Sodium hydrogen sulfite (222)

14.2.7.0

Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)

250 mg/kg

44: As residual SO2.

14.2.1.0

Beer and malt beverages

50 mg/kg

44: As residual SO2.

11.2.0.0

Brown sugar excluding products of food category 11.1.3

40 mg/kg

44: As residual SO2.

04.1.2.7

Candied fruit

100 mg/kg

44: As residual SO2.

04.2.2.4

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

50 mg/kg

44: As residual SO2.

14.2.2.0

Cider and perry

200 mg/kg

44: As residual SO2.

14.1.2.3

Concentrates for fruit juice

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.3.3

Concentrates for fruit nectar

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.2.4

Concentrates for vegetable juice

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.3.4

Concentrates for vegetable nectar

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

09.2.4.2

Cooked mollusks, crustaceans, and echinoderms

150 mg/kg

44: As residual SO2.

14.2.6.0

Distilled spirituous beverages containing more than 15% alcohol

200 mg/kg

44: As residual SO2.

04.1.2.2

Dried fruit

1000 mg/kg

135: Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.

218: Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991).

44: As residual SO2.

04.2.2.2

Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

500 mg/kg

105: Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.

44: As residual SO2.

04.1.2.10

Fermented fruit products

100 mg/kg

44: As residual SO2.

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

500 mg/kg

44: As residual SO2.

07.2.0.0

Fine bakery wares (sweet, salty, savoury) and mixes

50 mg/kg

44: As residual SO2.

06.2.1.0

Flours

200 mg/kg

44: As residual SO2.

470: In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only.

09.1.2.0

Fresh mollusks, crustaceans, and echinoderms

100 mg/kg

390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).

44: As residual SO2.

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

09.2.1.0

Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

100 mg/kg

139: For use in mollusks, crustaceans, and echinoderms only.

19: For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product.

392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.

44: As residual SO2.

XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).

XS190: Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).

XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).

04.1.2.1

Frozen fruit

500 mg/kg

155: For use in frozen, sliced apples only.

44: As residual SO2.

04.2.2.1

Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

50 mg/kg

136: For use to prevent browning of certain light coloured vegetables only.

137: Except for use in frozen avocado at 300 mg/kg.

44: As residual SO2.

76: For use in potatoes only.

04.1.2.11

Fruit fillings for pastries

100 mg/kg

44: As residual SO2.

04.1.2.3

Fruit in vinegar, oil, or brine

100 mg/kg

44: As residual SO2.

14.1.2.1

Fruit juice

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.3.1

Fruit nectar

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

04.1.2.8

Fruit preparations, including pulp, purees, fruit toppings and coconut milk

100 mg/kg

206: Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.

44: As residual SO2.

04.1.2.9

Fruit-based desserts, including fruit-flavoured water-based desserts

100 mg/kg

44: As residual SO2.

09.4.0.0

Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms

150 mg/kg

140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.

44: As residual SO2.

XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).

XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).

XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).

XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).

XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).

XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).

14.2.3.0

Grape wines

350 mg/kg

103: Except for use in special white wines at 400 mg/kg.

44: As residual SO2.

12.2.1.0

Herbs and spices

150 mg/kg

44: As residual SO2.

532: For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers.

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

04.1.2.5

Jams, jellies, marmelades

100 mg/kg

44: As residual SO2.

14.2.5.0

Mead

200 mg/kg

44: As residual SO2.

12.4.0.0

Mustards

250 mg/kg

106: Except for use in Dijon mustard at 500 mg/kg.

44: As residual SO2.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

40 mg/kg

44: As residual SO2.

04.2.1.3

Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds

50 mg/kg

136: For use to prevent browning of certain light coloured vegetables only.

44: As residual SO2.

76: For use in potatoes only.

11.1.5.0

Plantation or mill white sugar

70 mg/kg

44: As residual SO2.

11.1.2.0

Powdered sugar, powdered dextrose

15 mg/kg

44: As residual SO2.

06.4.3.0

Pre-cooked pastas and noodles and like products

20 mg/kg

44: As residual SO2.

476: For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only.

12.6.0.0

Sauces and like products

300 mg/kg

44: As residual SO2.

XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).

12.2.2.0

Seasonings and condiments

200 mg/kg

44: As residual SO2.

09.2.5.0

Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms

30 mg/kg

44: As residual SO2.

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

15.1.0.0

Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes)

50 mg/kg

44: As residual SO2.

11.1.3.0

Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar

20 mg/kg

111: Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg.

44: As residual SO2.

06.2.2.0

Starches

50 mg/kg

44: As residual SO2.

11.3.0.0

Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3

70 mg/kg

44: As residual SO2.

04.1.1.2

Surface-treated fresh fruit

30 mg/kg

204: Except for use in longan and lichee at 50 mg/kg.

44: As residual SO2.

04.2.2.6

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5

300 mg/kg

205: Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.

44: As residual SO2.

04.2.2.5

Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)

500 mg/kg

138: For use in energy-reduced products only.

44: As residual SO2.

14.1.2.2

Vegetable juice

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.3.2

Vegetable nectar

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

04.2.2.3

Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce

100 mg/kg

44: As residual SO2.

12.3.0.0

Vinegars

100 mg/kg

44: As residual SO2.

14.1.4.0

Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks

70 mg/kg

127: On the served to the consumer basis.

143: For use in fruit juice-based drinks and dry ginger ale only.

44: As residual SO2.

11.1.1.0

White sugar, dextrose anhydrous, dextrose monohydrate, fructose

15 mg/kg

44: As residual SO2.

14.2.4.0

Wines (other than grape)

200 mg/kg

44: As residual SO2.