Sulphite determination

Determination of Sulfide
Determination of Sulfide

Sulfides are also generally known as sulfitizing agents. It is used as preservative in food industry and in containers of fermented beverages. The most commonly used foods are baked goods, dried fruits, frozen potato products, teas, jams, jellies, seafood, fruit juices, canned and dehydrated vegetables, soup mixes, beer and wine. Many restaurants have a high level of sulphide in the salad bar.

The Turkish Food Codex Regulation on Food Additives published by the Ministry of Food, Agriculture and Livestock has given the list of food additives taking into consideration human health and consumer rights and explained the conditions of use. In addition to colorants and sweeteners, the following are listed in the annex of the Communiqué

  • E 221 Sodium sulfite
  • E 222 Sodium hydrogen sulfide
  • E 223 Sodium metabisulfite
  • E 224 Potassium metabisulfite
  • E 226 Calcium sulphite
  • E 227 Calcium hydrogen sulfide
  • E 228 Potassium hydrogen sulfide

Food colorings that are allowed to be used in the Communiqué are listed below:

  • E 150b Caustic sulfide caramel
  • E 150d Ammonium sulfide caramel

Among these compounds, for example, sodium sulfite, as preservative, which prolongs the shelf life, is indispensable to processed meat products. Sodium sulphite is present in processed meats such as sausage, sausage, salami and bacon, and ready-made meatball mixes, which are used in products such as toast and pizza, which are often passed as meals. Sulphides can cause discomfort such as headache, shortness of breath and itching in people who are sensitive to sulphide. It increases the risk of pancreatic cancer, blood cancer and colon cancer very high. It may cause brain tumors in children. It triggers an asthma attack in asthma patients.

In authorized laboratories, sulfide determination studies are carried out within the scope of chemical analyzes. In these studies, standards and test methods published by national and international organizations are followed.