Sulfur Dioxide Added Retention

Sulfur dioxide (SO2) is a gas that occurs naturally in small amounts. It can be produced by burning sulfur or as a byproduct of industrial processes. In food, it is typically used in the form of sulfites, which are salts derived from sulfur dioxide.

Sulfur dioxide and sulfites are added to foods as preservatives to prevent spoilage and maintain color. They act as antioxidants, inhibiting the growth of bacteria and mold. They are commonly found in dried fruits, wine, pickles, 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. Regulatory bodies like JECFA and EFSA have evaluated sulfites and established acceptable intake levels. Evidence regarding other health effects at typical consumption levels is mixed and requires further research.