Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids

Flavourings,

doi:10.2903/j.efsa.2006.297

Cited by 15 publications

(2 citation statements)

References 35 publications

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“…Acidified sodium hypochlorite may interact with organic matter in solution or with protein and fat compounds in the poultry carcasses, causing different reaction products (EFSA, 2006a).…”

Section: Formation Of Residues And/or By-productsmentioning

confidence: 99%

“…Research showed that no halomethanes were reported to form when chlorine dioxide was used to treat drinking water. Chlorine dioxide may interact with organic matter in solution or with protein and fat compounds in the poultry carcasses, causing different reaction products (EFSA, 2006a). According to an EFSA opinion on the treatment of poultry carcasses with products like chlorine dioxide, treatment with chlorine dioxide, given the described conditions, would not be a safety concern.…”

Section: Formation Of Residues And/or By-productsmentioning

confidence: 99%

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Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

Banach¹,

Hoffmans²,

Asselt³

et al. 2020

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Cleaning and disinfection are used in several steps of the food supply chain to prevent crosscontamination and microbial contamination of the end product. However, the use of cleaning and disinfection agents may result in chemical residues in food products. Therefore, the aim of this research was to gain insight into the active ingredients used as cleaning agents and disinfectants, their efficacy and whether potential residues may result in human health risks. During phase I of this research insights were gained on the active ingredients used in cleaning agents and disinfectants applied in poultry, eggs, leafy vegetables, and sprouts supply chains as example food chains, making use of a literature study, monitoring data, questionnaires and interviews. After this first phase, the second phase of this study focused on the poultry supply chain. An expert study, using questionnaires and interviews, was held in order to get more information on the use and the most important active ingredients for human health risks in cleaning agents. Furthermore, with a literature study, the efficacy of active ingredients (log reduction of pathogens), the possible by-products, and the toxicity of active ingredients was established for disinfectant. Phase I: LegislationOnly chemicals that are registered under Registration, Evaluation, Authorization and restriction of Chemicals (REACH) can be used in cleaning and disinfection products. The regulation of disinfectants within the European Union (EU) is more extensive compared to cleaning agents, as additional safety assessments are explicitly needed for the intended use of the disinfectants(Regulation (EU) No 528/2012 -Biocidal Products Regulation (BPR)). First, European Chemicals Agency (ECHA) performs a safety assessment on the level of solely the active ingredients. Secondly, another safety assessment has to be performed on the complete biocidal product under the responsibility of the Member States.In the Netherlands, the Board for the Authorisation of Plant Protection Products and Biocides (College voor de toelating van gewasbeschermingsmiddelen en biociden -Ctgb) is responsible for the authorisation of disinfectants. The Ctgb evaluates whether the intended use of the product is safe for humans, animals and the environment. Phase I: Cleaning and disinfection in poultry, egg, leafy vegetables and sprouts chainsA literature study, questionnaires and interviews, as well as the Ctgb database were used to establish a long-list of cleaning agents consisting of 37 active ingredients and of disinfection agents consisting of 42 active ingredients possible used for cleaning and disinfection in the Netherlands in poultry, egg, leafy vegetables and sprouts chains. Although a prioritisation of active ingredients in cleaning agents on risk of possible residues in food products was not possible, a long-list of disinfection agents was prioritised into a so-called intermediate list of 18 active ingredients. Disinfectants that were authorised by Ctgb but for which human health risks could not be exclu...

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“…Acidified sodium hypochlorite may interact with organic matter in solution or with protein and fat compounds in the poultry carcasses, causing different reaction products (EFSA, 2006a).…”

Section: Formation Of Residues And/or By-productsmentioning

confidence: 99%

Section: Formation Of Residues And/or By-productsmentioning

confidence: 99%