Sulphur dioxide and sulphites
Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers
Sulphites are preservatives added to food and drinks to extend shelf life. The term "sulphites" is a general term for a group of chemicals including sulphur dioxide and sodium or potassium metabisulphite.
Sulphur dioxide and sulphites (E220-E228) are generally used for their preservative effects.
Sulphur dioxide and sulphites are permitted in a wide range of foods including dried fruits, breakfast sausages and burger meats (with a minimum vegetable and/or cereal content of 4%).
The following list contains some of the foods that are likely to contain sulphites:
- Processed meats including sausages and burgers
- Soft drinks, fruit juice concentrates, carbonated drinks, cordials and vegetables juices
- Dried fruits and vegetables
- Wine, beer and cider
- Pickled foods and vinegar
- Guacamole
- Dehydrated vegetables such as dried onions
- Maraschino cherries and glace cherries
- Coconut milk
- Salad dressings
- Ready-made mustard
- Dehydrated, pre-cut or peeled potatoes
- Frozen raw potato products
- Fresh or frozen prawns
- Tofu/bean curd.
You may see any of the following terms on food labels:
- Sulphites
- Sulphur dioxide (E220)
- Sodium sulphite (E221)
- Sodium hydrogen sulphite (E222)
- Sodium metabisulphite (E223)
- Potassium metabisulphite (E224)
- Calcium sulphite (E226)
- Calcium hydrogen sulphite (E227)
- Potassium hydrogen sulphite (E228)
For products where a list of ingredients is not required (e.g. alcoholic beverages with >1.2% by volume of alcohol) the presence of the allergen must still be indicated on the label e.g. 'contains sulphur dioxide'.
Symptoms
Symptoms of a food allergy may include swelling in the face, throat and/or mouth, difficulty breathing, severe asthma, abdominal pain, nausea and vomiting