APPLICATION A476 - Acidified Sodium Chlorite as a Processing aid

10/03

16 July 2003

DRAFT ASSESSMENT REPORT

DEADLINE FOR PUBLIC SUBMISSIONS to the Authority in relation to this matter: 27 August 2003 (See ‘Invitation for Public Submissions’ for details)

Full Report [ pdf 260kb ]

Executive Summary and Statement of Reasons

FSANZ received an application from Alcide Corporation on 10 September 2002 to amend the Australia New Zealand Food Standards Code (Code) to provide permission for acidified sodium chlorite as a processing aid for use on poultry meats, meat and formed meat products, fruit and vegetables, and fish. This application may require amendments to Standard 1.3.3 – Processing Aids.

A mix of sodium chlorite and citric acid (or another 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 Code under 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 (currently provided in units of available chlorine). The safety assessment report concluded that if acidified sodium chlorite (ASC) is used under the conditions of use provided by the Applicant (considered to be Good Manufacturing Practice (GMP)) that no residues would be detected in the raw foods following treatment and prior to sale and therefore there would be no toxicological concerns. Therefore, if Good Manufacturing Practice (GMP) were adhered to, there would be no resulting toxicological concerns for humans following the use of ASC in the proposed foods.

Statement of Reasons

• The draft variation to Standard 1.3.3 – Processing Aids, of the Code, thereby clarifying approval for the use of sodium chlorite as a processing aid is recommended for the following reasons:
• The use of sodium chlorite is technologically justified since it has a function in food as an antimicrobial agent.
• There are no significant public health and safety concerns associated with the use of the antimicrobial agent.
• The safety evaluation of acidified sodium chlorite concluded that if ASC was used under the conditions of use provided by the Applicant that no residues would be detected in the raw foods following treatment and prior to sale and therefore there would be no toxicological concerns.
• An approval will give food manufacturers access to a broader range of antimicrobial agents, so encouraging an efficient and internationally competitive industry. Approval also promotes consistency with international food standards.
• The proposed draft variation to the Code is consistent with the section 10 objectives of the Food Standards Australia New Zealand Act 1991.
• The Regulatory Impact Statement indicates that, for the preferred option, namely, to approve the use of sodium chlorite as a processing aid with the function of an antimicrobial agent, the benefits of the proposed amendment outweigh the costs. The benefits of using sodium chlorite for food manufacturers outweigh any costs associated with its use.

Full Report [ pdf 260kb  ]