Safety evaluation of certain food additives - ipcs inchem

SULFITES: ASSESSMENT OF DIETARY EXPOSURE 251
d. Germany
Food groups Sulfite concentration (mg sulfur dioxide/kg or mg sulfur dioxide/l)
Total samples (n) Positive samples (n) Mean 90th percentile 95th percentile Maximum
Additives like gelatin and convenience foods 3 0 – – – –
Beer, malt beverages and their primary products 39 39 4 8 8 13
Breads and rolls 13 3 1 1 8 18
Cereal products and batters 63 34 3 6 7 18
Cereals 2 2 7 – – 7
Cheese 50 31 3 7 7 8
Confectionery, excluding cocoa and chocolate products 16 2 4 10 24 37
Emulsified sauces (e.g. mayonnaise, salad dressing) 16 12 5 9 11 12
Fine bakery wares 26 18 4 11 13 23
Foodstuffs intended for particular nutritional uses 2 0 – – – –
Fresh fruits, including rhubarb 11 4 16 78 86 93
Fruit juices, nectars, syrups and dried juices 36 14 4 10 12 72*
Fruit products (dried apricots, dried fruit mixtures and 239 149 542 1707 1966 2911*
raisins), excluding juices, nectars, jams, jellies and
marmalades
Herbs and spices 33 17 75 261 305 317
1 0 – – – –
Honey, products from beekeeping and spreads, including
light products