ABSTRACT
Sultes occur naturally in very small concentrations in the earth and in the atmosphere, and they are a natural ingredient in certain vegetables, foods and beverages as a result of endogenous fermentation by the yeasts in beer and wine (Taylor et al., 1986). Sultes also occur naturally in the human body (Taylor et al., 1986; Adams, 1997; Food and Drug Administration [FDA], 2000), and they can be found in greater concentrations in natural waters or wastewaters as a result of industrial pollution, and in treatment plant efuents dechlorinated with sulfur dioxide, or as a consequence of volcanic activity, etc.
