Sulfer Dioxide

Sulfur dioxide (SO2) is a gas that occurs naturally in small amounts. It is produced industrially by burning sulfur or by heating metal sulfides. It is often used in food production in the form of sulfites, such as sodium sulfite, sodium bisulfite, or potassium metabisulfite.

Sulfur dioxide and sulfites are used as preservatives in many foods. They help prevent spoilage by inhibiting the growth of bacteria, yeast, and mold. They also act as antioxidants, preventing browning in dried fruits and vegetables, and can be used to preserve the color of some processed foods.

Sulfur dioxide and sulfites are generally recognized as safe (GRAS) by the FDA when used according to good manufacturing practices. However, some individuals, particularly those with asthma, may experience sensitivity reactions. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sulfites and established an acceptable daily intake. The European Food Safety Authority (EFSA) has also assessed sulfites.