MPI targets sulfite use in raw meat

The New Zealand Ministry for Primary Industries (MPI) has targeted sulfite use in raw meat, with MPI Food Act Officers visiting Auckland butchers and supermarkets to collect raw meat samples for analysis.

Testing of the products is underway, although the MPI says it is too early to tell what the levels of compliance were.

Incorrect use of additives breaches the Food Standards Code and the Food Act 1981. Under the Act, failure to comply with the Food Standards Code can result in a fine of up to $5000 for an individual or $20,000 for a body corporate.

“MPI takes food safety very seriously and our Food Act Officers put in a great deal of effort to ensure the public can be confident that food available for purchase in New Zealand is safe to eat,” said MPI Manager of Operational Coordination Gary Orr.

Sulfites such as sulfur dioxide are used as preservatives in foods, including sausages, luncheon meat and manufactured ham. Foods containing sulfites can cause serious reactions in consumers who are intolerant to them. The MPI is concerned about the potential increase in the use of sulfur dioxide and other sulfites in raw meat.

Due to their potential negative health effects, the use of sulfites is strictly controlled by the Australia New Zealand Food Standards Code. The additives are only permitted in specified meat products, with maximum permitted levels specified.