The importance of sulphur dioxide presence in meat and meat products | Značaj nalaza sumpor dioksida u mesu i proizvodima od mesa

Preservatives are substances added to foods to prevent growth of or destroy microorganisms, as well as inhibited the enzymatic and oxidative processes in food. Biochemical mechanisms of action of preservatives are very various. Under normal circumstances and normal amounts of consumption a certain amount of preservatives in food should not have adverse effects on health, if you apply moderate and varied diet. Some of the most important preservatives that are found in foods are sulphite and sulfur dioxide, nitrate and nitrite salts, benzoic acid, sorbic acid, acetic acid, propionic acid, epoxides, antibiotics, etc. Sulfur dioxide and its derivatives have long used to protect food. Can be added in order to inhibit and control the growth of microorganisms, inhibition of enzyme catalyzed reactions, but also as antioxidants and reducing resources. Also, in the case of meat and meat products, addition of preservatives is reflected in the preservation of the color of meat. Metabolic processes of sulfur dioxide and its derivatives go to sulphate and thus are excreted in the urine without apparent pathological effects. However, due to reactions that affect asthma, its use in food is strictly controlled and limited. This group belongs following preservatives (additives): E 220 (sulphur dioxide), E 221 (sodium sulphite), E 222 (sodium bisulphite), E 223 (sodium metabisulphite), E 225 (potassium sulphite), E 228 (potassium bisulphite). According to existing legislation of the Republic of Serbia, The Book of Regulation on the quality and conditions of use of additives in food and other requirements for additives and their mixtures (Official Gazette of Serbia no. 56/03, 4 / 04, 5 / 04 and 16/05.) maximum allowed amount is 10 mg/kg up to 450 mg/kg, while the legislation of EU and other countries allows the amount ranging up to 500 mg/kg. In the past 4 years has been examined 326 samples for the presence of sulfur dioxide in various meat products (burgers, sausages, minced meat, etc.) from retail outlets in the territory of Belgrade.