Treated With Sulfites

Sulfites are 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 a preservative to prevent spoilage and maintain color.

Sulfites act as a preservative, antioxidant, and antimicrobial agent. They help prevent browning in dried fruits and vegetables, maintain the color of processed meats, and inhibit the growth of microorganisms in wine and baked goods. They are commonly found in dried fruits, wine, baked goods, and some processed potatoes.

Sulfites are generally recognized as safe (GRAS) by the FDA when used according to good manufacturing practices. However, some individuals, particularly those with asthma, may be sensitive to sulfites and experience allergic-type reactions. The FDA requires foods containing sulfites above 10 parts per million to declare them on the label. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sulfites, and their regulatory status and safety have been reviewed.