Sodium chlorite is sometimes used in food applications as a preservative and antimicrobial agent. It has strong oxidizing properties, which means it can help inhibit the growth of bacteria, fungi, and other microorganisms that can spoil food or cause foodborne illnesses. Sodium chlorite can be effective in extending the shelf life of certain food products by preventing microbial growth.
Sodium chlorite is effective at killing bacteria because it releases chlorine dioxide gas when mixed with acid. Chlorine dioxide is a powerful oxidizer that can damage bacteria cells and kill them, such as E. coli and Salmonella.
Specific examples of sodium chlorite used for food processing:
To clean and sanitize fruits and vegetables, sodium chlorite is typically used as a dip or spray solution. The produce is immersed in or sprayed with the solution for a certain amount of time, then rinsed thoroughly with clean water.
To treat meat, poultry, and seafood, sodium chlorite is typically used as a dip or rinse solution. The product is immersed in or sprayed with the solution for a certain amount of time, then drained or rinsed thoroughly with clean water.
To clean and sanitize food processing equipment and surfaces, sodium chlorite is typically used as a spray or wipe solution. The equipment or surfaces are sprayed or wiped with the solution, then allowed to dry.
It's important to note that the use of sodium chlorite in food is regulated by food safety authorities in different countries. It's always recommended to follow the regulations and guidelines provided by the relevant food safety authorities when using sodium chlorite or any other food additives.
