S.I. No. 337/1981 - Health (Preservatives in Food) Regulations 1981.

1. The label to which sub-article (1) of article 15 relates shall have on it a statement that the food contains permitted preservative, followed by the specific or common name of the preservative or, if any, the serial number for each preservative present in the food, specified in column 1 or column 3 of Schedule 2 to these Regulations.

2. (

a

) The label to which article 16 relates shall have printed on it a statement of

(i) the serial number, if any, and the name as described in Schedule 2 to these Regulations of each permitted preservative present;

(ii) the name, in the case of a mixture of substances, of the mixed product, and

(iii) the percentage of each permitted preservative present.

(

b

) Each such statement shall be headed or preceded by the words “for foodstuffs (limited use)”.

3. The label to which sub-article (5) of article 12 relates shall have printed on it the statement specified in paragraph 2 of this Schedule and, in addition, the words “not for retail sale”.

4. Any statement required by paragraphs 1 to 4 of this Schedule

(i) shall be clear and legible;

(ii) shall be in a conspicuous position on the label which shall be marked on, or securely attached to, the container in such a manner that it will be readily discernible and easily read by an intending purchaser or consumer under normal conditions of purchase or use;

(iii) shall not be in any way hidden or obscured or reduced in conspicuousness by any other matter, whether picorial or not, appearing on the label.

5. The letters and figures in every word in any statement to which paragraph 5 above applies

(i) shall be in characters of uniform colour and size (being in the case of a label to which article 15 relates not less than 1.5 millimetres in height for containers of which the greatest dimension does not exceed 12 centimetres, and not less than 3 millimetres in height for containers of which the greatest dimension exceeds 12 centimetres and being in all other cases not less than 1.5 millimetres in height) provided that the initial letter of any word may be taller than any other letter in the word;

(ii) shall appear on a contrasting ground, so however that where there is no ground other than such as is provided by a transparent container and the contents of that container are visible behind the letters, those contents shall be taken to be the ground for the purposes of this paragraph.

6. A container referred to in article 16 shall have on it the name and address of the person importing or the person selling the preservative packed in the container or, if the preservative is manufactured within the State, the name of the manufacturer of the preservative.

7. For the purposes of this Schedule

(i) the height of any lower case letter shall be taken to be the height thereof, disregarding any ascender or descender thereof;

(ii) any requirement that letters or figures shall be of uniform height, colour or size shall be construed as being subject to the saver that any inconsiderable variation in height, colour or size, as the case may be, may be disregarded.

GIVEN under the Official Seal of the Minister for Health this 21st day of September,1981.

EILEEN DESMOND,

Minister for Health.

EXPLANATORY NOTE.

(This note is not part of the Regulations and does not purport to be a legal interpretation.)

These Regulations which come into operation on 1 October, 1981 control the use of preservatives in food by prohibiting the manufacture, preparation, importation, distribution or sale for use in food of any preservative other than a permitted preservative and any food which contains preservatives other than preservatives permitted by the Regulations.

The Regulations provide that food being manufactured, prepared, imported, distributed, or sold shall not contain preservatives, as defined, except as provided for in the Regulations, and prescribe the foods that may contain certain preservatives and the limit, if any, of such preservatives that may be contained in them. They provide that certain foods may contain a mixture of preservatives within certain limits. They prescribe labelling requirements for foods containing preservatives and for preservatives.

The Regulations provide that where a sample of food has been certified not to comply with the Regulations, an authorised officer may seize, remove and detain such food as being food which is unfit for human consumption and, in certain circumstances, destroy it.

The Health (Preservatives in Food) Regulations, 1973 (

S.I. No. 147 of 1973

) are being revoked on 1 October, 1981.

8. These Regulations shall be enforced in the functional area of a health board by the health board.

9. (1) Where a sample of any food has been certified under the Health (Sampling of Food) Regulations, 1970 (

S.I. No. 50 of 1970

) not to comply with these Regulations, an authorised officer may seize, remove and detain such food as being food which is unfit for human consumption.

(2) With the consent in writing of the owner or person responsible for such food an authorised officer may destroy or otherwise dispose of it so as to prevent its use for human consumption.

