Development of a new analytical method for the determination of sulfites in fresh meats and shrimps by ion-exchange chromatography with conductivity detection

Iammarino, Marco; Taranto, Aurelia Di; Muscarella, Marilena; Nardiello, Donatella; Palermo, Carmen; Centonze, Diego

doi:10.1016/j.aca.2010.04.002

Cited by 45 publications

(24 citation statements)

References 19 publications

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“…A method using an anion-exchange column eluted with sodium carbonate and sodium hydroxide with conductivity detection, when applied to the determination of sulphites in fresh meats and shrimps, provided good results with respect to linearity, LOD (2.7 mg/kg) and LOQ (8.2 mg/kg), expressed as SO 2 (Iammarino et al, 2010). Higher sensitivity was achieved when release of SO 2 from bound sulphites by addition of sodium carbonate, acidification and distillation with vapour and CO 2 stream preceded IC .…”

Section: Ion Chromatographymentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Ion Chromatographymentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

115

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“…All samples which resulted positive to the screening test were confirmed by a validated ion chromatography with conductivity detection method, optimised for quantitative determinations of sulphites in shrimps and meat products (Iammarino et al 2010). A 4-g portion of homogenised sample was weighed, 40 mL of stabilising solution was added and the mixture was placed in a horizontal shaker for 30 min.…”

Section: Confirmatory Testmentioning

confidence: 99%

Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

Iammarino

Taranto

Ientile

2013

Food Additives & Contaminants: Part B

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In shrimps the treatment with sulphiting agents is currently the best option for controlling Melanosis, which is a visual defect of the products that compromises marketability. However, sulphites may cause pseudo-allergic reactions in humans. In this study, 210 samples of shrimps were analysed in order to assess the residual levels of sulphiting agents. A quantifiable sulphites concentration was detected in 76 samples, and these concentrations were higher than the legal limits in eight samples. Considering the important pseudo-allergenic effects caused by these food additives, the non-negligible percentage of 3.8% and the high levels registered in non-compliant samples (up to 1174.1 mg kg(-1)), a strong contrast action based on permanent controls is necessary. Moreover, the levels measured in whole samples were up to four times higher than in the edible parts. These results suggest to consider the introduction of legal limits, related to sulphurous anhydride in the whole product.

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“…Total sulfide concentrations are usually reported as the sum of all three species. Many analytical methods for the sulfide assay have been reported, such as high performance liquid chromatography [37,38], capillary electrophoresis [39], chemiluminescence [40], and spectrophotometry [41]. Compared to electrochemical detections, these techniques are not convenient.…”

Section: Introductionmentioning

confidence: 99%

Electrocatalytic oxidation of sulfide and electrochemical behavior of chloropromazine based on organic–inorganic hybrid nanocomposite

Amini

Shamsipur

Gholivand

2015

Journal of Molecular Catalysis A: Chemical

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Development of a new analytical method for the determination of sulfites in fresh meats and shrimps by ion-exchange chromatography with conductivity detection

Cited by 45 publications

References 19 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

Electrocatalytic oxidation of sulfide and electrochemical behavior of chloropromazine based on organic–inorganic hybrid nanocomposite

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