Not entirely. Potassium metabisulfite CAN be used in winemaking as a sanitizer but it’s not the sole purpose - and when it is used for cleaning it’s used in extremely low quantities. Its main application is antioxidant/antimicrobial agent used to protect wine(or pickles) from spoilage. This is used all over the food industry in dried fruits, juices, etc. Some dried fruits have a higher legal doses than in related wine use.
I don’t think whatever mount olive has done to their recipe to make the pickles flacid is a good thing, but we need to be honest about what could be causing this. I don’t think it’s the KMS.
Source - I’m a winemaker.
@NCStateVetMed shameful usage of an AI-generated "picture" of screwworm larvae/maggot in this report.
A program like this shouldn't be using such inaccurate information, especially when so poorly depicted like a maggot having legs when such a serious issue arises.
https://t.co/LyuVIz4DHg