Sulphur dioxide is only permitted in burger meat containing a minimum 4% rusk or vegetable content, or sausages, and at a set level of 450mg/kg.
Dim ond mewn cig byrgyr sy'n cynnwys o leiaf 4% o rysg neu gynnwys llysiau, neu selsig, y caniateir sylffwr deuocsid, a hynny ar lefel benodol, sef 450mg/kg.