The Exposure Assessment of Sulfur Dioxide Intake from Imported Dried Vegetable and Fruit in Thai Populations 2005 - 2014
Keywords:
exposure assessment, sulfur dioxide, dried vegetable and fruitAbstract
Sulfur dioxide and sulfite are frequently used for reducing microorganisms and preventing browning reaction in food processing. Dried vegetable and fruit, which are the favorite food for Thai consumers, are mostly produced and imported from abroad. Due to residue of sulfur dioxide, intake of these vegetables may be harmful for consumers. In this study, 621 samples of dried vegetable and fruit were collected from 2005 to 2014 and sulfur dioxide was determined by using Modified Rankine’s method. Sulfur dioxide was found in the range of 10 to 26,590 mg/kg. While Thai FDA regulation for sulfur dioxide was not more than 1,500 mg/kg, 34.0% of the samples did not conformed to the regulation. The exposure assessment of sulfur dioxide intake in Thai population was also studied. The result showed that sulfur dioxide intake using concentrations of sulfur dioxide at 97.5 percentile and average weight of food consumed in eater only group were lower than ADI. Moreover, cooking method for reducing sulfur dioxide has been proposed, in this paper, in order to promote consumer’s food safety in Thailand.
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