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ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD
PRODUCTS
Abulkasimov S. A.
Abdullayeva D. G.
Ministry of Health of the Republic of Uzbekistan,
Tashkent Medical Academy
https://doi.org/10.5281/zenodo.14855060
Abstract
Food, beverages, and pharmaceuticals often use preservatives such as sulfur dioxide and
sodium and potassium salts of bisulfite, sulfite, and metabisulfite. Syrophytes areульфиты
known as potential allergens that should be labeled on food and beverages.
Keywords:
preservatives, sulfur dioxide, sulfites, allergens.
Relevance of the problem.
Sulfur dioxide is a category of chemical compounds widely used as additives in the food
industry. SO far, the use
of
SO2 in the fruit and vegetable industry has been indispensable,
although its safety has been controversial. In order to fully understand the benefits and risks
of SO2
2
, more research is needed to evaluate the molecular mechanisms of SO2 metabolism
2
in fruit and vegetable cells and tissues, and to uncover the mechanisms of interaction between
SO2
2
and fruit and vegetable components, as well as the efficacy and safety of bound SO2
2
https://doi.org/10.1080/10408398.2023.2203737. [8, 12]. CUlfites are used in the food and
alcohol industry as preservatives and antioxidants. They are often usedт in the
pharmaceutical industry [10].
Beer, wine, dried, canned, or frozen fruits often contain sulfites, and seafood and fried
potatoes are often prepared using these substances. Sulfites are also present as pollutants in
the atmosphere. The frequency of occurrence of sensitivity to sulfites is unknown, but this
condition is recognized more and more often. Clinical management is based on avoiding
intense physical activity on days when air pollution is high, and avoiding foods and
medications containing sulfites [6].
Components (including food additives, flavorings), biologically active additives, the use
of which may cause allergic reactions or is contraindicated in certain types of diseases and
which are listed in paragraph 32 of the Technical Regulations, are indicated in the
composition of food products, regardless of their quantity. The most common components,
the use of which can cause allergic reactions or is contraindicated in certain types of diseases,
include: sulfur dioxide and sulfites, if their total content is more than 10 milligrams per
kilogram or 10 milligrams per liter in terms of sulfur dioxide [1].
Manufacturers of confectionery products, including cookies, often do not have
information about the content of sulfur dioxide in the raw materials used and do not assume
the presence of this substance in finished products, which leads to a violation of the
requirements of the regulations [3].
When exposed to sulfites orally or parenterally, sensitive people experience clinical
symptoms of dermatitis, urticaria, hypotension, asthma attacks, abdominal pain and diarrhea,
even anaphylactic reactions. When exposed to food or drugs containing sulfites, skin or
respiratory reactions often occur, which are often episodic or acute, sulfites can cause chronic
35
skin and respiratory symptoms, in some cases food intolerance, which is often difficult to
differentiate from other diseases due to the lack of diagnostic methods [2, 11].
The metabolism of sulfite and the role of sulfite oxidase in detoxification of exogenous
sulfite are considered in connection with the etiology of hypersensitivity to sulfite [7].
Sulfur toxicity is mainly associated with high levels of the element and its toxic volatiles
in the environment. Sulfur dioxide, as an air pollutant, can negatively affect human health,
causing bronchitis, bronchoconstriction, and increased lung resistance. Each population in an
ecosystem has a range of tolerance to changes in its physical and chemical environment.
When the div's tolerance limit is exceeded, a small change in homeostasis triggers a
threshold effect. This effect may explain why many environmental problems seem to arise
suddenly, such as forest loss, declining fish populations, and many diseases among humans
and animals [9].
Knowledge of sensitizing properties and cross-reactions between allergens, individual
approach to diet selection, as well as timely in in vitro diagnosis of" guilty " allergens prevents
food allergy complications. [4]
Thus, in many regions of the world, sulfites are now among the potential allergens
(along with the likes of peanuts, fish, crustaceans, gluten, and milk) that should be labeled on
food and beverages. In the European Union (EU), levels in food and beverages above 10
mg/kg or 10 mg per litre must be labelled. Warning labels are now commonplace, but in
practice there is still a huge amount of ignorance and misinformation about the use of sulfites
in food, beverages, and pharmaceutical products. Therefore, clinicians should be aware of the
sensitivity to sulfites in order to be able to make a correct diagnosis and provide treatment
recommendations [5].
Control over the use of food additives is carried out by the competent national
authorities, which must control the food industry for the safe use of these substances [12].
Conclusions
. Identification of preservatives, including sulfur dioxide in food, and
labeling of this allergen helps prevent unwanted allergic reactions among consumers.
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