Abstract: The sulfur dioxide residues present in 10 species of edible fungi primarily consumed in China were analyzed by @Risk software based on Monte Carlo simulation and hazard quotient was used to characterize their dietary exposure risk. The results showed that the safety of dried edible fungi was extremely poorer than the fresh ones, because the mean values of sulfur dioxide residue in fresh and dried edible fungi were 2.94 and 43.70 mg/kg, respectively, and only some dried fungi had sulfur dioxide values higher than the maximum residue limit, especially Lentinula edodes and Tremella fuciformis. The results of risk assessment showed that the hazard quotient (HQ) for sulfur dioxide via consumption of dried and fresh edible fungi was far below 1, maximum being 0.007 3 at each percentile. At percentile greater than 10%, the HQ was increased by one order of magnitude via consumption of dried edible fungi as compared to the fresh ones. Accordingly, the dietary exposure risk of sulfur dioxide associated with consumption of edible fungi was at a relatively low level for Chinese residents. This research provides a scientific basis for quality and safety management of edible fungi in China.

Key words: edible fungi, sulfur dioxide, risk assessment, Monte Carlo, @Risk software