FDA Regulations and Process Validation Considerations overview ~FDA
Control of fire blight with chlorine dioxide/sodium chlorite ~AquaClear chlorine dioxide
{Includes Food Code recommendations for on-site generation of antimicrobials } "Proposed Tolerance Amendment: 40 CFR 180.1070 -Sodium chlorite is exempted from the requirement of a tolerance for residues when ... *** (b) used as a microbiocide in accordance with good agricultural practice on the growing crops pome fruit, stone fruit, tree nut, and grape." ***
Food Code recommendations for on-site generation of antimicrobials
(2010)
eCFR :: 40 CFR 180.940 -- Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions).
National List Petition: Acidified Sodium Chlorite Solutions ~Ecolab to National Organic Standards Board
****!!!!**** {Broad range of foundational info} "A 70 kg person could safely ingest 0.05 mg of chlorite x 70 kg... per day"
Petitioned Material Proposal: Sodium chlorite, for the generation of chlorine dioxide gas ~National Organic Standards Board Handling Subcommittee
2018 June. "Like acidified sodium chlorite and hypochlorous acid, CDO gas has the added potential to offer handling operations a material that has strong antimicrobial properties on irregular surfaces, may reduce water use, and appears compatible with the fundamental principles of organic production."
Formal Recommendations for gaseous Chlorine Dioxide for organic foods ~Nat'l Organic Standards Board to Nat'l Organic Program, USDA
2019 Oct {All committee members recommended, but motion failed from lack of public demand & availability of preventional care as alternative, etc.} "Sodium chlorite for generation of chlorine dioxide gas"
US EPA-Pesticides; Sodium chlorite --protocol proposal for Acidified Sodium Chlorite Use in food processing
Food Additive Status List | FDA
Chlorine & chlorine dioxide - BL, FS, GMP, Part 137, Cereal Flours
Chlorine dioxide - MISC, REG, Used as an antimicrobial agent in poultry process water at a concentration not to exceed 3 ppm residual chlorine dioxide. Used as an antimicrobial agent in water used to wash fruits and vegetables that are not raw agricultural commodities at a level not to exceed 3 ppm residual chlorine dioxide - 173.300
Chlorine dioxide, stabilized - SANI, REG, For use as rinse for food processing equipment - 178.1010
Labeling Policies ~USDA
Memorandum of Understanding between FSIS and FDA regarding approval of food substances ~USDA FSIS, FDA
Chlorine dioxide use in Food Processing ~eCFR
[for Poultry Meat Rinse, and Fruits & Vegs that are not "raw agricultural commodities." Ingredients listed for acceptable use for generation of Chlorine Dioxide for these food purposes do not include Citric Acid.] §173.300 Chlorine dioxide.
Meat and poultry facility assessment checklist during COVID ~CDC, OSHA
Search for "Chlorine Dioxide" in Food Ingredients, Packaging, Regulations, etc ~FDA