Sodium Hypochlorite
Sodium hypochlorite is approved as a food sanitizer at specified concentrations under 21 CFR 173.315 for fruit and vegetable wash water and is widely used in drinking-water treatment by the EPA. It is not a food additive consumed at meaningful levels; chlorine residuals are required to be minimal in finished foods.
What it is
Sodium hypochlorite (NaOCl) is a strong oxidizer and the active ingredient in chlorine bleach; in food contexts it is used as a sanitizer for produce, equipment, and water.
Sanitizing agent for produce wash water and food-contact surfaces (not a food ingredient consumed).
Why it's flagged
- forms chlorinated disinfection by-products at high doses
- corrosive in concentrated form (occupational)
What regulators actually say
"Sodium hypochlorite ... may be safely used in or on food in accordance with the following prescribed conditions: as washing or to assist in the lye peeling of fruits and vegetables."
Regulatory status
United States — FDA
Approved sanitizer/processing aid — 21 CFR 173.315; antimicrobial agent in produce wash
European Union — EFSA
Permitted as processing aid for produce wash; chloride residue regulated
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