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| - Last Updated on December 11, 2024 by Neelam Singh
Quick Take
A social media post claims that citric acid is produced through genetic modification of black mold and suggests that it is toxic to the population. We fact checked and found the claim to be false.
The Claim
An image posted by Ava Leopoldo in the Facebook group Ancient Order Of The Hermetics suggests that citric acid is produced by genetically modified black mold and is toxic to the population.
Fact Check
What is citric acid, and how is it made?
Citric acid is a naturally occurring organic compound found abundantly in citrus fruits such as lemons, limes, and oranges. Industrially, it is produced through a process involving the mold Aspergillus niger. This specific mold is chosen for its ability to efficiently convert sugars into citric acid under controlled conditions.
The production process begins with fermenting sugars, typically derived from corn or sugar beet, using Aspergillus niger. During fermentation, the mold metabolises the sugars and produces citric acid as a by-product. After fermentation, the citric acid is extracted and subjected to rigorous purification and filtration processes to remove any impurities, including residual mold.
This method has been in use for decades due to its efficiency, cost-effectiveness, and sustainability. While the association with mold might sound off-putting, it’s important to remember that the final product is a highly purified substance that is chemically identical to citric acid extracted from citrus fruits.
Can citric acid derived from mold be toxic?
No, citric acid made from mold is not toxic. It is a well-studied, thoroughly regulated compound recognised as safe by global health authorities.
The US Food and Drug Administration (FDA) classifies citric acid as “Generally Recognised as Safe” (GRAS), and the European Food Safety Authority (EFSA) has approved its use in food and beverages. These designations are not given lightly; they are based on extensive research and testing to ensure the safety of the substance.
One common misconception is that traces of mold or toxins might remain in the citric acid. However, this is not the case. The purification process ensures that the final product is free from contaminants and indistinguishable from citric acid found naturally in fruits. Whether derived from mold or citrus, the citric acid in your food is chemically identical and entirely safe for consumption.
While some individuals may experience sensitivities or adverse reactions to high levels of citric acid, such instances are rare and not specific to mold-derived citric acid. These reactions are more likely due to the acidic nature of the compound itself rather than its production method.
Does mold-derived citric acid affect food quality or health?
No, citric acid from mold does not compromise food quality or safety when used within regulatory limits.
Citric acid serves various roles in the food, beverage, and cosmetic industries. It is a natural preservative, a flavour enhancer, and an antioxidant, contributing to the tangy taste and extended shelf life of many products. Its versatility makes it a staple in countless items, from fizzy drinks and sweets to skincare and cleaning products.
Regulatory bodies like the FDA and EFSA enforce strict quality and safety standards for citric acid used in consumer products. The manufacturing and purification processes ensure that the citric acid you consume is pure, safe, and free from harmful residues.
Concerns about mold-derived citric acid are often based on a misunderstanding of the production process. The mold used in fermentation is merely a tool, not an ingredient in the final product. By the time citric acid reaches your table, it is chemically identical to the compound found in citrus fruits, and there is no discernible difference in quality or safety.
Are all the molds poisonous to health?
No, not all moulds are poisonous to health. Molds are diverse fungi, and while some produce harmful toxins (mycotoxins) that can cause health issues, others are harmless or even beneficial. For example, certain molds are used in food production, like Penicillium species for making blue cheese and antibiotics like penicillin. However, exposure to toxic molds, such as black mold (Stachybotrys chartarum), can lead to respiratory problems and allergic reactions. The health risk depends on the type of mold, its growth conditions, and a person’s sensitivity. Proper hygiene and controlling moisture are key to preventing harmful mold exposure.
Are there any risks associated with consuming citric acid?
Yes, but these are rare and typically related to individual sensitivities or excessive consumption.
Manasi Banduni, Senior nutritionist, Clinic Living Plus, Bangalore said, “Some people may experience mild side effects from citric acid, such as mouth irritation, digestive discomfort, or enamel erosion with prolonged exposure. However, these reactions are not specific to citric acid derived from mold and can occur with citric acid from any source.”
Improperly manufactured citric acid could, in theory, contain impurities, but such incidents are extremely rare due to stringent industry standards. For the vast majority of consumers, moderate intake of citric acid poses no health risks.
If you suspect a sensitivity to citric acid, consult a healthcare provider to determine the cause and adjust your diet if necessary.”
Should you avoid citric acid products because of mold concerns?
No, there is no need to avoid citric acid products solely because of their mould-based production.
The mould-derived method is a scientific innovation that ensures a reliable, cost-effective supply of citric acid to meet global demand. Extracting citric acid directly from fruits is impractical on an industrial scale, making fermentation with Aspergillus niger the most sustainable option.
Unless you have a confirmed allergy or sensitivity to citric acid, there is no scientific basis to avoid products containing it. The stringent purification processes and regulatory oversight guarantee that the citric acid in your food, drinks, or cosmetics is pure, safe, and indistinguishable from naturally occurring citric acid.
Conclusion
The claim that citric acid made from mold is harmful or poisonous lacks scientific credibility. Citric acid is one of the most widely studied and regulated food additives, with decades of research confirming its safety. Its mold-derived production might sound alarming at first, but it’s a testament to the efficiency of modern biotechnology rather than a cause for concern.
For the average consumer, citric acid poses no health risks when consumed within recommended limits. Its versatility, safety, and effectiveness make it an essential ingredient in everyday products. Rather than fearing its origins, we should appreciate the science that brings this vital compound to our tables.
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