About
Vinegar is a fermented liquid produced by double fermentation (alcoholic then acetous) of agricultural sources such as grains, fruits, or wine; its primary active component is dilute acetic acid (typically 4–8%). It is widely used as a preservative, flavouring, and acidity regulator in pickled foods, condiments, dressings, and marinades.
Safety summary
Vinegar and its active component acetic acid are recognised as having very low toxicity at food-use concentrations; both WHO/JECFA and EFSA have concluded that an acceptable daily intake (ADI) is not necessary because acetic acid is a natural constituent of the diet and a normal human metabolite. Adverse effects are limited to concentrated acetic acid, which can cause gastrointestinal and mucosal irritation; individuals with acid reflux, erosive oesophagitis, or dental erosion should exercise caution with frequent undiluted consumption. There are no IARC carcinogenicity classifications for vinegar or acetic acid used at food-grade concentrations.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| Health Canada (Canada) | Approved | Acetic acid (the active component of vinegar) is a permitted food additive in Canada; white vinegar is also widely used directly in household and food applications. Health Canada's Existing Substances Risk Assessment confirmed safe use at food-grade concentrations.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Commission Regulation (EU) 2023/2086 of 28 September 2023 added buffered vinegar (E 267) to Annex II of Regulation (EC) No 1333/2008; applies as preservative in unripened cheese, whey cheese, canned fruit/vegetables, fresh and pre-cooked pasta, and potato gnocchi. Vinegar used as E 267 must comply with European Standard EN 13188:2000 and be exclusively from agricultural (non-wood) sources via double fermentation.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Vinegar is recognised as a standard food product under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011. FSS (Labelling and Display) Regulations explicitly list vinegar among products exempted from mandatory 'best before' date labelling, indicating its well-established safe-use status.source |
| FDA (Food and Drug Administration) (United States) | Approved | CPG Sec. 562.100 (revised 1989): Acetic acid is GRAS for use in foods if food-grade and used per GMP; diluted acetic acid must not be substituted for vinegar in pickled products without proper labelling. |
Who should approach with care
Research citations
- 1FDA. Understanding How FDA Regulates Food Additives and GRAS Ingredients. fda.gov
- 2other. Draft Screening Assessment – Acetic Acid, Health Canada. canada.ca
- 3other. Commission Regulation (EU) 2023/2086 of 28 September 2023 – authorisation of buffered vinegar (E 267), 2023. eur-lex.europa.eu
- 4EFSA. Safety evaluation of buffered vinegar as a food additive, 2022. efsa.europa.eu
- 5WHO. JECFA Safety Evaluation – Acetic Acid (saturated aliphatic acyclic acids, C1–C18), 1998. who.int
- 6FDA. CPG Sec. 562.100 Acetic Acid – Use in Foods / Labeling of Foods in Which Used, 1989. fda.gov