Boric Acid (E284)

Purpose and Function

Boric Acid (E284) has been used historically as a preservative due to its antimicrobial properties, which help inhibit the growth of bacteria and fungi. However, its use as a food additive is now largely prohibited due to safety concerns. In the past, it was used in:

• Caviar: To preserve the quality and extend the shelf life.
• Traditional foods: Occasionally used in some cultural or traditional food preservation practices.

Today, it is not commonly used in food products because of its potential health risks, and its use is heavily regulated or banned in many countries.

Potential Risks and Side Effects

Boric Acid (E284) poses significant health risks that have led to its restriction as a food additive:

• Toxicity: Boric acid is toxic when ingested in significant amounts. It can cause symptoms such as nausea, vomiting, abdominal pain, and in severe cases, kidney damage or even death.
• Reproductive health risks: There is evidence to suggest that exposure to boric acid may affect reproductive health and development.
• Regulatory restrictions: The use in food is banned or highly restricted in many countries, including the European Union and the United States, due to its potential toxicity and health risks.

These risks have led to a decline in the use of boric acid as a food additive, with safer alternatives being preferred for food preservation.