Sulphiting agents in foods: Some risk/benefit considerations
- 10 January 1985
- journal article
- Published by Taylor & Francis in Food Additives & Contaminants
- Vol. 2 (1), 5-24
- https://doi.org/10.1080/02652038509373522
Abstract
The current toxicological status of sulphiting agents is reviewed, including evidence of adverse reactions to sulphited foods by a sub-population of asthmatics. Against this background are assessed the applications and benefits of sulphiting agents in foods. It is concluded that further information is required to determine the magnitude of risk and that, in the interim, the controlled use of sulphiting agents is justifiable.Keywords
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