A Sydney butcher was convicted and sentenced in the Downing Centre Local Court today for various breaches of the Food Standards Code relating to the use of sulphur dioxide (SO2) in sausages and mince products in excess of prescribed limits.
Bilal Allam, the proprietor of “Guildford Tasty Meats”, pleaded guilty to six charges following an investigation by the NSW Food Authority.
The charges were brought under Section 21(2) of the Food Act 2003: Sell food that did not comply with a requirement of the Food Standards Code that relates to that food. Specifically Standard 1.3.1 (food additives).
The offences related to sulphur dioxide contained in meat labelled as Lebanese sausages, Aussie sausages, chicken sausages and beef and lamb mince.
Mr Allam was fined a total of $5,100 and ordered to pay professional and analysis costs of $2,239.50.
Sulphur dioxide (SO2) is a chemical used as a preservative in some foods, it is permitted in controlled doses in certain products such as sausages, but is not permitted at all in raw meat cuts or minced meat.
Some people, particularly asthmatics, are sensitive to sulphur dioxide. When ingested it may trigger typical asthma symptoms. Due to this its use in foods is strictly controlled by the Food Standards Code.
NSW Food Authority CEO Polly Bennett said the Authority was vigilant in carrying out its role to ensure food producers, manufacturers and retailers meet food safety standards and, where required to be licenced under a Food Safety Scheme, their licence obligations.
"The NSW Food Authority is dedicated to protecting the health of NSW consumers and ensuring the food produced and sold in this state is safe and suitable for human consumption," Ms Bennett said.
"The important work that our officers do in regularly inspecting and auditing food businesses helps to improve food safety standards in the state."
