| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450236 | Meat Science | 2012 | 5 Pages |
Sulphiting agents are commonly used food additives. They are not allowed in fresh meat preparations. In this work, 2250 fresh meat samples were analysed to establish the maximum concentration of sulphites that can be considered as “natural” and therefore be admitted in fresh meat preparations. The analyses were carried out by an optimised Monier–Williams Method and the positive samples confirmed by ion chromatography. Sulphite concentrations higher than the screening method LOQ (10.0 mg · kg− 1) were found in 100 samples. Concentrations higher than 76.6 mg · kg− 1, attributable to sulphiting agent addition, were registered in 40 samples. Concentrations lower than 41.3 mg · kg− 1 were registered in 60 samples. Taking into account the distribution of sulphite concentrations obtained, it is plausible to estimate a maximum allowable limit of 40.0 mg · kg− 1 (expressed as SO2). Below this value the samples can be considered as “compliant”.
► In fresh meat preparations a natural presence of sulphites is possible. ► A maximum limit of sulphites to consider allowable has been proposed. ► This limit can fill a legislative gap. ► Numerous cases of not allowed sulphite additions were verified. ► Considering sulphite allergenic effects a strong contrast action could be necessary.
