Sulphites
(January 2012)
Sulphites, which have antioxidant and antimicrobial properties, are widely used in the food industry as an additive to preserve food quality and appearance. They occur naturally in both the human body and in food and are also produced by some microorganisms.
Cordials, dried fruit, sausages and wine are some of the foods that commonly contain sulphites.
Are sulphites safe?
International scientific committees have thoroughly investigated the safety of sulphites and concluded that, for most people, sulphites in foods present no risk to public health and safety.
Like many additives, sulphites have maximum permitted levels (MPL) and an acceptable daily intake level (ADI). The ADI is an estimate of how much of a chemical can be ingested daily over a lifetime without appreciable risk to health.
Under the Food Standards Code added sulphites must be declared on the label in the ingredients list when present in foods in concentrations of 10 mg/kg or more as an:
- ingredient
- an ingredient of a compound ingredient
- a food additive or component of a food additive
- a processing aid or component of a processing aid.
This allows consumers that may be allergic to high levels of sulphites in foods (e.g. asthmatics) to avoid these foods.
Sulphites must be labelled by their class name, followed by the additive's specific name or code number (220 to 228). For example, the ingredient list on a carton of orange juice may state: 'orange juice, sugar, preservative (223)'.
Looking at the levels of sulphites in food
Past surveys on levels of sulphites in Australian and New Zealand food have shown most people’s consumption is well below the ADI. There were some minor exceedances in some age groups and as a result FSANZ is further exploring the use of sulphites through Proposal 298. FSANZ is continuing to assess the implications of exposure to sulphites for specific population groups through this Proposal.
More information
Proposal 298 – Benzoate and sulphite permissions in food
ATDS – benzoates, sulphites and sorbates in the food supply (2005)