|
|
|
| Health risk assessment of sulfur dioxide residues in sea shrimps in Wenzhou market |
| GAO Si-hai, LIN Dan, SHAN Ruo-qing, CAI Yuan-yuan, WANG Li-li, CHEN Sheng
|
| Nutrition and food health division,The Center for Disease Control and Prevention of Wenzhou City,Wenzhou,Zhejiang,325001,China |
|
|
|
|
Abstract Objective To assess the level of sulfur dioxide （SO2） residues in sea shrimps on the market and to evaluate the health risk of the SO2 exposure of Wenzhou population by eating sea shrimp . Method SO2 residues in 246 sea shrimp samples collected from Wenzhou market from 2015 to 2016 were analyzed. The point assessment method was used to evaluate the risk of SO2 exposure for consumers,using the data of residents' consumption survey in 2008 in Zhejiang Province. Results The median of SO2 residual in the whole shrimp and the shrimp without shell were 20.05 mg/kg and 10.65 mg/kg respectively（P<0.05）. The over-standard rate of SO2 for the whole shrimp and the shrimp without shell were 19.11% and 5.69% （ P<0.05 ） respectively. The average exposure of SO2 in general population by eating the whole shrimp and the shrimp without shell were 0.045 9 mg/kg BW and 0.007 6 mg/kg BW respectively. However,the exposure of SO2 in high-consuming population （>P97.5 ） by eating the whole shrimp and the shrimp without shell were 0.114 2 mg/kg BW and 0.018 9 mg/kg BW respectively. The exposure level of SO2 in men were lower than in women. Conclusion The health risk of the SO2 exposure by eating sea shrimp in general population and high-consuming population is in a low level in Wenzhou.
|
|
Received: 10 March 2017
Revised: 24 May 2017
Published: 12 October 2017
|
|
|
|
|
|
[1] 李小蕾, 蔡友琼, 钱蓓蕾, 等. 亚硫酸盐用于虾蟹类保鲜剂的限量探讨[J]. 中国渔业质量与标准,2012,2（1）:27-32.
[2] LESTER M R. Sulfite sensitivity: significance in human health[J]. J Am Coll Nutr,1995,14（3）：229-332.
[3] WANG X B, CUI H, LIU X H,et al. Sulfur dioxide: foe or friend for life?[J]. Histology and Histopathology,2017（19）：11904 .
[4] 国家食品安全风险评估中心. 2016年国家食品污染物和有害物质监测手则[M]. 2016.
[5] 中华人民共和国卫生部. 食品中亚硫酸盐的测定：GB/T 5009. 34—2003[S]. 2004.
[6] WHO. Guidelines for the study of dietary intakes of chemical contaminants[M]. WHO Offset Publication No. 87, 1985.
[7] 张方方. 食品中二氧化硫残留量的控制及检测[J]. 食品安全导刊,2017（3）：110.
[8] 纪琳,李东翔,彭缨,等. 中药材及饮片中二氧化硫残留的研究进展[J]. 中国现代中药,2015,17（2）：185-190.
[9] 徐为霞,郭智广,王毅红,等. 蔬菜中二氧化硫残留结果的调查与风险评估[J]. 安徽农业科学,2013,41（15）：6892-6893.
[10] 王明月,赵亚南,杨春亮,等. 桂圆肉中二氧化硫残留的风险评估[J]. 热带作物学报,2014,35（2）：396-399.
[11] 彭玲,刘向荣. 2012—2013年湖南省部分食品中二氧化硫残留状况分析[J]. 食品与机械,2014,30（6）：79-81.
[12] 廖妙飞,付万冬,杨会成,等. 水产品中二氧化硫脱除技术的研究进展[J]. 渔业研究,2016,38（5）：427-430.
[13] 沈仁富,沈鑫钿,江夏明,等. 温岭市虾仁中二氧化硫污染状况分析[J]. 中国公共卫生管理,2011,27（6）：687. |
|
|
|
