Preservative: Sulfur Dioxide

Sulfur dioxide is a gas that occurs naturally in small amounts. It is often produced industrially by burning sulfur. It is used as a preservative and antioxidant in foods and beverages.

Sulfur dioxide and sulfites are added to foods to prevent spoilage by inhibiting the growth of bacteria, yeasts, and molds. They also prevent oxidation, which can cause browning and loss of flavor. They are commonly found in dried fruits, wines, and some processed vegetables.

Sulfur dioxide is generally recognized as safe (GRAS) by the FDA when used according to good manufacturing practices. However, some individuals, particularly those with asthma, may be sensitive to sulfites and experience allergic-type reactions. JECFA and EFSA have evaluated sulfites and established acceptable daily intakes. Evidence on the link between sulfites and asthma exacerbation is mixed, with some studies showing a clear link and others not.