Situation of Benzoic Acid Usage in Fermented Rice Noodles Sold Across Thai Provinces

Abstract

Background: Benzoic acid is a widely used food preservative that effectively inhibits microbial growth, thereby extending the shelf life of various food products. However, excessive consumption of benzoic acid may pose health risks, including hypersensitivity reactions and metabolic disorders. While regulatory standards exist to limit its use, the levels of benzoic acid in traditional food products, such as Thai rice noodles, remain a public health interest.

Objective: To analyze the levels of benzoic acid in Thai rice noodles sold in Nonthaburi, Nakhon Pathom, Chonburi, and Ubon Ratchathani, categorized by noodle type (fresh and dried) and location of sale.

Method: This research was a cross-sectional study from July 1-31, 2024. A total of 120 Thai rice noodle samples were collected from five provinces in Thailand: Bangkok, Samutprakarn, Nonthaburi, Nakhon Pathom, Chonburi, and Ubon Ratchathani. Samples were categorized by type (fresh or dried) and color. Benzoic acid content was analyzed using a standard detection kit. The results were classified into three categories: low (<1,000 ppm), moderate (1,000 ppm), and high (>1,000 ppm).

Results:  Among the 120 samples, 52 (43.33%) contained detectable levels of benzoic acid. Fresh noodles showed a higher prevalence of elevated levels compared to dried noodles. In particular, 49 samples (45.37%) of fresh noodles exceeded the regulatory limit of 1,000 ppm, especially in samples from central Bangkok. Dried noodles generally had lower levels, with only one sample exceeding the standard.

Conclusion: This study demonstrates that some Thai rice noodles, especially fresh varieties sold in urban markets like Bangkok, contain benzoic acid levels exceeding the permitted maximum. Enhanced regulatory monitoring and consumer awareness are recommended to ensure compliance with food safety standards and reduce potential health risks.