Sulfite food and beverage additives

Australia and New Zealand

It is approved for use in Australia and New Zealand^[9]

In Australia and New Zealand, sulfites must be declared in the statement of ingredients when present in packaged foods in concentrations of 10 mg/kg (ppm) or more as an ingredient; or as an ingredient of a compound ingredient; or as a food additive or component of a food additive; or as a processing aid or component of a processing aid.^[10]

Canada

Sulfites that can be added to foods in Canada are potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium dithionite, sodium metabisulfite, sodium sulfite, sulfur dioxide and sulfurous acid. These can also be declared using the common names sulfites, sulfates, sulfiting agents.^[11]

EU

In the European Union, "EU law requires food labels to indicate "contains sulfites" (when exceeding 10 milligrams per kilogram or per litre) without specifying the amount".^[12]

In the European Union an equivalent regulation came into force in November 2005.^[13] In 2012, a new regulation for organic wines came into force.^[14]

UK

In the United Kingdom, similar laws to the EU apply. Bottles of wine that contain over 10 mg/L (ppm) of sulfites are required to bear "contains sulphites" on the label.^[15] This does not differ whether sulfites are naturally occurring or added in the winemaking process.^[16]

US

In 1986, the U.S. Food and Drug Administration banned the addition of sulfites to all fresh fruit and vegetables that are eaten raw.^[17]

In 1986, the U.S. Food and Drug Administration banned the use of sulfites as preservatives on foods intended to be eaten fresh (such as salad ingredients).^[17] This has contributed to the increased use of erythorbic acid and its salts as preservatives.^[18]

Generally, U.S. labeling regulations do not require products to indicate the presence of sulfites in foods unless it is added specifically as a preservative;^[17] still, many companies voluntarily label sulfite-containing foods.^[19] Sulfites used in food processing (but not as a preservative) are required to be listed if they are not incidental additives (21 CFR 101.100(a)(3)), and if there are more than 10 ppm in the finished product (21 CFR 101.100(a)(4)) On July 8, 1986, sodium bisulfite (and other sulfites : "The chemicals affected by the order are sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite and potassium metabisulfite.") was banned from use by the U.S. FDA on fresh fruits and vegetables following the deaths of 13 people and many illnesses, mainly among asthmatics.^[20]

In the United States, wines bottled after mid-1987 must have a label stating that they contain sulfites if they contain more than 10 parts per million (ppm).^[21]

Sodium bisulfite has low toxicity, 130 mg/kg (mice, intravenous).^[22] According to another source^[who?], the acceptable daily intake is up to 0.7 milligrams per kilogram of body weight.^[23] Sodium metabisulfite oxidizes in the liver to harmless sulfate which is excreted in the urine.^[23]

It may cause adverse reactions in those who are sensitive to sulfites, including respiratory reactions in asthmatics, anaphylaxis, and other allergic reactions in sensitive individuals.^[24][25]

Adverse reactions to sulfites appear to be very rare in the general population.^[26] An adverse reaction to sulfite is not a true allergy.^[27] Chronic skin conditions in the hands, perineum, and face have been reported in individuals that regularly use cosmetics or medications containing sulfites. Occupational exposure to sulfites has been reported to cause persistent skin symptoms.^[28]

Breathing difficulty can commence within minutes after eating a food containing sulfites.^[29] Asthmatics^[30][31] may experience asthma attacks from sulfite fumes as well. Other potential symptoms include sneezing, swelling of the throat, hives, and migraine.^[32][33][34]

A 2017 study has shown negative impacts from sulfites on bacteria found in the human microbiome.^[35]