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U.S. Department of Health and Human Services

Inventory of Effective Food Contact Substance (FCS) Notifications

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FCN No. 1052

 
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Food Contact Substance:  An aqueous solution of chlorine dioxide (CAS Reg. No. 10049-04-4).
 
Notifier:  CDG Environmental, LLC
 
Manufacturer:  CDG Environmental, LLC
 
Intended Use:  As an antimicrobial agent to be applied to red meat (including meat parts and organs), raw agricultural commodities, processed, comminuted or formed meat products, and seafood.
 
Effective Date:  03/23/2011
 
Limitations/Specifications:  The chlorine dioxide is manufactured by passing a mixture of chlorine gas and air, or chlorine gas and nitrogen gas, through a column of granules composed of sodium chlorite and other salts that are generally recognized as safe. The FCS will be applied to food commodities in accordance with current industry GMPs, in an amount not to exceed 3 ppm residual chlorine dioxide as determined by Method 4500-C102-E in the "Standard Methods for the examination of Water and Wastewater 20th ed. 1998", or an equivalent method. The following conditions apply according to use: In red meat (including meat parts and organs) , the FCS will be applied as a spray to red meat, meat parts and organs, or as a dip to red meat parts and organs. In processed, comminuted, or formed meat products, the FCS will be applied as a spray or dip, unless precluded by standards of identity in 9 CFR 319, prior to the packaging of food for commercial purposes. The FCS will not be used on ready-to-eat meats. In raw agricultural commodities, the FCS will be applied as a spray or dip in the preparing, packaging of holding of food for commercial purposes, consistent with the FD&C Act section 201(q)(1)(B)(i) but not applied for use under 201(q)(1)(B)(i)(I), (q)(1)(B)(i)(II), or (q)(1)(B)(i)(III) of the FD&C Act. Treatment of raw agricultural commodities shall be followed by a potable water rinse or by blanching, cooking or canning. And, in seafood, the FCS will be used in water and ice that are used to rinse, wash, thaw, transport, or store seafood. Treatment of seafood products that will be consumed raw shall be subjected to a potable water rinse prior to consumption.
 
Environmental Impact Decisions:  Environmental Decisions Site
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