Dried Fruit Treated With Sulfur Dioxide

Sulfur dioxide is a gas used to treat dried fruits like raisins, apricots, and prunes. It helps preserve the fruit's color, prevent spoilage, and maintain its texture during storage and transport.

Manufacturers use sulfur dioxide as a preservative to extend the shelf life of dried fruits. It helps keep the fruit looking fresh and appealing by preventing browning and inhibiting the growth of bacteria and mold. It is commonly found in trail mixes, dried fruit blends, and as a standalone dried fruit product.

Sulfur dioxide is permitted for use in dried fruits by the FDA. It is generally recognized as safe (GRAS) when used according to good manufacturing practices. Some individuals, particularly those with asthma, may be sensitive to sulfites and experience reactions. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sulfites and established acceptable daily intake levels.