Chlorine study

This link reports about a study from the World Health Organization about the benefits and risks of chlorine.
From the report:

The Codex Alimentarius Commission has requested FAO and WHO for scientific advice on the assessment of the benefits and risks of the use of "active chlorine" in food production and food processing. The advice will be elaborated through the implementation of an expert meeting during 2007. At WHO, the Departments of Food Safety, Foodborne Diseases and Zoonoses, and of Public Health and the Environment are collaborating on this project, together with the FAO Departments of Agriculture and Consumer Protection, Fisheries and Aquaculture.
The main goals of this project are to consider the risk of chemical residues in products (excluding environmental impact), following the use of active chlorine for disinfection purposes in food production versus the benefit of lowering the risk of microbial hazards. The efficacy of active chlorine treatment needs to be considered, taking into account different treatment scenarios, different chlorine-containing substances and different pathogens and pathogen/food combinations. These considerations need to be based on current practices, as well as take into account proposed new practices, including the relevance and feasibility of potential alternative approaches.

TK: Chlorine is the old standby for dealing with microbial hazards on produce. How scientists see the "risks and benefits" of the chemical could spell more PR challenges ahead for fresh produce marketers .