Copper Sulfate in Food

Copper sulfate is a man-made compound created through the combination of sulfur and copper. It possesses the ability to effectively eliminate various organisms, including bacteria, algae, roots, plants, snails, and fungi. The toxicity of copper sulfate is associated with its copper concentration, a crucial mineral found in the environment, food items, and water sources. It's worth noting that copper sulfate has received official approval for use in pesticide products in the United States since 1956.

Acting as a mineral salt, copper sulfate serves multiple functions, including fortifying foods and serving as both an antimicrobial and an anti-caking agent. Specifically, it is utilized as a mineral supplement in infant formula and as an anti-caking agent in powdered substances.

Historically, copper sulfate, known as blue vitriol, has been added to canned vegetables to enhance their visual appeal with a lively green color.

In the United States, copper sulfate is generally recognized as safe (GRAS). Similarly, the European Commission considers it safe for use as a micronutrient supplement.

Due to copper's essential role in supporting life, the U.S. Food and Drug Administration (FDA) requires a minimum of 60 micrograms of copper per 100 calories in prepared infant formula.
Copper Sulfate in Food

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