Salicylic acid is a colorless and crystalline organic acid. Very slightly soluble in water, but soluble in alcohol. Vegetables and fruits are natural sources of salicylic acid. Especially in fruits such as strawberries, blackberries and cherries, this organic compound is abundant. Salicylic acid, which is common in some herbs and spices, is absent in meats, poultry and fish.

In the pharmaceutical sector, salicylic acid is used in the production of fever reducing drugs and aspirin. Salicylic acid is also used as an intermediate in the manufacture of perfumery and in the manufacture of dyes.

Salicylic acid is added as a preservative in order to ensure long-term durability of foodstuffs and beverages in the food industry. In fact, its use in this way is prohibited by legal regulations. Nevertheless, hydrogen peroxide, sodium carbonate, boric acid and salicylic acid are widely used as preservatives in food products.

Criteria and limits related to food preservatives have been determined in the food communiqués issued in accordance with the Turkish Food Codex Regulation and the standards issued by national and international organizations and test and analysis studies are carried out by authorized laboratories in this direction.

Counterfeiting of food additives, one of the most controversial issues concerning the health of consumers, is an issue that cannot be prevented despite all legal regulations, inspections and various sanctions. Food additives are permitted only on the principle of protecting human health in use. Today, intensive research is carried out within the scope of science and technology and strict controls are applied in the use of food additives.

Salicylic acid is determined in laboratories, food products and beverages. In these test studies, high performance liquid chromatography method (HPLC) is used. It also complies with current legal regulations and published standards and analysis methods.