Sulfites As Preservative

Sulfites are a group of chemical compounds containing sulfur and oxygen. They occur naturally in small amounts in some foods and are also produced by the body. For food use, sulfites are typically manufactured synthetically.

Sulfites act as preservatives in many foods, preventing spoilage by inhibiting the growth of bacteria, yeasts, and molds. They also help maintain the color and flavor of foods, and can prevent browning in fruits and vegetables. They are often found in dried fruits, wine, processed meats, and baked goods.

In the U.S., sulfites are permitted as preservatives in many foods. However, some individuals, particularly those with asthma, may experience sensitivity reactions to sulfites, ranging from mild skin rashes to severe respiratory distress. The FDA requires foods containing more than 10 parts per million of added sulfites to declare them on the label. International bodies like JECFA and EFSA have evaluated sulfites, and their safety is generally recognized when consumed by the general population within typical levels.