Reregistration Eligibility Decision (RED) for Inorganic Sulfites
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PUBLISHED UNITED STATES COURT of APPEALS for the FOURTH CIRCUIT ZENECA, INCORPORATED, Plaintiff-Appellant, V. DONNA E. SHALALA
PUBLISHED UNITED STATES COURT OF APPEALS FOR THE FOURTH CIRCUIT ZENECA, INCORPORATED, Plaintiff-Appellant, v. DONNA E. SHALALA, in her official capacity as Secretary of Health and Human Services; JANE HENNEY, M.D., Commissioner of the Food No. 99-2329 and Drug Administration, Defendant-Appellees, v. GENSIA SICOR PHARMACEUTICALS, INCORPORATED, Movant-Appellee. Appeal from the United States District Court for the District of Maryland, at Baltimore. William M. Nickerson, District Judge. (CA-99-307-WMN) Argued: April 5, 2000 Decided: May 17, 2000 Before NIEMEYER, Circuit Judge, HAMILTON, Senior Circuit Judge, and Roger J. MINER, Senior Circuit Judge of the United States Court of Appeals for the Second Circuit, sitting by designation. _________________________________________________________________ Affirmed by published opinion. Senior Judge Hamilton wrote the opinion, in which Judge Niemeyer and Senior Judge Miner joined. COUNSEL Anthony Craig Roth, MORGAN, LEWIS & BOCKIUS, L.L.P., Washington, D.C., for Appellant. Gerald Cooper Kell, Senior Trial Counsel, Office of Consumer Litigation, UNITED STATES DEPARTMENT OF JUSTICE, Washington, D.C., for Appellees Sha- lala and Henney; David Glenn Adams, VENABLE, BAETJER, HOWARD & CIVILETTI, L.L.P., Washington, D.C., for Appellee Gensia Sicor. ON BRIEF: Stephen P. Mahinka, MORGAN, LEWIS & BOCKIUS, L.L.P., Washington, D.C., for Appellant. David W. Ogden, Acting Assistant Attorney General, Office of Consumer Liti- gation, UNITED STATES DEPARTMENT OF JUSTICE, Washing- ton, D.C.; Barbara J. Stradling, Associate Chief Counsel for Enforcement, FOOD AND DRUG ADMINISTRATION, Washing- ton, D.C., for Appellees Shalala and Henney. James N. Czaban, VEN- ABLE, BAETJER, HOWARD & CIVILETTI, L.L.P., Washington, D.C., for Appellee Gensia Sicor. -
So2 and Wine: a Review
OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW SO2 AND WINE: A REVIEW 1 MARCH 2021 OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW WARNING This document has not been submitted to the step procedure for examining resolutions and cannot in any way be treated as an OIV resolution. Only resolutions adopted by the Member States of the OIV have an official character. This document has been drafted in the framework of Expert Group “Food safety” and revised by other OIV Commissions. This document, drafted and developed on the initiative of the OIV, is a collective expert report. © OIV publications, 1st Edition: March 2021 (Paris, France) ISBN 978-2-85038-022-8 OIV - International Organisation of Vine and Wine 35, rue de Monceau F-75008 Paris - France www.oiv.int 2 MARCH 2021 OIV COLLECTIVE EXPERTISE DOCUMENT SO2 AND WINE: A REVIEW SCOPE The group of experts « Food safety » of the OIV has worked extensively on the safety assessment of different compounds found in vitivinicultural products. This document aims to gather more specific information on SO2. This document has been prepared taking into consideration the information provided during the different sessions of the group of experts “Food safety” and information provided by Member States. Finally, this document, drafted and developed on the initiative of the OIV, is a collective expert report. This review is based on the help of scientific literature and technical works available until date of publishing. COORDINATOR OIV - International Organisation of Vine and Wine AUTHORS Dr. Creina Stockley (AU) Dr. Angelika Paschke-Kratzin (DE) Pr. -
