Sodium bisulfite is a compound with many uses. It is most commonly used as a preservative during the winemaking process and in canned fruits and vegetables. Adding sodium bisulfite to a water-based solution releases sulfur dioxide gas, which kills bacteria, yeast and fungi and helps combat the negative effects of long-term storage, such as oxidation, color change and flavor loss. According to the material safety data sheet for sodium bisulfite, hazards are associated with this compound in its pure form.
Toxicity Information From MSDS
Pure sodium bisulfite is harmful if it comes into contact with your skin or eyes or if it is inhaled or ingested. Symptoms of contact include itching, redness and pain. Contact can also cause irreversible eye damage, symptoms of which include swelling, damage to your cornea, stinging, tearing and blindness. In the case of skin or eye contact, wash the affected area with water for a minimum of 15 minutes. Remove all contaminated clothing and shoes, and wash thoroughly before reusing. Lift your upper and lower eyelids when flushing your eyes. Inhalation of sodium bisulfite causes irritation of the respiratory tract and symptoms such as shortness of breath and coughing. If inhaled, move the exposed individual to an area with fresh air and provide artificial respiration or oxygen if the individual is not breathing. The estimated fatal dose of sodium bisulfite as specified by the MSDS is 10 g. Ingestion can cause gastric irritation or asthmatic reactions. Other symptoms may include nausea, central nervous system depression, vomiting, diarrhea, circulatory disturbance and abdominal pains. Induce vomiting immediately in cases of ingestion. Always seek medical attention to ensure proper treatment and full recovery.
Sulfite Levels in Food
While the MSDS states that the lethal does of sodium bisulfite is around 10 g, the FDA states that the estimated per capita consumption of sulfite is about 0.2 mg per kilogram of body weight per day.
Sulfite Sensitivity
Many people are sensitive to sulfites, especially asthmatics. Sulfite sensitivity can develop during the course of your lifetime. The effects of a sulfite reaction can manifest within 15 to 30 minutes following ingestion and may include dermatological, gastrointestinal, respiratory or cardiovascular symptoms.
Control of Sulfite Exposure
Levels of sulfites in food are commonly expressed in parts per million. These levels are usually only several hundred parts per million but in certain fruits and vegetables may be close to 1,000 ppm. In order to limit adverse reactions to sulfite exposure, the FDA now requires companies to list sulfite levels on food packaging when at least 10 ppm are present. Additionally, use of sulfite sprays on fresh fruits and vegetables, such as in salad bars or supermarkets, is prohibited.
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