Sulfites are used as bleaching, antioxidant, and preserving additives in food. Sulfites have been implicated as allergens. A typical sulfite reaction involves flushing, dizziness, shortness of breath or wheezing. Asthmatic attacks can be provoked by sulfites and a few deaths have been attributed to their use. Sulfite sprays have been widely used on fresh produce in stores and restaurants to prevent browning which results from air exposure. French-fried potatoes are also treated this way. As preservatives, sulfites are found in processed food, alcoholic beverages (wine and beer), and drugs. Even aerosols used to treat asthmatics contained sulfites as preservatives! The increased notoriety of sulfites in 1985 has led new regulations limiting their use. The FDA has banned the use of six sulfite preservatives in fresh fruit and vegetables. The ban still permits manufacturers of processed foods, dried fruits, wine and beer to use sulfites, although, if these manufacturers are prudent, they will voluntarily restrain or curtail sulfite use.