Sulphite

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. In food production, sulfites are often added as preservatives.

Sulfites are used to prevent browning in fruits and vegetables, preserve color in dried fruits, and inhibit the growth of bacteria, yeasts, and molds in foods like dried fruits, wine, and processed meats. They act as antioxidants and antimicrobial agents.

In the U.S., sulfites are generally recognized as safe (GRAS) when used according to good manufacturing practices, but they must be declared on food labels if present at levels of 10 parts per million or more. Some individuals, particularly those with asthma, may experience sensitivity reactions to sulfites, ranging from mild skin rashes to severe respiratory distress. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sulfites, establishing acceptable daily intakes. Evidence regarding widespread adverse effects in the general population is mixed.