Sodium metabisulfite sometimes referred to as disodium metabisulfite or sodium pyrosulfite, is an inorganic compound that acts as an antimicrobial in food preservation to inhibit the growth of bacteria and fungi, keeping food safe and fresh. It is widely used as an antioxidant, disinfectant, and preservative agent in a wide variety of dried foods such as apples, potato chips, and raisins, and also in fruit concentrate juices. Proponents claim that eating foods treated with sodium metabisulfite inhibits the growth of yeast, fungi, parasites, and bacteria.
Moreover, sodium metabisulfite is used as a common additive to preserve and stabilize ciders, wines, and occasionally beers. It is also used to extend the shelf life of meat products such as burgers and sausages, even though it can have adverse effects, especially on asthmatics. Thus, it is not permitted for use in meat products in several countries. In the United Kingdom, sodium metabisulfite is permitted in certain meat products only and it is not permitted in most other countries within the European Union.
Sodium metabisulfite can be produced by crystallizing a solution of sodium bisulfate. The key difference between sodium metabisulfite and sodium bisulfate is that the sodium bisulfate has three oxygen atoms and only one sulfur atom, and the bisulfate anion is monovalent whereas, the sodium metabisulfite has five oxygen atoms, two sulfur atoms, and the anion is divalent.
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