Sulfur
Sulfur as sulfites/sulfur dioxide in food is regulated; FDA prohibits use on raw fruits/vegetables intended for fresh consumption (1986) and requires labeling above 10 ppm. Sulfites can trigger severe asthmatic reactions in sensitive individuals.
What it is
Sulfur (elemental S) is a non-metal used industrially; in food contexts it generally refers to sulfite/sulfur dioxide preservatives or sulfur dusting on dried fruit/wine.
Preservative/antimicrobial precursor (often used as sulfur dioxide or sulfites).
Why it's flagged
- Sulfite-sensitive asthmatic reactions
- Use limits in food
What regulators actually say
"Sulfur dioxide... is generally recognized as safe when used in accordance with good manufacturing practice, except that it is not used in meats; in food recognized as a source of vitamin B1; on fruits or vegetables intended to be served raw."
"Sulfites can cause severe allergic-like reactions in some sensitive individuals."
Regulatory status
United States — FDA
Sulfites must be declared above 10 ppm; banned on most fresh fruits/vegetables (21 CFR 182.3862, 21 CFR 101.100)
European Union — EFSA
Sulfur dioxide and sulfites regulated under EU 1333/2008 with ADI set
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