# Sodium Chlorite

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**Safety rating:** CAUTION
**CAS number:** 7758-19-2
**Category:** other
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Sodium chlorite (CAS 7758-19-2) is an inorganic antimicrobial compound used as a food additive and fumigant to reduce microbial contamination. It functions by releasing chlorine dioxide when activated, which kills bacteria and other microorganisms on food surfaces and equipment.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | approved |
| South Korea | approved |
| Brazil | approved |
| China | approved |
| India | approved |

## Detailed analysis

## What is Sodium Chlorite?

Sodium chlorite is an inorganic salt compound with the chemical formula NaClO2. It is a white to slightly yellow crystalline solid that is highly soluble in water. When sodium chlorite comes into contact with acids or other activating agents, it generates chlorine dioxide (ClO2), a powerful oxidizing agent with antimicrobial properties. This conversion is the basis for its use in food safety applications.

## Common Uses

In the food industry, sodium chlorite serves primarily as an antimicrobial agent and fumigant. It is employed to reduce pathogenic and spoilage microorganisms on food products and processing equipment. Common applications include treatment of meat and poultry products, fresh produce, and food contact surfaces. The compound works by oxidizing microbial cell walls and disrupting cellular functions, effectively reducing bacterial load without leaving undesirable residues when properly applied. Sodium chlorite is also used in water treatment systems associated with food processing facilities to maintain sanitation standards.

## Safety Assessment

Sodium chlorite has not been granted Generally Recognized As Safe (GRAS) status by the FDA, meaning it does not have blanket approval for all food applications. However, the FDA has established specific regulatory pathways for its use in certain food processing contexts. The compound has generated no adverse event reports in the FDA database and has not been associated with any FDA recalls, suggesting a favorable safety profile when used according to approved guidelines.

The toxicological profile of sodium chlorite has been studied extensively. Acute toxicity studies indicate relatively low oral toxicity in animal models. The primary concern with sodium chlorite relates to its conversion to chlorine dioxide; the safety of both compounds depends heavily on proper dosage, application method, and complete removal or degradation before food consumption. When used appropriately, residual levels are minimal or undetectable.

International regulatory bodies including the European Food Safety Authority (EFSA) have evaluated sodium chlorite for specific food applications. The compound's safety depends on careful control of application concentrations and ensuring that activated chlorine dioxide does not persist in treated food at levels exceeding safety thresholds.

## Regulatory Status

Sodium chlorite's regulatory status varies by jurisdiction and specific food application. In the United States, while not GRAS-approved for all uses, it may be used under specific FDA regulations for particular purposes, such as antimicrobial treatment of certain foods when used as part of defined processing procedures. Users must comply with specific concentration limits and application guidelines established by the FDA.

The compound is approved in select applications in the European Union, Canada, and other countries, each with specific usage parameters and maximum residue limits. Its non-GRAS status in the U.S. means manufacturers must ensure compliance with applicable regulations for their specific food application, which may require special authorization or adherence to established food additive regulations.

## Key Studies

Research on sodium chlorite efficacy demonstrates its effectiveness against a broad spectrum of foodborne pathogens including E. coli, Salmonella, and Listeria monocytogenes. Studies have shown that appropriate application of sodium chlorite can significantly reduce microbial populations on produce and meat surfaces. Toxicological studies in laboratory animals have not demonstrated significant concerns at typical food processing exposure levels. The conversion kinetics of sodium chlorite to chlorine dioxide have been well-characterized, allowing for predictable antimicrobial effects. Research on residual levels following proper application and rinsing procedures indicates that final products contain negligible amounts of the compound or its metabolites.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Sodium Chlorite — Safety, regulation, and evidence." https://additivefacts.com/additives/sodium-chlorite. Accessed 2026-05-20.