Who Food Additives Series 59 Safety Evaluation Of ... - ipcs inchem

ACIDIFIED SODIUM CHLORITE 41
Table 8. Summary of the individual proposed food uses and use levels for
ASC (expressed as sodium chlorite)
Food category a Food use a Use levels (mg/l)
04.0 Fruits and vegetables
(including mushrooms and
fungi, roots and tubers, pulses
and legumes, and aloe vera),
seaweeds, nuts and seeds
08.0 Meat and meat products,
including poultry and game
04.1.1.1 Untreated fresh fruit 500–1200
04.1.1.2 Surface-treated fresh fruit
04.1.1.3 Peeled or cut fresh fruit
04.2.1.1 Untreated fresh vegetables
(including mushrooms and
fungi, roots and tubers, pulses
and legumes [including
soybeans] and aloe vera),
seaweeds, nuts and seeds
04.2.1.2 Surface-treated fresh
vegetables (including
mushrooms and fungi, roots
and tubers, pulses and
legumes and aloe vera),
seaweeds, nuts and seeds
04.2.1.3 Peeled, cut or shredded fresh
vegetables (including
mushrooms and fungi, roots
and tubers, pulses and
legumes and aloe vera),
seaweeds, nuts and seeds
08.1.1 Fresh meat, poultry and game,
whole pieces or cuts
08.1.2 Fresh meat, poultry and game,
comminuted
500–1200 b
500–1200
09.0 Fish and fish products, 09.1.1 Fresh fish and fish products 500–1200
including molluscs,
09.1.2 Fresh molluscs, crustaceans 500–1200
crustaceans and echinoderms
and echinoderms
10.0 Eggs and egg products 10.1 Fresh eggs 500–1200
a
Food category system (Annex B) of the General Standard for Food Additives of the Codex
Alimentarius Commission (CODEX STAN 192-1995 [Rev. 6-2005]) (Codex Alimentarius
Commission, 2005).
b
50–150 mg/l for whole poultry carcasses.
at pH 2.5 for 30 s, with post-treatment water rinsing or air drying, the levels of both
chlorite and chlorate were below 0.045 mg/kg immediately after ASC application.
The same residual levels of chlorite and chlorate were detected in cooked and
uncooked samples up to 24 h after the treatment (Ecolab Inc., 2006).