Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable maximum limit

Iammarino, Marco; Taranto, Aurelia Di; Muscarella, Marilena

doi:10.1016/j.meatsci.2011.07.015

Cited by 22 publications

(24 citation statements)

References 11 publications

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Section: Food Additivesmentioning

confidence: 99%

“…Sulphites or sulphiting agents are used in food like wine, dried fruits, dehydrated biscuits, fish, among others, to avoid antimicrobial contamination, to excerpt antioxidant and antibrowning activity. They are known to have cytotoxic and carcinogenic effects towards both rats and humans (Suh et al, 2007;Iammarino et al, 2012).Among the synthetic antioxidants, butylated hydroxyanisole, butylated hydroxytoluene, ethoxyquin, tert-butylhydroquinone and propyl gallate are the most common. Many studies have been carried out regarding these compounds, and while some studies point out hazardous effects such as toxicity and carcinogenic effects, others show the opposite, regarding them as tumor supressant (Ikezaki et al, 1996; Botterweck et al, 2000; Bauer et al, 2001;Carocho and Ferreira 2013a;Vandghanooni et al, 2013).…”

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confidence: 99%

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Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

451

269

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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Section: Food Additivesmentioning

confidence: 99%

mentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

451

269

View full text Add to dashboard Cite

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“…white wine). As demonstrated by some authors (Iammarino et al , 2012), the presence of low sulfite concentrations in fresh meat preparations could also be attributable to the reduction, by sulfate-reducing bacteria, of free sulfates naturally present in fresh meat (Jay et al , 2005). …”

Section: Resultsmentioning

confidence: 95%

“…On the contrary, fraudulent use of sulfiting agents for samples belonging to group A seems unlikely. In fact, at this concentrations (<35 mg kg –1 ), sulfites would not play an effective antioxidant, antimicrobial or blanching activity (Iammarino et al , 2012). Therefore, the presence of such residues is, in this case, more probably due to a carry-over effect or it could be the result of the addition of some particular ingredients containing sulfites (e.g.…”

Section: Resultsmentioning

confidence: 99%

Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

Carrabs¹,

Smaldone

Carosielli

et al. 2017

Ital J Food Safety

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In Europe sulfur dioxide (SO2) and sulfites in foods and beverages at concentrations of more than 10 mg kg–1 or 10 mg L–1 expressed as SO2 equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region. In n=12 samples, sulfites were present at different concentrations and no indication for them was reported on the label. Sulfites concentrations ranged from 13.3 to 1278.9 mg kg–1. The results of the present investigation underline the need for better controls by operators, not only under the food information but also in the consumers’ health perspective.

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“…Method specificity and ruggedness were also verified following an in-house validation model, according to the Decision 657/ 2002/EC (European Commission 2002) and Regulation 882/ 2004/EC (European Commission 2004. This method was already successfully applied for another important monitoring related to the assessment of "natural" levels of sulphites in fresh meats preparations (Iammarino et al 2012).…”

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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Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable maximum limit

Cited by 22 publications

References 11 publications

Natural food additives: Quo vadis?

Natural food additives: Quo vadis?

Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region

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

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