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Record of Decision

Originator

Date

Web Inquiry

April 23, 2010

Subject

Use of Chlorinated Wash Water for Fresh Produce


Question or Description of Problem

What concentration of chlorinated wash water is permitted for use on fresh produce?
Decision

This decision applies to all fresh produce including RTE Fresh-cut FFV.
The use of chlorine in the wash water is permitted on fresh fruits and vegetables to reduce the
microbial load. After the chlorine wash, the fresh produce should be rinsed with potable water
to remove excess chlorine from the fresh produce.
The residual chlorine concentration on the fresh fruit or vegetable should not exceed the level
of chlorine in potable water, as per the 'Guidelines for Canadian Drinking Water Quality'
published by Health Canada, as well as any applicable provincial requirements.
It is encouraged that the use of antimicrobial agents be submitted to the Bureau of Chemical
Safety, Food Directorate, Health Protection Branch, Health Canada for evaluation. The
following information should be included in the submission:
1) Types of vegetables or fruit involved;
2) The proposed level of antimicrobial agent in the wash water;
3) Contact time with the fruit or vegetable;
4) The level of any residues remaining in the final product
Section 4.4.1 of the Code of Minimally Processed Ready-to-Eat Vegetables states that chlorine
may be added to wash water for the purpose of reducing the microbial load on fresh produce.
Section 4.4.1 also makes suggestion for chlorine concentrations.
Suggested concentrations for chlorinated wash water are between 100 and 150 ppm of total
chlorine or between 2 to 7 ppm of free residual chlorine after contact with the fresh fruit or
vegetable. The pH of the water should be between 6.0 and 7.0. The contact time is dependent
upon the product and the chlorine concentration but ideally should not exceed 5 minutes.
It is also important to monitor, control and record the chlorine concentration, pH, temperature of
the wash water and contact time on the fresh fruit or vegetable.
Background Information

The use of antimicrobial agents, including chlorinated wash water are considered processing
aids. The Health Canada Policy for Differentiating Food Additives and Processing Aids, defines
a processing aid as a substance that is used for a technical effect in food processing or
manufacture, the use of which does not affect the intrinsic characteristics of the food and results
in no or negligible residues of the substance or its by-products in or on the finished food.
The CFIA Guidelines for the Use of Food Additives and/or Processing Aids Intended for Fresh
Fruits and Vegetable describes a processing aid as being used early on in food processing, are
not intended to be functional in the final food product, and leave no residues.

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