Acetic Acid | whatsinit

About

What it is and where it shows up.

Acetic acid is a naturally occurring short-chain organic acid and the principal active component of vinegar, produced industrially or by double (alcoholic and acetous) fermentation of agricultural substrates. It is added to food as a preservative, acidity regulator, and flavouring agent, inhibiting microbial growth by lowering pH.

Safety summary

The regulatory and scientific consensus.

EFSA concluded in 2013 that no numerical Acceptable Daily Intake (ADI) is required for acetic acid because it is a substance of very low safety concern—acetates are normal components of the human diet and are produced endogenously in molar quantities in the gastrointestinal tract. The US FDA classifies food-grade acetic acid as Generally Recognized as Safe (GRAS) under 21 CFR 184.1005 when used in accordance with good manufacturing practices. At high concentrations (>10–25% solutions), handling risks include skin, eye, and respiratory-tract irritation, but at typical food-use levels no adverse health effects are established for the general population.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised under Regulation (EC) No 1333/2008 as a Group I food additive (preservative and acidity regulator); permitted at quantum satis across multiple food categories including cheese, pasta, canned/bottled fruit and vegetables, and fresh pasta. No numerical ADI established; EFSA 2013 assessment confirmed very low safety concern.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Listed as INS 260 (Acetic acid) under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 (Version II, 2024). Permitted at GMP/quantum satis levels as both a preservative and acidity regulator across multiple food categories.source
FDA (Food and Drug Administration) (United States)	Approved	GRAS under 21 CFR 184.1005 (food use) and 21 CFR 582.1005 (animal feed). Food-grade acetic acid must be of suitable purity and used according to good manufacturing practices. Diluted acetic acid must be labelled 'acetic acid', not 'vinegar'; substitution for vinegar in pickled products is prohibited.source

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with chronic acid reflux (GERD), peptic ulcers, or oesophageal hypersensitivity may experience exacerbated symptoms from high-acid foods containing acetic acid, though typical food-use concentrations are generally well tolerated and no formal regulatory restriction exists for this group.

Ibs — People with irritable bowel syndrome may find that acetic-acid-rich acidic foods contribute to gastrointestinal discomfort (e.g., bloating, cramping), although no regulatory body has established a specific restriction for this population at food-additive use levels.

Research citations

The sources behind this verdict.

1FSSAI. Compendium on Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 – Version II (January 2024), 2024. fssai.gov.in
2EFSA. Safety evaluation of buffered vinegar as a food additive – EFSA FAF Panel Scientific Opinion, 2022. efsa.europa.eu
3EFSA. Safety and efficacy of a feed additive consisting of acetic acid for all animal species – EFSA FEEDAP Panel Opinion, 2021. efsa.europa.eu
4EFSA. Acetic acid and salts for all animal species – EFSA FEEDAP Panel Scientific Opinion, 2012. efsa.europa.eu
5FDA. CPG Sec 562.100 – Acetic Acid: Use in Foods and Labeling of Foods in Which Used, 1989. fda.gov

Independently researched5 citations