Statutes, codes, and regulations
Code of Federal Regulations
Title 21 - FOOD AND DRUGSChapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICESSubchapter B - FOOD FOR HUMAN CONSUMPTIONPart 173 - SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart D - SPECIFIC USAGE ADDITIVES
Section 173.315 - Chemicals used in washing or to assist in the peeling of fruits and vegetables

21 C.F.R. § 173.315

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Current through September 30, 2024
Section 173.315 - Chemicals used in washing or to assist in the peeling of fruits and vegetables

Chemicals may be safely used to wash or to assist in the peeling of fruits and vegetables in accordance with the following conditions:

(a) The chemicals consist of one or more of the following:
(1) Substances generally recognized as safe in food or covered by prior sanctions for use in washing fruits and vegetables.
(2) Substances identified in this subparagraph and subject to such limitations as are provided:

Substances Limitations
A mixture of alkylene oxide adducts of alkyl alcohols and phosphate esters of alkylene oxide adducts of alkyl alcohols consisting of: [ALPHA]-alkyl (C12-C18)-omega-hydroxy-poly (oxyethylene) (7.5-8.5 moles)/poly (oxypropylene) block copolymer having an average molecular weight of 810; [ALPHA]-alkyl (C12-C18)-omega-hydroxy-poly (oxyethylene) (3.3-3.7 moles) polymer having an average molecular weight of 380, and subsequently esterified with 1.25 moles phosphoric anhydride; and [ALPHA]-alkyl (C10-C12)-omega-hydroxypoly (oxyethylene) (11.9-12.9 moles)/poly (oxypropylene) copolymer, having an average molecular weight of 810, and subsequently esterified with 1.25 moles phosphoric anhydrideMay be used at a level not to exceed 0.2 percent in lye-peeling solution to assist in the lye peeling of fruit and vegetables.
Aliphatic acid mixture consisting of valeric, caproic, enanthic, caprylic, and pelargonic acidsMay be used at a level not to exceed 1 percent in lye peeling solution to assist in the lye peeling of fruits and vegetables.
PolyacrylamideNot to exceed 10 parts per million in wash water. Contains not more than 0.2 percent acrylamide monomer. May be used in the washing of fruits and vegetables.
Potassium bromideMay be used in the washing or to assist in the lye peeling of fruits and vegetables.
Sodium n-alkylbenzene-sulfonate (alkyl group predominantly C12 and C13 and not less than 95 percent C10 to C16)Not to exceed 0.2 percent in wash water. May be used in washing or to assist in the lye peeling of fruits and vegetables.
Sodium dodecylbenzene-sulfonate (alkyl group predominantly C12 and not less than 95% C10 to C16)Do.
Sodium 2 ethyl-hexyl sulfateDo.
Sodium hypochloriteMay be used in the washing or to assist in the lye peeling of fruits and vegetables.
Sodium mono- and dimethyl naphthalene sulfonates (mol. wt. 245-260)Not to exceed 0.2 percent in wash water. May be used in the washing or to assist in the lye peeling of fruits and vegetables.

(3) Sodium mono- and dimethyl naphthalene sulfonates (mol. wt. 245-260) may be used in the steam/scald vacuum peeling of tomatoes at a level not to exceed 0.2 percent in the condensate or scald water.
(4) Substances identified in this paragraph (a)(4) for use in flume water for washing sugar beets prior to the slicing operation and subject to the limitations as are provided for the level of the substances in the flume water:

Substance Limitations
[ALPHA]-Alkyl-omega-hydroxypoly-(oxyethylene) produced by condensation of 1 mole of C11-C486315 straight chain randomly substituted secondary alcohols with an average of 9 moles of ethylene oxideNot to exceed 3 ppm.
Linear undecylbenzenesulfonic acidDo.
Dialkanolamide produced by condensing 1 mole of methyl laurate with 1.05 moles of diethanolamineNot to exceed 2 ppm.
TriethanolamineDo.
Ethylene glycol monobutyl etherNot to exceed 1 ppm.
Oleic acid conforming with § 172.860 of this chapterDo.
Tetrapotassium pyrophosphateNot to exceed 0.3 ppm.
MonoethanolamineDo.
Ethylene dichlorideNot to exceed 0.2 ppm.
Tetrasodium ethylenediaminetetraacetateNot to exceed 0.1 ppm.

(5) Substances identified in this paragraph (a)(5) for use on fruits and vegetables that are not raw agricultural commodities and subject to the limitations provided:

Substances Limitations
Hydrogen peroxideUsed in combination with acetic acid to form peroxyacetic acid. Not to exceed 59 ppm in wash water.
1-Hydroxyethylidene-1,1-diphosphonic acidMay be used only with peroxyacetic acid. Not to exceed 4.8 ppm in wash water.
Peroxyacetic acidPrepared by reacting acetic acid with hydrogen peroxide. Not to exceed 80 ppm in wash water.

(b) The chemicals are used in amounts not in excess of the minimum required to accomplish their intended effect.
(c) The use of the chemicals listed under paragraphs (a)(1), (a)(2), and (a)(4) is followed by rinsing with potable water to remove, to the extent possible, residues of the chemicals.
(d) To assure safe use of the additive:
(1) The label and labeling of the additive container shall bear, in addition to the other information required by the act, the name of the additive or a statement of its composition.
(2) The label or labeling of the additive container shall bear adequate use directions to assure use in compliance with all provisions of this section.

21 C.F.R. §173.315

42 FR 14526, Mar. 15, 1977, as amended at 42 FR 29856, June 10, 1977; 42 FR 32229, June 24, 1977; 43 FR 54926, Nov. 24, 1978; 61 FR 46376, 46377, Sept. 3, 1996; 63 FR 7069, Feb. 12, 1998; 64 FR 38564, July 19, 1999