(3) An authorised officer who has seized any food in pursuance of the provisions of this article may, on giving notice in writing to the owner or person responsible for such food of his intention to do so, apply to a Justice of the District Court for an order directing that such food be destroyed or otherwise disposed of as being food which is unfit for human consumption.

(4) A Justice of the District Court to whom the application is made for an order under sub-article (3) of this article shall, if satisfied that such food does not comply with these Regulations, order that it be destroyed or otherwise disposed of after such period, not exceeding fourteen days, as may be specified in such order, as being food which is unfit for human consumption and an authorised officer shall destroy or dispose of it accordingly.

(5) A person shall give to any authorised officer all reasonable assistance that the officer may require in the performance of his duties under these Regulations and such assistance shall include the giving of information relating to the composition and use of any food and the identity of the person from whom or the place from which any such food has been obtained and the person to whom and the place to which it has been consigned or the manner in which it has otherwise been disposed of.

10. A person shall not manufacture, prepare, import, distribute or sell any preservative, other than a permitted preservative.

11. (1) Subject to the provisions of these Regulations, a person shall not manufacture, prepare, import, distribute or sell any food which contains any preservative other than a permitted preservative described in Part II of Schedule 2 to these Regulations.

(2) These Regulations shall not apply to the products defined by Regulation 3 of the Food Standards (Fruit Juices and Fruit Nectars) (European Communities) Regulations 1978 (

S.I. No. 173 of 1978

) or to the sugars defined by the Food Standards (Certain Sugars) (European Communities) Regulations, 1975 (

S.I. No. 118 of 1975

).

12. (1) Any specified food may contain a permitted preservative described in relation to such food in column 2 of Schedule 1 to these Regulations provided the amount of the preservative does not exceed that specified in column 3 of the said Schedule in relation to such food and no other permitted preservative.

(2) Any specified food in relation to which two or more permitted preservatives are described in column 2 of Schedule 1 to these Regulations may contain a mixture of those permitted preservatives if the sum of the amounts, or in the case of meat, cured, (including bacon or ham) the amount, of each such permitted preservative in the food expressed as a percentage of the maximum amount permitted by these Regulations of such permitted preservative is not greater than one hundred.

(3) Any food which contains any specified food (other than unfermented grape juice products intended for sacramental use) shall not contain an amount of the permitted preservative exceeding that permitted by these Regulations for such specified food provided that where the specified food contains sulphur dioxide the food containing such specified food may contain either the amount of sulphur dioxide permitted by these Regulations for the specified food or fifty parts per million, whichever is the greater.

(4) A permitted preservative described in column 4 of Schedule 2 to these Regulations, may be used, subject to any conditions of use specified in respect of that preservative contained in column 5 of the said Schedule, instead of the preservative described in relation thereto in column 2 of that Schedule and any reference in these Regulations to any preservative described in column 2 of Schedule 2 shall be construed accordingly.

(5) Any food (other than pre-packed food) which is manufactured, prepared, imported, distributed or sold otherwise than by retail for use in the preparation of food may contain a permitted preservative, or permitted preservatives, exceeding the amount specified in these Regulations if it is packed in a container bearing a label which complies with the requirements for such a label specified in Schedule 5 to these Regulations.

13. (1) Notwithstanding sub-article (1) of Article 12 of these Regulations, the permitted preservatives described in Schedule 2 to these Regulations under Serial Numbers E 230, E 231, E 232 and E 233 may be contained only on the surface of the specified foods described in column 1 of Schedule 1 to these Regulations in relation to such preservatives.

(2) A person shall not manufacture, prepare, import, distribute or sell a specified food which has on it a permitted preservative referred to in sub-article (1) of this article unless—

(

a

) in the case of sale by retail, prepacked, there appears on a label attached to or borne on the container of the food or, in the case of a sale, other than prepacked, by retail, there appears on a ticket displayed on or in immediate proximity to the food, the words “Treated with preservative”;

(

b

) in the case of a sale otherwise than by retail there appears on one exterior surface of the container and on the invoice or other document delivered to the purchaser, the words “Treated with biphenyl (E 230)”, “Treated with 2-hydroxybiphenyl (E 231)”, “Treated with sodium biphenyl-2-yl oxide (E 232)” or “Treated with 2-(Thiazol-4-yl) benzimidazole (E 233)”, as appropriate.