Sulfite: Here, There, Everywhere
Sulfite: Here, There, Everywhere Max T. Baker, PhD Associate Professor Department of Anesthesia University of Iowa Inadvertent Exposures Combustion of fossil fuels, Air pollutant Large quantities as sulfur dioxide are expelled from volcanos Kilauea on the Big Island Small quantities endogenously formed in mammals from sulfur-containing amino acid metabolism Deliberate Exposures As Preservative- Wine, Beer (dates to Roman times From burning sulfur candles) Fruits and Vegetables (reduce browning, extend shelf-life) Pharmaceuticals1 Reductant - Antioxidant - Antimicrobial What are Sulfites? Oxidized Forms of the Sulfur Atom Sulfur Dioxide, MW = 64, bp = - 10oC (gaseous) Sulfur (IV) - Oxidation state of 4 S = Atomic number 16 – electrons/shell, 2,8,6 Sodium Dioxide Readily Hydrates2 Sulfur Carbon Dioxide Dioxide (irritant) H O H2O 2 Sulfurous Unstable Carbonic low acid species acid pH high pH Bisulfite Bicarbonate anion anion Sulfite Carbonate dianion dianion Forms radical Doesn’t form radical Bisulfite Can Combine with SO2 to form Metabisulfite + excess Bisulfite Metabisulfite (disulfite, pyrosulfite) “Sulfite” usually added to drugs as sodium or potassium salts of: Sulfite, Bisulfite, or Metabisulfite Endogenous to Mammals Small quantities formed from sulfur-containing amino acid metabolism - cysteine, methionine3 + - + H2O + 2H + 2 e Sulfite Sulfate Rapidly detoxified by sulfite oxidase (SOX) to form sulfate – a two electron oxidation, molybdenum dependent Two Confirmed Sulfite Toxicities Neurological abnormalities from genetic sulfite oxidase deficiency3 Allergic reactions from exogenous exposure4 Oral, parenteral, inhalational exposure: dermatitis, urticaria, flushing, hypotension, abdominal pain and diarrhea to life- threatening anaphylactic and asthmatic reactions “The overall prevalence of sulfite sensitivity in the general population is unknown and probably low. Sulfite sensitivity is seen more frequently in asthmatic than in nonasthmatic people." - FDA Prevalence – 3-10% are sulfite sensitive among asthmatic subjects. -
Sodium Chlorite Neutralization
® Basic Chemicals Sodium Chlorite Neutralization Introduction that this reaction is exothermic and liberates a If sodium chlorite is spilled or becomes a waste, significant amount of heat (H). it must be disposed of in accordance with local, state, and Federal regulations by a NPDES NaClO2 + 2Na2SO3 2Na2SO4 + NaCl permitted out-fall or in a permitted hazardous 90.45g + 2(126.04g) 2(142.04g) + 58.44g waste treatment, storage, and disposal facility. H = -168 kcal/mole NaClO2 Due to the reactivity of sodium chlorite, neutralization for disposal purposes should be For example, when starting with a 5% NaClO2 avoided whenever possible. Where permitted, solution, the heat generated from this reaction the preferred method for handling sodium could theoretically raise the temperature of the chlorite spills and waste is by dilution, as solution by 81C (146F). Adequate dilution, discussed in the OxyChem Safety Data Sheet thorough mixing and a slow rate of reaction are (SDS) for sodium chlorite in Section 6, important factors in controlling the temperature (Accidental Release Measures). Sodium chlorite increase (T). neutralization procedures must be carried out only by properly trained personnel wearing Procedure appropriate protective equipment. The complete neutralization procedure involves three sequential steps: dilution, chlorite Reaction Considerations reduction, and alkali neutralization. The dilution If a specific situation requires sodium chlorite to step lowers the strength of the sodium chlorite be neutralized, the chlorite must first be reduced solution to 5% or less; the reduction step reacts by a reaction with sodium sulfite. The use of the diluted chlorite solution with sodium sulfite to sodium sulfite is recommended over other produce a sulfate solution, and the neutralization reducing agents such as sodium thiosulfate step reduces the pH of the alkaline sulfate (Na2S2O3), sodium bisulfite (NaHSO3), and solution from approximately 12 to 4-5. -
