Preservatives that must be declared as an allergen under the Food Standards Code when added sulphites are present at 10 mg/kg or more, as they can trigger…
Under the Food Standards Code, added sulphites must be declared when present in food at a concentration of 10 mg/kg or more. Below that level declaration is not required, but sulphites can still cause reactions in sensitive people.
Sulphites can trigger adverse reactions in sensitive people, including asthma-like symptoms such as wheezing. Because these reactions can be significant, the Food Standards Code requires added sulphites at 10 mg/kg or more to be declared so consumers can identify and avoid them.
Common sources include dried fruit such as apricots and sultanas, some sauces and condiments, certain processed and preserved foods, and some wines. Because they are easy to overlook, businesses should check supplier specifications for sulphite content.
Sulphite reactions are usually described as a sensitivity, which can include asthma-like symptoms, rather than the protein-based immune reactions caused by foods like peanut or milk. Even so, the Code requires added sulphites at or above the threshold to be declared like other allergens.
Allergen information, including about added sulphites at the declarable level, must still be available for food that is not labelled. It can be displayed with the food or provided to the customer on request, just as with other declared allergens.