Sorbic Acid
Sorbic Acid

Sorbic Acid

Common names: 2,4-Hexadienoic acid, Preservative 200, Sorbico, E200 (European food additive code).
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KIDSADVISORY SAFETY RATING
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Safe
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 26, 2025
Medically reviewed by Dr. William Lin, MD
Sorbic acid, a naturally occurring organic compound, is widely utilized in the food industry as a preservative due to its effective antimicrobial properties. It inhibits the growth of molds, yeasts, and fungi, thereby extending the shelf life of various food products. Common applications include cheeses, baked goods, fruit juices, wines, and dried fruits.[1]
While sorbic acid is generally considered safe for consumption, certain concerns have been noted. Some studies have reported that high concentrations of sorbic acid could potentially disrupt lipid metabolism in the liver, suggesting that moderation in consumption is advisable.[2] Additionally, excessive amounts of sorbates or sorbic acid have been associated with urticaria and contact dermatitis.[3][4]

Safety Overview

Regulatory Bodies

FDA (US)
The U.S. Food and Drug Administration includes sorbic acid in its list of substances generally recognized as safe (GRAS) for use in foods.[5]
Health Canada
Health Canada’s List of Permitted Preservatives allows the use of sorbic acid in various food products, with maximum levels ranging from 300 to 3,500 parts per million, depending on the specific food category.[6]
EFSA (Europe)
In its re-evaluation, EFSA concluded that there was no evidence of genotoxic activity for sorbic acid and established an acceptable daily intake (ADI) of 3 mg/kg body weight per day.[7]
WHO (World Health Organization)
The Joint FAO/WHO Expert Committee on Food Additives has evaluated sorbic acid and included it in its safety assessments of certain food additives and contaminants.[8]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating: Sorbic acid has been assigned a low overall hazard score by the The Environmental Working Group (EWG).[9]
  • Level of Caution: Despite its low overall hazard score, EWG notes a moderate concern for allergies and immunotoxicity associated with sorbic acid [9].
  • Possible Health Risks: Potential health risks include skin irritation or allergic reactions upon exposure.[9]
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More about Sorbic Acid

  • Baked Goods: Bread, Cakes, Pie Fillings
  • Dairy Products: Cheese, Yogurt, Sour Cream
  • Beverages and Preserved Foods: Fruit Juices, Soft Drinks, Pickles

Historical Use
Sorbic acid was first isolated from unripe berries of the rowan tree (Sorbus aucuparia) in 1859. Its antimicrobial properties were identified in the 1940s, leading to its widespread adoption as a food preservative to inhibit the growth of molds, yeasts, and fungi.[10]
Current Exposure
Today, sorbic acid is commonly used in various food products, including cheeses, baked goods, fruit juices, wines, and dried fruits, to extend shelf life by preventing spoilage. Dietary exposure assessments indicate that even high-intake consumers typically remain within acceptable daily intake (ADI) levels, with the highest hazard index (HI) for sorbic acid reported at 14.0% of the ADI for males aged 3–6 years at the 95th percentile.[11]

Hepatic Lipid Metabolism Disruption
Research indicates that sorbic acid may impair hepatic lipid metabolism by decreasing de novo lipogenesis and fatty acid oxidation, leading to lipid accumulation in the liver.[2]
Membrane Potential Uncoupling
Studies have shown that sorbic acid acts as a potent uncoupler of membrane potential in microbial cells, potentially affecting ATP synthesis and cellular energy balance.[12]
Reproductive and Developmental Toxicity
High doses of sorbic acid have been associated with adverse effects in animal studies, including decreased anogenital distance in male offspring and delays in physical and functional development.[7]
Allergic Reactions
Some individuals may experience mild allergic reactions, such as skin itching or dermatitis, upon exposure to sorbic acid.[7]

Toxicological Studies
Sorbic acid and its salts have demonstrated low mammalian toxicity, with no adverse effects observed in chronic studies even at dietary concentrations up to 10%.[13] These compounds are non-mutagenic and non-carcinogenic, and are rapidly metabolized via pathways similar to other fatty acids.[13]
Long-Term Safety
Long-term studies in rats and mice have shown no carcinogenic effects when sorbic acid was included in the diet at concentrations up to 10%[14] However, some epidemiological studies suggest potential health hazards associated with sorbic acid exposure, though the relationship between its use as a food preservative and human diseases remains unclear.[2]

High-Risk Groups
Individuals with existing liver conditions may be more susceptible to the hepatic effects of sorbic acid, as studies have shown that it can impair hepatic lipid metabolism, leading to lipid accumulation in the liver. Additionally, individuals with compromised gut health or dysbiosis may be at higher risk of adverse effects from sorbic acid exposure.[2]
Health Impacts
In vulnerable populations, such as those with liver disorders, sorbic acid exposure could exacerbate hepatic steatosis due to its potential to disrupt lipid metabolism. Moreover, individuals with gut microbiota imbalances may experience worsened dysbiosis when exposed to sorbic acid, potentially leading to inflammatory conditions.[15]

Recommended Intake
The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) for sorbic acid and its salts at 3 mg/kg body weight/day, based on toxicological studies showing no adverse effects at this level.[7]

General Safety Level
Sorbic acid is widely used as a food preservative and is generally considered safe, exhibiting low toxicity in mammalian studies.[13]
Sensitive Individuals
Although rare, some individuals may develop allergic contact dermatitis upon exposure to sorbic acid, particularly through topical products.

