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Answer: Sodium Sulfite is restricted (not fully banned) in United States (banned from fresh produce and salad bars per FDA 1986 action), European Union (ADI 0.7 mg/kg body weight as sulfur dioxide equivalent), Australia (mandatory labeling if above 10 ppm). The FDA still allows it in US food. Commonly found in: Dried fruits (apricots, raisins), Wine (most conventional wines), Seafood (shrimp, scallops — to prevent melanosis/blackening).
TL;DR: Sodium Sulfite is restricted in the EU but allowed in the US (food additives).
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Also called Na2SO3. (E221)
Other names: E221, Na2SO3, Sulfurous acid disodium salt
| EU status | Restricted |
|---|---|
| US status | Allowed |
| Risk level | — |
| Where it shows up | Dried fruits (apricots, raisins), Wine (most conventional wines), Seafood (shrimp, scallops — to prevent melanosis/blackening), Some commercial bread products, Pickled vegetables, Potato products |
Sodium sulfite is an inorganic sulfite salt used as a food preservative and antioxidant. It releases sulfur dioxide when it contacts water or acid, which acts as the active antimicrobial and antioxidant agent. Part of the broader sulfite family of food additives (including sulfur dioxide E220, sodium bisulfite E222, and others).
Sodium sulfite prevents oxidative browning, microbial growth, and color deterioration in foods. Used in wine, dried fruits, preserved vegetables, shellfish, and some processed meat products.
Sulfites are among the more significant food allergy/intolerance triggers. An estimated 1 in 100 people, and up to 5% of asthmatics, are sulfite-sensitive. Reactions can include urticaria, angioedema, bronchospasm, and in severe cases anaphylaxis. Sulfite-induced asthma can be severe; several deaths attributable to sulfite-triggered anaphylaxis have been documented. The FDA banned sulfites from fresh produce and restaurant salad bars in 1986 after several deaths and severe reactions were linked to sulfite-treated salads. FDA mandates that sulfite content above 10 ppm be declared on US food labels. All forms of sulfites (E220-E228) share these sensitization concerns.
For educational use only. This page summarizes the regulatory status of Sodium Sulfitewith citations to the primary sources below. It is not medical advice. Regulatory status is not the same as a proven health effect — read the cited sources for their exact wording, and consult a doctor for decisions about your or your family's health.
Ascorbic acid (vitamin C) provides antioxidant protection without sulfite allergen concerns. Modified atmosphere packaging and refrigeration reduce the need for sulfite preservation. Organic dried fruits without sulfites are widely available.
For most people, yes at typical food levels. However, sulfite-sensitive individuals (up to 1% of population, 5% of asthmatics) can experience severe reactions including anaphylaxis. The FDA mandates sulfite declaration on US food labels at above 10 ppm.
Dried fruits (apricots, raisins), most conventional wines, shrimp and other shellfish, some commercial breads, pickled vegetables, and processed potato products.
People with sulfite sensitivity, especially asthmatics. Severe reactions including anaphylaxis can occur. People with a history of asthma should be particularly cautious about sulfite-containing foods.
The FDA banned sulfites from fresh produce and salad bars in 1986 following several deaths and severe asthmatic reactions linked to sulfite-treated salads in restaurants. The ban applies specifically to fresh fruits and vegetables; sulfites remain permitted in other food applications.
Most conventional wines contain sulfites, used as preservatives to prevent oxidation and microbial spoilage. Some organic and 'sulfite-free' wines exist but may contain naturally occurring trace sulfites from fermentation. The EU mandates 'contains sulfites' labeling on wine.
Sulfite sensitivity is a hypersensitivity reaction to sulfur dioxide and sulfite compounds. Symptoms include bronchospasm (especially in asthmatics), urticaria, angioedema, headache, and in severe cases anaphylaxis. Unlike food allergies mediated by IgE, sulfite sensitivity often involves non-immunological mechanisms in asthmatics.
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USDA certified organic dried fruits cannot use sulfites. Organic dried apricots, raisins, and other dried fruits will be darker in color than conventional sulfite-treated versions (since sulfites maintain the bright orange/golden color of conventional dried apricots). The color difference is a reliable indicator.
The FDA requires declaration of sulfites above 10 ppm on US food labels using terms like 'sulfites,' 'sulfur dioxide,' 'sodium sulfite,' 'sodium bisulfite,' 'potassium bisulfite,' 'sodium metabisulfite,' or 'potassium metabisulfite.' Also look for E220-E228 on European product labels.
Audited products that don't contain Sodium Sulfite.
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