Benzene food exposure and their prevent methods: a review
ISSN: 0034-6659
Article publication date: 3 January 2022
Issue publication date: 9 August 2022
Abstract
Purpose
Benzene contamination has been reported in some food groups. This study aims to identify high-risk foods groups to assess exposure to benzene.
Design/methodology/approach
Benzene is a hazardous volatile organic compound commonly used in the production of chemicals, detergents, paints and plastics. In addition, benzene is present in food and beverages.
Findings
Citrus juice-based beverages are usually more contaminated with benzene than other beverages. Benzene was also detected in carbonated beverages, fruit juices, pickles, lime juices, mayonnaise and salad dressing. Smoked and canned products have higher content of benzene. Aromas that are used in food contained benzene. Food packaging is one of the sources of benzene contamination of food. One of the reasons for its formation in food staff is due to the reaction of vitamin C (or similar acid) with benzoate, which is mainly used as a preservative in various foods.
Practical implications
Foods contaminated with benzene were determined. Moreover, mechanisms of its formation and some preventive measures were discussed.
Originality/value
This review determined the amount of benzene in foods, mechanism of formation and suggestion for prevention of benzene contamination in food.
Keywords
Acknowledgements
This work was supported by the Tehran University of Medical Sciences.
Author contributions: All authors contributed to the work presented in the manuscript.
Disclosure statement: The authors report no declarations of interest.
Data availability statement: Not applicable.
Citation
Sadighara, P., Pirhadi, M., Sadighara, M., Shavaly-Gilani, P., Zirak, M.R. and Zeinali, T. (2022), "Benzene food exposure and their prevent methods: a review", Nutrition & Food Science, Vol. 52 No. 6, pp. 971-979. https://doi.org/10.1108/NFS-10-2021-0306
Publisher
:Emerald Publishing Limited
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