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

Giuseppe Carrabs, Giorgio Smaldone, Leonardo Carosielli, Mariagrazia Girasole, Marco Iammarino, Eugenio Chiaravalle
  • Giuseppe Carrabs
    Local Health Unit, Latina, Italy
  • Giorgio Smaldone
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy | giorgio.smaldone@unina.it
  • Leonardo Carosielli
    Local Health Unit, Foggia, Italy
  • Mariagrazia Girasole
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Marco Iammarino
    Institute for Experimental Veterinary Medicine of Apulia and Basilicata, Foggia, Italy
  • Eugenio Chiaravalle
    Institute for Experimental Veterinary Medicine of Apulia and Basilicata, Foggia, Italy

Abstract

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.

Keywords

Sulfites; Fresh meat preparations; EU regulations

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Submitted: 2016-12-16 15:21:05
Published: 2017-06-22 16:52:40
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