Chlorates and Perchlorates Testing

Chlorate in food was discovered in 2014 by an official control laboratory by coincidence. In 2015, EFSA found that levels of chlorate in drinking water and in foods were too high and could result in potential serious health effects (impaired functioning of the thyroid due to inhibition of iodine uptake), especially among infants and children.

Chlorate originates from chlorine disinfectants widely and legally used in water treatment and in food processing with drinking water being by far the main contributor.

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.

Chlorate, Perchlorates in Food Sector

Food can get contaminated with chlorate through various pathways. One of the major contributors 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.

Safety Regulations

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 Significance

Determination of chlorate and perchlorates in food and water 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 and 0.5 mg/l for water samples

• Lab accreditation
• Fast turn-around time
• Expert advice - testing schemes, labelling advice and traceability
• Competent, Qualified and Experienced analysts

Contact

For more information please contact your local Eurofins laboratory.