sulfites

[SUHL-fites] The salts of sulfurous acid, which may be used in food processing for any of various reasons, including the deterrence of insects and diseases, inhibiting bacterial growth and preventing spoilage or oxidation. Sulfites, which may be added as a preservative to packaged and processed foods, can cause severe allergic reactions (such as hives, shortness of breath and even anaphylactic shock) in certain individuals. For that reason, in 1986 the Food and Drug Administration prohibited their use on "fresh fruits and vegetables intended to be sold or served raw to consumers." In the United States, the words "Contains Sulfites" (or similar verbiage) are mandatory on labels of foods that include sulfites.

[SUHL-fites] Sulfites, the salts of sulfurous acid, have been used to preserve food and drink for eons. Today sulfites can be found in everything from beer to cookies to pickles. All but a tiny fraction of wines made today contain sulfites, small amounts of which are a natural by-product of fermentation. Additionally, winemakers around the world prevent spoilage and oxidation by adding controlled amounts of sulfur dioxide (see listing for details) in a process called sulfiting. In the United States, the words "Contains Sulfites" are mandatory on wine labels if the wine contains 10 ppm (parts per million) or more of sulfites. The upper limit is 350 ppm, but most wines contain less than 150 ppm. Sulfites can cause allergic reactions in certain sulfite-sensitive individuals.