TYENT Water

Information of disinfectants

What is food additives?

food additives are substances added to food to preserve flavor or enhance its taste and appearance.

Food additives(sterilizer) - For food

Must be used on the fruits, vegatables and other foods labeled "food additive", and must be removed completely
before cooking the food

Food Sterilizing
process

Disinfectants for furniture and others - For apparatus

Must be used on the products that are labeled as "disinfectants for furniture and others" and must follow the
standards of the use on each products

Sanitizing
Cooking Utensils

The standard of sterilizing power

When treated with disinfectant diluted to the use concentration at 20±1℃ for 5 minutes ±10 seconds, the initial microbial content (cfu/ml)
of Escherichia coli (ATCC 10536 or ATCC 11229) and Staphylococcus aureus ATCC 6538 should be reduced by more than 99.999%.

Standard for foods
The name of food additive		Sodium Hypochlorite
Synonym		Hypochlorite
Chemical formula		NaClO
Molecular weight		74.45
Definition		It is a device which generates sodium hypochlorite as an effective component, Including saline solution by electrolyzation.
Content		It contains over 4.0% of available chlorine. Gaining sterilizing water by saline solution contains over 100ppm of available chlorine.
Description		It has a chlorine odor as a light greenish yellow liquid
verification test		(1) It appears yellow color when staining test. (2) It generates gas when adding the dilute hydrochloric acid. (3) If you put red litmus paper into this item, it will turn to blue and then fade away.
Quantitative method		After weighing 3g of this item with accuracy, add 50ml of water and then 2g of potassium iodide and 10ml of acetic acid and titrate the liberated iodine with 0.1N Sodium thiosulfate standard solution. (Indicator: Starch test solution) perform a blank test separately in the same method. But take exactly 10ml of the sodium hypochlorite produced by apparatus for preparing sodium hypochlorite, add 50ml of water and then 1g of potassium iodide and 10ml of acetic acid and titrate the liberated iodine with 0.01N sodium thiosulfate standard solution. Na2S2O3 solution
Use standard of sodium hypochlorite		Do not use sodium hypochlorite for purpose other than disinfection of food such as fruits, vegetables, etc. and it should be removed before the final products is completed. But, it shall not be used for sesame.

Standard for devices
The name of food additive		Sodium Hypochlorite Preparations
Chemical formula		NaClO
Molecular weight		74.44
Definition		It is a device which generates sodium hypochlorite as an effective component, Including saline solution by electrolyzation.
Description		It has a chlorine odor as a light greenish yellow liquid
Verification test		(1) Use diluted solution added with water to contain 50～100㎍ active chlorine in each 1ml of This item as a test solution. Separately, use sodium standard solution produced after taking 0.5mL of undiluted sodium standard solution and adding water to make it total 100mL. When tested according to the Atomic Absorption Spectroscopy by using sodium standard solution and test solution, the peak of the sodium should be checked. (2) When 1ml of sodium hydroxide solution (1→2,500) and 0.2mL of potassium iodide solution added into 5mL of test solution in (1), the liquid turns to yellow and then to dark blue when 0.5mL of starch test solution is further added. (3) When 0.1ml of potassium permanganate (1→300) added into 5mL of test solution in (1) and again 1mL of sulfuric acid (1→20) added into the liquid, the red purple color of the liquid does not fade away. (4) The liquid produced by adding 100mL of sodium hydroxide solution (1→5) into 90mL of test solution in (1) has a maximum absorption area in the wavelength ranging 290～294㎚.
Test of sterilizing power		This item should be suitable for Assessment of Quantitative Suspension Tests of Sanitizers and Disinfectants.
Use standard of sodium hypochlorite		Less than 200ppm [The device for restaurant business, food service facilities] Less than 200ppm [The device for brassware] Less than 200ppm [Manufacture of a food, Mechanism for food]

Safety of sodium hypochlorite

The designated state in other countries
USA(FCC 5)		EPA 40 CFR chapter I part 180.940 Food-contact surface sanitizing solutions; exemptions from the requirement of a tolerance (2004)
EU		Active Substances listed in Annex Ⅱ of COMISSION REGULATION (EC) No 2032/2003 as amended by Regulation (EC) No 1048/2005,Product-type 4 (Food and feed area disinfectants) among Main group1: Disinfectants and general biocidal products

It is a substance which is used most extensively in food processing part as
a food additive and water treatment
It has sterilizing effects to gem, leavening, mold, virus and as spore of
the virus
This disinfectant is given permission to use S.Korea, Japan,USA and EU.

The resistant bacteria has not been detected for a hundred years in this
disinfectant.
This disinfectant is rarely affected by temperature comparing others.
Fast in killing bacteria and leaving very few residues.