Sodium Metabisulfite Hypersensitivity in Urticaria
Our Dermatology Online Original Article SSodiumodium mmetabisulfietabisulfi ttee hhypersensitivityypersensitivity iinn uurticariarticaria Beata Sadowska, Marlena Sztormowska, Marika Gawinowska, Marta Chelminska Department of Allergology, Allergology and Pneumonology Clinic, Medical University of Gdansk, Smoluchowskiego 17, 80- 214 Gdansk, Poland Corresponding author: Beata Sadowska, MD, E-mail: [email protected] ABSTRACT Background: Sodium metabisulfite is a recognized, but rare, trigger of urticaria, wherein the IgE mechanism has been sporadically proven. The aim of this study was to identify the potential reaction to sodium metabisulfite (MBS) based on a placebo-controlled oral challenge in patients with urticaria and suspected hypersensitivity to food additives. Materials and Methods: A total of 110 adult patients (76 females and 34 males with a mean age of 46 years) were included in the study between 2017 and 2019. All subjects underwent MBS skin prick tests (SPT) and patch tests (PT). Patients with a positive skin test or suspected MBS hypersensitivity were qualified for a placebo-controlled oral challenge (OC). Results: Skin testing was positive in 24 patients: SPT in 20% (n = 22), PT in 5% (n = 6). Out of 64 oral challenges, 13 positive results were obtained. Patients with a positive challenge typed sulfite foods twice as often as a culprit compared to those with a negative OC. Conclusions: In patients with urticaria, both the IgE and non-IgE mechanism of MBS hypersensitivity has been demonstrated. Skin tests with a detailed medical history of potentially guilty foods may be helpful in determining sulfite hypersensitivity. Key words: Sulfites; Sodium metabisulfite; Urticaria; Food additive hypersensitivity INTRODUCTION they are not obliged to disclose the total amount of the substance [5]. -
Use of SO2 in High-Ph Wines Sulfur Dioxide Dosage
Purdue extension FS-52-W Commercial Winemaking Production Series Use of SO2 in High-pH Wines Sulfur dioxide dosage By Christian Butzke Wine pH and alcohol destroy the vitamin thiamin, which is essential for the growth of Enology Professor How much free sulfur dioxide (SO2) must a winemaker add or measure to prevent Brettanomyces yeast and certain wine Department of Food Science malolactic fermentation or Brettanomyces bacteria. Only proper concentrations of Purdue University growth if a wine’s pH is 3.95? The answer free SO2 provide additional capacity to bind more products of oxidative aging, [email protected] is between 79 and 112 mg/L, depending on the alcohol content of the wine. The to cleave thiamin, or to kill unwanted SO -sensitive microbes. Brettanomyces requirements for free SO2 concentrations 2 in wine increase exponentially with pH, thrives at higher pH, at temperatures so at pH 4.0 they are 10 times higher greater than 55˚F, in larger ullages, and than at pH 3.0. This does not leave room at residual yeast nutrient levels. Luckily for rule-of-thumb or routine sulfite the thiamin break-up — given proper additions/adjustments. Sulfites added amounts of free bisulfite — occurs faster at a higher pH. Ethanol acts synergistically to wine in the form of either SO2 gas or potassium metabisulfite salt exist and enhances the bacteria-killing effect essentially in two forms: ionized bisulfite of molecular SO2, so high-alcohol wines require less SO protection (see dosage (free SO2) and sulfur dioxide gas 2 charts based on wine alcohol content (molecular SO2). -
