Number 65      June 1995

MAFF UK - SURVEY OF SULPHUR DIOXIDE AND BENZOIC ACID IN FOODS AND DRINKS

Index to MAFF UK Food Surveillance Information Sheets, 1995

Summary

An analytical survey to establish the quantities of the preservatives sulphur dioxide (E220) and benzoic acid (E210) in foods and drinks in which they are permitted has been carried out. The survey was undertaken as part of the routine monitoring of food additive intakes carried out by MAFF. The results of this analytical survey have been used to help estimate the potential dietary intakes of sulphur dioxide and benzoic acid.

In the case of sulphur dioxide, only 9 samples out of 600 were found to exceed statutory limits. These 9 results have been reported to the enforcement authorities. Using the mean analytical figures, the dietary intake of sulphur dioxide by adults who consume amounts of food and drink well above the UK average, i.e. the highest 2.5 per cent of adult consumers, was estimated to be 1.0 milligramme (mg) per kilogramme (kg) body weight per day. The estimated dietary intake of sulphur dioxide by these consumers is below the Acceptable Daily Intake (ADI) of 3.5 mg per kg body weight per day set by the UK's Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (COT), but marginally above the ADI of 0.7 mg per kg body weight per day set by the European Commission's Scientific Committee for Food (SCF). However, as the value calculated for the dietary intake of sulphur dioxide is an over-estimate, this is not considered to pose a public health problem.

The analytical survey of benzoic acid indicated that it is little used in the UK other than for non-alcoholic drinks, sauces, and reduced sugar jams. Of 122 samples analysed, only 4 were found to be over statutory limits. These 4 results have been reported to the enforcement authorities for possible further action. The dietary intake of benzoic acid was estimated to be below the SCF ADI of 5 mg per kg body weight per day, even for adults who consume amounts of food and drink well above the UK average.

Background

An analytical survey to establish the levels of the preservatives sulphur dioxide (E220) and benzoic acid (E210) in foods and drinks in which they are permitted has been carried out at MAFF's Central Science Laboratory (Torry) [now known as CSL Food Science Laboratory]. The survey was undertaken as part of the routine monitoring of food additive intakes carried out by MAFF via the Working Party on Food Additives. The monitoring of food additive intakes, and the reporting of findings to the European Commission, will shortly be a requirement under EU law.

There are 61 entries in Council Directive 95/2/EC for foods and drinks in which sulphur dioxide is permitted for use as a preservative. These 61 entries may be simplified to 39 food groups. However, estimates based on the National Food Survey show that in the UK most of the dietary intake of sulphur dioxide comes from 12 food or drink groups. The survey therefore concentrated on these groups. These were burger meat, sausages, sugar toppings and sauces, dried fruit, fruit juice drinks, beers, peeled fruit and citrus peel, fruit preparations, potato products, wines, ciders and perrys, and crustacea.

There are 20 entries in Council Directive 95/2/EC for foods and drinks in which benzoic acid is permitted for use as a preservative. Estimates based on the National Food Survey showed that, in the UK, most of the dietary intake of benzoic acid probably comes from 7 of these food or drink groups.

Results

In all, 600 samples were analysed for sulphur dioxide (50 samples per group). Allowing for the accuracy of the analytical method, only 9 samples were found to be over the present UK statutory limits, i.e. 2 burger samples, 2 sausage samples, 3 dried apricot samples, 1 sample of perry, and 1 sample of crustacea.

The analytical results (Table 1) have been used to help estimate the potential dietary intake of sulphur dioxide. Using the mean analytical figures, the dietary intake of sulphur dioxide by adults who consume amounts of food and drink well above the UK average, i.e. the highest 2.5 per cent of adult consumers, was estimated to be 1.0 mg per kg body weight per day. Where analytical data was not available, the maximum level of sulphur dioxide allowed by legislation was assumed to be used for the purpose of estimating intakes. Also, in calculating the mean analytical figures, a level at the limit of detection was assumed for all samples below the limit of detection. The estimated dietary intake of sulphur dioxide by these consumers is below the Acceptable Daily Intake (ADI) of 3.5 mg per kg body weight per day set by the COT, but marginally above the ADI of 0.7 mg per kg body weight per day set by the SCF. However, as the value calculated for the dietary intake of sulphur dioxide is an over-estimate, this is not considered to pose a public health problem.

The analytical survey of benzoic acid (Table 2) has shown that it is little used in the UK other than for non-alcoholic drinks, sauces, and reduced sugar jams. Of 122 samples analysed, only 4 were found to be over statutory limits. Preliminary estimates of the dietary intake of benzoic acid show it to be well below the ADI set by the SCF, even for adults who consume amounts of food and drink well above the UK average.

Interpretation

The details of the 13 samples found to be over statutory limits have been passed to the Local Authorities Co-ordinating Body on Food and Trading Standards (LACOTS). This will enable LACOTS to inform local authorities of which products may require further investigation. The survey indicates that even adults who consume amounts of food and drink well above the UK average, i.e. the highest 2.5 per cent of adult consumers, are unlikely to exceed the ADI set for sulphur dioxide by the COT. Officials are satisfied that there is no health problem. Similarly such consumers are unlikely to exceed the ADI set by the SCF for benzoic acid. The fact that only 13 samples out of 722 were found to be exceeding statutory limits for the two preservatives surveyed indicates that the great majority of food manufacturers are complying with this particular aspect of food additive legislation.

Contact Point

Further information can be obtained from:
Dr A J Dunn
MAFF, Food Safety and Science Group
Additives and Novel Foods Division
Room 227 Ergon House, c/o Nobel House
17 Smith Square
London SW1P 3JR

Tel: (+44) (0)171 238 6200
Fax: (+44) (0)171 238 5331

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