Sulfites (E220-E228) preserve wine, dried fruit and shrimp. Who reacts, why the FDA banned them on raw produce in 1986, the 10 ppm label rule, and EFSA's 2022 verdict.
9/10/2026 · 8 min read · Chris Carrillo · Reviewed by Armin Rad, Co-Founder & CTO, Aurascan · Last reviewed 9/10/2026
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Written by Chris Carrillo. Reviewed by Armin Rad, Co-Founder & CTO, Aurascan. It cites 6 sources; use the source list and methodology to check the evidence directly.
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View the sample resultSulfites are sulfur-based preservatives widely used to prevent browning, bacterial growth, and oxidation in foods and beverages. While considered safe for most people, they can trigger severe respiratory reactions like bronchospasms in sensitive individuals, especially those with asthma. Regulatory agencies require clear labeling whenever sulfites exceed 10 parts per million (ppm).
Key takeaways:
Sulfites are a group of sulfur-containing chemical compounds that occur naturally during fermentation and are also synthetically produced for use as preservatives. Chemically, the term encompasses sulfur dioxide gas along with various inorganic salts, including sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium bisulfite, and potassium metabisulfite, as documented in chemical repositories like PubChem. In regulatory systems like the European Union, they are designated by the additive codes E220 through E228.
In natural environments, yeasts produce small amounts of sulfur dioxide during the fermentation of grape juice into wine or malt into beer. For commercial food preservation, manufacturers synthesize sulfites by burning elemental sulfur to create sulfur dioxide gas, which is then dissolved in water or reacted with alkaline sodium or potassium compounds to form stable, dry salts.
These chemical salts easily release sulfur dioxide when dissolved in food matrices. This release delivers active antioxidant and antimicrobial protection, halting enzymatic browning and keeping products shelf-stable for extended periods.
Sulfites serve two primary functions in food processing: antioxidant activity and microbial inhibition. In winemaking, sulfur dioxide is practically indispensable for traditional vintners. It suppresses unwanted wild yeasts and bacteria, stops oxidation that could turn wine into vinegar, and preserves fresh fruit aromas throughout the aging process, a balance analyzed in studies on sulfites chemistry in wines.
In dried fruits such as apricots, golden raisins, and apples, sulfites inhibit polyphenol oxidase, the natural enzyme responsible for enzymatic browning. Without sulfiting, dried apricots would turn dark brown and lose their pliable texture. Sulfites also protect sensitive nutrients, particularly vitamin C and carotenoids, from oxidative degradation during dehydration.
Beyond wine and dried fruit, sulfites are often used in potato products, maraschino cherries, pickled vegetables, prepared condiments, and crustacean processing. In seafood like shrimp, sulfites prevent melanosis, commonly known as "black spot," a natural post-harvest discoloration that affects visual appeal but is otherwise harmless. Like other common food preservatives such as those detailed in our guide on what is sodium benzoate? uses, labels, and safety, sulfites help keep perishable goods safe from premature spoilage.
For the vast majority of the population, sulfites are safe and efficiently metabolized by the human body. Humans produce an enzyme called sulfite oxidase, primarily in the liver and kidneys, which rapidly converts ingested sulfite into harmless sulfate. This sulfate is then routinely excreted through the urine without causing physiological harm.
Global food safety authorities, including the U.S. Food and Drug Administration (FDA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), maintain that sulfites are safe within established regulatory thresholds. However, regulatory scrutiny remains ongoing. In its 2022 follow-up re-evaluation, the European Food Safety Authority (EFSA) withdrew the temporary group acceptable daily intake (ADI) it had set in 2016 because the toxicity data were insufficient, switched to a margin-of-exposure approach, and concluded that exposure could be a safety concern for high consumers, particularly of wine and dried fruit. Emerging research has also evaluated how sulfites in wine affect gut microbiota during digestion and their interplay with dietary polyphenols.
As of September 10, 2026, no sweeping bans have been enacted for sulfites, with the U.S. Food and Drug Administration (FDA) and international regulators continuing to permit their use under mandatory labeling and strict quantity limits. However, because scientific evidence cannot establish absolute safety thresholds for every individual due to wide variations in metabolic capacity, regulatory frameworks focus heavily on transparency so sensitive consumers can avoid exposure.
While sulfites do not typically trigger classic IgE-mediated food allergies, they cause well-documented hypersensitivity reactions in a distinct subset of the population. Sulfite sensitivity is estimated to affect roughly 1% of the general public, but it is markedly more common among people with asthma, where estimates of around 5% are often cited.
The most common and dangerous reaction to sulfites is acute bronchospasm, characterized by sudden airway constriction, wheezing, chest tightness, and shortness of breath. When sensitive individuals ingest sulfites in acidic environments like the stomach or drink acidic beverages like wine, sulfur dioxide gas can vaporize and be inhaled directly into the lungs, triggering rapid cholinergic nerve stimulation and airway hyperreactivity.