Safety Assessment of Sulfites As Used in Cosmetics
Safety Assessment of Sulfites as Used in Cosmetics Status: Re-Review for Panel Consideration Release Date: August 22, 2019 Panel Meeting Date: September 16-17, 2019 The 2019 Cosmetic Ingredient Review Expert Panel members are: Chair, Wilma F. Bergfeld, M.D., F.A.C.P.; Donald V. Belsito, M.D.; Curtis D. Klaassen, Ph.D.; Daniel C. Liebler, Ph.D.; James G. Marks, Jr., M.D., Ronald C. Shank, Ph.D.; Thomas J. Slaga, Ph.D.; and Paul W. Snyder, D.V.M., Ph.D. The CIR Executive Director is Bart Heldreth, Ph.D. This safety assessment was prepared by Wilbur Johnson, Jr., Senior Scientific Analyst © Cosmetic Ingredient Review 1620 L Street, NW, Suite 1200 ♢ Washington, DC 20036-4702 ♢ ph 202.331.0651 ♢ fax 202.331.0088 ♢ [email protected] Distributed for Comment Only -- Do Not Cite or Quote Commitment & Credibility since 1976 Memorandum To: CIR Expert Panel Members and Liaisons From: Wilbur Johnson, Jr. Senior Scientific Analyst Date: August 22, 2019 Subject: Re-Review of the Safety Assessment of Sulfites The CIR Expert Panel first reviewed the safety of Sulfites in 2003. The Panel concluded that Ammonium Bisulfite, Ammonium Sulfite, Potassium Metabisulfite, Potassium Sulfite, Sodium Bisulfite, Sodium Metabisulfite, and Sodium Sulfite are safe as used in cosmetic formulations. The original report is included for your use (identified as sulfit092019orig in the pdf). Minutes from the deliberations of the original review are also included (sulfit092019min_orig). Because it has been at least 15 years since the safety assessment was published, in accordance with CIR Procedures, the Panel should consider whether the safety assessment of Sulfites should be reopened. -
Ammonium Hydrogen Sulfite Water As an Authorized Food Additive and Establish Compositional Specifications and Use Standards for This Additive
Amendment to the Ordinance for Enforcement of the Food Sanitation Act and the Specifications and Standards for Foods, Food Additives, Etc. The government of Japan will designate ammonium hydrogen sulfite water as an authorized food additive and establish compositional specifications and use standards for this additive. Background Japan prohibits the sale of food additives that are not designated by the Minister of Health, Labour and Welfare (hereinafter referred to as “the Minister”) under Article 12 of the Food Sanitation Act (Act No. 233 of 1947; hereinafter referred to as “the Act”). In addition, when specifications or standards for food additives are stipulated in the Specifications and Standards for Foods, Food Additives, Etc. (Public Notice of the Ministry of Health and Welfare No. 370, 1959), Japan prohibits the sale of those additives unless they meet the specifications or the standards pursuant to Article 13 of the Act. In response to a request from the Minister, the Committee on Food Additives of the Food Sanitation Council under the Pharmaceutical Affairs and Food Sanitation Council (hereinafter referred to as “the Committee”) has discussed the adequacy of the designation of ammonium hydrogen sulfite water as a food additive. The conclusion of the Committee is outlined below. Outline of conclusion The Minister should designate ammonium hydrogen sulfite water as a food additive unlikely to cause harm to human health pursuant to Article 12 of the Act and should establish compositional specifications and use standards for this additive pursuant to Article 13 of the Act (see Attachment for the details). Attachment Ammonium Hydrogen Sulfite Water 亜硫酸水素アンモニウム水 Standards for Use (draft) Permitted for use in grape juice used for wine production and grape wine only. -
