Scientific Documents

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

Summary (18 KB)

Opinion (289 KB)

Summary

The Commission has asked EFSA to update the previous opinion expressed by the Scientific Committee on Veterinary Measures Relating to Public Health (SCVPH) on 14-15 April 2003 with regard to the toxicological risks to public health from possible reaction products (e.g. semicarbazide) of chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids when applied on poultry carcasses.

When examining the possibility for reaction products, no halomethanes have been reported to be formed in treatments with chlorine dioxide in water. No chlorinated organics have been found after treatments of poultry carcasses with acidified sodium chlorite. No detectable effects on the oxidation status of fatty acids in poultry carcasses were reported following treatment with peroxyacids. Furthermore, semicarbazide was not detected (limit of detection of 1μg/kg) in laboratory tests on poultry carcasses after treatment by immersion with acidified sodium chlorite. The Panel notes that the initial health concerns about semicarbazide are no longer relevant. As set out in previous EFSA opinion, new data showed that semicarbazide is not genotoxic in vivo.

Based on conservative estimates of poultry consumption in European adults, the Panel estimated potential exposure to residues arising from these treatments.

On the basis of available data and taking into account that processing of poultry carcasses (washing, cooking) would take place before consumption, the Panel considers that treatment with trisodium phosphate, acidified sodium chlorite, chlorine dioxide, or peroxyacid solutions, under the described conditions of use, would be of no safety concern.

The Panel notes that spraying of poultry carcasses with antimicrobials, by comparison to dipping and immersion treatments, will reduce the exposure to residues and by-products that might arise.

The Panel stresses that the use of antimicrobial solutions does not replace the need for good hygienic practices during processing of poultry carcasses, particularly during handling, and also stresses the need to replace regularly the water of chiller baths.