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The fate of sodium [ 36 Cl]chlorite in simulated intestinal fluids and residues of chlorate in broiler chickens fed 0, 10, 100, or 1000 mg•kg −1  of dietary sodium chlorite for 7 days was determined. [ 36 Cl]Chlorite was stable in water and simulated intestinal fluid during 6 h incubations but was rapidly degraded to chlorine dioxide, sodium chloride, and sodium chlorate in simulated gastric fluids. Addition of starch, citrate, or soybean shifted the relative proportions of chloroxyanions formed; addition of ferrous chloride caused quantitative formation of sodium chloride in gastric and intestinal fluids. [ 36 Cl]Chlorite underwent reductive transformation when fortified into chicken serum. Residues of chlorate in broiler chickens ranged from 3.5 to 374 ng•g −1  in gizzard, were &lt;6.8 to 126 ng•g −1  in liver and were &lt;7.2 to 190 ng•g −1  in muscle when slaughtered with no withdrawal period. Data are presented suggesting that reductive processes govern the fate of chlorite when present in closed biological systems.

food additives and contaminants: part a

The fate of sodium chlorite in simulated gastric and intestinal fluids and residues of chlorate in broiler chickens after oral administration of sodium chlorite