文章基本信息

标题：Enshi sulfur dioxide residues in food risk assessment
本地全文：下载
作者：Xiaohong He ; Rangpeng Wu ; Meiqiong Tan 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2020
卷号：189
页码：1-3
DOI：10.1051/e3sconf/202018902011
出版社：EDP Sciences
摘要：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.