Exploration of Residual Sulfur Dioxide Residue in Natural Plant Spices
Natural plant spices have the characteristic of color,aroma,flavor,safety,native,etc.,and,more and more welcomed by consumers.However,the problem of sulfur dioxide residue in natural plant spices has been a problem for food enterprises and testing organizations.Natural plant spices are smoked even when they are not used in the process of harvesting and initial processing,can still be detected as sulfur dioxide residue.Combined with the successful treatment experience of sulfur dioxide residue in natural plant spices,risk countermeasures were proposed,which provided ideas for food production enterprises to reasonably avoid food safety risks,and also provided a reference basis for constantly improving food safety standards system.
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