Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory

Iammarino, Marco; Ientile, Anna Rita; Taranto, Aurelia Di

doi:10.1080/19393210.2017.1280539

Cited by 13 publications

(9 citation statements)

References 10 publications

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“…It was also discovered that mandatory HACCP implementation has contributed to a better alignment of practices with the legal provisions, since the percentage of noncompliant samples dropped from 18.6% (15-870 mg kg-1) to 8.3% (11-898 mg kg-1) (Table 2). The current situation in Serbia is obviously quite similar to the one observed in Italy during the last 3 years, where 6.4% of meat product samples were positive at a sulfur dioxide screening test and 2.8% of these samples showed sulfite concentrations in the range 67.6-1437 mg kg-1 (Iammarino et al 2017). Slightly lower data were reported for Hong Kong where 4.7% of the meat product samples contained sulfur dioxide at levels between 23 and 3,300 mg kg-1 (Chan, 2007).…”

Section: Resultssupporting

confidence: 74%

A decade of sulphite control in Serbian meat industry and the effect of HACCP

Tomašević

Dodevska²,

Simić³

et al. 2017

Food Additives & Contaminants: Part B

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In total 7351 meat preparations and fresh processed meat products were analysed from 555 different Serbian meat producers over a 10-year period, 4.5 years before and 5.5 years after mandatory Hazard Analysis and Critical Control Points (HACCP) implementation. From the obtained results, it could be concluded that HACCP has contributed to a better alignment of practices with the legal provisions. The share of non-compliant samples dropped from 18.6% before HACCP to 8.3% after its mandatory implementation. Average sulphite concentrations for all categories of meat preparations and fresh processed meat products decreased by 43%, declining from 33.6 to 19.3 mg kg. Typical misuse and frequent abuse of sulphites was independent of a season. Application of HACCP principles in the Serbian meat industry raised awareness about the misuse of sulphites and contributed to a better control, minimising exposure to sulphites.

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Section: Resultssupporting

confidence: 74%

A decade of sulphite control in Serbian meat industry and the effect of HACCP

Tomašević

Dodevska²,

Simić³

et al. 2017

Food Additives & Contaminants: Part B

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“…A concentration of sulfites higher than 10 mg kg −1 is evidenced with a discoloration of the paper. This method was used in a study of fresh meat products and confirmation analysis was performed using ion exchange chromatography (Carrabs et al., 2017; Iammarino & Di Taranto, 2011; Iammarino, Ientile, & Di Taranto, 2017).…”

Section: Chemical and Biochemical Propertiesmentioning

confidence: 99%

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

D’Amore

Taranto

Berardi

et al. 2020

Comp Rev Food Sci Food Safe

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Sulfites are a class of chemical compounds, SO2 releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO2 exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat‐based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.

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“…It is therefore reasonable to statistically elaborate the 90 Sr activity concentrations detected in NO-MSM samples for identifying a level (''cut-off'') that may be useful for discriminating MSM from NO-MSM samples. This elaboration was conducted by using an approach similar to that reported in recently published studies (Iammarino et al 2014(Iammarino et al , 2017. A possible maximum level to suggest for this purpose was elaborated as follows: the mean value related to this group of samples (0.024 Bq kg -1 ) was added to 3r (r = 0.028 Bq kg -1 ), obtaining an activity concentration equal to 0.108 Bq kg -1 .…”

Section: Determination Of 90 Sr Activity Concentrationmentioning

confidence: 99%

Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation

et al. 2019

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Due to food safety concerns, the European Food Safety Authority (EFSA) asked to identify useful parameters for identifying the mechanically separated meat (MSM). In this work, the 90 Sr levels of MSM products were assessed for evaluating the suitability of this parameter for MSM identification. Indeed, this contaminant may accumulate in animal bones and bone fragments may be present in MSM. One hundred samples of fresh meats and meat products composed of different MSM percentages and without MSM were analyzed by ultra-low-level liquid scintillation counting. The 90 Sr activity concentrations detected in meat products with high percentage of MSM were significantly higher (p C 0.05) (0.099 Bq kg -1 ) than those of fresh meats (0.024 Bq kg -1 ) and meat products containing low percentage of MSM (0.011 Bq kg -1 ). The percentage of correct MSM identification was 61%. In order to increase this percentage and to develop a new tool of investigation, the 90 Sr was elaborated in combination with other three parameters: 88 Sr, Ca and ash percentage, through a multivariate approach. The precision of this tool of investigation was significantly increased (87%), higher than the reference method (Ca level) (76%), representing a valid novel approach in the identification of MSM products.

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Sulphur dioxide in meat products: 3-year control results of an accredited Italian laboratory

Cited by 13 publications

References 10 publications

A decade of sulphite control in Serbian meat industry and the effect of HACCP

A decade of sulphite control in Serbian meat industry and the effect of HACCP

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation

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