Q32: The maximum levels of permitted preservative sulphur dioxide in fruit... - Food Quality Management - Food Processing Technology- ICAR JRF/SRF 2024 | Agrigyan

• FSSAI Preservative Standards for Sulphur Dioxide in Fruit Juices:
• Regulatory Thresholds:
• Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, Sulphur Dioxide (added as Potassium Metabisulphite, KMS) is permitted in ready-to-serve fruit juices up to a maximum limit of $70\text{ ppm}$ ($\text{mg/kg}$).
• Acts as an antioxidant and antimicrobial agent, inhibiting polyphenol oxidase browning and microbial fermentation.
• Conclusion: 70 ppm (Option 2).

Correct option: (2) 70