Submitted to: Meeting Abstract
Publication Type: Review Article
Publication Acceptance Date: 8/3/2009
Publication Date: 12/17/2009
Citation: Annous, B.A., Berrang. M., Burnett, S., Dykes, G., Frank, J., Graz, M., Karunasagar, I., Lupin, H., Matthews, K., Reilly, A., Sanderson, B., Zheng, Y. 2009. Use of Chlorine-Containing Disinfectants in Food Production and Food Processing. In: Benefits and risks of the use of chlorine-containing disinfectants in food production and food processing. Geneva, Switzerland. Food and Agriculture Organization of the United Nations and World Health Organization. p. 4-47.
Technical Abstract: The purpose of this chapter is to describe current commercial practices in use of chlorine-containing compounds in food processing and alternatives to chlorine use. This chapter is not meant to be complete literature review of the subject, but rather is a summary of widely used and accepted current practices. Proposed alternatives to chlorine that do not have widespread current use within the industry are not within the scope of this chapter. Current use information is presented in tabular form according to commodity, the unit process that uses chlorine compounds, and type of chlorine chemistry employed in each unit process. The tables present a summary of information obtained from multiple industrial and government sources and reflect common usage in countries where such uses are allowed. This information was obtained from responses to a request announcement by FAO/WHO, and through direct contact with government agencies and suppliers. Sources of the current use information include: Codex Codes of Practice, Food Standards Australia New Zealand, U. S Department of Agriculture, and personal communication with industrial suppliers to the food industry. Specific sources of information for the current use tables are not further specified, as this information was compiled to summarize information from all these sources. Information on efficacy is summarized in chapter four.