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Food Additives & Contaminants: Part B
Surveillance
Volume 10, 2017 - Issue 2
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Original Articles

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

Marco IammarinoChemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, ItalyCorrespondence[email protected]
,
Anna Rita IentileChemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy
&
Aurelia Di TarantoChemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy
Pages 99-104 | Received 06 Oct 2016, Accepted 03 Jan 2017, Published online: 29 Jan 2017

Citations (11)

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Igor Tomasevic, Margarita Dodevska, Milan Simić, Smiljana Raicevic, Violeta Matovic & Ilija Djekic. (2018) A decade of sulphite control in Serbian meat industry and the effect of HACCP. Food Additives & Contaminants: Part B 11:1, pages 49-53.
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Articles from other publishers (10)

Loriane A. Yanclo, Zinash A. Belay, Gunnar O. Sigge & Oluwafemi J. Caleb. (2023) Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut ‘Tommy Atkins’ mangoes. Heliyon 9:8, pages e18555.
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Giovanna Berardi, Aurelia Di Taranto, Valeria Vita, Ciro Marseglia & Marco Iammarino. (2022) Effect of different cooking treatments on the residual level of sulphites in shrimps. Italian Journal of Food Safety 11:3.
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Li Mu, Gang Li, Qin Kang, Ying Xu, Yao Fu & Linyang Ye. (2022) Determination of sulfur dioxide in food by liquid chromatography with pre-column derivatization. Food Control 132, pages 108500.
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Marco Iammarino, Oto Miedico, Emanuele Sangiorgi, Teresa D’Amore, Giovanna Berardi, Rosario Accettulli, Rogerta Dalipi, Giuliana Marchesani & Antonio Eugenio Chiaravalle. (2021) Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection. International Journal of Food Science & Technology 56:10, pages 5305-5314.
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Teresa D'Amore, Aurelia Di Taranto, Giovanna Berardi, Valeria Vita, Giuliana Marchesani, Antonio Eugenio Chiaravalle & Marco Iammarino. (2020) Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2701-2720.
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Aulia Ayuning Tyas, Thitaporn Sonsa-ard, Kanchana Uraisin, Duangjai Nacapricha & Phoonthawee Saetear. (2020) Simple Flow-Based System with an In-Line Membrane Gas–Liquid Separation Unit and a Contactless Conductivity Detector for the Direct Determination of Sulfite in Clear and Turbid Food Samples. Membranes 10:5, pages 104.
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Marco Iammarino, Oto Miedico, Antonio Petrella, Michele Mangiacotti & Antonio Eugenio Chiaravalle. (2019) Innovative approaches for identifying a mechanically separated meat: evaluation of radiostrontium levels and development of a new tool of investigation. Journal of Food Science and Technology 57:2, pages 484-494.
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Meera Surendran Nair, Divek V.T. Nair, Anup Kollanoor Johny & Kumar Venkitanarayanan. 2020. Meat Quality Analysis. Meat Quality Analysis 187 213 .
Ramshad Kalluruttimmal, Divya Thekke Thattariyil, Archana Panthalattu Parambil, Ashis Kumar Sen, Lakshmi Chakkumkumarath & Muraleedharan Kannoth Manheri. (2019) Electronically-tuned triarylmethine scaffolds for fast and continuous monitoring of H 2 S levels in biological samples . The Analyst 144:14, pages 4210-4218.
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Nattapong Chantipmanee, Waleed Alahmad, Thitaporn Sonsa-ard, Kanchana Uraisin, Nuanlaor Ratanawimarnwong, Thitirat Mantim & Duangjai Nacapricha. (2017) Green analytical flow method for the determination of total sulfite in wine using membraneless gas–liquid separation with contactless conductivity detection. Analytical Methods 9:43, pages 6107-6116.
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