Sulphur Dioxide in Meat Proficiency Test

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Proficiency Test





Sulphur Dioxide

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There are thousands of ingredients used to make our foods.  These ingredients have useful functions that enable consumers to enjoy flavourful, nutritious and safe food.  Additives, colourings and preservatives all play a part in the ingredients we see in our foods today and they perform a variety of useful functions in foods that consumers take for granted. However, these ingredients need to be monitored too to ensure that the levels added are not in excess of the appropriate guidelines or that a banned ingredient/component is not being added deliberately or unintentionally.  For this reason Fapas provides a wide range of proficiency tests which encompasses this area of interest.

Sulphur dioxide is widely used in the food industry for its properties as a preservative and antioxidant.  Whilst harmless to a healthy person when used in recommended concentrations, it can induce health problems to some more sensitive people, even at low levels. The amount of sulphur dioxide in foods is limited by regulation in the UK and by directive in the EEC. 

As meat consumption continues to increase around the globe, there is a growing driver for preservatives such as sulphur dioxide to be identified and quantified. A contributing factor to this is the larger price point of meat compared to other high protein sources. This can push producers to preserve meats to ensure minimal spoilage and waste occur.

Proficiency testing can be used as part of an effective quality control programme to highlight areas of improvement and benchmark your testing ability. From which  you can safeguard your testing ability and product credible, repeatable results which can both satisfy your customers and stand up to rigorous scrutiny from regulators.