Safety evaluation of certain food additives - ipcs inchem

256 SULFITES: ASSESSMENT OF DIETARY EXPOSURE
e. Italy (contd)
*, concentrations exceeding the MLs of national legislation.
Source of analytical data: Leclercq et al. (2000). National legislation: European Commission (1995).
Note: 211 samples of foods and beverages (including 85 samples of wine) were collected among those commercially available in supermarkets. In the
case of foods that require preparation (dried fish, dehydrated granulated potatoes, etc.), the determination of sulfite was carried out on the ready-toconsume
prepared food according to normal domestic preparation and traditional Italian recipes. Each sample comprised three different packs of the
same brand. Where required, the preparation process was conducted separately for each brand. The AOAC Optimized Monier-Williams Method 990.28
was used for sulfite determination. The sulfite concentration was in the range 60–135 mg/l for 80% of the wine samples.