Hydrogen peroxide is unstable and easily decomposes into oxygen and water, which is fairly safe from this point. Studies have confirmed that the hydrogen peroxide residue in products that soaked with water will gradually decompose and disappear during the soaking process, and subsequent processing will quickly destroy it too.
In 2004, the Expert Committee of the World Health Organization (JECFA) assessed that hydrogen peroxide residues in food are so low that by the time consumers eat it, it has degraded almost to the point of not being a concern, so there is no need to establish a "safe intake".
The U.S. Food and Drug Administration also classifies hydrogen peroxide as GRAS (i.e., reasonably safe) and is generally used in the amount required for production (i.e., unrestricted use). For example, the maximum amount used in smoked blue fish and pickled eggs is "to achieve oxidation and antibacterial effects", and the maximum amount used in tripe processing is "to achieve bleaching effect". In addition, hydrogen peroxide can also be used for cleaning and disinfecting fruits and vegetables.
Medical hydrogen peroxide with a concentration of 3% is generally not a big problem even if it is taken by mistake. But if hydrogen peroxide with a concentration of 30% is drunk directly,it can burn the digestive tract.However this is extremely rare because the average person does not come into contact with such a high concentration of hydrogen peroxide.
In addition, hydrogen peroxide can quickly decompose in heavy metal salts, alkaline environments and violent impacts, and even cause explosions. This generally occurs during the production, storage and transportation of hydrogen peroxide and is unlikely to be encountered by consumers.