Other reported symptoms of sulfite intolerance include:
For individuals with severe asthma, accidental sulfite ingestion can trigger life-threatening anaphylactoid reactions requiring immediate emergency medical intervention.
If you inspect a bottle of wine or a package of dried fruit sold in North America or Europe, you will almost certainly find the phrase "contains sulfites." This explicit warning is the direct result of consumer protection laws established following widespread health incidents in the 1970s and 1980s.
During that period, restaurants and grocery stores routinely sprayed sulfite solutions onto fresh salad bar produce, raw vegetables, and pre-cut potatoes to keep them looking crisp and fresh. This practice led to numerous severe respiratory attacks and several documented deaths among asthmatic consumers. In response, the FDA enacted a landmark 1986 ban prohibiting the use of sulfites on raw fruits and vegetables intended to be served fresh.
Alongside this ban, the FDA established a mandatory disclosure rule under 21 CFR 101.100: any finished food or beverage containing 10 parts per million (ppm) or more of total sulfur dioxide must explicitly declare sulfites on the package. Because winemaking yeasts naturally produce small amounts of sulfites even when none are added, most commercial wines cross this 10 ppm threshold, necessitating the mandatory label statement.
Recognizing sulfites on ingredient lists requires knowing the specific chemical names used by food manufacturers. In the United States and Canada, regulations require the explicit disclosure of the specific sulfite agent in the ingredient statement if it was intentionally added as a functional preservative. Reliable detection of these residues remains critical across the food and botanical industries, as highlighted by developments in fluorescent probe monitoring for sulfites.
Look for the following common terms when scanning food packaging:
In regions utilizing the European E-number system, sulfites are declared under codes E220 (sulfur dioxide), E221 (sodium sulfite), E222 (sodium hydrogen sulfite), E223 (sodium metabisulfite), E224 (potassium metabisulfite), E226 (calcium sulfite), E227 (calcium hydrogen sulfite), and E228 (potassium hydrogen sulfite). Understanding these codes is just as crucial as identifying other common food additives, such as knowing what is potassium sorbate? uses, safety, labels, and risks when selecting shelf-stable packaged foods.
Consumers should note that certified organic packaged foods in the United States generally prohibit added synthetic sulfites, making organic dried fruits and wines practical choices for avoiding added sulfur compounds.
Because of consumer demand for clean labels and the risks associated with sulfite hypersensitivity, food scientists and winemakers have explored various natural alternatives to replace traditional sulfur salts. While few single ingredients match the dual antioxidant and antimicrobial efficiency of sulfur dioxide, several alternatives are commonly used.
In fruit processing, ascorbic acid (vitamin C), erythorbic acid, and citric acid are widely employed to lower pH and slow down enzymatic browning. Vacuum packing, modified atmosphere packaging with inert nitrogen, and low-temperature dehydration also help keep dried fruits fresh without chemical additives, though the resulting fruit may appear darker in color.
In winemaking, producers of "natural" or "low-intervention" wines rely on meticulous vineyard hygiene, temperature-controlled fermentation, inert gas blankets, and bioprotective non-Saccharomyces yeast strains to prevent spoilage without adding sulfur compounds. While these wines provide viable options for sulfite-sensitive drinkers, they often have shorter shelf lives and higher bottle-to-bottle variability. Similar formulation trade-offs exist across other food additives, as discussed in our analysis of is TBHQ (E319) safe? uses, limits, and label names, is polysorbate 80 (E433) safe? uses, gut health, and labels, is sodium nitrite safe? cured meat, nitrosamines, and labels, is MSG (monosodium glutamate, E621) safe? uses and labels, is carboxymethylcellulose (cellulose gum, E466) safe?, and what is butylated hydroxyanisole? uses, labels, and safety.
Sulfites typically cause a hypersensitivity or intolerance reaction rather than a true IgE-mediated allergy, though the symptoms can be just as severe. People with asthma are especially vulnerable to bronchospasms and wheezing.
Yes, virtually all wines contain small amounts of naturally occurring sulfites produced by yeast during fermentation (typically 5 to 15 ppm), even if no synthetic sulfites are added during production.
Under FDA regulations, any food or beverage with 10 parts per million (ppm) or more of total sulfites must explicitly declare 'contains sulfites' on its packaging to protect sensitive consumers.
In 1986, the FDA banned sulfites on raw fruits and vegetables served fresh at salad bars and restaurants after untreated produce caused severe respiratory attacks and several deaths among asthmatic diners.
Certified organic dried fruits are produced without added synthetic sulfites. As a result, organic dried apricots appear dark brown instead of bright orange.
While sulfites can trigger respiratory symptoms and flushing in sensitive individuals, research suggests wine headaches are more commonly caused by alcohol, dehydration, histamines, or tannins.
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