Chlorine

Chlorine is a chemical element that is a highly reactive gas. In food processing, it is often used in the form of hypochlorite compounds, which are produced by passing an electric current through a salt-water solution. These compounds are effective disinfectants and bleaching agents.

Chlorine compounds are primarily used as sanitizing agents for food processing equipment and water. They can also act as bleaching agents for ingredients like flour and fats, improving their color and texture. You may see them used in baked goods, dairy products, and processed meats.

Chlorine compounds used in food processing are generally considered safe when used as intended for sanitization and bleaching. The FDA lists many chlorine-releasing compounds as Generally Recognized As Safe (GRAS) for specific uses in food production. While chlorine itself is a toxic gas, the levels remaining in food after processing are extremely low and not considered harmful. International bodies like JECFA have evaluated related compounds, but no specific numeric limits are typically set for these sanitizing residues.