ABSTRACTS In the red shrimp (Aristaeomorpha foliacea), sulphites are added because they block the activity of an enzymatic complex responsible of shrimp's browing and maintain the aesthetic and commercial characteristics. An ionic chromatography after rapid distillation method was carried out for the quantitative determination of sulfites in food products. On 100 samples, only 0.7% were below the detection limit, 12.7% were above the limit allowed by law, 86.6% of samples were below the maximum permitted by law.