1 reply to this topic

[FoodSafetyOfficer]

We are using sodium hypochlorite for washing of raw fruit before processing. During our FDA audit the concentration was higher than our internal spec which is 100 - 150 ppm. We need to change our procedure or spec now. What is the legal limit for the FDA / America and other countries for chlorine concentration? We are in South Africa, but export all over.

[Charles.C]

We are using sodium hypochlorite for washing of raw fruit before processing. During our FDA audit the concentration was higher than our internal spec which is 100 - 150 ppm. We need to change our procedure or spec now. What is the legal limit for the FDA / America and other countries for chlorine concentration? We are in South Africa, but export all over.

 

Dear annekebekker,

 

i should avoid exporting to some European countries, for example, from memory, the process you are referring to is banned in Holland.

 

One can see similar restrictions in the amount of chlorine allowed to be present in household drinking water supply systems, it varies enormously.

 

Rgds / Charles.C

 

(added) - PS - For drinking water, Codex (I think) published a survey of a long list of European countries several years ago. I rather doubt that such a list occurs for fruit / vegetable process though except in specialist texts.

 

You may find this thread of interest for comparing levels US / Canada etc if the process step matches yr own -

 

http://www.ifsqn.com...les/#entry59894