Sulfur dioxide is widely used in the food and beverage industry for its preservative and antioxidant properties. When used at recommended concentrations, it is harmless to healthy individuals, but even at high dilutions, it can trigger asthma in sensitive individuals if inhaled or ingested. Approximately one in nine asthma sufferers experience a worsening of their symptoms when consuming soft drinks containing sulfur dioxide.
-tayini.jpg "Determination of Sulfur Dioxide (SO2) in Foods")
The amount of sulfur dioxide in foods is limited by applicable regulations and recommendations for good manufacturing practices. Foods and beverages that usually contain sulfur dioxide are mainly dried fruits and vegetables, soft drinks and alcoholic beverages. Exposure to sulfur dioxide also occurs during the production and preparation of food and beverages in the factory, restaurant, and home.
Sulfur dioxide is a commonly used preservative in a variety of foods and beverages, including dried fruits, pickled vegetables, sausages, fruit and vegetable juices, cider, vinegar, wine, and beverages. Sulfur residues in foods are considered to have low toxicity. However, it causes allergic reactions such as asthma attacks, headaches and nausea in susceptible individuals.
People sensitive to sulfur dioxide have to carefully read food labels each time they shop for food.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are services for the determination of sulfur dioxide (SO2) in foods.
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