In the effective implementation of the Food Safety Act of 2013, the Department of Science and Technology – Food and Nutrition Research Institute (DOST-FNRI) claims its contribution in providing a range of data and information necessary to strengthen the national capability towards the conduct of food safety risk assessment.

Food additives are substances that are added to food to preserve products quality and safety throughout a longer period of time. Sulfites and sorbates are among the additives that are widely used in the food industry. Sulfites are additives that act as inhibitors of microbial growth, enhancers of color, bleaching agents, antioxidants, and oxygen scavengers (Carocho et al., 2014). Sulfite ingestion has been correlated with adverse effects and toxic reactions that can trigger asthma and other symptoms of allergic responses such as skin rashes and irritations in sulfite-sensitive people. Sorbates, on the other hand, are additives that play an antiseptic role in the preservation of food. Literatures have reported formation of genotoxic forms of sorbates under certain conditions (acidic pH, high temp, and prolonged storage) (Chaleshtori et al., 2018) and can also cause urticaria and contact dermatitis (Samal et al., 2017).

Although the toxicity of these substances is generally low, the major food safety concern is their chronic exposure at levels above the safety reference. Dietary exposure assessments (DEAs) are needed to estimate and manage any potential risks associated with the consumption of these additives. However, currently, there is a consistent lack of available data for use in such activities.

To address the current data gap, this study aims to provide exposure estimates of Filipinos to sulfites and sorbates in commonly-consumed foods using a stepwise approach. Results obtained will be used for future risk assessment initiatives directed to capacitate the country in lowering the disease burden and providing safer food to the consumers.