Which chemicals are not approved for use as chemical sanitizers in pasteurization?

The use of chemical sanitizers in pasteurization is a critical component of ensuring food safety and quality. Among the options listed, sodium chloride and calcium chloride are not approved for use as chemical sanitizers in pasteurization processes due to their chemical properties and the potential for adverse reactions or inadequate sanitizing efficacy.

Sodium chloride, commonly known as table salt, does not possess the necessary antimicrobial properties required for effective sanitation in pasteurization. While it is used in food processing in other capacities, its role as a sanitizer is limited and not effective against a wide range of pathogens.

Calcium chloride can interfere with the pasteurization process and does not meet the efficacy requirements that designated sanitizers must achieve to ensure food safety.

In contrast, the other combinations listed include substances that are either acknowledged as effective chemical sanitizers or do not possess the same limitations as sodium chloride and calcium chloride. Understanding which chemicals are appropriate for sanitation in pasteurization is crucial for maintaining high standards of food safety and for complying with regulatory requirements.