Sulphur dioxide is a type of sulphite, it is a common food additive used as a preservative. There are many foods that can have sulfur dioxide in them, but this page is only about how to use it on meat and livestock products.
The Australia New Zealand Food Standards Code (the Food Standards Code) strictly controls the use of sulphur dioxide because it can have very bad effects on health. Sulphur dioxide is only permitted in certain meat products, with maximum permitted levels of sulphur dioxide specified.
As a popular lunch meat and holiday centerpiece, ham holds a special place in many people’s hearts (and stomachs). But if you’ve ever noticed an ingredient label listing sulfites, you may wonder – does ham contain this controversial additive?
Sulfites are commonly used as preservatives in foods to prevent spoilage and discoloration. However, they can also provoke severe allergic reactions in some individuals. This has led to increased scrutiny over their use in foods.
So should you be concerned about sulfites in your ham? Let’s take a closer look at what sulfites are, why they’re added to ham, and how to know if the ham you’re buying contains them.
What Are Sulfites?
Sulfites are chemical compounds containing sulfur dioxide (SO2), an antimicrobial agent and antioxidant. They help limit bacterial growth in foods and beverages. Sulfites also prevent browning and discoloration, allowing foods to retain their original color for longer.
Some common sulfites used as food additives include:
- Sodium sulfite
- Sodium bisulfite
- Potassium bisulfite
- Sodium metabisulfite
- Potassium metabisulfite
These sulfites may appear on ingredient labels under the names “preservative 220-228” or specifically as “sulfur dioxide”,
Why Are Sulfites Added to Ham?
For cured and processed meats like ham, sulfites serve several purposes:
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Preventing discoloration – Sulfites maintain ham’s characteristic pink color.
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Inhibiting bacterial growth – Sulfites limit mold, yeast, and harmful bacteria. This extends shelf life.
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Retaining moisture – Sulfites help ham stay moist instead of drying out.
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Stabilizing flavor – Sulfites prevent flavor loss during processing and storage.
Without sulfites, sliced ham would quickly turn brown, dry out, grow mold, and develop an off-flavor. For food manufacturers, sulfites offer an effective way to keep processed ham looking and tasting fresh.
Is Sulfite Use in Ham Regulated?
Yes, the use of sulfites in processed meats like ham is regulated by the FDA and USDA. Permitted levels can vary based on the specific ham product:
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Whole ham products – Not permitted to contain sulfites
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Sliced ham – Can contain up to 500 mg/kg (ppm) of sulfites
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Chopped/ground ham – Can contain up to 450 mg/kg of sulfites
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Canned ham – Can contain up to 200 mg/kg of sulfites
So while sulfites are allowed in certain hams, maximum limits have been established. Manufacturers must adhere to these legal sulfate levels based on the type of ham product.
How Can You Tell if Ham Contains Sulfites?
Reading the ingredient label is the best way to determine if a particular ham product contains sulfites.
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Ingredient list – Added sulfites must be declared by name (e.g. sodium metabisulfite) or with their code numbers like E220-E228.
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Contains statement – If a ham’s sulfite content exceeds 10 mg/kg, it must say “Contains: Sulfites”.
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No declaration needed – Hams with <10 mg/kg sulfites don’t require labeling.
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Ask about deli ham – For fresh deli ham, request sulfite information from the retailer.
When buying cured, smoked, or pre-packaged ham, always check for sulfate declarations so you can choose appropriate ham products.
Alternatives to Sulfite-Containing Ham
If you want to avoid sulfites in your ham, some options include:
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Fresh ham – Uncured, unsmoked fresh ham from the pork leg.
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Nitrate-cured ham – Cured with nitrates/nitrites instead of sulfites.
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Country ham – Traditionally cured hams with no added preservatives.
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Organic ham – Must be made without chemical preservatives like sulfites.
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Homemade ham – Make your own at home with control over ingredients.
With the alternatives above, you can still enjoy delicious ham while limiting your sulfite intake. Keep in mind homemade hams don’t preserve as long without sulfites, so store them properly and eat within a few weeks.
Adverse Reactions to Sulfites
While harmless to most, sulfites can trigger adverse reactions in certain individuals:
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Asthma – Asthmatics may experience bronchospasm after sulfite exposure.
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Anaphylaxis – Rarely, sulfites may cause a life-threatening allergic reaction.
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Sulphur dioxide is a type of sulphite, it is a common food additive used as a preservative. There are many foods that can have sulfur dioxide in them, but this page is only about how to use it on meat and livestock products.
Foods containing sulphites can cause asthma attacks, severe allergic reactions or gastric irritation.
The Australia New Zealand Food Standards Code (the Food Standards Code) strictly controls the use of sulphur dioxide because it can have very bad effects on health. Sulphur dioxide is only permitted in certain meat products, with maximum permitted levels of sulphur dioxide specified.
What meat products are allowed to contain sulphur dioxide?
The Food Standards Code only permits sulphur dioxide in:
- some processed meat, poultry, and game foods that are made with ground meats (e.g. g. chopped, diced, etc. ).
- sausages, lunch meats, Polish salami, devon and manufactured hams, mortadella, chicken loaf, frankfurters, and lunch meats
- raw unprocessed sausage and sausage meat
- Smoked sausages, chipolatas, BBQ sausages, beef and pork sausages, and chicken sausages are some of the foods that you can buy.
- hamburger patties made from sausage meat.
The level of sulphur dioxide permitted in the final product listed above, must not be greater than 500mg/kg.
Sulphur dioxide is not permitted in any other type of meat, including:
- raw minced beef, chicken, lamb etc.
- ‘100% meat’ hamburger patties
- fresh chicken, game, or meat cut into whole sides or cuts
- uncooked fermented meat products such as pepperoni, hard Italian salami
- fully cooked (or cured) cuts of meat like shoulder or leg ham and silverside
- smoked chicken or turkey, bacon, prosciutto, pastrami, and other cured meats (not loaf)
- dried meats such as beef jerky.
What is Sulfite? – Sulfite Sensitivity Symptoms – Dr.Berg
FAQ
What meats have sulfites in them?
Is there Sulphur in ham?
What foods are high in sulfites?
What are the preservatives in ham?
Does Ham have selenium?
Ham is particularly rich in selenium, providing up to 76% of the DV per 2 ounces (57 grams), depending on the type. Selenium is an essential nutrient that aids reproduction, DNA construction, and defense from infections ( 2, 3, 4 ). Compared with poultry and fish, pork products like ham are higher in iron, thiamine, and other B vitamins.
Does deli meat contain sulfites?
**Deli meat**, such as hot dogs, deli slices, and sausages, **may contain sulfites**. These chemical additives are often used during the processing of cured meats to enhance flavor and extend shelf life.
What foods contain sulfites?
Moreover, sulfites — a food preservative derived from sulfur — are commonly added to packaged foods like jams, pickles, and dried fruit to extend their shelf life. Sulfites can also develop naturally in fermented foods and beverages including beer, wine, and cider ( 5 ). summary Sulfur is naturally found in a variety of foods and beverages.
Are sulfites in food safe?
Sulfites aren’t used on most fresh foods, but they’re still in some cooked and processed ones. And they can also happen naturally in the process of making wine and beer. If you’re sensitive to them, you need to avoid them. Always check labels on all food packages.