| Issue |
E3S Web Conf.
Volume 189, 2020
2020 International Conference on Agricultural Science and Technology and Food Engineering (ASTFE 2020)
|
|
|---|---|---|
| Article Number | 02011 | |
| Number of page(s) | 3 | |
| Section | Food Biochemistry and Food Processing | |
| DOI | https://doi.org/10.1051/e3sconf/202018902011 | |
| Published online | 15 September 2020 | |
Enshi sulfur dioxide residues in food risk assessment
Enshi Center for Disease Control and Prevention, Enshi, Hubei, China
* Corresponding author: t0321121@163.com
From 2012 to 2019, the risk monitoring of food chemical contaminants and harmful factors in Enshi Prefecture found that the sulfur dioxide residues in food exceeded the standard seriously, and the sample exceeded the standard rate of 8.16%-17.7%, including pickled vegetables, edible starch, and dried vegetables. Among them, the sulfur dioxide content exceeded the standard rate of 63.64%, 48.00%, 30.09%, and the risk quotient (HQ) was 0.464, 0.075, and 0.527, respectively. Due to the low consumption of dried vegetables, pickled vegetables, edible starch and edible fungus products, they are still at a safe level, but the cumulative effect of sulfur dioxide residues in the diet may pose health risks to consumers.
© The Authors, published by EDP Sciences, 2020
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