*Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to
treatment of poultry carcasses with chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids*
Question Nº EFSA Q-2005-002 Adopted on 6 December 2005
SUMMARY
The Commission [EU] has asked EFSA to update the previous opinion expressed by the Scientific Committee on Veterinary Measures Relating to Public Health (SCVPH) on 14-15 April 2003 with regard to the toxicological risks to public health from possible reaction products (e.g. semicarbazide) of chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids when applied on poultry carcasses.
When examining the possibility for reaction products, no halomethanes have been reported to be formed in treatments with chlorine dioxide in water. No chlorinated organics have been found after treatments of poultry carcasses with acidified sodium chlorite. No detectable effects on the oxidation status of fatty acids in poultry carcasses were reported following treatment with peroxyacids. Furthermore, semicarbazide was not detected (limit of detection of 1 microgram/kg) in laboratory tests on poultry carcasses after treatment by immersion with &acidified sodium chlorite*. *The Panel notes that the initial health concerns about semicarbazide are no longer relevant^*. ^As set out in previous EFSA opinion, new data showed that semicarbazide is not genotoxic in vivo.
Based on conservative estimates of poultry consumption in European adults, the Panel estimated potential exposure to residues arising from these treatments.
On the basis of available data and taking into account that processing of poultry carcasses (washing, cooking) would take place before consumption, the Panel considers that treatment with trisodium phosphate, acidified sodium chlorite, **chlorine dioxide, or peroxyacid solutions, *under the described conditions of use, would be of no safety concern*.
The Panel notes that spraying of poultry carcasses with antimicrobials, by comparison to dipping and immersion treatments, will reduce the exposure to residues and by-products that might arise.
The Panel stresses that the use of antimicrobial solutions does not replace the need for good hygienic practices during processing of poultry carcasses, particularly during handling, and also stresses the need to replace regularly the water of chiller baths.
www.efsa.eu.int/science/catindex_en.html
Poultry treatment with antimicrobials The EFSA Journal (2005) 297, p.2 of 27
efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2006.297
CONCLUSIONS AND RECOMMENDATIONS
The Panel emphasises that its up-date of the previous opinion of the Scientific Committee on Veterinary Measures Relating to Public Health (SCVPH) with regard to toxicological risks to public health of residues and possible reaction products arising from the use of the antimicrobial substances only concerns the described conditions of use. The Panel also took into consideration that processing of poultry carcasses (washing, cooking) would take place before consumption. Trisodium phosphate*: On the basis of the available data, the Panel considers that treatment of poultry carcasses with trisodium phosphate as described is *of no safety concern. The Panel considers that the rapid dissociation of trisodium phosphate into its constituent ions (Na+ and PO43-) and their relatively low chemical reactivity make it very unlikely that by-products of toxicological relevance are formed after this treatment. There is no possibility of formation of semicarbazide from the use of trisodium phosphate. Acidified sodium chlorite*: On the basis of available data, the Panel considers that treatment of poultry carcasses with acidified sodium chlorite as described is of *no safety concern. No chlorinated organics have been found upon treatment of poultry carcasses with acidified chlorite. Furthermore, potential semicarbazide levels from this treatment were below the limit of quantification of the analytical method (≤ 1 µg/kg) and would therefore be of no safety concern. Chlorine dioxide*: In contrast to the situation with acidified sodium chlorite, no specific data on chlorine dioxide by-products formation from poultry proteins or lipids were available to the Panel. Nevertheless, the Panel notes that *chlorine dioxide is a less aggressive oxidant than acidified sodium chlorite and that it is used in lower concentration. Therefore, the Panel assumes chlorine dioxide will not significantly affect poultry lipids. In the case of potential chlorination of amino acids, aromatic amino acids constitute the preferential target but these amino acids are absent in identified peptides in poultry. Furthermore, the concentration of free aromatic amino acids in poultry is very low. The Panel considers that the available data on the treatment of poultry carcasses with chlorine dioxide does not indicate a safety concern. Further data might be needed to confirm that chlorinated compounds are not generated to a significant extent. Peroxyacids: On the basis of available data, the Panel considers that treatment of poultry carcasses with peroxyacids as described is of no safety concern. No detectable effects on the oxidation status of fatty acids or fatty acid profiles in poultry carcasses were reported following treatment with peroxyacids. There is no possibility of formation of semicarbazide from the use of peroxyacids.
Poultry treatment with antimicrobials The EFSA Journal (2005) 297, p.21 of 27
General: The Panel notes that the initial health concerns about semicarbazide are no longer relevant. As set out in the EFSA opinion on semicarbazide (EFSA, 2005), new data showed that semicarbazide is not genotoxic in vivo. Overall the Panel notes that since poultry carcasses absorb water, by comparison to dipping and immersion in repeatedly used water of chiller baths, spraying will reduce the exposure to residues and by-products that might arise from these treatments. The Panel stresses that the use of antimicrobial solutions does not replace the need for good hygienic practices during processing of poultry carcasses, particularly during handling, and also stresses the need to replace regularly the water of chiller baths.
Perhaps the facts from the EFSA will help the discussion. We eat treated meat and chicken now. A process used by the meat and poultry industries considered safe by the ESFA. Click on the link for more.