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¡ì 173.300   Chlorine dioxide.

¡¡¡¡Chlorine dioxide £¨CAS Reg. No. 10049¨C04¨C4£© may be safely used in food in accordance with the following prescribed conditions:

¡¡¡¡£¨a£©£¨1£© The additive is generated by one of the following methods:

¡¡¡¡£¨i£© Treating an aqueous solution of sodium chlorite with either chlorine gas or a mixture of sodium hypochlorite and hydrochloric acid.

¡¡¡¡£¨ii£© Treating an aqueous solution of sodium chlorate with hydrogen peroxide in the presence of sulfuric acid.

¡¡¡¡£¨iii£© Treating an aqueous solution of sodium chlorite by electrolysis.

¡¡¡¡£¨2£© The generator effluent contains at least 90 percent £¨by weight£© of chlorine dioxide with respect to all chlorine species as determined by Method 4500¨CClO2E in the ¡°Standard Methods for the Examination of Water and Wastewater,¡± 20th ed., 1998, or an equivalent method. Method 4500¨CClO2E £¨¡°Amperometric Method II¡±£© is incorporated by reference in accordance with 5 U.S.C. 552£¨a£© and 1 CFR part 51. You may obtain a copy from the Center for Food Safety and Applied Nutrition £¨HFS¨C200£©, Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, or the American Public Health Association, 800 I St. NW., Washington, DC 20001¨C3750. You may inspect a copy at the Center for Food Safety and Applied Nutrition?s Library, 5100 Paint Branch Pkwy., College Park, MD, or at the National Archives and Records Administration £¨NARA£©. For information on the availability of this material at NARA, call 202¨C741¨C6030

¡¡¡¡£¨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¨CClO2E, referenced in paragraph £¨a£©£¨2£© 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¨CClO2E, referenced in paragraph £¨a£©£¨2£© 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; 70 FR 7396, Feb. 14, 2005]

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