Amendment to the Enforcement Ordinance of the Food Sanitation Law and the 
Standards and Specifications for Foods and Food Additives 
 
The government of Japan will designate sodi um chlorite as an authorized food 
additive. 
 Summary 
Under Article 10 of the Food Sanitation Law (hereinafter referred to as the “Law”), 
food additives shall not be used or marketed  without authorization by the Minister of 
Health, Labour and Welfare (hereinafter referred to as “the Minister”). In addition, when 
specifications or standards are established for f ood additives based on Article 11 of the Law and 
stipulated in the Ministry of Health, Labour a nd Welfare Notification (Ministry of Health and 
Welfare Notification No. 370, 1959), those additiv es shall not be used or marketed unless they 
meet the standards or specifications. 
 
In response to a request from the Minister, the Committee on Food Additives of the 
Food Sanitation Council that is establishe d under the Pharmaceutical Affairs and Food 
Sanitation Council has discussed the adequacy of  the designation of sodium chlorite as a 
food additive. The conclusion of the committee is outlined below.  Outline of conclusion  
The Minister should revise the existing standards for use of sodium chlorite, based on 
Article 11. (see Attachment).     Attachment 
Sodium Chlorite 
亜塩素酸ナトリウム  
 
 
 Current standards 
Sodium Chlorite is permi tted only for cherries, citrus peels for confections,  eggs (applied 
to eggshells only), fuki  (Japanese butterbur), grap es, peaches, processed  kazunoko  
(herring roes, excluding dried and frozen kazunoko products), and vegetables for raw 
consumption.   The maximum use level (as the amount of sodium chlorite) is 0.50 g of 1 kg of a dipping solution for eggs, processed
 kazunoko , and vegetables for raw consumption. Sodium 
chlorite shall be decomposed or removed before the completion of the final product.  Revised standards 
The use of the additive is expanded for the edible meat and meat products category.  The maximum use level (as the amount of so dium chlorite) for this category will be 
0.50–1.20 g/kg of a dipping or spraying solution . Edible meat and meat products shall be 
soaked in or sprayed with a solution of pH  2.3–2.9 for no longer  than 30 seconds.  
 See the tables below for comparison between the current and revised standards.        Current standards 
(As sodium chlorite) 
Commodity Maximum use level   
Cherries, Citrus peels for 
confections, Grapes, and Peaches Not specified.   
 
 
 
 
 
Shall be decomposed or removed before the completion of the final product.    
 Fuki (Japanese butterbur) 
Eggs (shells only) 
0.50 g/kg of a dipping solutionProcessed  kazunoko  
(herring roes), excluding dried and frozen 
kazunoko 
products 
Vegetables for raw consumption 
 Revised standards 
 (As sodium chlorite) 
  Commodity Maximum use level  
Cherries, Citrus peels for 
confections, Grapes, and Peaches Not specified.   
Shall be decomposed or 
removed before the completion of the final product.  Edible meat and meat 
products shall be 
soaked in or sprayed 
with a solution pH 2.3–
2.9 for not longer than 
30 seconds.  Fuki (Japanese butterbur) 
Eggs (shells only)     0.50 g/kg of a dipping solution   
Processed  kazunoko  
(herring roes) excluding dried and frozen 
kazunoko 
products 
Vegetables for raw consumption  
Edible meat and meat 
products 0.50–1.20 g/kg of a dipping or 
spray solution 
(The underlined parts are to be revised)