Sulphite safe foods in Australia?
FSANZ – in conjunction with state and territory agencies – conducted a survey testing sulphite levels in sausages, cordial and dried fruits sold across Australia and New Zealand.
The research analysed 207 individual samples for sulphur dioxide (156 sausages, 30 cordial, 9 dried apple and 12 sultana). “These samples were collected from butcher shops, poultry shops and supermarkets from around Australia and prepared in a ready to eat state before sulphite analysis,” FSANZ said.
It found that ‘nearly all’ foods contained levels of sulphite ‘well below’ authorised levels. However, out of 156 sausages tested, three had sulphite levels above the recommended limit.
“These exceedances have been reported to the relevant state or territory agency for follow up,” Steve McCutcheon, CEO of FSANZ said.
This work builds on previous surveys undertaken by food regulators in Australia, McCutcheon said, and will help inform work on a proposal looking at the use of sulphites.
Building on knowledge
Proposal P298 – Benzoates and Sulphites Permissions in Food – is the FSANZ review of the Food Standards Code's current outlined usages for sulphites in the wake of previous findings.
In 2003, FSANZ participated in the 21st Australian Total Diet Study, and found that select groups of the Australian population, particularly children, exceeded the ADI for sulphites. The research showed that major food contributors were beef sausages, cordial and dried apricots.
This recent survey therefore set out to “update and enhance the evidence base for the remaining foods,” FSANZ said.
The proposal reviewing current permissions for sulphites should contribute to addressing the high levels of sulphites consumed by children, the agency added, as survey findings will be used to compile a dietary exposure estimate.
“FSANZ is considering the overall dietary exposure to sulphites across a wide range of food groups to ensure there are no food safety concerns for the whole population,” the agency said.
Safe to consume?
Sulphites, which naturally occur in foods and humans, are widely used as preservatives in foodstuffs and for most people, present no risk to public health and safety, FSANZ said.
However, there has been links made to allergy-like symptoms and asthmatic reactions in people sensitive to sulphites, it added.
An acceptable daily intake level (ADI) for sulphites in foods is outlined in the Food Standards Code, along with maximum permitted levels (MPLs) for manufacturers to adhere to.
The Code stipulates a maximum of 500mg/kg in sausage and sausage meat containing raw unprocessed meat, 115mg/kg in water-based flavoured drinks and 3000mg/kg in dried fruits and vegetables.
Use above a certain level needs to be declared on a label in a food’s ingredients list, according to the code.
