Cherries Treated With Sulfur Dioxide

Sulfur dioxide is a gas used to treat dried fruits like cherries. It helps preserve their color and prevent spoilage by inhibiting the growth of bacteria and molds. The cherries are typically dried and then exposed to sulfur dioxide gas.

Sulfur dioxide acts as a preservative and antioxidant. It helps maintain the bright color of dried fruits and prevents them from browning. It is often found in dried fruits, including cherries, and sometimes in wine and processed potatoes.

Sulfur dioxide and sulfites are generally recognized as safe (GRAS) by the FDA when used as preservatives. However, some individuals, particularly those with asthma, may be sensitive to sulfites and experience allergic-type reactions. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sulfites and established acceptable daily intakes. Evidence on the health effects of sulfites at typical dietary intakes is mixed, with most concerns focused on sulfite-sensitive individuals.