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The Mode of Action of Sodium Chlorite

22nd September 2007 by Arrow Durfee Posted in Uncategorized

91-1

The chemistry & mode of action of acidified sodium chlorite

C. C. WARF, JR., Alcide Corp., 8561 154th Ave. N.E., Redmond, WA 98052 and G. K. Kemp, Alcide Corporation, 8561 154th Avenue NE, Redmond, WA 98052.

Acidified Sodium Chlorite (ASC) is approved by the FDA (21 CFR 173.325) as a ‘secondary direct food additive permitted in food for human consumption’ specifically as an antimicrobial intervention treatment for poultry carcasses, poultry carcass parts, red meat carcasses, red meat parts and organs, seafood, and raw agricultural commodities.

ASC is often confused with chlorine dioxide (ClO2), also approved by the FDA (21 CFR 173.300) as a secondary direct food additive largely because solutions ASC can, under certain conditions, generate small quantities of chlorine dioxide. However, by judicious selection of reaction parameters (nature and concentration of activating acid, chlorite concentration, catalysts, total titratable acidity) chlorine dioxide formation is typically minimized in true ASC solutions. ASC is a highly effective, broad spectrum antimicrobial, which is produced by lowering the pH of a solution of sodium chlorite into the 2.5 to 3.2 range with any GRAS acid.

ift.confex.com/ift/2001/techprogram/paper_5889.htm

ASC chemistry is principally that of chlorous acid (HClO2), which is the metastable oxychlorine species, which forms on acidification of chlorite. Once formed, chlorous acid gradually decomposes to form chlorate ion, chlorine dioxide, and chloride ion. It is hypothesized that the mode of action of ASC derives from the uncharged chlorous acid, which is able to penetrate bacterial cell walls and disrupt protein synthesis by virtue of its reaction with sulfhydryl, sulfide, and disulfide containing amino acids and nucleotides. The undissociated acid is thought to facilitate proton leakage into cells and thereby increase energy output of the cells to maintain their normal internal pH thereby also adversely affecting amino acid transport. Iodometric titration and UV spectroscopic methods must be used to allow an accurate determination of the active concentrations present in an ASC solution and to differentiate them from typical chlorine dioxide generating systems.

Session 91, Acidified sodium chlorite – an antimicrobial intervention for the food industry
9:00 AM – 11:30 AM, 2001-06-27 Room 383

2001 IFT Annual Meeting – New Orleans, Louisiana ..

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15 Responses to “The Mode of Action of Sodium Chlorite”

  1. DANA Says:

    so is activated mms acidified sodium chlorite or clhorine dioxoxde?
    one is dangerous and the other is not? not sure — why is this above post regarding acidified sodium chlorite? are we getting that of chlorine dioxide an what is the difference?

  2. Arrow Durfee Says:

    When sodium chlorite is mixed with an acidic ph solution chloride dioxide is formed. It is chloride dioxide that kills pathogens.

    In previous stabilized oxygen products it is now assumed that stomach acid provided for this chemical reaction. Jim Humble found that providing for this reaction prior to ingestion provided for a more active pathogen killing product, hence you have the MMS protocol.

  3. Mel Says:

    Rett Anderson cited the study below which I passed on to my sceptic friend. He said so what! HIV outside the body can be killed by common household chemicals, even soap and water. However, it’s a very different matter in the body. My friend maintains only people who take retroviral drugs survive.
    So why indeed was this study carried out if it was already known that common chemicals killed HIV outside the body?

    1: Infect Control Hosp Epidemiol. 1993 Sep;14(9):527-9. PUBMED
    Related Articles, Inactivation of human immunodeficiency virus by a medical waste disposal process using chlorine dioxide. Farr RW, Walton C. Department of Medicine, West Virginia University, Morgantown 26506-9163.

  4. Arrow Durfee Says:

    It is not true that only people who take retroviral drugs survive. Your friend is brainwashed.

    In vitro studies are a common first step in researching a drugs potential.
    I know a young man who is doing very well so far on MMS for his HIV. He had been off of retroviral drugs for several months before he started MMS because he said they were making him too sick. I will report more on this case as I find out. In his last lab his T cells were normal and his viral load count was greatly improved at 120. The doctors were astounded, he reports.

