[9] In a cosmetic context, the reducing ability of sodium bisulfite is used to prevent discoloration, bleach food starches, and delay spoilage of the product.

Since the sulfite molecule was used in so many compounds in the 1990s, the EPA, FDA, and American Conference of Governmental Industrial Hygienists established a working place threshold limit value for sulfur dioxide of 2ppm averaged over 8 hours, and a 3-hour level of 5ppm.

[3] Under specific conditions such as acidity and concentration level, sodium bisulfite was able to cause negative alterations to the genome such as catalyzing transamination, and induce sister-chromatid exchanges suggesting possible genotoxicity.

[11] A study done by Servalli, Lear, and Cottree in 1984 found that sodium bisulfite did not produce membrane fusion in hepatic and murine glial cells and human fibroblasts so there is no oral toxicity.

The genotoxicity and carcinogenicity were examined just as in the cosmetic trials and in both cases, no potential for concern with respect to the sulfites were found.

In order to analyze the amount of free sulfites in food as a result of the sulfonation of sodium bisulfite, multiple methods can be used including the Monier-Williams type procedure,[12] HPLC after extraction, and Flow Injection analysis.

However, the use of sodium bisulfite in the decomposition of excess hypochlorite can lead to harmful byproducts when it comes into contact with water at the concentrations present for industrial use.