title: Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China.
abstract: Sulfur dioxide residues in 20 kinds of products collected from 23 provinces of China (Jilin, Beijing, Shanxi, Shandong, Henan, Hebei, Jiangsu, Anhui, Shanghai, Zhejiang, Fujian, Guangdong, Guangxi, Yunnan, Guizhou, Hunan, Hubei, Chongqing, Sichuan, Gansu, Neimenggu, Xinjiang and Hainan) were analysed, and a health risk assessment was performed. The detection rates of sulfur dioxide residues in fresh vegetables, fresh fruits, dried vegetables and dried fruits were 11.1-95.9%, 12.6-92.3%, 70.3-80.0% and 26.0-100.0%, respectively; the mean concentrations of residues were 2.7-120.8, 3.8-35.7, 26.9-99.1 and 12.0-1120.4 mg kg-1, respectively. The results indicated that fresh vegetables and dried products are critical products; the daily intakes (EDIs) for children were higher than others; the hazard indexes (HI) for four groups were 0.019-0.033, 0.001-0.005, 0.007-0.016 and 0.002-0.005 at P50, respectively. But the HI was more than 1 at P99 by intake dried fruits and vegetables. Although the risk for consumers was acceptable on the whole, children were the most vulnerable group. Uncertainty and sensitivity analyses indicated that the level of sulfur dioxide residues was the most influential variable in this model. Thus, continuous monitoring and stricter regulation of sulfites using are recommended in China.
authors.affiliation: a National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University , Hangzhou , China.
authors.forename: Tiantian
authors.initials: T
authors.lastname: Lou
authors.affiliation: a National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University , Hangzhou , China.|b Department of Applied Technology , Zhejiang Economic & Trade Polytechnic , Hangzhou , China.
authors.forename: Weisu
authors.initials: W
authors.lastname: Huang
authors.affiliation: a National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University , Hangzhou , China.
authors.forename: Xiaodan
authors.initials: X
authors.lastname: Wu
authors.affiliation: a National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University , Hangzhou , China.
authors.forename: Mengmeng
authors.initials: M
authors.lastname: Wang
authors.affiliation: b Department of Applied Technology , Zhejiang Economic & Trade Polytechnic , Hangzhou , China.
authors.forename: Liying
authors.initials: L
authors.lastname: Zhou
authors.affiliation: a National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University , Hangzhou , China.
authors.forename: Baiyi
authors.initials: B
authors.lastname: Lu
authors.affiliation: c Quality Standard Research Center of Ministry of agriculture of Agro-Products , Institute of Quality Standard and Testing Technology for Agro-Products of CAAs , Beijing , China.
authors.forename: Lufei
authors.initials: L
authors.lastname: Zheng
authors.affiliation: a National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing , Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University , Hangzhou , China.
authors.forename: Yinzhou
authors.initials: Y
authors.lastname: Hu
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D002648:Child; D002675:Child, Preschool; D002681:China; D005260:Female; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D008875:Middle Aged; D010573:Pesticide Residues / Q000032:analysis*; D018570:Risk Assessment; D013458:Sulfur Dioxide / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*; D055815:Young Adult
chemical_list: D010573:Pesticide Residues; D013458:Sulfur Dioxide
keywords: Monte Carlo simulation; Sulfur dioxide; exposure assessment; fruits; risk assessment; vegetables