DISODIUM ETHYLENEBISDITHIOCARBAMATE

CAS: 142-59-6 ANTIMICROBIAL AGENT

Disodium ethylenebisdithiocarbamate (CAS 142-59-6), also known as NABAM and related synonyms, is a synthetic antimicrobial agent used industrially for controlling microorganisms in specific food processing systems and permitted as such under defined regulatory conditions.

What It Is

Disodium ethylenebisdithiocarbamate is a synthetic chemical compound defined by the Chemical Abstracts Service with CAS number 142-59-6. It belongs to the dithiocarbamate class of compounds, which are characterized by two dithiocarbamate functional groups linked by an ethylene bridge. In regulatory inventories it is commonly identified by names such as NABAM and related systematic names reflecting its chemical structure. As an antimicrobial agent, it functions to inhibit or control the growth of microorganisms in certain processing environments. The compound is recognized in U.S. food additive regulations as a secondary direct additive for specific uses permitted by the Food and Drug Administration under 21 CFR 173.320 and as an indirect additive under 21 CFR 176.300, where conditions of use and exposure are defined by those regulations. These regulatory entries confirm its identity and authorized technical effect within allowed applications. Although industrially effective as an antimicrobial, its use in direct food formulations is limited and regulated due to potential safety and exposure considerations. Because of its industrial and biocidal properties, disodium ethylenebisdithiocarbamate shares structural similarity with other dithiocarbamate salts but is defined by its disodium counterions and specific ethylenebis linkage. Its identification across regulatory and chemical databases aligns with its recognized roles in controlling microbial contamination in sugar mill systems and related food-contact applications.

How It Is Made

Disodium ethylenebisdithiocarbamate is synthesized through a chemical reaction that links ethylenediamine with carbon disulfide in the presence of a base (such as sodium hydroxide). During this process, the dithiocarbamate groups form and associate with sodium ions, yielding a disodium salt of the ethylenebisdithiocarbamate. This general class of synthesis reflects typical industrial pathways for dithiocarbamate compounds, which involve nucleophilic addition of amines to carbon disulfide followed by neutralization with alkali. In industrial settings, the controlled reaction conditions are managed to achieve high purity of the product, often followed by isolation and purification steps to remove unreacted materials and byproducts. Commercial preparations sold to users for specific technical applications must meet standard quality criteria to ensure consistent antimicrobial performance. Because the underlying chemistry involves reactive intermediates, manufacturing is conducted with appropriate safety controls to limit exposure to reactive chemicals and to manage environmental releases. The process highlights that disodium ethylenebisdithiocarbamate is not derived from natural food sources but is a chemically produced additive. Its synthesis is part of broader chemical manufacturing frameworks where quality, purity, and regulatory compliance are critical for safe use in defined applications. The manufacturing narrative underscores that its production is separate from ordinary food ingredient sourcing, and industrial hygiene practices play a key role in handling the compound safely before formulation into technical use products.

Why It Is Used In Food

The primary reason disodium ethylenebisdithiocarbamate is used in food-related applications is its effectiveness in controlling the growth of microorganisms in processing systems where microbial contamination can compromise product quality or safety. Its antimicrobial properties make it suitable for environments such as sugar mill grinding, crusher, and diffuser systems where uncontrolled microbial activity can affect sugar yields or processing efficiency. Under the governing U.S. food additive regulation 21 CFR 173.320, it is permitted for this specific use at defined levels to ensure microbial control without direct addition to food intended for consumption. Another reason for its inclusion in food contact regulations, such as 21 CFR 176.300 for slimicides, is to manage slime-forming bacteria in paper and paperboard components that may contact dry foods. In such indirect contact scenarios, the compound functions to inhibit microbial growth that could otherwise affect the integrity or hygiene of packaging materials. Its application logic reflects that chemical antimicrobial agents can provide technological benefits by reducing spoilage and contamination in processing environments where conventional sanitation may be insufficient. This role supports manufacturing quality controls and contributes to minimizing waste or economic losses due to microbial degradation. However, its usage is limited to specific technical applications rather than broad-spectrum addition across food products, emphasizing targeted use for defined processing benefits rather than general preservation.