14. (1) An authorised officer shall comply with the requirements specified in Part I of Schedule 4 to these Regulations when taking a sample of citrus fruit for the purposes of these Regulations.

(2) The approved examiner or a person under his direction shall assay and determine the content of biphenyl, 2-hydroxybiphenyl and sodium biphenyl 2-yl oxide on citrus fruit in accordance with the methods of analysis specified in Part II of Schedule 4 to these Regulations.

(3) The modified Clevenger-type separator to be used in analysing citrus fruit in accordance with sub-paragraph (2) of this article and Part II of Schedule 4 to these Regulations shall conform with the diagram in Part III of the said Schedule.

15. (1) Subject to the provisions of these Regulations, a person shall not manufacture, prepare, import, distribute, or sell any food [other than beer (including stout and porter) cider and wine (including alcoholic cordials) or food referred to in sub-article (1) of article 13] which contains any permitted preservative described in column 2 of Schedule 1 to these Regulations in respect of such food, unless it is packed in a container bearing a label which complies with the requirements for such a label specified in Schedule 5 to these Regulations or, in the case of a retail sale of food which is not prepacked, a notice to the effect that the food contains preservative is exhibited in a conspicuous place so as to be easily readable by a purchaser of such food.

(2) (

a

) In the case of a soft drink as defined in Schedule 1 to these Regulations a label referred to in sub-article (1) of this article may appear on the exposed top surface of the cork, stopper or cap closing the container of such drink.

(

b

) The provisions of paragraph (

a

) of sub-article (2) of this article shall cease to have effect on the 31st day of December, 1981.

(3) The provisions of this article shall not apply to—

(

a

) a specified food which contains sulphur dioxide in a proportion not exceeding fifty parts per million and no other preservative, or

(

b

) a sale in the course of a catering business of any specified food for immediate consumption.

16. A person shall not import, distribute, or sell any substance for use as a preservative in food unless such substance is packed in a container bearing a label which complies with the requirements for such a label specified in Schedule 5 to these Regulations.

17. (1) A person shall not advertise for sale—

(

a

) any preservative for use in food which is not a permitted preservative.

(

b

) any permitted preservatives for use in food or any food containing a permitted preservative in such a manner as to be likely to lead to its use or sale contrary to these Regulations.

(2) Where a person is charged with a contravention of this article, it shall be a good defence to show that the advertisement was published in such circumstances that he did not know and could not, by the exercise of reasonable care, have known that he was taking part in the publication of such advertisement.

SCHEDULE 1

“bread” includes the following and any part of any of the following—baps, bread rolls, fancy bread, milk bread, malt bread and fruit bread;

“carbohydrate” means any substance containing carbon, hydrogen and oxygen only in which the hydrogen and oxygen occur in the same proportion as water;

“cheese spread” means cheese which has been melted and mixed with milk products other than cheese, with or without the addition of emulsifying salts;

“flavouring” includes flavouring essence and flavouring extract and means any product consisting of a flavouring agent and such other substances, if any, the use of which in food is not forbidden and which are reasonably necessary to produce a solid, a solution or an emulsion, but no other ingredient or ingredients;

“flavouring agent” means any sapid or odorous substance capable of imparting and primarily intended to impart a specific and distinctive taste or odour to food, but does not include herbs, spices, onions, garlic, salt, fruit juices, soft drinks, fruit acids, acetic acid, any carbohydrate material, any purine derivative, any preparation of yeast, coffee or chicory or any substances prepared by the hydrolysis of protein-containing materials;

“flavouring syrup” means a solution of carbohydrate sweetening matter containing sufficient flavouring to provide, after dilution with milk or water, a drink with that flavour;

