Hydrogen peroxide

A strong oxidizing agent and antimicrobial compound with chemical formula H₂O₂, used in foods at low concentrations — for example, to sterilize aseptic packaging materials and to bleach certain ingredients. It breaks down into water and oxygen, leaving no persistent residue when properly applied and rinsed. Handling requires care, since concentrated solutions are corrosive and reactive. Its clean decomposition profile makes it attractive where residue-free sanitation is needed, though its use in or on food itself is limited to specifically approved applications with maximum levels set by regulation.