Boric Acid
Also known as: Orthoboric acid, Boracic acid
Preservatives
Safety rating
Avoid
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Boric Acid was historically used as an antimicrobial preservative, notably in caviar and some traditional foods. Its use as a food additive is now largely prohibited due to safety concerns.
Commonly found in
- —Historically: caviar and traditional foods (now banned/restricted in most countries)
Key functions
- —Formerly inhibited bacterial and fungal growth
Potential Risks and Side Effects
- 01Toxic when ingested in significant amounts, causing nausea, vomiting, abdominal pain, and in severe cases kidney damage or death
- 02May affect reproductive health and development
- 03Banned or highly restricted as a food additive in the EU, the US, and most other countries