“flour confectionery” means any solid or semi-solid product complete in itself and suitable for consumption without further preparation or processing other than heating, of which the characteristic ingredient, apart from any filling, is ground cereal, whether or not flavoured, coated with or containing any carbohydrate sweetening matter, chocolate or cocoa; and includes shortbread, sponges, pastry, pastry cases, crumpets, muffins, macaroons, ratafias, meringues and petits fours, but does not include pharmaceutical products, bread, biscuits, canned puddings, Christmas puddings or any product containing a filling which has as an ingredient any meat or fish or any animal, vegetable or microbial material processed before or during the preparation of the product to resemble the texture of meat or fish;

“fruit spread” means the product obtained by processing fruit, fruit pulp or purée and carbohydrate sweetening matter, with or without the addition of other substances, to a suitable consistency by the application of heat and of which the total soluble solids content is less than 65 per cent;

“jam” includes fruit jelly prepared in the way in which jam is prepared, marmalade and jelly marmalade;

“processed cheese” means cheese which has been subjected to a process of melting or mixing with or without the addition of emulsifying salts.

“raw peeled potatoes” includes chips, sliced potatoes, diced potatoes and potatoes which have undergone the culinary process known as “blanching”;

“sauce” means a liquid, thickened or unthickened, frozen or otherwise, used as a garnish with food and having a colour and flavour derived essentially from ingredients other than meat, but does not include mustard, gravy sauce or any product having characteristics similar to gravy;

“sausage” and “sausage meat” means a mixture of any raw meat, cereals and condiments and includes hamburgers, lamburgers, beefburgers and similar products;

“soft cheese” means cheese which is readily deformed by moderate pressure but does not include whey cheese, processed cheese or cheese spread and any reference to soft cheese includes a reference to cream cheese or curd cheese;

“soft drink” means any non-alcoholic drink commonly known as a soft drink, whether capable or not of being used as a medicine;

“whey cheese” means the product obtained by (i) concentrating whey with or without the addition of milk and milk fat and moulding such concentrated whey, or (ii) coagulating whey with or without the addition of milk and milk fat.

Column 1

Column 2

Column 3

Specified Food

Permitted Preservative

Except where otherwise stated, milligrams per kilogram not exceeding—

Beer

Sulphur dioxide and

70

either benzoic acid or

70

methyl 4-hydroxybenzoate or

70

ethyl 4-hydroxybenzoate or

70

propyl 4-hydroxybenzoate

70

Beetroot, cooked and prepacked

Benzoic acid or

250

methyl 4-hydroxybenzoate or

250

ethyl 4-hydroxybenzoate

250

propyl 4- hydroxybenoate

250

Bread

Propionic acid

3,000

(calculated on the weight of the flour)

Candied peel or cut and drained (syruped) peel

Sulphur dioxide

100

Cauliflower, canned

Sulphur dioxide

100

Cheese

Sorbic acid

1,000

Cheese, other than

Sodium nitrate or

100

Cheddar, Cheshire, Grana-padano or Provolone type cheeses or soft cheese

sodium nitrite

10

Processed cheese

Nisin (pure)

12.5

Provolone cheese

Hexamine

25

(expressed as formaldehyde)

Chicory and coffee essence

Benzoic acid or

450

methyl 4-hydroxybenzoate or

450

ethyl 4-hydroxybenzoate or

450

propyl 4-hydroxybenzoate

450

Christmas pudding

Propionic acid

1,000

Cider

Sulphur dioxide or

200

sorbic acid

200

Coconut desiccated

Sulphur dioxide

50

Colouring matter, except E150 Caramel, if in the form of a solution of a permitted colouring matter

Benzoic acid or

2,000

menthyl 4-hydroxybenzobate or

2,000

ethyl 4-hydroxybenzobate or

2,000

propyl 4-hydroxybenzobate or

2,000

sorbic acid

1,000

The permitted colouring matter E150 Caramel

Sulphur dioxide

1,000

Desserts, fruit based milk and cream

Sulphur dioxide or

100

sorbic acid

300

Dessert sauces, fruit based with a total soluble solids content of less than 75%

Sulphur dioxide or

100

benzoic acid or

250

methyl 4-hydroxybenzoate or

250

ethyl 4-hydroxybenzoate or

250

propyl 4-hydroxybenzoate

250

sorbic acid

1,000

Dimethylpolysiloxane

Sulphur dioxide or

1,000

benzoic acid or

2,000

methyl 4-hydroxybenzoate or

2,000

ethyl 4-hydroxybenzoate or

2,000

propyl 4-hydroxybenzoate or

2,000

sorbic acid

1,000

Enzymes

Papain, solid Papain, aqueous solutions

Sulphur dioxide

30,000

Sulphur dioxide or

5,000

sorbic acid

1,000

Aqueous solutions of enzyme preparations not otherwise specified, including immobilised enzyme preparations in aqueous media