  5. Zamir Says:

    ITS NOT CHLORINE DIOXIDE ITS CHLOROUS ACID WHICH CAN BE ATTRACTED TO THE NEGATIVE CHARGE OF PATOGENS BE DRAWN INSIDE THEM AND DEACTIVATE..SAME WITH NEG CHARGE VIRUSES THAT USE THE NEG CHARGE TO FOOL ANTIBODIES THEY ARE SELF..MAYBE EVEN PHD BIG PHAMA TRUST PUPPY ( GET THE WORLD POPULATION DOWN TO 500M BY POISONING THEM FOR THE ILLUMINATI )CHEMIST WILL AGREE WITH THIS…BOY ALL THE BAD KARMA THAT GUY IS BUILDING UP….WOULDN’T WANT TO BE IN HIS SHOES NEXT LIFETIME.

    ASC is often confused with chlorine dioxide (ClO2), also approved by the FDA (21 CFR 173.300) as a secondary direct food additive largely because solutions ASC can, under certain conditions, generate small quantities of chlorine dioxide. However, by judicious selection of reaction parameters (nature and concentration of activating acid, chlorite concentration, catalysts, total titratable acidity) chlorine dioxide formation is typically minimized in true ASC solutions. ASC is a highly effective, broad spectrum antimicrobial, which is produced by lowering the pH of a solution of sodium chlorite into the 2.5 to 3.2 range with any GRAS acid.

    ift.confex.com/ift/2001/techprogram/paper_5889.htm

    ASC chemistry is principally that of chlorous acid (HClO2), which is the metastable oxychlorine species, which forms on acidification of chlorite. Once formed, chlorous acid gradually decomposes to form chlorate ion, chlorine dioxide, and chloride ion. It is hypothesized that the mode of action of ASC derives from the uncharged chlorous acid, which is able to penetrate bacterial cell walls and disrupt protein synthesis by virtue of its reaction with sulfhydryl, sulfide, and disulfide containing amino acids and nucleotides. The undissociated acid is thought to facilitate proton leakage into cells and thereby increase energy output of the cells to maintain their normal internal pH thereby also adversely affecting amino acid transport. Iodometric titration and UV spectroscopic methods must be used to allow an accurate determination of the active concentrations present in an ASC solution and to differentiate them from typical chlorine dioxide generating systems.

    Session 91, Acidified sodium chlorite – an antimicrobial intervention for the food industry
    9:00 AM – 11:30 AM, 2001-06-27 Room 383

  6. Zamir Says:

    NO DOUBT ABOUT IT….MMS KILLS PATHOGENS AND FACILITATES HEALTHY CELLS TO STABILIZE THEIR PH WHICH MEANS CANCER CELLS WILL DIE IN A NORMAL PH (PH MEANS PARTS OF HYDROGEN….TO THE PHD CHEMIST WHO SHOULD ALREADY KNOW THIS)
    By the way PHD MEANS Professor Herr Doktor a title invented in Nazi Hotbed University Heidelberg, during WW1 Oxford university was so short of students due to the same Germans killing them all on behalf of the Illuminati, they took the same title and Angliszed it to Doctor of Philosophy..in order to raise funds during the war.so Phd is an Illuminati title anyhow.. Brothers and Sisters of Humanity please beware of anybody who tries to beat up on you with alphabet soup…..and phoney titles they get through either lying on dissertations or pulling strings with family connections..its called Nepotism and its what Doctors use to Kill you when they close ranks and bury their mistakes…..READ AND LEARN THIS PRODUCT WORKS USE IT…SPREAD THE WORD SHAME THE DEVIL AND BRING A LITTLE LOVE INTO PEOPLE’S LIVES…DONT MAKE IT EASY FOR THE ILLUMINATI.

