Chlorates and Perchlorates Testing in Food

In the recent findings, food products such as fish, processed have been detected with very high concentrations of chlorate and perchlorate residues. Chlorate and perchlorate are essentially chlorine compounds which are considered to be undesirable because of their toxic nature. The affected products must be monitored and recalled as a precautionary measure. Chlorates are strong oxidants with herbicidal and biocidal activity. Since 2008, chlorate is no longer authorized for use as a pesticide in the EU. Also, sodium chlorate may no longer be used in biocide products. Still, more than 10 % of the food samples tested showed chlorate residues higher than 0.01 mg/kg.

Chlorate, Perchlorates in Food Sector

Food can get contaminated with chlorate through various pathways. One of the major contributor is surely the use of chlorinated water either used in irrigation, for washing of crops, for disinfection of food production surfaces or for the production/processing of food (e.g. juice from concentrate). Chlorates are formed as a by-product while using chlorine, chlorine dioxide or hypochlorite for the disinfection of drinking water, water used for food production and for food contact surfaces. Pure water is an essential component to maintain a high standard of food safety, quality and also providing risk mitigation. Chlorates and perchlorates now no longer come under pesticides residues: they are considered as food contaminants.

The usage of biocides to wash down and disinfect food contact surfaces and food processing equipment led to finding a root for chlorate residues to enter food products. These chlorates and perchlorates are creating pressure to food industry and forcing for risk management.

Health Concerns

Due to the increasing health risks associated with these compounds, chlorate was banned during 2010 to be used as weed killer or herbicide in public places. It is also reported that chlorate inhibits the absorption of iodine in the thyroid. Vulnerable groups may be children, pregnant women if consumed at high doses. These compounds may also damage red blood cells.

Studies conducted by Office of Environmental Health Hazard Assessment (OEHHA) scientists and others revealed that perchlorate is likely to harm the health of babies at lower levels than healthy adults. Also, a recent study of Boston-area new mothers indicates that nearly half of all infants may not be able to receive enough iodide from their mothers' milk.

Safety Regulations

Recently EU as per EU Regulation 2020/749 has recommended new Maximum Residue Level (MRL) values for chlorate in food (EU Regulation 2020/749).  This has been effective from 24th June 2020. Chlorate is no longer approved as a pesticide in the EU and so, according to the EU legislation on MRLs (Regulation (EC) 396/2005, the default maximum residue level (MRL) of 0.01 mg/kg was applicable for all food products. As the levels of chlorate found in food products are often above the default, strict enforcement action based on the default MRL of 0.01 mg/kg was taken by some Member States. This created internal market problems. DG SANTE’s commitment to engage in setting up a multi-disciplinary action plan (together with DG ENV) helped to temporarily put on hold those strict enforcement actions based on the default MRL.

EU regulations were set at realistic levels to inculcate responsible usage of disinfectants in food industry. EU made strict regulations so that no chlorine containing substances used as disinfectant are authorized as food additives. Commission Regulation (EU) 2020/749 amended the MRLs for chlorate for all food products except for those intended for infants and young children, as the latter fall under the more specific regulatory framework for foods of particular nutritional uses. It has been applicable since 28 June 2020. The maximum residue limit ranges from 0.05 to 0.7 mg/kg for different food categories.

In June, European Food Safety Authority (EFSA) published a statement in which toxicological maximum limits for acute and chronic risks of chlorate in food was deduced. As per the standards of EFSA, TDI (Tolerable Daily Intake) of 3 micrograms per Kg body weight is harmless. EFSA is currently reviewing and recommending the MRLs for chlorates and perchlorates in food. Especially for baby food, a maximum residue limit of 0.01 mg/kg in case of ready-to-eat food products is still applicable, irrespective of the source of the residue.

Eurofins have all the necessary expertise to address all requirements of this Regulation.

Eurofins offer testing services for diverse range of food matrices including

• Baby foods
• Drinking water
• Industrial water
• Frozen food products
• Sea foods like fish
• Processed food stuffs
• Ready to Eat and Ready to Cook foods
• Vegetables and fruit washes
• Beverages like fruit and veg juices
• Herbal infusions
• Spices Testing
• Tea Testing
• Dairy products like milk powder
• Other food stuffs

Determination of chlorate and perchlorates in food matrices is carried out by simultaneous determination with LC-MS/MS detection. With state-of-the-art equipment, we safely determine chlorate in all the food stuffs within a limit of quantification of 0.01 mg/kg for Chlorate and 0.1 mg/kg for Perchlorate.

Eurofins Significance

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