Sulfur Dioxide

Name: Sulfur Dioxide

Alternative Names: Sulfur Dioxide, Sulfur(IV) Oxide, Sulfurous Anhydride, Sulphur Dioxide (220), Antioxidant (220), Antioxidant (E220), Glucose Syrup (E220), Preservative (220 Sulphite), Preservative (220), Preservative (220) (Sulphite), Preservative (Sulphur Dioxide (220)), Preservative (Sulphur Dioxide From Wine), Preservative:[220 (Sulphite)].

E-Number: E220

Description: Sulfur Dioxide is used mainly as a preservative to maintain the appearance of fruit and vegetables and prevent the signs of rotting in food. Its antimicrobial properties allow it to inhibit the growth of microbes such as fungi and bacteria. According to FoodEssentials Sulfur Dioxide has also been found to act as an antioxidant, color retention agent as well as a preservative. For this reason, sulfur dioxide is considered a very important compound in the winemaking process as its antioxidant properties help to prevent the wine from oxidation and spoilage. Sulfur dioxide is also considered a sulfite. Sulfites act as preservatives by slowing down the growth of microorganisms that could otherwise spoil foods. Sausages and frankfurters for example, are permitted to contain sulfites to prolong their shelf-life prior to cooking (FSANZ, 2001).

Negative Effects: In recent years international scientific committees have thoroughly investigated the safety of sulfites. These investigations concluded that, for most people, sulfites in foods present no risk to public health and safety (FSANZ, 2001). However, a small section of the population responds to sulfites with allergy-like reactions – these are mainly people who suffer from asthma. In sulfite-sensitive people, sulfites can provoke asthma and other symptoms of an allergic response such as skin rashes and irritations (FSANZ, 2001). According to Wilken (2007) those suffering from sulfite allergy will experience an asthmatic reaction in which it becomes difficult to breathe. Rarely sufferers will experience an anaphylaxis reaction in which the heart begins to beat fast, wheezing occurs, hives, dizziness, upset stomach and difficulty swallowing may occur (Wilken, 2007).

Additionally, sulfites are thought to destroy thiamine (Vitamin B1) so some experts recommend that foods which are a significant source of thiamine, such as meats, dairy foods and cereals should not contain additional sulfites (FINA, 2007).

Positive Effects: In the US, all additives used in the production of food have to be approved by FDA. Sulfur Dioxide has been approved for use in food production at certain levels by FDA.

Food Categories:
- Vegetable & Yeast Spreads
- Fresh Pasta
- Canned Tuna (Flavored)
- Dried Fruit & Nuts
- Pate
- Mixed Cereal & Muesli
- Muesli & Fruit Bars
- Frozen Meals
- Prepared Pasta Sauces
- Canned Soups
- Fruit Cake
- Ice Cream
- Pickles & Vegetables

References:
Food Standard Australia New Zealand- FSANZ (2001) For Asthma Sufferers: The Facts about Sulfites in food. Viewed on October 26, 2008. Online:
http://www.foodstandards.gov.au/newsroom/factsheets/factsheets2001/forasthmasufferersth1152.cfm

Wilken, D (September 24, 2007) Top Facts About Sulphite Allergy. Viewed on October 26, 2008. Online: http://www.associatedcontent.com/article/382723/top_facts_about_sulphite_allergy.html?page=1&cat=70

Food Intolerance Network – FINA (January, 2007) Food Intolerance Network Factsheet: Sulfites (220-228). Viewed on October 25, 2008. Online: http://www.fedupwithfoodadditives.info/factsheets/Factsulphites.htm

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