FAQ

What is sorbic acid?

Sorbic acid is a preservative used in foods and cosmetics to prevent the growth of mold, yeast, and fungi.

Is sorbic acid bad for you?

Sorbic acid is generally considered safe for human consumption in regulated amounts, though some individuals may be sensitive to it.

Is sorbic acid safe for dogs?

In small amounts, sorbic acid is generally considered safe for dogs, but high doses or frequent exposure should be avoided.

Is sorbic acid safe?

Yes, sorbic acid is recognized as safe by food safety authorities when used within approved limits.

References

  1. Luck, E. 1990. 'Sorbic acid and sorbates' Food Additives & Contaminants 7(5) pp. 711-5 Available at: https://pubmed.ncbi.nlm.nih.gov/2253815/ ↩︎
  2. Chen C. et al. 2020. 'Food preservative sorbic acid deregulates hepatic fatty acid metabolism and induces hepatic steatosis in mice' Journal of Food and Drug Analysis 28(2) pp. 206-216 Available at: https://pubmed.ncbi.nlm.nih.gov/35793196/ ↩︎
  3. Xiao N. et al. 2022. 'Effects of potassium sorbate on systemic inflammation and gut microbiota in normal mice: A comparison of continuous intake and washout period' Food and Chemical Toxicology 184:114443 Available at: https://pubmed.ncbi.nlm.nih.gov/38211766/ ↩︎
  4. Piper J.D. and Piper P.W. 2017 'Benzoate and Sorbate Salts: A Systematic Review of the Potential Hazards of These Invaluable Preservatives and the Expanding Spectrum of Clinical Uses for Sodium Benzoate' Comprehensive Reviews in Food Science and Food Safety 16(5) pp. 868-880 Available at: https://pubmed.ncbi.nlm.nih.gov/33371618/ ↩︎
  5. U.S. Food and Drug Administration (FDA). n.d. Code of Federal Regulations Title 21 - Sorbic Acid Available at: https://apps.who.int/food-additives-contaminants-jecfa-database/Home/Chemical/2443 ↩︎
  6. Health Canada. 2024. 'List of Permitted Preservatives (Lists of Permitted Food Additives)' Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/11-preservatives.html ↩︎
  7. EFSA Panel on Food Additives and Nutrient Sources added to Food. 2015. 'Re-evaluation of sorbic acid (E 200) potassium sorbate (E 202) and calcium sorbate (E 203) as food additives' EFSA Journal 13(6):4144 Available at: https://www.efsa.europa.eu/en/efsajournal/pub/4144 ↩︎
  8. World Health Organization. 1973. Sorbic acid Available at: https://apps.who.int/food-additives-contaminants-jecfa-database/Home/Chemical/2443 ↩︎
  9. Environmental Working Group (EWG) n.d. 'Sorbic Acid' Available at: https://www.ewg.org/skindeep/ingredients/706224-SORBIC_ACID/ ↩︎
  10. Luck, E. 1985. 'Chemical preservation of food' Zentralblatt fur Bakteriologie Mikrobiologie und Hygiene 180(2-3):311-8 Available at: https://pubmed.ncbi.nlm.nih.gov/3993260/ ↩︎
  11. Ling M.P. et al. 2015. 'Dietary exposure estimates for the food preservatives benzoic acid sorbic acid and their salts in the Chinese population' Journal of Agricultural and Food Chemistry 63(7) pp. 2074-82 Available at: https://pubmed.ncbi.nlm.nih.gov/25633072/ ↩︎
  12. Van Beilen J.W.A. et al. 2014 'Distinct Effects of Sorbic Acid and Acetic Acid on the Electrophysiology and Metabolism of Bacillus subtilis' Applied and Environmental Microbiology 80(19) pp. 5918-5926 Available at: https://pmc.ncbi.nlm.nih.gov/articles/PMC4178694/ ↩︎
  13. Walker R. 1990 'Toxicology of sorbic acid and sorbates' Food Additives & Contaminants 7(5) pp. 671-676 Available at: https://pubmed.ncbi.nlm.nih.gov/2253811/ ↩︎
  14. Elder, R.L., 1988. 'Final Report on the Safety Assessment of Sorbic Acid and Potassium Sorbate', Journal of the American College of Toxicology, 7(6), pp.837-880. Available at: https://journals.sagepub.com/doi/10.3109/10915818809078711 ↩︎
  15. Besedin D. et al. 2024. 'Food additives and their implication in inflammatory bowel disease: friend or foe?' Clinical Nutrition ESPEN 64 pp. 483-495 Available at: https://www.sciencedirect.com/science/article/pii/S2405457724015122 ↩︎

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