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Understanding Sulphur Dioxide in Food
Sulphur Dioxide (SO₂) is a widely used food preservative (E220) that helps prevent spoilage by inhibiting the growth of bacteria, mould, and yeast. It is commonly found in dried fruits, frozen seafood/shellfish, packaged ready-to-eat foods, soft drinks, and certain alcoholic beverages. While effective in extending shelf life, SO₂ can cause allergic reactions in sensitive individuals, particularly those with asthma.
To protect consumers, Regulation (EU) No 1169/2011 on the provision of food information to consumers mandates that sulphur dioxide concentrations greater than 10 mg/kg must be clearly declared on food labels. Additionally, maximum residue limits (MRLs) have been established through Regulation (EC) No 1333/2008 on food additives for different food products to ensure safety and compliance.
Regulations for Sulphur Dioxide Testing
Food businesses must comply with EU food safety regulations by monitoring the levels of sulphur dioxide in their products. Exceeding regulatory limits can lead to non-compliance, potential product recalls, and legal repercussions.
Routine testing for SO₂ ensures:
Compliance with EU food labelling laws and MRLs
Consumer safety, particularly for those with sulphite sensitivities
Quality assurance in preserved and packaged food products
Fitz Scientific’s World-Class Food Testing Services
Fitz Scientific is a leading provider of food testing services, recently receiving ISO 17025 accreditation for our Sulphur Dioxide (SO₂) test method in food matrices. Our accredited laboratory offers precise, reliable testing to help food producers, processors, and distributors ensure regulatory compliance and consumer safety.
Why Choose Fitz Scientific?
ISO 17025 Accreditation: Demonstrating our commitment to the highest standards in food testing
World Class Testing: Advanced analytical techniques for accurate sulphur dioxide quantification.
Turnaround Times: Minimise delays and ensure compliance with regulatory timelines
Online Services: Access results 24/7 using your dedicatated Web Portal
General Information
Regulations & Standards
Key Features
Limit Of Detection: 10mg/kg
Upper Range: 2010 mg/kg
Where any of the below preservatives are added to a food product, testing for Sulphur Dixide is recommended:
E 220 Sulphur dioxide
E 221 Sodium sulphite
E 222 Sodium hydrogen sulphite
E 223 Sodium metabisulphite
E 224 Potassium metabisulphite
E 226 Calcium sulphite
E 227 Calcium hydrogen sulphite
E 228 Potassium hydrogen sulphite
Common Tests
Meat and meat products
Fish and fish products
Fruit
Vegetables
Alcoholic beverages
Soups and sauces
Cereal and cereal based products
Confectionary
For further information contact a member of our team today 041 98 45440 ext-1 Contact info@fitzsci.ie