Sulphites

Sulphites are a group of chemical compounds containing sulfur and oxygen. They occur naturally in small amounts in some foods and are also produced during fermentation. In food production, they are often added as salts or used in their acidic forms.

Sulphites are primarily used as preservatives to prevent spoilage and maintain the color of foods. They act as antioxidants, inhibiting browning in fruits and vegetables and preventing oxidation in dried fruits and wines. They are commonly found in dried fruits, wine, baked goods, and processed potatoes.

In the US, sulphites are regulated by the FDA and are permitted in food under specific conditions. Some individuals, particularly those with asthma, may experience sensitivity reactions to sulphites, ranging from mild skin rashes to severe respiratory distress. The FDA requires foods containing more than 10 parts per million of sulphites to declare them on the label. JECFA and EFSA have evaluated sulphites and established acceptable daily intakes.