08/03
19 March 2003
INITIAL ASSESSMENT REPORT
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DEADLINE FOR PUBLIC SUBMISSIONS to the Authority in relation to this matter: |
Full Report [ Pdf 273kb ]
Executive Summary
This is an initial assessment report only and based on available information provided by the applicant. Public submissions are invited on this initial assessment report and will be used as part of the draft assessment stage.
An application was received from Alcide Corporation on 10 September 2002 to amend Volume 2 of the Food Standards Code to provide permission for acidified sodium chlorite as a processing aid for use on poultry meats, meat and formed meat products, and fruit and vegetables. This may require amendments to Standard 1.3.3 - Processing Aids.
A mix of sodium chlorite and citric acid (or other food grade acid such as phosphoric acid, hydrochloric acid, malic acid or sodium acid sulfate) forms acidified sodium chlorite, which is applied onto food surfaces to reduce the numbers of microorganisms. The mix is applied by spraying or dipping. The time between mixing and application is less than 5 minutes. No post treatment water rinse is used for poultry, meat and meat products. A post treatment water rinse is applied to fruit and vegetables with a withholding time for processed (cut up) fruit and vegetables. Generally, chlorine dioxide levels, which form in the reaction process, do not exceed 3 ppm.
Sodium chlorite is currently permitted in the Food Standards Code Standard 1.3.3 as a processing aid for use in bleaching, washing and peeling. The food grade acids listed in the application added to form acidified sodium chlorite are all generally permitted as processing aids. The applicant is seeking clarification of the regulatory status of acidified sodium chlorite and the maximum permitted residual level of sodium chlorite (defined in units of available chlorine).
Full Report [ Pdf 273kb ]