With Sulphites

Sulfite is a general term for sulfur dioxide (SO2) and related compounds like sodium sulfite, sodium bisulfite, and potassium metabisulfite. 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 added to foods to prevent spoilage by inhibiting the growth of bacteria, yeasts, and molds. They also act as antioxidants, preventing browning in dried fruits and vegetables, and preserving the color and flavor of wines and other beverages. They are commonly found in dried fruits, wine, processed potatoes, and some baked goods.

In the US, sulfites are permitted food additives. The FDA requires foods containing 10 parts per million or more of added sulfites to declare them on the label. Some individuals, particularly those with asthma, may experience sensitivity reactions to sulfites, ranging from mild symptoms to severe allergic-type reactions. JECFA and EFSA have evaluated sulfites and established acceptable daily intakes. While generally recognized as safe for the population, ongoing research monitors potential adverse effects in sensitive individuals.