Studies on Hydrogen Peroxide contained in Commercial Food

Abstract

It was found that an extremely high concentration of hydrogen peroxide was contained in many commercial products of boiled fish-pastes and packed noodles which have been usually treated with hydrogen peroxide for bleaching and sterilizing. Hydrogen peroxide contained in these foods was stable for heating or mastication, but it was easily decomposed by adding ascorbic acid. The toxic effect of hydrogen peroxide on rats was tested by observing the growth rate of rats and the changes of their organ weights. From the results, it was shown that any significant changes were not observed in the growth rate and organ weights of used rats at the dose of 0.6 mg/day for 21 days but some toxic effects were observed at the dose of 6.0mg/day. Antibacterial test using E. coli, Staph. aureus and V. parahaemolyticus showed that hydrogen peroxide had strong antibacterial action against these strains, especially V. parahaemolyticus. Hydrogen peroxide has been commonly used as one of food additives for bleaching and sterilizing the foods, but no limitation was set up for the amount of use in this case. From the above results, it was discussed that the limitation for its residual amount after the processing must be set up from the standpoints of public health. © 1968, Japanese Society for Food Hygiene and Safety. All rights reserved.