Adi Example Calculation

Because a specific numeric Acceptable Daily Intake (ADI) for disodium ethylenebisdithiocarbamate is not publicly defined by major food additive authorities, a quantitative example calculation cannot be provided. In general terms, an ADI calculation typically involves identifying a no-observed-adverse-effect level (NOAEL) from toxicological studies and applying a safety factor (such as 100) to account for interspecies and intraspecies variability. However, in the absence of a published numeric ADI, illustrating this calculation with specific numbers is not possible. Instead, illustrate the general principle: For a hypothetical compound with a NOAEL of X mg/kg body weight per day, a regulatory body might apply a safety factor to derive a safe daily exposure level, such as ADI = X/100 mg/kg. This ADI could then be multiplied by an example body weight to estimate total daily exposure. Because disodium ethylenebisdithiocarbamate does not have a widely published ADI, such hypothetical values cannot be assigned here. The absence of a numeric ADI for this compound in public regulatory listings underscores that its primary risk management strategy is controlling use conditions in processing systems, with regulatory text specifying where and how it may be applied rather than defining a broad allowable daily intake.

Safety And Health Research

The safety profile of disodium ethylenebisdithiocarbamate has been examined in various toxicological studies, primarily focused on its general toxicological properties rather than direct human consumption effects. Toxicology databases describe it as a chemical with potential irritant properties and certain hazards typical of dithiocarbamate compounds, including irritation of skin and mucous membranes at high exposures. Nonfood uses in agriculture and industrial microbiocidal applications have prompted evaluations of environmental and occupational exposure risks. Because its primary regulatory authorization in food processing relates to controlled technical applications rather than direct addition to consumer foods, assessments of safety emphasize controlled exposure scenarios where residual levels are monitored. The compound’s toxicological profile reflects the broader class of dithiocarbamates, which have raised concerns in some contexts due to degradation products; however, specific risk assessments focused on disodium ethylenebisdithiocarbamate residues in food products under regulated conditions remain limited in public regulatory databases. Regulators define use conditions and limits in processing applications to manage potential risks by limiting exposure. This approach aligns with standard food additive risk management, which evaluates both hazard and exposure to ensure that controlled use does not pose undue risk. While toxicology literature provides data on general hazard endpoints, regulatory evaluations focus on ensuring that residual exposures from permitted uses remain negligible and within safety expectations set by relevant authorities.

Regulatory Status Worldwide

In the United States, disodium ethylenebisdithiocarbamate is referenced in the Code of Federal Regulations under 21 CFR 173.320, which permits its use as a chemical agent for controlling microorganisms in cane-sugar and beet-sugar mill systems under specified conditions. The regulation identifies it among agents allowed for this purpose, with concentration limits expressed in parts per million to ensure safe use within defined processing environments. This demonstrates targeted regulatory authorization for a specific technical effect rather than general-purpose inclusion across food categories. Additionally, indirect food contact uses such as slimicides are addressed under 21 CFR 176.300, which covers substances used in materials that contact dry food, again under regulated conditions. The regulatory references in U.S. law define the contexts and limits for safe application, highlighting that the compound’s inclusion in these sections is carefully bounded. Official CFR texts list the compound in tables specifying allowable combinations and parts per million limits when used to control microbial contamination in sugar processing operations. These detailed regulatory entries provide the legal basis for its authorized antimicrobial function. Outside the United States, regulatory acceptance varies. Some jurisdictions do not license its use in food-related applications or have more restrictive frameworks for antimicrobial agents in processing systems. For example, information from chemical registries indicates that certain regions, such as the European Union, have historically not approved many dithiocarbamate compounds like NABAM for food-related functions due to carcinogenicity concerns, though formal EU food additive listings for this specific compound under EFSA are not readily found in public resources. Regulatory approaches reflect differing risk assessment outcomes and policy decisions regarding antimicrobial processing aids.

