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E236PreservativeModerate concern
Formic Acid
In plain words
The short version
The simplest carboxylic acid — a strong antimicrobial used at low levels in non-meat preservation.
Why we flag it amber
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Safety profile
ADI of 0–3 mg/kg body weight. Higher acute toxicity than acetic or propionic acids (the methanol-derived metabolism makes it more aggressive). At typical food use levels, exposure is well below toxic thresholds, but it carries more handling-safety concerns in industry than the other carboxylic-acid preservatives.
The detail
Educational information only. Not medical or dietary advice.