Sulfure Dioxide

Sulfur dioxide is a gas produced when sulfur burns. It is also found naturally in small amounts in some foods and in the human body. In food production, it is typically generated industrially for use as a preservative.

Sulfur dioxide and sulfites act as preservatives in many foods, preventing spoilage by inhibiting the growth of bacteria, yeasts, and molds. They also function as antioxidants, protecting foods from browning and maintaining their color. They are commonly found in dried fruits, wines, and some processed vegetables and seafood.

Sulfur dioxide is permitted as a food additive in the US and is generally recognized as safe (GRAS) when used according to good manufacturing practice. However, it can cause allergic-type reactions in some individuals, particularly those with asthma. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sulfites, establishing acceptable daily intakes. While generally considered safe for most people at typical consumption levels, sensitivity can lead to symptoms like wheezing, hives, or digestive upset.