Sulphur dioxide or

500

benzoic acid or

3,000

methyl 4-hydroxybenzoate or

3,000

ethyl 4-hydroxybenzoate or

3,000

propyl 4-hydroxybenzoate or

3,000

sorbic acid

3,000

Figs, dried

Sulphur dioxide or

2,000

sorbic acid

500

Finings when sold by retail

Wine finings

Sulphur dioxide

12,500

Beer finings

Sulphur dioxide

50,000

Flavourings

Sulphur dioxide or

350

benzoic acid or

800

methyl 4-hydroxybenzoate or

800

ethyl 4-hydroxybenzoate or

800

propyl 4-hydroxybenzoate

800

Flavouring syrups

Sulphur dioxide or

350

benzoic acid or

800

methyl 4-hydroxybenzoate or

800

ethyl 4-hydroxybenzoate or

800

propyl 4-hydroxybenzoate

800

Flour confectionery

Propionic acid or

1,000

sorbic acid

1,000

Foam headings, liquid

Sulphur dioxide or

5,000

benzoic acid or

10,000

methyl 4-hydroxybenzoate or

10,000

ethyl 4-hydroxybenzoate or

10,000

propyl 4-hydroxybenzoate

10,000

Freeze drinks

Sulphur dioxide or

70

benzoic acid or

160

methyl 4-hydroxybenzoate or

160

ethyl 4-hydroxybenzoate or

160

4-hydroxybenzoate or

160

sorbic acid

300

Fruit based pie fillings

Sulphur dioxide or

350

benzoic acid or

800

methyl 4-hydroxybenzoate or

800

ethyl 4-hydroxybenzoate or

800

propyl 4-hydroxybenzoate or

800

sorbic acid

450

Fruit, crystallised, glacé or drained

Sulphur dioxide or

100

benzoic acid or

1,000

methyl 4-hydroxybenzoate or

1,000

ethyl 4-hydroxybenzoate or

1,000

propyl 4-hydroxybenzoate or

1,000

sorbic acid

1,000

Fruit, dried, other than prunes or figs

Sulphur dioxide

2,000

Fruit, fresh

Bananas

2-(Thiazol-4-yl) benzimidazole

3

Citrus fruit

Biphenyl or

70

2-hydroxybiphenyl or

12

2-(Thiazol-4-yl) benzimidazole

6

Grapes

Sulphur dioxide

15

Fruit (other than fresh fruit) or fruit pulp, including tomato pulp paste or purée

Sulphur dioxide or

350

benzoic acid or

800

methyl 4-hydroxybenzoate or

800

ethyl 4-hydroxybenzoate or

800

propyl 4-hydroxybenzoate

800

Fruit spread

Sulphur dioxide and

100

sorbic acid

1,000

Garlic, powdered

Sulphur dioxide

2,000

Gelatin

Sulphur dioxide

1,000

Ginger, dry root

Sulphur dioxide

150

Glucose drinks containing not less than 23.5 lbs. of glucose syrup per 10 gals. of the drink

Sulphur dioxide or

350

benzoic acid or

800

methyl 4-hydroxybenzoate or

800

ethyl 4-hydroxybenzoate or

800

propyl 4-hydroxybenzoate

800

Grape juice products (unfermented, intended for sacramental use)

