Sulphur Dioxide (220) and Sulphites (221 – 228) are used to preserve the flavour and colour in fruits, dried fruits, vinegar, juices, cordials, soft drinks, sauces, beers and wines. Sulphites inhibit bacterial growth, reduce spoilage, prevent browning of fresh food and help preserve medication.
Sulphites release sulphur dioxide, which is the active component that helps preserve food and medication.According to The Australasian Society of Clinical Immunology and Allergy (ASCIA), sulphites can cause allergy and hay fever like reactions, wheezing in asthmatics, occasionally hives and very rarely severe, life-threatening anaphylactic reaction.to come