    LOOK AT THE PROOF BELOW:

    L. R. BEUCHAT, P. J. Taormina, and W. R. Weissinger. Dept. of Food Science & Technology, Univ. of Georgia, Center for Food Safety & Quality Enhancement, 1109 Experiment St., Griffin, GA 30223

    Outbreaks of infections associated with raw fruits and vegetables have occurred with increased frequency during the past decade. At least fourteen outbreaks of Salmonella and Escherichia coli O157:H7 infections linked to the consumption of alfalfa sprouts, clover sprouts, and mungbean sprouts have been documented since 1995. The level of safety risk associated with sprouts that are not cooked before eating has raised interest in evaluating a wide range of chemicals for their efficacy in killing pathogens on seeds intended for sprout production and on mature sprouts. Test chemicals have included chlorine (hydochlorous acid), chlorine dioxide, acidified sodium chlorite, various organic acids, trisodium phosphate, calcium hydroxide, hydrogen peroxide, ethanol, volatile plant compounds, and several commercial formulations. While treatment with some of these chemicals has been shown to reduce populations of Salmonella and E. coli O157:H7 by more than 6 log10 CFU/g, substantial loss of seed viability also often occurs. Treatment of alfalfa seeds with 20,000 ppm chlorine (as calcium hypochlorite), 1% calcium hydroxide, 500 ppm acidified sodium chlorite, and a prototype produce wash (Fit7) are most effective in reducing pathogens without sacrificing germination percentage. The delicate nature of alfalfa sprouts renders them extremely sensitive to chemical treatment. Gaseous acetic acid (500 ppm) and allyl isothiocyanate (200 ppm) reduce the number of Salmonella on alfalfa sprouts by about 7 log10 CFU/g but also adversely affect color, turgor, and overall appearance. Among the aqueous chemical treatments applied to alfalfa sprouts, acidified sodium chlorite shows the most promise. Disinfection of seeds before sprout production remains a unique challenge in terms of developing interventions for eliminating pathogenic bacteria without reducing yield or compromising sensory quality of mature sprouts. Combinations of chemical and physical treatments are currently being investigated on the assumption that multiple assaults will enhance lethality to pathogens that apparently are occasionally present in low numbers on alfalfa seeds.

    N. A. MINER, MicroChem Laboratories, Inc., 7423 Airport Frwy., Fort Worth, TX 76118

    Acidified sodium chlorite (ASC) is formed by reaction between sodium chlorite (NaClO2) and citric acid. ASC is an antimicrobial chemistry that has been used for many years as a broad-spectrum disinfectant for non-porous surfaces. ASC was recently approved as an antimicrobial agent for pathogen reduction and shelf life extension for poultry, raw agricultural commodities, red meats, and seafood. We studied the rate-of-kill in vitro of eleven food-borne pathogens by undiluted ASC (1:1), and ASC diluted with citric acid 1:10 and 1:100 . One ml of the bacterial cultures containing 5% calf-serum was added to 49.0 ml of ASC in an Erlenmeyer flask in a water bath at 20 C. After various exposure times, the ASC-bacteria mixture was sampled for surviving bacteria. More than six log 10 of Salmonella spp.(S. enteritidis, S. typhimurium, S. heidelberg, S. mission, and S. montevideo) were killed within 30 sec by ASC 1:1 and 1:10 at 20 C. More than six log 10 of E. coli ATCC 11229 and E. coli 0157:H7 were killed within 30 sec by ASC 1:1 and 1:10 at 20 C. More than five log 10 ( the highest concentration available) of Campylobacter coli and C. jejuni were killed within 30 sec by all concentrations of ASC. More than five log 10 of Listeria monocytogenes were killed by ASC 1:1 and 1:10 within 30 sec. Bacillus cereus is a spore-forming bacteria. About three log 10 of this culture population was killed by all concentrations of ASC within about 5.0 min, and thereafter a fraction of the population, possibly spores, resisted ASC diluted 1:10 and 1:100. The entire culture of B. cereus was killed within 30 min by undiluted ASC. Except for the Campylobacter spp., the other test bacteria were variously resistant to ASC 1:100, but still killed with longer exposure times. We conclude that ASC rapidly kills suspensions of food-borne pathogenic bacteria.

  7. Ian Says:

    Why not just go with UV Blood treatments ??
    & forget about the illuminati

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