Sulphur dioxide residues in Chinese fruits and vegetables
What it found
Sulphur dioxide residues were found in fresh and dried fruits and vegetables across China, and the authors say the risk was generally acceptable but children were the most vulnerable group.
What they found
Studies in people
Daily intake
The estimated daily intakes for children were higher than for other groups.
Hazard indexes
The hazard indexes for four groups were 0.019 to 0.033, 0.001 to 0.005, 0.007 to 0.016 and 0.002 to 0.005 at P50. But the hazard index was more than 1 at P99 from eating dried fruits and vegetables.
Other findings
Detection rates
Sulphur dioxide residues were detected in fresh vegetables, fresh fruits, dried vegetables and dried fruits. Detection rates ranged from 11.1 to 95.9 percent, 12.6 to 92.3 percent, 70.3 to 80.0 percent and 26.0 to 100.0 percent, respectively.
Residue levels
The mean concentrations of sulphur dioxide residues were 2.7 to 120.8 mg per kg in fresh vegetables, 3.8 to 35.7 mg per kg in fresh fruits, 26.9 to 99.1 mg per kg in dried vegetables and 12.0 to 1120.4 mg per kg in dried fruits.
Critical products
The results indicated that fresh vegetables and dried products are critical products.
Most influential variable
Uncertainty and sensitivity analyses indicated that the level of sulphur dioxide residues was the most influential variable in this model.
What the authors conclude
- They say the risk for consumers was acceptable on the whole, but children were the most vulnerable group.
- They recommend continuous monitoring and stricter regulation of sulfites use in China.
How it was done
The authors wanted to check sulphur dioxide residues in fresh and dried fruits and vegetables in China and assess the health risk for consumers.
They analysed sulphur dioxide residues in 20 kinds of products collected from 23 provinces of China and performed a health risk assessment.
What it can’t tell you
- We summarised it from the abstract only.
- This study measured residues and estimated risk from food. It cannot show whether sulphur dioxide actually causes any health problems in people.
- The risk estimates are based on average and high intake scenarios, not on tracking people over time.
Who paid
- Authors work at
- College of Biosystems Engineering and Food Science Zhejiang University, China; c Quality Standard Research Center of Ministry of agriculture of Agro-Products, China
The paper
- Title
- Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China
- Type
- Study
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Lou T, Huang W, Wu X, et al (2017). Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. doi:10.1080/19440049.2017.1313458PubMed 28357931DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error