EN016

Sulfite Allergy Card

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More information:

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  • Sulphites
  • E 220
  • E 221
  • E 222
  • E 223
  • E 224
  • E 225
  • E 226
  • E 227
  • E 228

Source: Health Canada - Sulphites

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  • Alcoholic and non-alcoholic beer and cider
  • Bottled lemon and lime juices and concentrates
  • Canned and frozen fruits and vegetables
  • Cereal, cornmeal, cornstarch, crackers and muesli
  • Condiments, e.g., coleslaw, horseradish, ketchup, mustard, pickles, relish and sauerkraut
  • Dehydrated, mashed, peeled and pre-cut potatoes, and frozen French fries
  • Dried fruits and vegetables, such as apricots, coconut and raisins, mango, sweet potato
  • Dried herbs, spices and teas
  • Fresh grapes
  • Fruit fillings and syrups, gelatin, jams, jellies, preserves, marmalade, molasses and pectin
  • Fruit and vegetable juices
  • Glazed and confit (candied) fruits, e.g., maraschino cherries
  • Starches, (e.g., corn starch, potato starch)
  • Sugar syrups, e.g., glucose, glucose solids, syrup dextrose, corn syrup, table syrup
  • Tomato pastes, pulps and purees
  • Vinegar and wine vinegar
  • Wine

Other possible sources of sulphites

  • Baked goods, especially with dried fruits
  • Deli meats, hot dogs and sausages
  • Dressings, gravies, guacamole, sauces, soups and soup mixes
  • Fish, crustaceans and molluscs
  • Granola bars, especially with dried fruit
  • Noodle and rice mixes
  • Snack foods, e.g., raisins, fruit salad
  • Soy products

Source: Health Canada - Sulphites

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

  • Food to food - e.g. nuts on top of a salad (even if taken off)
  • Food to object (cooking surfaces and cookware)

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