Sulphite Sensitivity Abroad: Wine, Prawns, Fruit

Sulphites in 14 languages

The word to look for on menus, allergen charts and labels.

Language	Word	Romanisation
Japanese	亜硫酸塩 / 二酸化硫黄 / 酸化防止剤（亜硫酸塩）	aryūsan-en / nisanka iō / sanka bōshizai (aryūsan-en), antioxidant (sulphites)
Chinese	亚硫酸盐 / 二氧化硫	yàliúsuānyán / èryǎnghuàliú
Korean	아황산류 / 아황산염	ahwangsan-ryu / ahwangsan-yeom
Thai	ซัลไฟต์ / ซัลเฟอร์ไดออกไซด์	sanfai / sanfoe dai ok sai
Vietnamese	sulfit (sunfit) / lưu huỳnh đioxit
Hindi	सल्फाइट / सल्फर डाइऑक्साइड	salfait / salfar dai-oksaid
Arabic	كبريتيتات / ثاني أكسيد الكبريت	kibrītītāt / thānī uksīd al-kibrīt
Turkish	sülfitler / kükürt dioksit
Greek	θειώδη / διοξείδιο του θείου	theiódi / dioxeídio tou theíou
Italian	solfiti / anidride solforosa
French	sulfites / anhydride sulfureux
Spanish	sulfitos / dióxido de azufre
Portuguese	sulfitos / dióxido de enxofre
German	Sulfite / Schwefeldioxid (on wine: enthält Sulfite)

What counts as sulphites

Sulphites (sulfites) are sulphur-based preservatives and antioxidants: sulphur dioxide (E220) and the sulphite salts E221 to E228, including sodium sulphite, sodium metabisulphite and potassium metabisulphite. They stop food browning, slow spoilage and keep wine stable. Some foods also contain them naturally, and fermentation produces a little.

Unlike the other allergens on this site, sulphites are a chemical, not a food, and most reactions are a sensitivity rather than an immune-system allergy. Allergy UK and Health Canada both say there are no skin or blood tests for it. Reactions can still be serious, mostly affecting breathing, and sensitivity is more common in people with asthma. A small number of anaphylaxis-type reactions have also been reported.

The labelling threshold matters here. The EU, UK, US, Australia, New Zealand and Canada all set it at about 10 mg per kilo (10 parts per million). Below that, sulphites don't have to be declared, which is why foods bleached with tiny amounts (Allergy UK lists white flour, frozen chips, crisps and jam fruit) often carry no warning.

On labels, look for:

Sulphites, sulfites, sulphiting agents.
Sulphur dioxide, sodium or potassium metabisulphite, sodium sulphite, sodium hydrogen sulphite, calcium sulphite.
E220 to E228.
"Contains sulphites" on wine, beer and cider.

Where sulphites hide on menus

Wine, dried fruit, pickles and prawns are the big four, and they cross every cuisine.

Cuisine	Watch for
French	Wine in coq au vin, moules marinières and pan sauces; wine itself; glacé cherries in pastries.
Italian	White wine in risotto alla milanese and many sauces; balsamic vinegar; candied fruit in desserts.
German	The wine and vinegar marinade of sauerbraten, sauerkraut and pickles, wine and beer.
Spanish and Portuguese	Prawns a la plancha and in paella or arroz de marisco; sherry and wine in sauces; pre-cut frozen potatoes, which some bars use for patatas bravas.
Turkish, Arabic and Indian	Dried apricots, raisins and other dried fruit in rice dishes, stuffings and desserts, including some biryani; pickled vegetables (turşu, kabees).
Thai, Vietnamese and Chinese	Frozen prawns in stir-fries, curries and salads; some coconut milk; preserved and pickled vegetables; dried fruit snacks.
Japanese	Kanpyō (dried gourd strips) in sushi rolls, which is traditionally fumigated with burning sulphur and can carry sulphur dioxide residues; pickles; wine.
British and American	Sausages and burgers (in the UK), wine, beer and cider, cordials and soft drinks, guacamole, maraschino cherries in cocktails, dried fruit in salads.

The full list of usual suspects from Allergy UK and Health Canada is long: wine, beer and cider; dried fruit and vegetables (apricots, raisins, sultanas, mango, coconut); vinegar, pickles, sauerkraut, relish and ready-made mustard; fruit juice concentrates, cordials and soft drinks; dehydrated, pre-cut or peeled potatoes; fresh or frozen prawns; guacamole; glacé and maraschino cherries; salad dressings; jams; tofu; and some processed meats. Some grapes are sprayed with sulphites too.

Prawns deserve a special mention. Fresh-caught prawns develop harmless dark marks called black spot within days, and the standard fix is a dip in sodium metabisulphite. That means grilled or boiled prawns can contain sulphites even when the menu lists nothing but "prawns, garlic, olive oil".

Cross-contact matters less for sulphites than for protein allergens, because dose is what drives most reactions. The real risk is hidden ingredients: a splash of wine in a sauce, sulphited dried fruit in a pilaf, or treated prawns in a mixed seafood dish.

Labelling rules around the world

Every region in this guide except Japan has a specific sulphite labelling rule, and they all use a threshold of about 10 mg/kg, but restaurant duties vary.

EU and UK. Annex II of Regulation 1169/2011, retained in UK law, lists "sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2", calculated for the product as eaten or as reconstituted. Packaged food and wine must declare them above that level. Restaurants, cafés and takeaways must provide allergen information for non-prepacked food, including sulphites. In the UK that can be verbal as long as a notice tells you how to ask; Ireland requires it in writing.