Taste And Functional Properties

Disodium ethylenebisdithiocarbamate generally does not contribute to taste or flavor in food products because it is not used as a direct flavoring agent. Its functional properties are centered on its antimicrobial activity rather than sensory attributes. As a dithiocarbamate salt, it is soluble in water at relevant processing conditions, and this solubility supports its efficacy in aqueous systems such as sugar mill process streams where microbial control is required. Because it is used under defined regulatory conditions and usually at low concentrations within processing systems rather than in the final food matrix, its direct impact on taste or other sensory qualities is minimal. The compound’s stability under typical process conditions facilitates its function as an antimicrobial agent without introducing off-flavors or odor when used appropriately within regulatory limits. While certain structural elements might suggest chemical odor at concentrated levels, regulated use in processing systems is designed to avoid sensory impacts on finished foods. In functional terms, disodium ethylenebisdithiocarbamate’s performance is evaluated by its ability to suppress microbial activity under specific environmental conditions rather than by any contribution to texture, mouthfeel, or flavor. Its inclusion in food-contact regulations reflects that its technical role is distinct from additives designed primarily to modify taste or sensory experience.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a regulatory concept used to define the amount of a substance that can be ingested daily over a lifetime without appreciable health risk, based on toxicological data and safety factors. For many food additives, regulators such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) or the European Food Safety Authority (EFSA) establish numeric ADIs. In the case of disodium ethylenebisdithiocarbamate, specific numeric ADIs from international authorities were not identified in the available regulatory listings for this compound. Because the compound’s use in food-related applications is limited to specific processing functions with controlled exposure and is not widely incorporated into a broad range of consumer foods, regulators have prioritized defining conditions of use rather than establishing general population ADIs in widely accessible documents. In situations where numeric ADIs are not publicly defined, regulatory frameworks rely on limiting exposure through use conditions and monitoring rather than broad ADI values. Consumers should understand that ADIs are distinct from recommended intake levels; they reflect safety thresholds derived from toxicological studies and built-in safety margins. When numeric values are not publicly specified, it indicates that regulators consider the controlled conditions of use and likely negligible exposure as the primary risk management strategy rather than establishing a general ADI applicable to all foods.

Comparison With Similar Additives

Disodium ethylenebisdithiocarbamate can be compared with other antimicrobial agents used in food processing, such as ethyl lauroyl arginate, nisin, and sorbic acid. Ethyl lauroyl arginate is a permitted antimicrobial in several food categories with defined maximum use levels, and its regulatory status includes explicit ADIs established by authorities; in contrast, disodium ethylenebisdithiocarbamate’s usage is limited to narrow processing applications and does not have a broad numeric ADI established in public databases. Nisin is a well-studied antimicrobial peptide widely used in cheese and other products with specific regulatory approvals and safety evaluations illustrating explicit permitted levels. Sorbic acid and its salts are common preservatives with broad approvals across many food categories and well-defined ADIs. The comparison highlights differences in scope: while sorbates are used broadly to prevent mold and yeast growth in a variety of foods, disodium ethylenebisdithiocarbamate’s application is narrow and focused on processing hygiene rather than direct food preservation. These differences reflect distinct regulatory footprints and intended uses. Although all these agents serve antimicrobial functions, the regulatory contexts differ significantly. The broad consumer-facing applications of sorbates and nisin contrast with the specialized uses of disodium ethylenebisdithiocarbamate, and regulatory frameworks reflect these distinctions by defining use conditions accordingly.

Common Food Applications Narrative

Disodium ethylenebisdithiocarbamate appears in the context of very specific food processing applications rather than as a mainstream ingredient found across diverse consumer food products. In the food industry, its most notable application is within sugar milling operations where microbial contamination can be a challenge. In these settings, the compound is applied to sugar mill grinding, crusher, and diffuser systems to control the proliferation of microorganisms that might otherwise contribute to spoilage or operational inefficiencies in sugar extraction. By managing microbial activity at this stage, processors can ensure more consistent product quality and reduce losses associated with microbial interactions. Additionally, disodium ethylenebisdithiocarbamate may be used as a slimicide in paper and paperboard materials that come into indirect contact with dry foods. In this role, it helps to manage slime-forming bacteria that could compromise the hygiene or structural properties of food packaging. Slimicides are integrated into the manufacturing process for food-contact packaging where moisture and microbial exposure can present challenges. By serving this niche function, the compound supports the production of packaging that meets safety and quality expectations without direct addition to the food itself. It is important to emphasize that these uses are highly controlled and regulated, reflecting targeted functional roles rather than broad consumer-facing applications. Regulatory frameworks define how and where it can be used to ensure that any exposure to the compound or its residues remains within safety parameters. Consequently, its presence in consumer foods as a residual antimicrobial is incidental to its processing utility, not a typical ingredient consumers would encounter in everyday food products.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 173.320

EFSA

  • Notes: No specific EFSA additive listing or ADI could be located in available regulatory resources

JECFA

  • Notes: ADI and year not specified in available JECFA database entries for this compound

Sources

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