Tokyo Food Safety Information Center » Tokyo Metropolitan Government food safety FAQ »I’ve heard that pickled vegetables are sterilized; is this safe?
I’ve heard that pickled vegetables are sterilized; is this safe?
I’ve heard that pickled vegetables are sterilized; is this safe?
Pickled vegetables are sterilized using substances approved for use as food additives and which are required to be used according to established methods. In addition, the food additives used to sterilize vegetables must be used in such a way that they do not remain on or in the vegetables. Accordingly, there is no need to be concerned about their effects on human health.
Food additives are only designated for use after their safety has been evaluated. As part of this process, the amounts that may be used without harming human health are also established. Food additives such as sodium hypochlorite and chlorous acid water are used for sterilizing vegetables. In the case of chlorous acid water, no more than 0.40 grams per kilogram of soaking solution may be used.
In addition, vegetables must ultimately be washed or other means used to ensure that no such food additives remain on or in the vegetables.
In addition, vegetables must ultimately be washed or other means used to ensure that no such food additives remain on or in the vegetables.