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

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.