[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR173.300]

[Page 128]
 
                        TITLE 21--FOOD AND DRUGS
 
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN 
                          SERVICES (CONTINUED)
 
PART 173--SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION--Table of Contents
 
                   Subpart D--Specific Usage Additives
 
Sec. 173.300  Chlorine dioxide.


    Chlorine dioxide (CAS Reg. No. 10049-04-4) may be safely used in 
food in accordance with the following prescribed conditions:
    (a) The additive is generated by one of the following methods: 
Treating an aqueous solution of sodium chlorite with either chlorine gas 
or a mixture of sodium hypochlorite and hydrochloric acid, or treating 
an aqueous solution of sodium chlorate with hydrogen peroxide in the 
presence of sulfuric acid. In either case, the generator effluent 
contains at least 90 percent (by weight) of chlorine dioxide with 
respect to all chlorine species as determined by Method 4500-
ClO2 E in the ``Standard Methods for the Examination of Water 
and Wastewater,'' 18th ed., 1992, or an equivalent method. Method 4500-
ClO2 E is incorporated by reference in accordance with 5 
U.S.C. 552(a) and 1 CFR part 51. Copies are available from the Center 
for Food Safety and Applied Nutrition (HFS-200), Food and Drug 
Administration, 200 C St. SW., Washington, DC 20204-0001, and the 
American Public Health Association, 1015 Fifteenth St. NW., Washington, 
DC 20005, or may be examined at the Office of the Federal Register, 800 
North Capitol St. NW., suite 700, Washington, DC.
    (b)(1) The additive may be used as an antimicrobial agent in water 
used in poultry processing in an amount not to exceed 3 parts per 
million (ppm) residual chlorine dioxide as determined by Method 4500-
ClO2 E, referenced in paragraph (a) of this section, or an 
equivalent method.
    (2) The additive may be used as an antimicrobial agent in water used 
to wash fruits and vegetables that are not raw agricultural commodities 
in an amount not to exceed 3 ppm residual chlorine dioxide as determined 
by Method 4500-ClO2 E, referenced in paragraph (a) of this 
section, or an equivalent method. Treatment of the fruits and vegetables 
with chlorine dioxide shall be followed by a potable water rinse or by 
blanching, cooking, or canning.

[60 FR 11900, Mar. 3, 1995. Redesignated at 61 FR 14245, Apr. 1, 1996, 
as amended at 61 FR 14480, Apr. 2, 1996; 63 FR 38747, July 20, 1998; 65 
FR 34587, May 31, 2000]