The ASAVA calls for a review of pet food labeling laws.

Sulphur dioxide, and another sulphur dioxide releasing preservative (Preservative 220 – 228), are commonly added to fresh meat or processed un-refrigerated pet food rolls in order to maintain shelf life by masking the signs of putrification such as bacteria odour and the discolouration of red meat.

Sulpher dioxide rapidly deactivates thiamine (vitamin B1) in food, which is an essential source of energy, and is crucial in body tissue repair and brain function.

“Acute signs of thiamine deficiency, as observed by the ASAVA, occur when cats or dogs are fed a diet of highly sulphited pet meat exclusively,” said Dr Matthew Retchford, President of the Small Animal Veterinary Association (ASAVA).

Thiamine deficiency can lead to poor appetite, loss of body weight, lethargy, lack of interest, wobbliness and in severe cases brain injury such as haemorrhaging and the loss of sections of brain tissue.

“In Australia, the pet food industry is self-regulated, with the Pet Food Industry Association of Australia (PFIAA) responsible for setting industry best practices. Effectively, there are no legal requirements for pet companies to list additives and preservatives in labelling text, despite high levels of sulphur dioxide being found in chilled Australian pet foods,” said Dr Matthew Retchford.

“The ASAVA calls for levels of sulphur dioxide and any other preservative in pet food to be kept low enough not to interfere with thiamine levels, and for improvements in pet food labelling to make sure consumers understand what they are putting in their pet's food bowl,” he said.