Sulfer Dioxide
SO2 is a colourless gas. It smells like burnt matches. It can be oxidized to sulphur trioxide, which in the presence of water vapour is readily transformed to sulphuric acid mist. SO2 can be oxidized to form acid aerosols. SO2 is a precursor to sulphates, which are one of the main components of respirable particles in the atmosphere.
It is widely used in the food and drinks industries for its properties as a preservative and antioxidant.The amount of sulphur dioxide in foods is limited by regulation in the UK, by directive in the EEC, and by recommendations to 'good manufacturing practice' in the USA. A list is given of foods and beverages commonly containing sulphur dioxide. These are predominantly dried fruits and vegetables, soft drinks and alcoholic beverages. Maximal permitted concentrations are quoted. Exposure to sulphur dioxide may also occur during the manufacture and preparation of foods and drinks in the factory, restaurant and home.
