Bisulfites

Bisulfites — hydrogen sulfite salts — serve as antimicrobial preservatives and antioxidants in foods and beverages. They inhibit enzymatic browning, suppress microbial growth, protect colour and flavour, and preserve vitamin C in products such as wine, dried fruits, juices, and canned vegetables. Because sulfites can trigger reactions in sensitive asthmatics, labelling declaration is mandatory in most jurisdictions above threshold levels, typically around 10 mg/kg. Winemakers balance their protective benefits against sensory impacts and consumer sensitivities, and dried-fruit producers rely on them to keep apricots golden rather than brown. Within regulated limits they remain among the most effective and economical preservatives available.