The Agri-Food and Veterinary Authority of Singapore (AVA) has come out to clarify that sulphur dioxide is safe to use on fruits to prevent them from turning brown.

According to The Straits Times, AVA replied to queries about sulphur dioxide use on fresh produce after a Facebook post on Dec. 27, 2016, raised concerns about excessive sulphur dioxide on the skins of mandarin oranges.

This post is believed to have originated from Kedah, Malaysia.

AVA said sulphur dioxide is allowed for use on "fresh, whole and unpeeled fruits". [Read AVA food regulations here. (PDF link)]

The safety of its use has been established by the Food and Agriculture Organisation of the United Nations and the World Health Organisation.

As a good food safety practice, consumers are advised to wash fruits with edible skins, such as apples and pears, thoroughly before consumption, AVA said.

Peeling is also effective for eliminating pesticide residues as most of the residues reside on the surface of fruits, AVA added.

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