Potassium sorbate is the most widely used food preservative to inhibit molds, fungi and yeast growth in foods such as wine, dairy products, dried fruits, and baked goods. Potassium sorbate is a naturally occurring fatty acid that is completely metabolized and does not alter the flavor or color of foods. It is usually used in 0.025 percent to 0.10 percent doses in food, with 0.10 percent being the maximum level allowed by law. Potassium sorbate is also used to preserve cosmetics.
Toxicity Information from MSDS
Material Safety Data Sheets (MSDS) give information about the hazards and toxicities associated with chemicals. According to the MSDS for potassium sorbate, this compound is not expected to be hazardous for inhalation, ingestion, or contact with skin or eyes.
Side Effects
Because potassium sorbate is considered non-toxic, it is safe for consumption. At the level used in many foods, It does not have any known serious health hazards. However, as of 2011, it is still under investigation for carcinogenic effects and some food research experts claim that side effects and allergies may develop after repeated long-term use of potassium sorbate. Side effects that may develop from prolonged use include nausea, skin allergies, diarrhea, and eye irritation.
Labeling
If potassium sorbate is used as a preservative in food, it must be listed on the nutrition label in the ingredients section. This section must also include a short explanation of its use such as "mold inhibitor" or "preservative."
Prevention
If you wish to avoid the possibility of side effects associated with excessive potassium sorbate consumption, be sure to check the labels of all food products before you buy them. The best way to avoid potassium sorbate is to stay away from packaged and canned goods as well as foods with a long shelf life.
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