Chlorine in food processing
 Chlorine and chlorine-containing compounds play a vital role in the safe production,
processing, transport and preparation of foods of all varieties.
On the farm, chlorinated water is used for irrigation and livestock watering
to lower the risk of contamination of crops and livestock. Chlorine solutions
are used industrially to wash fruits and vegetables. The dairy, poultry, egg
and meat industries all use the chemical in numerous ways to prevent contamination
that could lead to food-borne illness. Chlorine is also used extensively in
food processing and transport to disinfect surfaces of all types (e.g. work
surfaces, instruments, machinery and containers) that contact edible products.
As chlorine and chlorine-containing compounds are so widely used, some concern
has recently been expressed over unintended consequences of their use, and
the potential health risks that might arise if they were no longer available.
Therefore, the Codex Committee on Food Hygiene (CCFH) and the Codex Committee
on Food Additives and Contaminants (now the Codex Committee on Food Additives
(CCFA)) recently requested FAO and WHO to consider the safety of active chlorine
used in the food processing industry.
During 2007/2008 this work, including a joint expert meeting, will consider
the risk to human health of chemical residues in products following the use
of chlorine for disinfection purposes in food production versus the benefit
of lowering the risk of microbial hazards, taking into consideration the relevance
and feasibility of potential alternative approaches.
The following topics will be considered, taking into account previous JECFA
evaluations, and work that has been carried out at the international level
on drinking water quality:
- The efficacy of active chlorine treatment, taking into account
different treatment scenarios, different chlorine-containing substances
and different pathogens and pathogen/food combinations;
- The treatment
of irrigation water (as it relates to hydroponic production systems and
production of sprouts), processing water, food contact surfaces as well as direct
treatment of foods, with fresh produce, fish and seafood, meat and poultry as
main food categories;
- The effects of various treatments on the nutritional
components of foods as well as organoleptic and quality changes;
- The
impact of the use of active chlorine along the food chain, in accordance
with nationally authorized practices, in the control of microbiological hazards,
and the level of chemical residues in or on foods.
Joint FAO/WHO expert meeting on the benefits and risks of the use of 'active chlorine' in food production and food processing ... read more
See also
Crisis management
Micro-organisms in food |
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