Sulfur dioxide residues in fruits and vegetables across China
What it found
Sulfur dioxide was found in fresh and dried fruits and vegetables collected across China.
Children had the highest estimated daily intakes, and risk estimates were above 1 for heavy consumers of dried products.
What they found
Studies in people
Children most exposed
Estimated daily intakes for children were higher than for other age groups. The authors identified children as the most vulnerable group.
Risk at high consumption
Hazard indexes at typical consumption levels stayed well below 1 across four food groups. But for people eating large amounts of dried fruits and vegetables, the index rose above 1.
Other findings
Residues in fresh produce
Sulfur dioxide was detected in 11.1 to 95.9 percent of fresh vegetables and 12.6 to 92.3 percent of fresh fruits. Average residue levels ranged from 2.7 to 120.8 mg kg-1 in vegetables and 3.8 to 35.7 mg kg-1 in fruits.
Residues in dried produce
Dried vegetables showed detections in 70.3 to 80.0 percent of samples, with average levels of 26.9 to 99.1 mg kg-1. Dried fruits had detections in 26.0 to 100.0 percent of samples, averaging 12.0 to 1120.4 mg kg-1.
Key driver of risk
Uncertainty and sensitivity analyses showed that the amount of sulfur dioxide residue on the food was the most influential factor in the risk model.
What the authors conclude
- They describe the overall risk to consumers as acceptable but note that children are the most vulnerable group.
- They recommend continuous monitoring and stricter regulation of sulfite use in China.
How it was done
The authors wanted to measure how much sulfur dioxide remains on produce sold in China and estimate any health risks to shoppers.
They tested 20 kinds of fresh and dried fruits and vegetables collected from 23 provinces in China. They measured sulfur dioxide residue levels and calculated estimated daily intakes and hazard indexes for different consumer groups.
What it can’t tell you
- We summarised it from the abstract only.
- This work measured residues and estimated risk using models rather than tracking actual health outcomes in people. It cannot show whether eating these foods causes illness.
- The data comes from produce sold in China and may not reflect residue levels in other countries.
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 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error