Chlorine dioxide

Chlorine dioxide is a chemical compound used as a disinfectant and bleaching agent. It is produced industrially by reacting sodium chlorite with chlorine or by electrolysing sodium chloride solutions. In food processing, it is primarily used for sanitising equipment and surfaces.

Chlorine dioxide is not typically added directly to food as an ingredient. Its main role in the food industry is as a processing aid for water treatment and for sanitising food contact surfaces, ensuring hygiene during food production. It may be used to treat water used in the production of white breads, indirectly affecting the final product.

Chlorine dioxide is not an authorised food additive in the UK or EU for direct addition to food. Its use is restricted to sanitising applications where residues must be minimised. The European Food Safety Authority (EFSA) has evaluated the safety of chlorine dioxide for specific uses, such as in the treatment of drinking water. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has also evaluated it. While effective as a disinfectant, concerns can arise regarding potential byproducts if not used correctly, though these are generally managed through strict regulatory controls on its application in food environments.