Food Safety Programme, Institute of Environmental Science and Research Ltd., Christchurch, New Zealand.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2009 May;26(5):604-13. doi: 10.1080/02652030802669188.
Thirty foods assessed as being the likely major contributors to dietary preservative exposure were purchased, prepared as normally consumed and analyzed for sulfite, sorbate and benzoate. The majority of preservative concentrations (>98%) were within maximum permitted levels (MPLs) specified in the Australia New Zealand Food Standards Code. Mean population level estimates of dietary exposure were well below the respective acceptable daily intakes (ADIs) for all age-gender groups for all preservatives at 7-27%, 1-4% and 1-8% of the ADI for sulfites, sorbates and benzoates, respectively. All population level 95th percentile estimates of dietary exposure were below the ADI, with the exception of estimates for sulfite exposure for 5-12-year-old boys. The results of the current survey indicate that dietary exposure to the preservatives, sulfite, sorbate and benzoate, represent a low level of public health risk. However, it should be noted that the exposure estimates determined in the current survey will be influenced by the assumptions made.
评估了 30 种可能是饮食防腐剂暴露的主要来源的食物，这些食物被购买、按正常食用方式准备并进行亚硫酸盐、山梨酸盐和苯甲酸盐分析。大多数防腐剂浓度（>98%）均在《澳大利亚新西兰食品标准法典》规定的最大允许水平（MPL）范围内。对于所有年龄段和性别的人群，所有防腐剂的平均人群水平估计摄入量均远低于各自的可接受每日摄入量（ADI），分别为亚硫酸盐、山梨酸盐和苯甲酸盐的 ADI 的 7-27%、1-4%和 1-8%。除了 5-12 岁男孩的亚硫酸盐暴露估计值外，所有人群水平 95%百分位估计值的饮食暴露均低于 ADI。目前调查的结果表明，饮食中接触防腐剂（亚硫酸盐、山梨酸盐和苯甲酸盐）的风险水平较低，不会对公众健康构成威胁。但是，应该注意的是，当前调查中确定的暴露估计值会受到假设的影响。
