The Food and Drug Administration (FDA) took two major steps in 1986 toward protecting consumers who are sensitive to sulfites in food. Sulfites can no longer be used on raw fruits and vegetables, and a larger number of processed foods that contain sulfites have to say so on the package label. These actions were brought about by an increasing number of adverse allergic-type reactions being reported in individuals sensitive to sulfites. The regulation banning the use of sulfites on raw fruits and vegetables is expected to have its greatest impact on restaurant salad bars and other food service operations that use sulfites on raw produce. The new labeling regulation requires that the presence of sulfites be declared in any food containing at least 10 ppm of sulfites. FDA is currently considering a regulation mandating labeling on over 1000 prescription drugs that contain sulfites. The definition, function, and uses of sulfiting agents in the food and drug industries are discussed. Types of foods within major food categories, and types of medications that commonly contain sulfites are identified.(aje)