Sulphur dioxide and

70

either benzoic acid or

2,000

methyl 4-hydroxybenzoate or

2,000

ethyl 4-hydroxybenzoate or

2,000

propyl 4-hydroxybenbenzoate

2,000

Grape juice, concentrated, intended for home wine making and labelled as such

Sulphur dioxide

2,000

Herring, marinated,

Benzoic acid or

1,000

— whose pH does not exceed 4.5

methyl 4-hydroxybenzoate or

1,000

ethyl 4-hydroxybenzoate or

1,000

propyl 4-hydroxybenzoate

1,000

— whose pH exceeds 4.5

Hexamine and either

50

benzoic acid or

1,000

methyl 4-hydroxybenzoate or

1,000

ethyl 4-hydroxybenzoate or

1,000

propyl 4-hydroxybenzoate

1,000

Hops, dried, sold by retail

Sulphur dioxide

2,000

Horseradish, fresh grated and horseradish sauce

Sulphur dioxide or

200

benzoic acid or

250

methyl 4-hydroxybenzoate or

250

ethyl 4-hydroxybenzoate or

250

propyl 4-hydroxybenzoate

250

Jam, other than diabetic jam

Sulphur dioxide

100

Jam, diabetic

Sulphur dioxide and

100

either benzoic acid or

500

methyl 4-hydroxybenzoate or

500

ethyl 4-hydroxybenzoate or

500

propyl 4-hydroxy- benzoate or

500

sorbic acid

1,000

Low-sugar spreads with a soluble solids con- tent of less than 61%

Sorbic acid

1,000

Low fat products con- sisting of an emulsion principally of water in oil

Sorbic acid

2,000

Mackerel, marinated,

— whose pH does not exceed 4.5

Benzoic acid or

1,000

methyl 4-hydroxybenzoate or

1,000

ethyl 4-hydroxybenzoate or

1,000

propyl 4-hydroxybenzoate

1,000

— whose pH exceeds 4.5

Hexamine and either

50

benzoic acid or

1,000

methyl 4-hydroxybenzoate or

1,000

ethyl 4-hydroxybenzoate or

1,000

propyl 4-hydroxybenzoate

1,000

Mallow, chocolate covered

Sorbic acid

1,000

(calculated on the weight of the mallow and chocolate together)

Meat, cured (including bacon or ham)

Sodium nitrate and

500

sodium nitrite

200

Mushrooms, frozen

Sulphur dioxide

50

Nut pastes, sweetened

Sorbic acid

1,000

Olives, pickled

Sulphur dioxide or

100

benzoic acid or

250

methyl 4-hydroxybenzoate or

250

ethyl 4-hydroxybenzoate or

250

propyl 4-hydroxybenzoate or

250

sorbic acid

500

Peas, garden, canned, containing no added colouring matter

Sulphur dioxide

100

Pectin, liquid

Sulphur dioxide

250

Perry

Sulphur dioxide or

200

sorbic acid

200

Pickles, other than pickled olives

Sulphur dioxide or

100

benzoic acid or

250

methyl 4-hydroxybenzoate or

250

eyhyl 4-hydroxybenzoate or

250

propyl 4-hydroxybenzoate or

250

sorbic acid

1,000

Plants (including flowers and seeds) crystallised, glacé or drained

Sulphur dioxide

100

Potatoes, raw, peeled

Sulphur dioxide

50

Prunes

Sulphur dioxide or

2,000

sorbic acid

1,000

Salad cream (including mayonnaise) and salad dressing

Sulphur dioxide or

100

benzoic acid or

250

methyl 4-hydroxybenzoate or

250

ethyl 4-hydroxybenzoate or

250

propyl 4-hydroxybenzoate or

250

sorbic acid

1,000

Sauces, other than horseradish sauce

Sulphur dioxide or

100

benzoic acid or

250

methyl 4-hydroxybenzoate or

250

ethyl 4-hydroxybenzoate or

250

propyl 4-hydroxybenzoate or

250

sorbic acid

1,000

Sausages or sausage meat

Sulphur dioxide

450

Soft drinks for consumption after dilution not otherwise specified in this Schedule

Sulphur dioxide or

350

benzoic acid or

800

methyl 4-hydroxybenzoate or

800

ethyl 4-hydroxybenzoate or

800

propyl 4-hydroxybenzoate or

800

sorbic acid

1,500

Soft drinks for consumption without dilution not otherwise specified in this Schedule

