ABSTRACT
Sulfites act as antimicrobials and antioxidants in food. The antimicrobial action of sulfites is via disruption of protein thiol groups and disulfide bridges in microbial cells, interactions with nucleic acids, and decreasing amounts of ATP in cells resulting in cellular damage. Sulfites are most effective as an antimicrobial in the sulfur dioxide (SO2) form and efficacy against bacteria, mold and yeast. Although sulfites are effective antimicrobials in food, they can trigger sensitivities in some individuals, resulting in negative consumer perception regarding their use in food. This chapter provides updated studies on the efficacy of sulfites as an antimicrobial in food, recent toxicology studies and exposure assessments, regulations regarding sulfites usage in food, as well as emerging detection methods for sulfites in food. This chapter also provides an overview of alternatives to sulfites as antimicrobials in wine, including bacteriocins and lysozyme.
