May 28, 2014

EU approves use of ethyl lauroyl arginate as meat preservative

The European Commission has approved the use of ethyl lauroyl arginate (E-243) as a preservative in most heat-treated meat products in EU member states.

However, the ban on the use of Ethyl lauroyl arginate in emulsified sausages, smoked sausages and liver paste remain in place.

European Food Safety Agency (EFSA) conducted a study in June 2013, with five categories of consumers given exposure to the preservative in most heat-treated meats. The results showed that none of the groups ate more than the acceptable daily intake set by EFSA.

Ethyl lauroyl arginate, widely used as a preservative in North America, Australia and New Zealand, prevents contamination of foods by bacteria, yeasts and moulds. Food producers outside Europe also use the preservative in meat, poultry, soups, fish products and carbonated beverages.