Sulphur dioxide or

70

benzoic acid or

160

methyl 4-hydroxybenzoate or

160

ethyl 4-hydroxybenzoate or

160

propyl 4-hydroxybenzoate or

160

sorbic acid

300

Spiced cod roe

Hexamine

2,000

Starches, including modified starches

Sulphur dioxide

100

Hydrolysed starches (other than specified sugar products)

Sulphur dioxide

400

Other sugars except lactose

Sulphur dioxide

70

Tea extract, liquid

Benzoic acid or

450

methyl 4-hydroxybenzoate or

450

ethyl 4-hydroxybenzoate or

450

propyl 4-hydroxybenzoate

450

Vegetables dehydrated

Brussels sprouts

Sulphur dioxide

2,500

Cabbage

Sulphur dioxide

2,500

Potato

Sulphur dioxide

550

Others

Sulphur dioxide

2,000

Vinegar

Cider or wine vinegar

Sulphur dioxide

200

Other

Sulphur dioxide

70

Wine (including alcoholic cordials)

Sulphur dioxide and

450 milligrams per litre

sorbic acid

200 milligrams per litre

Yoghurt, fruit

Sulphur dioxide or

60

benzoic acid or

120

methyl 4-hydroxybenzoate or

120

ethyl 4-hydroxybenzoate or

120

propyl 4-hydroxybenzoate or

120

sorbic acid

300

SCHEDULE 2

PERMITTED PRESERVATIVE

PART I

Column 1

Column 2

Column 3

Column 4

Column 5

Permitted Preservative

Alternative form in which the permitted preservative may be used (to be calculated as the permitted preservative shown in column 2)

Conditions of use

Serial Number

Name

Serial Number

Name

E.200

Sorbic acid

E.201

Sodium sorbate

E.202

Potassium sorbate

E.203

Calcium sorbate

E.210

Benzoic acid

E.211

Sodium benzoate

E.212

Potassium benzoate

E.213

Calcium benzoate

E.214

Ethyl 4-hydroxybenzoate

E.215

Sodium ethyl 4-hydroxybenzoate

E.216

Propyl 4-hydroxybenzoate

E.217

Sodium propyl 4-hydroxybenzoate

E.218

Methyl 4-hydroxybenzoate

E.219

Sodium methyl 4- hydroxybenzoate

E.220

Sulphur Dioxide

E.221

Sodium sulphite

E.222

Sodium hydrogen sulphite

E.223

Sodium metabisulphite

E.224

Potassium metabisulphite

E.225

Potassium bisulphite

E.226

Calcium sulphite

E.227

Calcium hydrogen sulphite

E.230

Biphenyl (synonym: Diphenyl)

E.231

2-Hydroxy- biphenyl (synonym: orthophenylphenol)

E.232

Sodium biphenyl-2-yl oxide (synonym: sodium orthophenylphenate)

E.233

2-(Thiazol-4-yl) benzimidazole (synonym: Thiabendazole)

E.239

Hexamine

E.250

Sodium nitrite

E.249

Potassium nitrite

Solely in a mixture with sodium chloride

E.251

Sodium nitrate

E.252

Potassium nitrate

E.280

Propionic Acid

E.281

Sodium propionate

E.282

Calcium propionate

E.283

Potassium propionate

—

Nisin

PART II

E.260 Acetic Acid

E.263 Calcium acetate

E.261 Potassium acetate

E.270 Lactic acid

E.262 Sodium diacetate

E.290 Carbon dioxide.

SCHEDULE 3.

GENERAL PURITY CRITERIA

Unless otherwise provided in the specific criteria in Part II of this Schedule the preservatives referred to in Schedule 2 to these Regulations shall comply with the following criteria of purity:—

The Minister for Health, in exercise of the powers conferred on her by

sections 5

,

54

,

56

and

59

of the

Health Act, 1947

(No. 28 of 1947), sub-section (3) of

section 38

of the

Health Act, 1953

(No. 26 of 1953) and

section 6

of the

Health Act, 1970

(No. 1 of 1970), after consultation with the Minister for Industry and Energy, the Minister for Trade, Commerce and Tourism and the Minister for Agriculture hereby makes the following Regulations:-