Determination of Sulfur Dioxide (SO₂) in Foods: Health and Safety Risks

What is the sulfurization process? What are the Harms and Benefits?

What is sulfur dioxide (SO₂)?

It is a colorless gas, has a pungent odor and can oxidize rapidly in the atmosphere to form sulfuric acid (H₂SO₃). It is used as a preservative in foods, especially dried fruits, wines, fruit juice and other fermented products. It inhibits microbial growth, prevents oxidative discoloration and reduces spoilage.

What are the Sources?

In foods, SO₂ is often added as an additive. It can also occur naturally, especially in some types of fruit. SO₂ is used to prevent microbes and oxidative damage in food processing operations and preservation stages.

Food Safety and Health Impacts of the Use of Sulfur Dioxide (SO₂)

Food Safety:

Microbial Control: SO₂ prevents microbial growth in foods, enabling long-term preservation. This is especially important for dried fruits and fermented products.
Shelf Life Extension: SO₂ prevents oxidative deterioration and discoloration in foods, which extends the shelf life of products.
Use for the Food Industry: Food manufacturers prevent spoilage by using SO₂ at generally low levels, especially in appropriate amounts. This is necessary to preserve nutritional values and ensure consumer safety.

Health Effects:

Asthma and Allergic Reactions: People exposed to SO₂ may experience asthma attacks and allergic reactions. In asthmatic individuals, SO₂ may trigger asthma attacks.
Gastrointestinal Problems: High levels of SO₂ can cause gastrointestinal disorders. Symptoms may include nausea, vomiting and abdominal pain.
Continuous Exposure: Prolonged exposure to SO₂ can cause respiratory irritation and allergic reactions.
Carcinogenicity: SO₂ is considered a potential carcinogen when consumed in high doses over long periods of time. However, these risks are generally negligible in low doses and controlled uses.

Consumer Awareness and Health Risks: As consumer awareness increases, sensitivities to SO₂ also increase. Therefore, it is of great importance to indicate the amount of SO₂ on food labels. Food manufacturers should keep the amount of SO₂ under control and avoid overuse to protect consumer health.

Nano-lab Laboratories Group continues to provide services within the scope of Determination of Sulfur Dioxide (SO₂) in Foods. We also provide services for the Determination of Additives in Foods.

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