Sulphur Dioxide As Preservative

Sulphur dioxide is a gas that occurs naturally in small amounts. It is often made industrially by burning sulfur. It is used in food as a preservative because it can prevent spoilage from bacteria and fungi.

Sulphur dioxide and sulfites are added to foods to prevent oxidation and inhibit the growth of microorganisms. They are commonly found in dried fruits, wine, and some processed foods like popcorn and snack mixes.

Sulphur dioxide is generally recognized as safe (GRAS) by the FDA when used as a preservative. However, some individuals, particularly those with asthma, may be sensitive to sulfites and experience allergic-type reactions. JECFA and EFSA have evaluated sulfites and established acceptable intake levels. Evidence on the extent of sulfite sensitivity in the general population is mixed.