Formic Acid
The short version
The simplest carboxylic acid — a strong antimicrobial used at low levels in non-meat preservation.
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.
Sources
- JECFA — Formic acid (INS 236), evaluation 1997 (group ADI from 1979) — Joint FAO/WHO Expert Committee on Food Additives (WHO), 1997. ADI of 0–3 mg/kg bw
- Commission Regulation (EU) No 1129/2011 establishing the Union list of food additives (Annex II to Regulation (EC) No 1333/2008) — Publications Office of the European Union, 2011. E 236 is not on the EU Union list of approved food additives
- FDA — Substances Added to Food inventory: Formic acid — U.S. Food and Drug Administration, 2026. US status: flavoring use, not a listed direct preservative
- 21 CFR 573.480 — Formic acid (food additive permitted in animal feed) — U.S. eCFR (Office of the Federal Register), 2026. Non-food use as a silage preservative for livestock feed
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.