Full
Outline
To assess the exposure levels and potential health risks of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables for sale in Wuhan.
Utilizing the monitoring data of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables from the Wuhan Food Safety Risk Surveillance Program from 2021 to 2024, the point assessment method and the safety limit method were used to evaluatethe exposure risks of these additives.
The detection rates of benzoic acid, sorbic acid, saccharin sodium, and cyclamate in sweet and sour pickled vegetables (n=790)were 83.0%, 45.2%, 49.6%, and 77.5%, respectively. The over-standard rates of benzoic acid, saccharin sodium, and cyclamate were 3.4%, 4.2%, and 2.8%, respectively. The maximum concentrations of benzoic acid, sorbic acid, saccharin sodium, and cyclamate were 2.21 g/kg, 0.837 0 g/kg, 0.963 0 g/kg, and 3.13 g/kg, respectively. The average daily exposure to benzoic acid, sorbic acid, saccharin sodium, and cyclamate was well below their respective ADI values. Cumulative risk assessment showed that the Hazard Index (HI) of the four additives combined was less than 1.
The exposure risk from sweet and sour pickled vegetables in this study was within an acceptable rang.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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