GENEVA - A joint study between the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO) will take place to study the benefits and risks of the use of “active chlorine” in food production and food processing. The study request was made by the Codex Alimentarius Commission.
The project will examine the risk of chemical residue in products after using active chlorine for disinfection in food production.
The main focus will relate to the treatment of irrigation water, processing water, food contact surfaces and direct treatment of foods.
The impact of the use of active chlorine in the different steps in the food chain will be reviewed, as well as the level of chemical residues in or on various foods.
More information about the study can be found by clicking here.