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Sulfur Dioxide in Food

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Health Risks of Sulfur Dioxide in Food

Sulfur dioxide, a type of sulfite, has made its way into the foods we put into our bodies everyday. It has been used to preserve everything from dried fruits to soft drinks and alcoholic beverages. Regulations on the amount of sulfites in our foods have been established in numerous countries to protect us from the harmful effects associated with a high sulfur diet. A majority of people are oblivious to the sulfur dioxide in their food or drink. However, for those who are asthmatics or have slight sulfite allergies, this sulfite can lead to an increase in breathing problems or even death to its consumer. To ensure protection against sulfur dioxide in our food and drinks, precautionary matters may be taken if necessary (Robin).
Sulfur dioxide can be a very useful chemical, especially as a preservative. It is described as a colorless gas with a very distinct, and quite pungent odor. While shipping sulfur dioxide, it is stored as a liquefied compressed gas. This chemical is found in liquid form under 14°F and is non-flammable. It reacts with alkali metals in powder form, as well as ammonia, zinc, aluminum, brass, and copper. When this chemical comes into contact with water, it reacts to form sulfurous acid. Sulfur dioxide has been proven to cause irritation to the nose and throat, as well as the eyes. It can cause a discharge of thin nasal mucus known as rhinorrhea due to irritation as well. It is known to cause coughing and choking, as well as bronchoconstriction. When in liquid form, it can cause frostbite to the skin and eyes due to the extremely cold temperature in which it must be stored (Sulfur Dioxide).
The United States uses Sulfur dioxide for many things, as it is a very useful chemical. Around 300,000 tons are gathered each year through the combustion of fossil fuels. It is considered an air pollutant by the Environmental Protection Agency, however it has a multitude of agricultural and industrial uses. Around 40% of all harvested sulfur dioxide is set aside for the manufacturing of hydrosulfites and other chemicals that contain sulfur. 20% is used in order to make paper and bleach wood pulp. 10% is for waste and water treatment. 6% is used for metal and ore refinements, along with another 4% that is used for oil refinement. There is another 16%, however, that is used to process, disinfect, and bleach food. The presence of sulfur dioxide in food can be more than just harmful, it can be deadly (A-Z Index) .
Small amounts of sulfites consumed in moderation are not necessarily life threatening to a majority of people. Nevertheless they can be deadly to certain asthmatic consumers. On March 27th 1985, the House of Representatives, Committee on Energy and Commerce, Subcommittee on Oversight and Investigations had a hearing regarding the potential dangers of sulfites in food. This hearing was held “to assure that the laws protecting public health are administered fully, fairly, and properly (United States 1). At this hearing they had numerous cases of reported deaths caused by sulfite interaction.
The first case was reported to have occurred in 1979 and 1980 regarding sulfites in restaurant food. It was recorded that the deceased individual was an asthmatic and had several reactions to restaurant foods and an airline flight (United States 43). Another fatality was recorded on 10/17/1982, when the individual who had passed away was having a meal that included a salad at a restaurant. This individual had difficulty breathing after consuming his food, and later that day was pronounced dead (United States 144).
There were several more reported deaths allegedly due to sulfite interference, including a case reported in 1981 in which the deceased complained of breathing difficulties after he had consumed his beer. After further investigation, the Food and Drug Administration and local health department did lab tests on the soup and salad served at the restaurant. No sulfites were found in the food, however the beer contained 3.2-3.7 ppm sulfite (United States 146). These are only a few of the multitude of cases reported that day, and they all were fatalities. This does not even begin to cover the amount of non-fatal reactions that have occurred due to the presence of sulfites in food and beverages. In order to prevent future deaths from sulfite interference, food must now be properly labeled and the amount of sulfites that are used to preserve the food must be regulated in accordance to the standards set by the FDA (Robin).
Therefore, in order to ensure the safety of all consumers at restaurants, bars, and even local grocery stores, sulfite regulations were put into action. In order to completely protect those with sulfite allergies or asthmatics with sulfite intolerance, organic food should be purchased in lieu of those found at your local grocery store. Although organic dried fruits do not have as long of a shelf life as its competitor, it freshness can be prolonged by freezing the fruits instead. Sulfites do not affect all individuals the same. Some may ingest sulfites regularly and never notice any effects. However, there is no denying the evidence proving just how detrimental to one’s health that sulfur dioxide can be (Robin). Many of the deceased mentioned previously were most likely oblivious to what they were ingesting by eating their salad or drinking their beer, however it cost them their life.

Works Cited

"A-Z Index." ATSDR. N.p., n.d. Web. 01 Apr. 2014.
Robin, Suzanne. "The Health Risks of Sulfur Dioxide in Dried Fruits." Healthy

Eating. Hearst Communications Inc., n.d. Web. 03 July 2013.
"Sulfur Dioxide." Centers for Disease Control and Prevention. Centers for Disease Control and Prevention, 18 Nov. 2010. Web. 01 Apr. 2014.
United States. Congress. House. Committee on Energy and Commerce. Subcommittee

on Oversight and Investigations. Sulfites: Hearing Before the Subcommittee

On Oversight And Investigations of the Committee On Energy And Commerce,

House of Representatives, Ninety-ninth Congress, First Session, March 27,

1985. [Washington, D.C.?: U.S. G.P.O., 1985.

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