What is Preservative 220 and Why is It Used?
Preservative 220 is the food additive code for sulfur dioxide (SO₂), a colorless gas that has been used for centuries to preserve food. It works as an antioxidant and antimicrobial agent, preventing spoilage, inhibiting the growth of yeast and bacteria, and stopping enzymatic browning in fruits and vegetables. This helps to extend shelf life and maintain the aesthetic appeal of many food products.
While generally recognized as safe for most people, some individuals—especially those with asthma—can experience adverse reactions to sulfites, which include sulfur dioxide and its derivatives (E221-E228). These reactions can manifest as wheezing, coughing, hives, headaches, and in rare cases, anaphylaxis.
Reading Food Labels to Avoid Preservative 220
The most reliable way to avoid preservative 220 is to carefully read all food labels. In many regions, food regulations require that sulphites be declared on the ingredient list if they are present in concentrations of 10mg/kg or more.
What to Look For on Labels
- Code numbers: Check for E-numbers E220, E221, E222, E223, E224, E226, E227, and E228, all of which indicate a sulfite compound.
- Specific names: Look for the specific names, such as Sulfur Dioxide, Sulphur Dioxide, Sodium Sulphite, Sodium Bisulphite, or Potassium Metabisulphite.
- Allergen declarations: Some labels will include a bolded or highlighted statement, such as "Contains: Sulphites," in the allergen information section.
- Processed vs. Unprocessed: Be aware that open or unprocessed foods like salads or deli meats may not have a clear ingredient label. When in doubt, ask the provider.
Beyond the Ingredient List
Even if a food label doesn't explicitly list E220, certain phrases or product types should raise a red flag. For instance, products labeled “preservative-free” are a safer bet, and organic products typically contain fewer, if any, synthetic preservatives. However, it's essential to check each product individually, as some natural ingredients can still contain naturally occurring sulfites.
Common Food and Drink Sources of Preservative 220
Preservative 220 is used extensively across the food industry. Knowing the most common culprits is your first line of defense.
Dried Fruits and Vegetables
Dried fruits like apricots, raisins, figs, and mangoes often contain high levels of sulfites to maintain their color and prevent browning. Naturally dried fruit, which is darker in color, is a safe alternative. Similarly, some dried vegetables and dehydrated potato products (e.g., powdered purees, frozen fries) also contain sulfites.
Alcoholic and Non-Alcoholic Beverages
- Wine: Sulfites are a natural byproduct of fermentation, but they are also commonly added to wine, especially white and sweet varieties, to prevent spoilage and oxidation. Look for wines labeled "no added sulphites" or "sulphite free". Red wines generally have lower sulfite levels than whites due to the tannins acting as a natural preservative.
- Beer and Cider: Many beers and ciders also contain sulfites.
- Fruit Juices and Cordials: Bottled lemon and lime juice, concentrated fruit drinks, and fruit cordials often use sulfites to preserve freshness and color.
Processed Meats and Seafood
- Sausages and Patties: In some regions, uncooked sausage and hamburger patties made from sausage meat can contain sulfites to inhibit bacterial growth and maintain color.
- Deli Meats: Processed meats like frankfurters, luncheon meats, and some cured hams may also contain sulfites.
- Seafood: Fresh, raw meat and seafood generally should not contain sulfites, but they can be used in processed seafood products like certain types of shrimp or crabs.
Condiments and Baked Goods
- Condiments: Ketchup, mustard, horseradish, and some sauces can contain sulfites.
- Baked Goods: Some commercial baked goods, especially those containing dried fruit or processed ingredients, might contain sulfites.
- Vinegars: Wine vinegar is a common source of sulfites.
Practical Steps for Avoiding Preservative 220
Transitioning to a sulfite-free diet involves changing your shopping and cooking habits. Here are several practical strategies.
1. Opt for Whole Foods
Prioritize fresh, whole ingredients that haven't been processed. By eating fruits, vegetables, and unprocessed meats in their natural state, you eliminate the risk of hidden preservatives. If you want to dry your own fruit, you can do so at home using a dehydrator or oven.
2. Choose Organic and "No Added Sulphites" Products
Organic foods often contain fewer synthetic additives. Look specifically for products that state "no added sulphites" on the packaging, especially for wine, dried fruits, and juices. Companies that produce sulfite-free products often highlight this fact prominently on their labels.
3. Cook More at Home
Cooking from scratch gives you complete control over your ingredients. Instead of using pre-made sauces or mixes, create your own dressings, sauces, and baked goods. This also allows you to make your own dried fruit or vegetable chips without the need for preservatives.
4. Be Cautious When Dining Out
Restaurants may use ingredients that contain sulfites, such as certain wines in sauces or pre-prepared salad mixes. Don't hesitate to ask your waiter if a dish contains sulfites, especially if you are sensitive.
Comparison: Foods with and without Preservative 220
| Food Type | Potential Source of Preservative 220 | Sulfite-Free Alternative |
|---|---|---|
| Dried Apricots | Bright orange, commercially dried apricots | Dark brown, organic, sun-dried apricots |
| Wine | Most commercial white and sweet wines | Organic wines, red wines with low sulfite levels, or wines labeled "no added sulphites" |
| Processed Potatoes | Frozen French fries, powdered mashed potatoes | Fresh potatoes cooked at home, homemade fries |
| Sausages | Uncooked sausages and sausage patties | Unprocessed, preservative-free minced meat patties from a reputable butcher |
| Fruit Juice | Concentrated fruit juice, commercial bottled juice | Freshly squeezed juice or water |
| Condiments | Bottled mustard, ketchup, some sauces | Homemade condiments using fresh ingredients |
Conclusion
Avoiding preservative 220 is a manageable goal with a proactive approach to shopping, cooking, and label-reading. By understanding what to look for on ingredient lists and recognizing common sources of sulfites, you can significantly reduce your intake. Prioritizing whole, fresh foods and seeking out organic or explicitly labeled "no added sulphites" products will empower you to make informed choices for your health and well-being. This shift towards more mindful consumption can lead to fewer adverse reactions for those with sensitivities and a cleaner diet for everyone. For additional information on food additives, consult reputable resources like the U.S. Food and Drug Administration (FDA) regulations(https://www.fda.gov/food/food-additives-petitions/sulfiting-agents).