INTERNATIONAL ŒNOLOGICAL CODEX Ammonium Hydrogen
INTERNATIONAL ŒNOLOGICAL CODEX Ammonium Hydrogen Sulfite COEI-1-AMMHYD: 2007 AMMONIUM HYDROGEN SULFITE Ammonium bisulfite NH4HSO3 = 99.07 (Oeno 14/2000 modified by Oeno 3/2007) 1. OBJECTIVE, ORIGIN AND SCOPE OF APPLICATION This product falls in the category of preservatives and is used exclusively for fermentation operations. It makes available sulfur dioxide and ammonium ions, which can be directly assimilated by the yeast. There are regulatory restrictions on the amount of ammonium that can be added and on sulfur dioxide content. 2. LABELING The concentration of this product, as well as the safety and storage conditions, should be indicated on the label. 3. CENTESIMAL COMPOSITION NH3 17.16 SO2 64.67 4. PROPERTIES Ammonium hydrogen sulfite always takes an aqueous solution form. This solution emits a piquant sulfur dioxide odor. 5. SOLUBILITY Water at 60 °C 847 g/l Alcohol, 95% by vol. Slightly soluble 6. IDENTIFYING CHARACTERISTICS Aqueous solutions of ammonium hydrogen sulfite produce reactions of ammonium (release of ammonia in the presence of sodium hydroxide when heated) and sulfur dioxide (filter paper soaked in potassium iodate and starch turns blue). E-COEI-1-AMMHYD 1 INTERNATIONAL ŒNOLOGICAL CODEX Ammonium Hydrogen Sulfite COEI-1-AMMHYD: 2007 TESTS 7.1. Sulfur Ash As quantified as indicated in the Annex, the proportion of ammonium hydrogen sulfite ash should not be greater than 0.2 per 100. 7.2. Preparing the Solution for Tests Prepare a 10 pp 100 (m/v) solution. 7.3. Iron To 5 ml of the solution prepared for testing under paragraph 2, add 1 ml of concentrated hydrochloric acid (R), one drop of 2 pp 100 potassium permanganate (R) and 2 ml of 5 pp 100 potassium thiocyanate (R). -
“Inactive” Ingredients in Pharmaceutical Products: Update (Subject Review)
AMERICAN ACADEMY OF PEDIATRICS Committee on Drugs “Inactive” Ingredients in Pharmaceutical Products: Update (Subject Review) ABSTRACT. Because of an increasing number of re- bronchospasm from antiasthmatic drugs, aspartame- ports of adverse reactions associated with pharmaceutical induced headache and seizures, saccharin-induced excipients, in 1985 the Committee on Drugs issued a cross-sensitivity reactions in children with sulfon- position statement1 recommending that the Food and amide allergy, benzyl alcohol toxicity in neonates Drug Administration mandate labeling of over-the- receiving high-dose continuous infusion with pre- counter and prescription formulations to include a qual- served medications, dye-related cross-reactions in itative list of inactive ingredients. However, labeling of inactive ingredients remains voluntary. Adverse reac- children with aspirin intolerance, lactose-induced di- tions continue to be reported, although some are no arrhea, and propylene glycol-induced hyperosmola- longer considered clinically significant, and other new lity and lactic acidosis. Although many other excipi- reactions have emerged. The original statement, there- ents have been implicated in causing adverse fore, has been updated and its information expanded. reactions, these are the most significant in the pedi- atric population. ABBREVIATIONS. FDA, Food and Drug Administration; MDIs, metered-dose inhalers ANTIASTHMATIC MEDICATIONS It is readily appreciated that some percentage of asthmatic children will develop a “paradoxical” Pharmaceutical products often contain agents that bronchospasm after they inhale their medication. Be- have a variety of purposes, including improvement cause many of these reactions were attributed to of the appearance, bioavailability, stability, and pal- sulfite, which had been highly publicized as a caus- atability of the product. Excipients (substances ative agent, it was often first suspected. -
