1.What is sulfur dioxide?

Sulfur dioxide is a food additive, usually the substance in the form of potassium metabisulfite, metabisulfite, sodium sulfite, sodium bisulfite, sodium low sulfite and other sulfites added to food, or the use of sulfur fumigation for food treatment, play the role of anti-corrosion, bleaching and antioxidant. In the process of food processing, the oxidation of sulfur dioxide and sulfites can effectively inhibit non-enzymatic Browning in the process of food processing. Using its reducing and bleaching properties, it can also be used as a preservative to inhibit the growth of mold and bacteria. Therefore, in the production and processing of food, sulfur dioxide and sulfite are often added to make food fade and free from Browning, improve the appearance quality and extend the shelf life. The national food safety standard GB 2760 has provisions on the scope of application and maximum use of sulfur dioxide.

2.What are the dangers of long-term consumption?

Sulfur dioxide used in accordance with the standards will not cause harm to the health of consumers. However, if long-term or excessive consumption of food with sulfur dioxide, it will cause toxic reactions, manifested as photophobia, tears, slight cough, sore throat, dizziness, headache and body fatigue and other symptoms, and have toxic effects on the human central nervous system, digestive system, immune system and reproductive system.

3.Sulfur dioxide detection

Therefore, the detection of sulfur dioxide in food is of great significance, and the detection agency can accurately detect sulfur dioxide in pickled vegetables, dried vegetables, bean sprouts, raw wet flour products, edible fungi, sunflower seeds and other foods, and achieve the purpose of rapid screening of sulfur dioxide in food through rapid detection methods.

4.Precautions when buying and eating food

When buying food, consumers should try to choose regular supermarkets or farmers' markets. When purchasing, you should carefully check whether the product packaging is intact and whether the label is detailed. Do not pursue too bright color, if found pungent smell should be carefully selected.

When eating, it should be cleaned, soaked, and cooked several times to achieve the purpose of removing the residual sulfur dioxide.