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Walker R. Sulphiting agents in foods: some risk/benefit considerations. Food Addit Contam. 1985;2(1):5-24doi: 10.1080/02652038509373522.
Walker, R. (1985). Sulphiting agents in foods: some risk/benefit considerations. Food additives and contaminants, 2(1), 5-24. https://doi.org/10.1080/02652038509373522
Walker, R. "Sulphiting agents in foods: some risk/benefit considerations." Food additives and contaminants vol. 2,1 (1985): 5-24. doi: https://doi.org/10.1080/02652038509373522
Walker R. Sulphiting agents in foods: some risk/benefit considerations. Food Addit Contam. 1985 Jan-Mar;2(1):5-24. doi: 10.1080/02652038509373522. PMID: 4018315.
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Food Addit Contam. 1985 Jan-Mar;2(1):5-24. doi: 10.1080/02652038509373522.

Sulphiting agents in foods: some risk/benefit considerations.

Food additives and contaminants

R Walker

PMID: 4018315 DOI: 10.1080/02652038509373522

Abstract

The current toxicological status of sulphiting agents is reviewed, including evidence of adverse reactions to sulphited foods by a sub-population of asthmatics. Against this background are assessed the applications and benefits of sulphiting agents in foods. It is concluded that further information is required to determine the magnitude of risk and that, in the interim, the controlled use of sulphiting agents is justifiable.

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