With Sulfur Dioxide Retention

Sulfur dioxide is a gas that occurs naturally in small amounts in volcanic gases and in the air. It is produced industrially by burning sulfur or by roasting sulfide ores. It is often used in food processing in the form of sulfites, which are salts or esters of sulfurous acid.

Sulfur dioxide and sulfites act as preservatives by preventing the growth of bacteria, yeasts, and molds. They also help to maintain the color and flavor of foods, and act as antioxidants. They are commonly found in dried fruits, wine, pickles, and some processed vegetables.

Sulfites are generally recognized as safe (GRAS) by the FDA for use in food. However, some individuals, particularly those with asthma, may be sensitive to sulfites and experience allergic-type reactions. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sulfites and established acceptable daily intake levels. Evidence on the health effects of sulfites at typical consumption levels is mixed, with some studies suggesting potential adverse effects in sensitive individuals while others find them safe for the general population.