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Sulfiting agents are sometimes used to preserve the color of foods such as dried fruits and vegetables, and to inhibit the growth of microorganisms in fermented foods such as wine.

     Sulfites are safe for most people. A small segment of the population, however, has been found to develop shortness of breath or fatal shock shortly after exposure to these preservatives.
     Sulfites can provoke severe asthma attacks in sulfite-sensitive asthmatics. For that reason, in 1986 the FDA banned the use of sulfites on fresh fruits and vegetables (except potatoes) intended to be sold or served raw to consumers.
     Sulfites added to all packaged and processed foods must be listed on the product label.
Reprinted from the International Food Information Council Foundation




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