Sulfur Dioxide and Some Sulfites, Bisulfites and Metabisulfites
SULFUR DIOXIDE AND SOME SULFITES, BISULFITES AND METABISULFITES 1. Exposure Data 1.1 Chemical and physical data 1.1.1 Synonyms and structural and molecular data Sulfr dioxi Chem. Abstr. Serv Reg. No.: 7446-09-5 Replaced CAS Nos.: 8014-94-6; 12396-99-5; 83008-56-4; 89125-89-3 Chem. Abstr. Name; Sulfur dioxide IUPAC Systematic Name: Sulfur dioxide Synonyms: Sulfurous acid anhydride; sulfurous anhydride; sulfurous oxide; sulfur oxide (S02); sulfur superoxide; sulphur dioxide 0=8=0 S02 MoL. wt: 64.07 Sodium sulfte Chem. Abstr. Serv Reg. No.: 7757-83-7 Altemate CAS No.: 10579-83-6 Replaced CAS No.: 68135-69-3 Chem. Abstr. Name: Sulfurous acid, di sodium salt IUPAC Systematic Name: Sulfurous acid, disodium salt Synonyms: Anhydrous sodium sulfite; disodium sulfite; sodium sulphite o 1/ Na · 0 - 8 - 0 · Na Na2S0J MoL. wt: 126.04 Sodium bisulfe Chem. Abstr. Serv Reg. No.: 7631-90-5 Replaced CAS Nos.: 57414-01-4; 69098-86-8; 89830-27-3; 91829-63-9 Chem. Abstr. Name: Sulfurous acid, monosodium salt IUPAC Systematic Name: Sulfurous acid, monosodium salt -131- 132 lARe MONOGRAPHS VOLUME 54 Synonyms: Hydrogen sulfite sodium; monosodium sulfite; sodium acid sulfite; sodium bisulphite; sodium hydrogen sulfite; sodium sulfite (NaHS03) o Il HO - S - a · Na NaHS03 MoL. wt: 104.06 Sodium metabisulfte Chem. Abstr. Serv Reg. No.: 7681-57-4 Altemate CAS No.: 7757-74-6 Replaced CAS No.: 15771-29-6 Chem. Abstr. Name: Disulfurous acid, disodium salt IUPAC Systematic Name: Pyrosulfurous acid, disodium salt Synonyms: Disodium disulfite; disodium metabisulfite; disodium pyrosulfite; sodium disulfite; sodium metabisulphite; sodium pyrosulfite oIl Il0 Na · 0- S - a - S - a · Na .Na2S20S MoL. -
Chemical Pretreatment for RO and NF
Chemical Pretreatment For RO and NF October 2013 Lenntech [email protected] Tel. +31-152-610-900 www.lenntech.com Fax. +31-152-616-289 There are a number of chemicals that can be introduced into the RO feed to enhance the operation of the RO system. Acids Caustic Dechlorination chemicals Antiscalants and Dispersants Acids: Acids, typically hydrochloric [HCl] or sulfuric [H2SO4], are injected into the RO feed to lower pH. Sulfuric acid is used more often than HCl acid. One reason for this is because sulfuric acid is relatively lower in operating cost than HCl acid. Another advantage to using sulfuric over HCl is the reduced fuming to the atmosphere, which means less corrosion to surrounding metal components. Sulfuric acid is sometimes preferred over HCl since there is a better membrane rejection of the sulfate ion than the chloride ion. Technical grade sulfuric acid, with no other additives, is suitable for use with a RO. Sulfuric acid is commercially available as a 20% and 93% solution. The 93% solution is also referred to as “66 0 Baume solution”. Caution is required in diluting 93% sulfuric acid, since the maximum heat of dilution of about 280 F occurs around 60%. It is critical that the concentrated acid is added slowly to the top of dilution water that is being agitated to minimize the buildup of heat and boiling of the makeup solution. Hydrochloric acid is preferred when calcium sulfate, barium sulfate, or strontium sulfate scaling is a concern. Sulfuric acid increases the sulfate ion level in the RO feed, which directly increases the potential for sulfate-based scaling.