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…
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 sensitivities such as asthma-like symptoms. Sulphites are a group of preservatives used to extend shelf life and prevent browning and spoilage in foods such as dried fruit, some processed products and certain wines. Under the Australia New Zealand Food Standards Code, added sulphites are among the declared allergens: they must be declared when present in food at a concentration of 10 mg/kg or more. Below that threshold, declaration is not required. Sulphites are on the declared list because they can cause adverse reactions in sensitive people, including asthma-like symptoms such as wheezing, rather than the classic protein-based allergic reactions caused by foods like peanut or milk. The response is a sensitivity, but because it can be significant, the Code treats added sulphites as a substance that consumers must be able to identify on the label, using the same declaration approach as other allergens. For an Australian food business, managing sulphites means knowing where they occur and checking supplier specifications, because they are easy to overlook. Dried fruit, some sauces and condiments, certain processed and preserved foods and some wines are common sources. When added sulphites are present at 10 mg/kg or more, they must be declared, so businesses need supplier information that states sulphite levels rather than assuming a product is sulphite-free. On packaged food, added sulphites at or above the threshold are declared like other allergens, including under Plain English Allergen Labelling. For unpackaged food, allergen information about sulphites must still be available to customers. Because reactions can be significant for sensitive people, it is worth flagging sulphite-containing items clearly, for example on a set menu that includes dried fruit or preserved ingredients. A caterer prepares a fruit and nut platter with dried apricots preserved using sulphites above the threshold. Because added sulphites are present at 10 mg/kg or more, they must be declared, so the caterer notes that the dish contains sulphites. A guest with a sulphite sensitivity sees the declaration and avoids the apricots, preventing an asthma-like reaction that they might otherwise have had.
Frequently asked questions
At what level must added sulphites be declared?
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.
Why are sulphites treated as a declared allergen?
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.
Which foods commonly contain sulphites?
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.
Are sulphite reactions the same as a food allergy?
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.
Do sulphites need to be declared on unpackaged food?
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.
