Sulfur dioxide is sometimes used as a preservative in alcoholic drinks, or dried apricots and other dried fruits due to its antimicrobial properties. The preservative is used to maintain the appearance of the fruit rather than prevent rotting. This can give fruit a distinctive chemical taste.
Exposure to concentrations of 10 to 50 parts per million for 5 to 15 minutes causes irritation of the eyes, nose and throat, choking and coughing.
Exposure of the eyes to liquid sulfur dioxide, (from, for example an industrial accident) can cause severe burns, resulting in the loss of vision. On the skin it produces burns. Other health effects include headache, general discomfort and anxiety. Those with impaired heart or lung function and asthmatics are at increased risk. Repeated or prolonged exposure to moderate concentrations may cause inflammation of the respiratory tract, wheezing and lung damage. It has also proved to be harmful to the reproductive systems of experimental animals and caused developmental changes in their newborn.