Food Safety Alert: Sulfur Dioxide Detected in Pickled Vegetable Products
On November 14, 2025, a significant food safety incident was reported concerning the detection of sulfur dioxide and related compounds in pickled vegetable products and their variations. This issue has been traced back to products originating from China.
Sulfur dioxide is commonly used as a preservative in various food products, including pickled vegetables. However, excessive levels can pose health risks to consumers, particularly to those with sensitivities or allergies. The presence of this compound in food products raises concerns regarding compliance with safety regulations and standards.
The State Administration for Market Regulation has categorized this incident under food ingredients and compounds, emphasizing the importance of monitoring and controlling the levels of additives in food products. Consumers are advised to be cautious and check the labels of pickled vegetable products for any warnings or information regarding sulfur dioxide content.
It is crucial for manufacturers to adhere to safety guidelines to ensure that food products are safe for consumption. Regulatory bodies will likely increase scrutiny of imported food items to prevent similar incidents in the future.
For those who may have purchased pickled vegetable products recently, it is recommended to stay informed about any recalls or safety notices issued by health authorities.