312
Views
11
CrossRef citations to date
0
Altmetric
Original Articles

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

, &
Pages 99-104 | Received 06 Oct 2016, Accepted 03 Jan 2017, Published online: 29 Jan 2017

References

  • Armentia-Alvarez A, Fernandez-Casero A, Garcia-Moreno C, Peña-Egido MJ. 1993. Residual levels of free and total sulphite in fresh and cooked burgers. Food Addit Contam. 10:157–165.
  • Association of Official Analytical Chemists (AOAC). 1995. Official methods of analysis of AOAC international: AOAC official method 961.09 sulphites in meats – Qualitative test. Arlington, TX: AOAC International; p. 27.
  • Bizzozero N, Nidasio S, Sprocati G. 2001. Analisi del contenuto di acido nicotinico e di nicotinammide in campioni commerciali di insaccati. Ingegneria Alimentare. 1:9–12.
  • Collins-Williams C. 1983. Intolerance to additives. Anal Allergy. 51:315–316.
  • Community Reference Laboratories Residues (CRLs) [Internet]. 2010. Guidelines for the validation of screening methods for residues of veterinary medicines; [cited 2016 September 30]. Available from: http://ec.europa.eu/food/safety/docs/cs_vet-med-residues_guideline_validation_screening_en.pdf
  • European Commission. 2002. Commission decision 2002/657/EC of 12 August 2002 implementing council directive 96/23/EC concerning the performance of analytical methods and the interpretation of results. Off J Eur Union. L221:8–36.
  • European Commission. 2004a. Regulation (EC) no 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs. Off J Eur Union. L139:55.
  • European Commission. 2004b. Regulation (EC) no 882/2004 of the European Parliament and of the Council of 29 April 2004. Off J Eur Union. L165:1–141.
  • European Commission. 2008. Regulation (EC) no 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Off J Eur Union. L354:17.
  • European Commission. 2011. Commission regulation (EU) no 1129/2011 amending annex II to regulation (EC) no 1333/2008 of the European Parliament and of the Council by establishing a union list of food additives. Off J Eur Union. L295:1–177.
  • Federal Agency for the Safety in the Food Chain. 2008. FSI14: sulfite in minced meat [Internet]. Brussels, Belgium. (cited 2016 June 30). Available from: http://www.afsca.be/scientificcommittee/barometer/foodsafety/_documents/FSI14.pdf.
  • Food Standards Australia New Zealand [Internet]. 2012. National coordinated survey of sulphite levels in sausages, cordial and dried fruit; [cited 2016 September 30]. Available from: https://www.foodstandards.gov.au/science/surveillance/documents/Sulphites%20survey.pdf
  • Gunnison A, Jacobsen D. 1987. Sulfite hypersensivity: a critical review. Crit Rev Toxicol. 17:185–214.
  • Hund E, Massart DL, Smeyers-Verbeke J. 2001. Operational definitions of uncertainty. TrAC. 20:394–406.
  • Iammarino M, Di Taranto A. 2012. Monitoring on the presence of ascorbic acid in not prepacked meat preparations by a validated HPLC method. Journal of Food Research. 1:22–31.
  • Iammarino M, Di Taranto A, Ientile AR. 2013. Monitoring of sulphites levels in shrimps collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection. Food Addit Contam B. 7:84–89.
  • Iammarino M, Di Taranto A, La Salandra G. 2014. Shellfish: human consumption, health implications and conservation concerns. 195–210. Chapter 6, Correlation between nitrate levels and microbiological safety in shellfish (mussels and clams): a preliminary study. New York: Nova Science Publishers.
  • Iammarino M, Di Taranto A, Muscarella M. 2012. Investigation on the presence of sulphites in fresh meats preparations: estimation of an allowable maximum limit. Meat Sci. 90:304–308.
  • Iammarino M, Di Taranto A, Muscarella M, Nardiello D, Palermo C, Centonze D. 2010. Development of a new analytical method for the determination of sulphites in fresh meats and shrimps by ion exchange chromatography with conductivity detection. Anal Chim Acta. 672:61–65.
  • Joint FAO/WHO Expert Committee on Food Additives (JECFA). 1999. Food Additive Series: 42. Geneva (Switzerland): World Health Organization.
  • Miller EJC, Miller JN. 1993. Statistics for Analytical Chemistry. 3rd ed. New York: Ellis Horwood PTR Prentice Hall.
  • New South Wales Food Authority [Internet]. 2009. Preservative use in processed meats - licensee guidance. Silverwater NSW, Australia. (cited 2016 September 22). Available from: http://www.foodauthority.nsw.gov.au/_Documents/industry/preservative_use_in_processed_meats.pdf.
  • Paturzo F, Bizzozero N. 2001. Risultati di un’indagine sul contenuto di additivi in campioni commerciali di carne trita. Ingegneria Alimentare. 3:15–16.
  • Taylor SL, Higley NA, Bush RK. 1986. Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity and hypersensivity. Adv Food Res. 30:1–76.
  • Thompson M, Ellison SLR, Wood R. 2002. Harmonized guidelines for single laboratory validation of methods of analysis. Pure Appl Chem. 74:835–855.
  • Vally H, Misso NL, Madan V. 2009. Clinical effects of sulphite additives. Clin Exp Allergy. 39:1643–1651.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.