United States. Sulfites aren't one of the nine major food allergens, but packaged food must declare them: under 21 CFR 101.100, sulfites at 10 ppm or more in the finished food count as present even if they arrived via another ingredient. Wine, regulated by the Alcohol and Tobacco Tax and Trade Bureau, must also declare them. Since 1986, FDA has prohibited sulfites on fruit and vegetables intended to be served raw or presented fresh, after reactions linked to restaurant salad bars. Beyond that, restaurants have no federal duty to tell you about sulfites.

Australia and New Zealand. Under PEAL (Standard 1.2.3, in force since 25 February 2024), sulphites must be declared when added at 10 mg/kg or more. For food sold without a label, such as in a restaurant, the information must be displayed with the food or given on request.

Canada. Sulphites are a priority allergen. Prepackaged food must declare added sulphites totalling 10 ppm or more, and sulphites added as an ingredient must be listed whatever the amount. Restaurant meals sit outside those labelling rules.

Japan. Sulphites aren't on the mandatory or recommended allergen lists. They are a food additive, so packaged food that uses them must list them as one; on wine you'll usually see 酸化防止剤（亜硫酸塩） ("antioxidant: sulphites"). Restaurants have no duty to tell you.

How to order with sulphite sensitivity

Ask about wine, dried fruit, pickles and prawns specifically, because staff rarely think of sulphites as an ingredient.

Show the words in writing, using the table above, and list the usual sources: wine, vinegar, dried fruit, pickles, prawns.
Ask whether a sauce or marinade contains wine, sherry or vinegar.
Ask whether prawns were frozen or treated, and whether rice dishes contain dried fruit.
Skip the bread basket condiments you can't identify, such as pickles, relishes and balsamic glazes.
Read wine and drink labels. "Contains sulphites" in English, "contient des sulfites", "contiene solfiti", "contiene sulfitos" and "enthält Sulfite" all mean the same thing.

If you have asthma, follow your doctor's asthma plan. If your doctor has prescribed adrenaline, carry it every time you eat out and follow your doctor's plan.

Dishes in our glossary that contain sulphites

UsuallyCoq au vinBraised in red wine, often Burgundy, and sometimes flamed with brandy.
UsuallyFrancesinhaPort wine in most sauces, plus beer; some add white wine.
UsuallyMoules marinièresDry white wine is the steaming liquid.
UsuallyRisotto alla milaneseDry white wine goes in after the rice is toasted.
UsuallySauerbratenWine and wine vinegar in the marinade; raisins in the Rhineland sauce.
OftenArroz de mariscoWhite wine in the base; prawns are often treated with sulphites.
OftenGazpachoSherry vinegar or wine vinegar.
OftenMoussakaRed or white wine in the meat sauce.
OftenVitello tonnatoWhite wine in the poaching liquid; capers in vinegar in the sauce.
SometimesAranciniWine in some ragù recipes.
SometimesBouillabaisseWhite wine in some broths.
SometimesCaldo verdePortuguese chouriço is often cured with wine.
SometimesCurrywurstSome sauces and sausages use sulphite preservatives or wine vinegar.
SometimesDolmadesCurrants or raisins in some fillings; jarred vine leaves can be preserved too.
SometimesPaellaSome cooks add white wine, and prawns are often treated with sulphites.
SometimesPatatas bravasVinegar or wine in some brava sauces.
SometimesSchnitzelWine in some mushroom (Jäger) and cream sauces.
SometimesSchweinshaxeSome sauerkraut is cooked with wine.
SometimesShawarmaPickles and vinegar-based marinades can contain sulphites.
SometimesSouvlakiWine or vinegar in some marinades.
SometimesSpätzleWine in some sauces served with Spätzle.
SometimesSteak tartarePickled capers and gherkins, and a splash of cognac in some recipes.
SometimesTabboulehBottled lemon juice, used by some kitchens, often has sulphite preservatives.
SometimesTiramisuMarsala or another wine in the cream or the coffee in some recipes.
SometimesTzatzikiWine vinegar in many recipes can contain sulphites.

Questions

Is a sulphite reaction an allergy?

Usually not. Allergy UK and Health Canada both describe most sulphite reactions as a sensitivity that doesn’t involve the immune system the way a food allergy does, though it can cause serious breathing problems. There are no skin or blood tests for it, and it’s more common in people with asthma.

Is organic or natural wine free of sulphites?

No. Fermentation itself produces some sulphur dioxide, and most wines also have sulphites added. ‘No added sulphites’ means none were added, not that there are none. In the EU and UK, wine above 10 mg per litre must say ‘contains sulphites’.

Why are prawns treated with sulphites?

Raw prawns (shrimp) quickly develop harmless dark ‘black spot’ marks after catch, and dipping them in sodium metabisulphite prevents it. Allergy UK lists fresh and frozen prawns among foods likely to contain sulphites, so ask in seafood restaurants.

Do adrenaline auto-injectors contain sulphites?

Yes, they contain sodium metabisulphite. Allergy UK reports that the UK medicines regulator advises using a prescribed auto-injector in an emergency even if you are sulphite sensitive. Follow your doctor’s plan.

This guide is general information, not medical advice. Follow the allergy action plan your doctor gave you, and always confirm ingredients with the restaurant.

Sources

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.