Monitoring of residual sulfur dioxide content in canned mushroom sold in the State of São Paulo from 2016 to 2022
Vigil Sanit Debate, Rio de Janeiro, 2023, v.11: e02102 | Published on: 18/07/2023
DOI:
https://doi.org/10.22239/2317-269x.02102Keywords:
Sulfite, Sulfur Dioxide, Monier-Williams Method, Canned Mushrooms, ChampignonAbstract
Introduction: Sulfiting agents have many technological functions: they act as preservatives, antioxidants, flour treatment agents, whiteners and control enzymatic and non-enzymatic browning. In mushrooms, sulfite acts by inhibiting the enzymatic action of polyphenoloxidase, delaying oxidative browning. The presence of sulfites in foods has been linked to adverse reactions in sensitive people. The established value for acceptable daily intake (ADI) is 0 – 0.7 mg/kg body weight, expressed as sulfur dioxide (SO2). RDC No. 8, of March 6, 2013, of the National Health Surveillance Agency of the Ministry of Health established a maximum limit of 0.005 g/100 g (50 mg/kg) for canned mushrooms as residual SO2 in the antioxidant function. Objective: To determine the residual SO2 content in canned mushrooms and evaluate the additive declaration on the label. Method: From 2016 to 2022, 57 samples from 28 different brands of canned mushrooms were shared by the Health Surveillance Offices. The determination of total SO2 followed the optimized Monier-Williams distillation method. Results: Of the samples evaluated, 33 (58%) presented unsatisfactory SO2 content, above the maximum limit established in the specific technical regulation. High levels were found, reaching 2,591 mg/kg (0.2591 g/100 g). Six unsatisfactory brands in terms of SO2 contents were also in disagreement because they did not declare the addition of the additive in the list of ingredients on the label, which could represent a serious risk for individuals sensitive to sulfites. Conclusions: The high percentage of samples in disagreement with the maximum limit of the additive established in the legislation and the non-declaration in the list of ingredients on the label, indicate the need for a greater control of the producers and distributors in the use of sulfite salts and for a continuity of monitoring of SO2 content in canned mushrooms.
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Author Biographies
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Maristela Satou Martins, Centro de Alimentos, Instituto Adolfo Lutz, Secretaria de Estado da Saúde, São Paulo, SP, Brasil
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Jussara Carvalho de Moura Della Torre, Centro de Alimentos, Instituto Adolfo Lutz, Secretaria de Estado da Saúde, São Paulo, SP, Brasil
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Jamila Barbosa, Centro de Alimentos, Instituto Adolfo Lutz, Secretaria de Estado da Saúde, São Paulo, SP, Brasil
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Copyright (c) 2023 Maristela Satou Martins, Jussara Carvalho de Moura Della Torre, Jamila Barbosa (Autor)
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