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Administrative data

Key value for chemical safety assessment

Additional information

Historically, sodium chloride (as a major ingredient in edible salt) has been commonly used in cooking and as a condiment and food preservative. Sodium chloride is categorised under GRAS (Generally Recognised as Safe) by the FDA (U.S. Food and Drug Administration) and the average daily levels of sodium intake for adults range from 2 to 5 grams. A technical report by WHO and the Food and Agriculture Organization (FAO) recommended the consumption of less than 5 grams sodium chloride (or 2 grams sodium) per day as a population nutrient intake goal, while ensuring that the salt is iodized (WHO, 2003).

Although ambiguous results were noted, by and large Sodium chloride was reported to be negative in the AMES test. The positive responses so observed does not have any relevance to handling and safety. Hence, Sodium chloride was not classified as genotoxic.


Short description of key information:
Although ambiguous results were noted, by and large Sodium chloride was reported to be negative in the AMES test. The positive responses so observed does not have any relevance to handling and safety. Hence, Sodium chloride was not classified as genotoxic.

Endpoint Conclusion: No adverse effect observed (negative)

Justification for classification or non-classification

 Sodium chloride is not formally classified in the EU (according to Regulation EC No. 1272/2008 Annex VI, Table 3.1 and Regulation EC No. 1272/2008 Annex VI, Table 3.2) and UN-GHS.