Health risk assessment of sulfur dioxide residues in sea shrimps in Wenzhou market
10.19485/j.cnki.issn1007-0931.2017.09.007
- VernacularTitle:市售海捕虾二氧化硫残留及健康风险评估
- Author:
Si-Hai GAO
1
;
Dan LIN
;
Ruo-Qing SHAN
;
Yuan-Yuan CAI
;
Li-Li WANG
;
Sheng CHEN
Author Information
1. 温州市疾病预防控制中心营养与食品卫生所
- Keywords:
Sea shrimp;
SO2;
Health risk;
Over-standard rate
- From:
Journal of Preventive Medicine
2017;29(9):892-894,898
- CountryChina
- Language:Chinese
-
Abstract:
Objective To assess the level of sulfur dioxide(SO2) residues in sea shrimps on the market and to evaluate the health risk of the SO2 exposure of Wenzhou population by eating sea shrimp .Method SO2 residues in 246 sea shrimp samples collected from Wenzhou market from 2015 to 2016 were analyzed. The point assessment method was used to evaluate the risk of SO2 exposure for consumers,using the data of residents' consumption survey in 2008 in Zhejiang Province.Results The median of SO2 residual in the whole shrimp and the shrimp without shell were 20.05 mg/kg and 10.65 mg/kg respectively(P<0.05). The over-standard rate of SO2 for the whole shrimp and the shrimp without shell were 19.11% and 5.69%(P<0.05) respectively. The average exposure of SO2 in general population by eating the whole shrimp and the shrimp without shell were 0.0459 mg/kg BW and 0.0076 mg/kg BW respectively. However,the exposure of SO2 in high-consuming population (>P97.5) by eating the whole shrimp and the shrimp without shell were 0.1142 mg/kg BW and 0.0189 mg/kg BW respectively. The exposure level of SO2 in men were lower than in women. Conclusion The health risk of the SO2 exposure by eating sea shrimp in general population and high-consuming population is in a low level in Wenzhou.
