HL Deb 30 July 1975 vol 363 cc1168-70WA
The Earl of CLANCARTY

asked Her Majesty's Government:

  1. (a) which human foods are ordinarily used with the following preservatives in England:—
    1. 1. E218 methyl paralhydroxy benzoate;
    2. 2. E226 calcium sulphite;
    3. 3. E227 calcium bisulphite;
    4. 4. E233 thiabendazole;
    5. 5. E236 formic acid;
    6. 6. E237 sodium formate;
    7. 7. E238 calcium formate;
    8. 8. E239 hexamethylenetetramine, and
  2. (b) which human foods are used with these preservatives in the EEC countries, and whether formic acid and its 1169 salts are imported in human foods to this country.

Lord BESWICK

The foods in which E218 methyl para-hydroxybenzoate (methyl 4-hydroxybenzoate), E226 calcium sulphite, E227 calcium bisulphite (calcium hydrogen sulphite) and E233 thiabendazole (2-(thiazol-4-yl) benzimidazole) may be used in England and Wales and maximum permitted levels of use are specified in Schedule 2 to the Preservatives in Food Regulations 1974. E226 calcium sulphite and E227 calcium bisulphite are two of the salts of sulphurous acid which may be used in foods permitted by the regulations to contain sulphur dioxide.

The use of E236 formic acid, E237 sodium formate and E238 calcium formate is prohibited by the regulations. The use of E239 hexamethylenetetramine (Hexamine) is at present prohibited, but will be allowed in Provolone cheese up to a maximum level of 25 mg/kg by amended Preservatives Regulations, proposals for which have been issued and which it is hoped to make in the near future.

Information is not available about the extent to which these preservatives are used in foods in other EEC countries. Importation into this country of food containing formic acid and its salts would be an offence wherever the food came from.