed almost the entire benefit and harm of potassium sorbate.
Answering the question, whether potassium sorbate is useful, to say that preservatives are good for health, it would be wrong, however, the E202 has proved to be a good antiseptic and antibacterial agent.
Is potassium sorbate harmful?
If we talk about the harm of the preservative E202 , in most cases it has no negative effect on the body, but this is provided that the specific gravity of the preservative in the products does not exceed 0.2%, although there were isolated cases of an allergic reaction, this is due to individual intolerance potassium sorbate. If the dosage is increased, the consequences can be deplorable, it is a strong irritation of the mucous membrane of the stomach and oral cavity, disruption of the liver and kidneys, gastric bleeding. For pregnant women, an E202 overdose threatens premature birth or interruption of pregnancy, and severe allergic reactions may occur.