Benefits and Risks of
the Use of Chlorine-containing
Disinfectants in Food Production
and Food Processing

Report of a Joint FAO/WHO
Expert Meeting

Full PDF 1,704 Kb

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
World Health Organization
Roma, 2009

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CONTENT

ACKNOWLEDGEMENTS- 328 Kb
EXECUTIVE SUMMARY
INTRODUCTION

Part 1. - 941 Kb

1. Use of Chlorine-Containing Compounds in Food Processing
2. Chemistry of Disinfectants and Formation of Disinfection Byproducts in food and water
3. Chemical Risk Assessment
4. The Effect of Disinfectants in Food Processing on Microbiological Safety and Health
5. Unintended Consequences
6. Risk–Benefit Assessment
7. Conclusions and Recommendations

Part 2. - 291 Kb

ANNEX 1: LIST OF PARTICIPANTS
ANNEX 2: LIST OF DRAFTERS
ANNEX 3: LIST OF ACRONYMS AND ABBREVIATIONS
ANNEX 4: GLOSSARY