Purpose: The main purpose of this study is to suggest risk management and risk communication strategy based on the transparent and fair analysis of food safety through dietary exposure assessment by Korean population under application of assessment model developed in 2009.
Methods: To investigate the intake of preservatives and antioxidants, 600 items of preservatives and 400 items of antioxidants were purchased as monitoring sample, and the amount of preservatives and antioxidants in 14 and 8 items, respectively, was analyzed. Additionally, the intake of preservatives and antioxidants was calculated by applying to the result of monitoring the result of the National Health and Nutrition Survey 2009 (8,921 persons) and the Children's Food Intake Survey for Two Days Each Season in 2007-2008 (6,625 persons); the intake level and its safety were assessed through comparison with the ADI suggested in JECFA.
Results: As a result of monitoring preservatives and antioxidants, preservatives were detected in 304 out of 610 samples of 37 items and used for a food type containing the most sorbic acid. Sorbic acid was detected in processed meat, processed fish, salted food, etc., and benzoic acid was detected in beverages. As a result of analyzing 418 samples of 21 antioxidant items, a large amount of erythorbic acid and EDTA was detected. Both preservatives and antioxidants were appropriate for the utilization standard. As a result of intake assessment according to the Korean population's sex, age, and consumer group, the intake of preservatives and antioxidants was found to be at a safe level, i.e., less than 30% of the ADI suggested by JECFA.
Significance: The intake of preservatives and antioxidants was not more than ADI in both the group that eats processed food containing preservatives and antioxidants on the average and the group (95th from consumers) within the group that eats processed food containing preservatives and antioxidants to the extreme; in the 95th consumer, however, benzoic acid was at a high level, i.e., 35.7% of ADI. Therefore, the intake of preservatives and antioxidants was usually at a safe level.