Benzene Food Exposure and Their Prevent Methods: A Review Publisher



Sadighara P¹ ; Pirhadi M¹ ; Sadighara M² ; Shavalygilani P¹ ; Zirak MR³ ; Zeinali T⁴ Show Affiliations
Source: Nutrition and Food Science Published: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. © 2021, Emerald Publishing Limited.