{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,29]],"date-time":"2026-04-29T04:47:38Z","timestamp":1777438058896,"version":"3.51.4"},"reference-count":0,"publisher":"PAGEPress Publications","issue":"2","license":[{"start":{"date-parts":[[2017,6,22]],"date-time":"2017-06-22T00:00:00Z","timestamp":1498089600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Ital J Food Safety"],"abstract":"<jats:p>In Europe sulfur dioxide (SO&lt;sub&gt;2&lt;\/sub&gt;) and sulfites in foods and beverages at concentrations of more than 10 mg kg&lt;sup&gt;\u20131&lt;\/sup&gt; or 10 mg L&lt;sup&gt;\u20131&lt;\/sup&gt; expressed as SO&lt;sub&gt;2&lt;\/sub&gt; equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region. In n=12 samples, sulfites were present at different concentrations and no indication for them was reported on the label. Sulfites concentrations ranged from 13.3 to 1278.9 mg kg&lt;sup&gt;\u20131&lt;\/sup&gt;. The results of the present investigation underline the need for better controls by operators, not only under the food information but also in the consumers\u2019 health perspective.<\/jats:p>","DOI":"10.4081\/ijfs.2017.6482","type":"journal-article","created":{"date-parts":[[2017,7,21]],"date-time":"2017-07-21T07:11:07Z","timestamp":1500621067000},"source":"Crossref","is-referenced-by-count":7,"title":["Detection of sulfites in fresh meat preparation commercialised at retail in Lazio Region"],"prefix":"10.4081","volume":"6","author":[{"given":"Giuseppe","family":"Carrabs","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Giorgio","family":"Smaldone","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Leonardo","family":"Carosielli","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mariagrazia","family":"Girasole","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Marco","family":"Iammarino","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Eugenio","family":"Chiaravalle","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"2549","published-online":{"date-parts":[[2017,6,22]]},"container-title":["Italian Journal of Food Safety"],"original-title":[],"link":[{"URL":"http:\/\/www.pagepressjournals.org\/index.php\/ijfs\/article\/viewFile\/6482\/6551","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/www.pagepressjournals.org\/index.php\/ijfs\/article\/viewFile\/6482\/6634","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2017,7,21]],"date-time":"2017-07-21T10:49:47Z","timestamp":1500634187000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.pagepressjournals.org\/index.php\/ijfs\/article\/view\/6482"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,6,22]]},"references-count":0,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2017,4,13]]}},"URL":"https:\/\/doi.org\/10.4081\/ijfs.2017.6482","relation":{},"ISSN":["2239-7132"],"issn-type":[{"value":"2239-7132","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,6,22]]}}}