Survey about food preservative content level safe

A Health Department survey of a range of foods that use the preservative sulphur dioxide has shown levels to be generally well below accepted limits.

Health Minister Keith Wilson said today very few samples exceeded the maximum permitted concentration.

Ninety per cent of the 187 foods tested complied with regulations.  Of the samples which breached regulations, 11 were probably due to the carry-over of the preservative from ingredients.

The survey was carried out by the Health Department and the Western Australian Chemistry Centre as part of the State's food monitoring program.

Sulphur dioxide is used in foods such as soft drinks, fruit juices, sausages, wines and dried fruit.  If added to food the preservative must be included in the ingredient list, either by its full name or food additive number (220).

Because it can trigger adverse reactions in asthmatics, Food Standards Regulations require that foods containing more than 25 milligrams per kilo of sulphur dioxide must state its presence as well as its food additive number.

Mr Wilson said the study was necessary to monitor not just the presence of the preservative, but also the levels actually in foods.

"The results of this survey show that sulphur dioxide levels in food sampled in WA are, on the whole, well below the limits set out in the regulations," he said.

"This indicates the industry generally is working well within the limits."

Mr Wilson said the survey also identified some labelling deficiencies, including failure to declare the name of the food additive or its number.

Six foods which did not declare the presence of sulphur dioxide were found to contain very low amounts.

In some cases labels were misleading by having the statement "preservative free" when in fact the product did contain preservatives," the Minister said.

"Consumers who are sensitive to sulphur dioxide can minimise intake by choosing foods which do not include it in the ingredient list.

"But for most people, the use of the preservative in foods and beverages does not pose a health risk."

The Health Department has published a brochure intended for consumers who are sensitive to sulphur dioxide in foods.

The brochure sets out what food sulphur dioxide may be used in and the maximum permitted levels, and is available from the Health Department by phoning 222 4999.

The full report of the survey is available from the State Government Bookshop at 815 Hay Street, Perth.