Safety evaluation of certain food additives - ipcs inchem

240 SULFITES: ASSESSMENT OF DIETARY EXPOSURE
food compatible with the safety of consumers (e.g. through use of alternative
technological solutions when available).
6. REFERENCES
AOAC International (1995a) AOAC Official Method 962.16: Sulfurous acid (total) in foods.
Modified Monier-Williams method. In: Cunniff, P., ed. Official methods of analysis of AOAC
International, 16th ed. Vol. II. Arlington, VA, USA, AOAC International, pp. 26–27.
AOAC International (1995b) AOAC Official Method 987.04: Sulfites (total) in foods. Differential
pulse polarographic method. In: Cunniff, P., ed. Official methods of analysis of AOAC
International, 16th ed. Vol. II. Arlington, VA, USA, AOAC International, pp. 28–29.
AOAC International (1995c) AOAC Official Method 990.28: Sulfites in foods. Optimized
Monier-Williams method. In: Cunniff, P., ed. Official methods of analysis of AOAC
International, 16th ed. Vol. II. Arlington, VA, USA, AOAC International, pp. 29–31.
AOAC International (1995d) AOAC Official Method 990.29: Sulfite (total) in foods and
beverages. Flow injection analysis method. In: Cunniff, P., ed. Official methods of analysis
of AOAC International, 16th ed. Vol. II. Arlington, VA, USA, AOAC International, p. 31.
AOAC International (1995e) AOAC Official Method 990.30: Sulfite (free) in wines. Flow
injection analysis method. In: Cunniff, P., ed. Official methods of analysis of AOAC
International, 16th ed. Vol. II. Arlington, VA, USA, AOAC International, p. 33.
AOAC International (1995f) AOAC Official Method 990.31: Sulfites in foods and beverages.
Ion exclusion chromatographic method. In: Cunniff, P., ed. Official methods of analysis of
AOAC International, 16th ed. Vol. II. Arlington, VA, USA, AOAC International, pp. 33–34.
Araújo, C.S.T., Carvalho, J.L., Mota, D.R., Araújo, C.L. & Coelho, N.M.M. (2005)
Determination of sulphite and acetic acid in foods by gas permeation flow injection analysis.
Food Chem., 92, 765–770.
Armentia-Alvarez, A., Fernandez-Casero, A., Garcia-Moreno, C. & Peña-Egido, M.J. (1993)
Residual levels of free and total sulphite in fresh and cooked burgers. Food Addit.
Contam., 10(2), 157–165.
Australia New Zealand Food Authority (2002) National Competition Policy review of the
Food Standards Code. Australia New Zealand Food Authority, February (http://
www.foodstandards.gov.au/_srcfiles/NPC_review_FSC_Feb02.pdf).
Bemrah, N., Leblanc, J.C. & Volatier, J.L. (2008) Assessment of dietary exposure in the French
population to 13 selected food colours, preservatives, antioxidants, stabilizers and
emulsifiers and sweeteners. Food Addit. Contam., iFirst, 1–13 (http://
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Burroughs, L.F. (1981) Dissociable products formed with sulphur dioxide in wine [abstract of
paper presented at Food Safety Panel Symposium on Sulphur Dioxide in Foods]. J. Sci.
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Codex Alimentarius Commission (1991) General Standard for the Labelling of Prepackaged
Foods (CODEX STAN 1-1985, Rev. 1-1991; http://www.codexalimentarius.net/download/
standards/32/CXS_001e.pdf).
Codex Alimentarius Commission (2006) Report of the Thirty-eighth Session of the Codex
Committee on Food Additives and Contaminants, The Hague, Netherlands, 24–28 April
2006. Rome, Italy, Food and Agriculture Organization of the United Nations (ALINORM
06/29/12; http://www.codexalimentarius.net/web/archives.jsp?year=06).
Codex Alimentarius Commission (2007a) Report of the Thirty-ninth Session of the Codex
Committee on Food Additives, Beijing, China, 24–28 April 2007. Rome, Italy, Food and