{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T13:21:22Z","timestamp":1778160082482,"version":"3.51.4"},"reference-count":4,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2016,5,1]],"date-time":"2016-05-01T00:00:00Z","timestamp":1462060800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1"},{"start":{"date-parts":[[2016,5,13]],"date-time":"2016-05-13T00:00:00Z","timestamp":1463097600000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/creativecommons.org\/licenses\/by-nd\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EFS2","EFSA Journal"],"published-print":{"date-parts":[[2016,5]]},"abstract":"<jats:p>Abstract This scientific opinion of the EFSA Panel\u00a0on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) deals with the safety assessment of the active substance potassium metabisulfite, food contact material (FCM) substances No\u00a01056, intended to extend the shelf life of wine. The active substance is sulfur dioxide (SO2, E\u00a0220) which is generated in\u00a0situ from potassium metabisulfite, E\u00a0224. Alternative precursors of SO2 are other authorised sulfites marketed as food preservatives. A gel of agar (E\u00a0406) is used as a physical support media for the E\u00a0224 and the E\u00a0220 generated from it. This mixture is contained within plastic containers that are closed with a membrane of polyethersulfone (PES). When the precursor comes in contact with water contained in the agar gel, sulfur dioxide is formed. The PES acts as a microporous membrane which ensures the controlled diffusion of SO2 from the active cap to the wine. Interactions and reactions between the active ingredients and the PES or the agar or the plastic caps, and any consequential release of reaction products into the wine, are not to be expected. The CEF Panel\u00a0concluded that the substance potassium metabisulfite (E\u00a0224), as well as any of the other authorised \u2018sulfites\u2019 (E\u00a0221, E\u00a0222, E\u00a0223, E\u00a0226, E\u00a0227 and E\u00a0228) would not be a safety concern for the consumer if used as precursors for the release of sulfur dioxide (E\u00a0220) to wine under the conditions considered in the present opinion. The release of SO2 should not cause an exceedance of the maximum permitted levels (MPLs) for total SO2 (free SO2 plus combined SO2) in wine given in Regulation (EC) No\u00a0606\/2009 and Regulation (EC) No\u00a0203\/2012. The conclusions and the recommendations of the EFSA Panel\u00a0on Food Additives and Nutrient Sources Added to Food (ANS) Panel\u00a0on the re\u2010evaluation of sulfur dioxide and sulfites should be considered.<\/jats:p>","DOI":"10.2903\/j.efsa.2016.4465","type":"journal-article","created":{"date-parts":[[2016,9,22]],"date-time":"2016-09-22T09:11:53Z","timestamp":1474535513000},"source":"Crossref","is-referenced-by-count":0,"title":["Safety assessment of the active substance potassium metabisulfite, for use in active food contact materials"],"prefix":"10.2903","volume":"14","author":[{"name":"EFSA Panel\u00a0on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","reference":[{"key":"10.2903\/j.efsa.2016.4465_ref1","unstructured":"European Commission , 2001. Guidelines of the Scientific Committee on Food for the presentation of an application for safety assessment of a substance to be used in food contact materials prior its authorisation. Available online: http:\/\/ec.europa.eu\/food\/fs\/sc\/scf\/out82_en.pdf"},{"issue":"4","key":"10.2903\/j.efsa.2016.4465_ref2","doi-asserted-by":"publisher","first-page":"4438","DOI":"10.2903\/j.efsa.2016.4438","article-title":"Scientific Opinion on the re\u2010evaluation sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives","volume":"14","author":"EFSA ANS Panel","year":"2016","journal-title":"EFSA Journal"},{"issue":"8","key":"10.2903\/j.efsa.2016.4465_ref3","doi-asserted-by":"publisher","first-page":"1208","DOI":"10.2903\/j.efsa.2009.1208","article-title":"Guidelines on submission of a dossier for safety evaluation by the EFSA of active or intelligent substances present in active and intelligent materials and articles intended to come into contact with food","volume":"7","author":"EFSA CEF Panel","year":"2009","journal-title":"EFSA Journal"},{"issue":"5","key":"10.2903\/j.efsa.2016.4465_ref4","doi-asserted-by":"publisher","first-page":"1051","DOI":"10.2903\/j.efsa.2009.1051","article-title":"Guidance of the Scientific Committee on transparency in the scientific aspects of risk assessments carried out by EFSA. Part 2: general principles","volume":"7","author":"EFSA Scientific Committee","year":"2009","journal-title":"EFSA Journal"}],"container-title":["EFSA Journal"],"original-title":[],"link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.2903\/j.efsa.2016.4465","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.2903\/j.efsa.2016.4465\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T13:06:06Z","timestamp":1778159166000},"score":1,"resource":{"primary":{"URL":"http:\/\/doi.wiley.com\/10.2903\/j.efsa.2016.4465"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,5]]},"references-count":4,"journal-issue":{"issue":"5"},"URL":"https:\/\/doi.org\/10.2903\/j.efsa.2016.4465","relation":{},"ISSN":["1831-4732","1831-4732"],"issn-type":[{"value":"1831-4732","type":"print"},{"value":"1831-4732","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,5]]}}}