Safety evaluation of certain food additives - ipcs inchem

252 SULFITES: ASSESSMENT OF DIETARY EXPOSURE
d. Germany (contd)
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
Jams, jellies and marmalades, including light products 9 1 2 3 10 16
Legumes, oilseeds and nut fruits 52 30 11 42 50 64
Molluscs, crustaceans and their products 108 39 8 8 16 557*
Mushrooms and fungi 5 3 29 65 76 87
Mushroom and fungi products 25 11 24 62* 113* 132*
Non-alcoholic (“soft”) beverages and their products, 1 0 – – – –
including light products
Potatoes and starch-rich vegetables 105 67 25 72 83 104*
93 29 163* 53 965* 4209*
Processed vegetables and their products, excluding
rhubarb and salads with vegetables
Ready-to-eat meals, excluding foodstuffs intended for 36 1 9 0 0 322
particular nutritional uses
Refined and raw sugars 1 0 – – – –
Seasonings and condiments 135 108 150 527 571 817
Soups and sauces, excluding emulsified sauces (e.g. 1 1 – – – 1
mayonnaise, salad dressing)
Wine products, including preliminary and by-products 76 75 101 158 176 212*
Wine similar beverages and their products 156 129 57 134 180 198
Wines and must 1575 1568 105 167 195 1334*