This European Standard specifies a distillation method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs, in which the content of sulfite is at least 10 mg/kg. The method is applicable in the presence of other volatile sulfur compounds. It is not applicable to cabbage, dried garlic, dried onions, ginger, leeks and soy proteins. It has been shown that the analysis of isolated soy protein leads to false positive results.