Chlorine dioxide

Chlorine dioxide

Chlorine dioxide

What is it:

Chlorine dioxide is a chemical compound used as a food preservative to control the growth of microorganisms in various food products and drinking water. Chlorine dioxide is produced by reacting sodium chlorite (NaClO2) with hydrochloric acid (HCl) or by using chlorine gas. The reaction releases chlorine dioxide gas, which is then dissolved in water to create a solution. This solution can also be used to treat food surfaces, equipment, and packaging materials. In food, it is commonly used to prevent the growth of bacteria in fresh produce and poultry during processing.

Rating:

Chlorine dioxide is not naturally occurring and can break down into chlorite and chlorate, which can have various toxic health effects. While levels in drinking water are regulated by the EPA, concentrations present may be higher than these levels. In 2009, California advocated for a limit of 50 ppb of chlorite in drinking water due to research showing toxic effects in animals, such as renal dysfunction and altered neurodevelopment, however, the federal limit still stands at 1,000 ppb. Chlorine dioxide is not listed on food labels as it is not an ingredient but rather a preservative used in food processing. Organic produce may be washed with it and it is not possible for consumers to know whether or not it is used in food production.

Resources:

  1. EFSA safety evaluation of gaseous chlorine dioxide as a preservative
  2. Editorial on chlorine dioxide as a food preservative
  3. CDC ToxFAQs on chlorine dioxide and chlorite
  4. Chlorine dioxide preserves the nutritional value of mulberries
  5. Evaluation of chlorate and chlorite residue and mutagenic activity in seafood
  6. USDHHS Toxicological profile for chlorine dioxide and chlorite
  7. Formation of chlorite and chlorate from chlorine dioxide (review)
  8. WHO on chlorite and chlorate in drinking water
  9. Toxicological effects of chlorine dioxide, chlorite, and chlorate (review)
  10. Toxicological effects of chlorite in mice (review)
  11. No toxicological effect of chlorine dioxide administration in healthy males (clinical trial)
  12. Use of chlorine products in organic food processing

How we rate ingredients

Health is like a bank account, certain ingredients make a deposit into your health bank, meaning they add to
your health. Certain ingredients withdraw from your health bank. We want health promoting ingredients in our diet. To keep things simple, we rate ingredients on a green, yellow, red scale:

Clean

It is naturally occurring in food and has no harmful effects on the body. It is real food. It is health promoting.

Caution

It goes into one or more of the below categories

  • It is not naturally occurring in food but doesn’t have data showing it has a harmful effect on the body (additives like Gellan Gum)
  • It is naturally occurring but can have some harmful effects on the body (added sugars, oils, gums etc.)

We Avoid

It is known to have a harmful effect on the body (ex. All food colorings, Natural Flavors, MSG, Potassium bromate, aspartame, artificial flavors)

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