Further tightening of chlorate and perchlorate limits in foodstuffs calls for measures
Chlorate and perchlorate are more harmful to human health than initially thought. The total risk of these and other endocrine substances to health is not yet fully understood. That is why the legal limit values ​​for these substances have been tightened in recent years and a further tightening is expected soon. As a food producer, it is essential to respond proactively to these developments. What improvements are possible to reduce the values ​​of chlorate and perchlorate? In this knowledge article, we delve into this important development.
Partner in FoodWhat are chlorate and perchlorate and where do they come from?
Chlorate and perchlorate are chemical compounds that contain oxygen and chlorine. They differ in the number of oxygen atoms bonded to each chlorine atom: chlorate has three oxygen atoms (ClO3), while perchlorate has four (ClO4). They occur naturally in the environment, for example through lightning strikes or volcanic eruptions, and are created by human activities, such as the use of fertilizers, pesticides, bleaches, disinfectants and aircraft fuels. Chlorate and perchlorate thus end up in groundwater, surface water, soil and air and thus also in the food chain such as milk, vegetables, fruit, nuts and drinking water.
Chlorate and perchlorate are therefore everywhere. These substances are not only ingested through food but also through the environment in which we live. And so the levels of chlorate and perchlorate accumulate; the so-called ‘stacking effect’.
Stacking effect in baby milk powder
In baby milk powder, chlorate and perchlorate levels can accumulate from different raw materials:
+ Chlorate and Perchlorate in Milk
+ Chlorate and Perchlorate in Vegetable Oils
+ Chlorate & Perchlorate in Whey
+ Chlorate & Perchlorate in Fatty Acids
+ Chlorate & Perchlorate in Vitamins
Influence on the functioning of the thyroid gland and health risks
Chlorate and perchlorate are among other endocrine substances; these substances influence the functioning of the glands. Chlorate and perchlorate can disrupt the absorption of iodine in the thyroid gland. Iodine is an essential mineral that is needed for the production of thyroid hormones, which regulate metabolism, growth and the development of the nervous system, among other things. A deficiency of iodine can lead to an enlarged thyroid gland, reduced thyroid function, delayed growth and, especially in babies and children, to reduced intelligence.
The health risks of chlorate and perchlorate depend on the amount and duration of exposure, the iodine intake and the sensitivity of the person. In addition to chlorate and perchlorate, there are also other endocrine substances that influence the thyroid glands: nitrate and thiocyanate. At this time, there is not enough known about the combined impact of these substances on human health. The consequences are continuously being researched, which will result in a further tightening of exposure standards.
Vulnerable target groups
Some people are extra vulnerable to the negative effects of chlorate and perchlorate, because they have a higher need for iodine and/or a lower iodine intake. These include pregnant women, women who are breastfeeding, infants, babies, toddlers, children, the elderly, people with thyroid disorders, people with an iodine deficiency, vegetarians and vegans. For these groups, it is important to consume sufficient iodine-rich foods, such as sea fish, seaweed, eggs, dairy products and iodized salt.
For infants, milk powder, which contains chlorate and perchlorate, is (possibly) the only source of nutrition. An infant is exposed in the critical stages of development and may not yet be able to properly process harmful substances. In addition, young children with a mild to moderate iodine deficiency have a smaller purification mechanism in the body. It is therefore important to limit the intake of chlorate and perchlorate as much as possible, which is supported by increasingly strict legislation and regulations.
Changes in legislation
In order to protect consumers from the potential harmful effects of chlorate and perchlorate, the European Commission has tightened the legislation in 2020 and 2023 that sets the maximum levels of these substances in foodstuffs. This legislation is based on the scientific advice of the European Food Safety Authority (EFSA) and the World Health Organization (WHO). It concerns hundreds of foodstuffs that originate from nature. An overview of these products is published in the European regulations:
View the European regulation for Chlorate
View the European regulation for Perchlorate
New limit values
The current limit values ​​(established in June 2020) for chlorate will be further tightened by June 2025 according to the current regulation. Due to current research and new insights, it is expected that the limit values ​​for perchlorate will also be further tightened. The above European regulations show the current limit values ​​per product category.
The legislation obliges EU member states to monitor and report the presence of chlorate and perchlorate in foodstuffs. Measurements by companies and government controls show that in the Netherlands the current limit values ​​are still regularly exceeded in various products. And this while the limit values ​​will therefore be tightened considerably in the near future.
Use of technical aids, additives and cleaning & disinfection to reduce levels
As mentioned, chlorate and perchlorate are everywhere. It is therefore important to look at which steps in the production process of food products can influence the level of chlorate and perchlorate. Grass, animal feed and other raw materials contain chlorate and perchlorate and cannot be influenced directly.
Ireland as an example
Ireland is a good example of a country that looks specifically at those components that can be influenced. The need to tackle this process is great, because Ireland supplies to various international customers within and outside Europe. These customers demand that the levels in the collection remain the set values.
The Irish government and industry have started to investigate and analyse the dairy product flows. Chlorate was detected in various food groups, including dairy products such as milk, yoghurt and whey. It was determined that chlorate enters the dairy production and processing chain via:
- Natural raw materials
- Technical aids and additives
- Chlorine-containing cleaning and disinfecting agents
- The use of chlorinated water
That is why Ireland has had a ban on the use of chlorine-containing cleaning and disinfection agents on farms and processing plants since January 2021 to reduce the levels of chlorate and perchlorate in dairy products. In addition, processing aids and additives with low chlorate and perchlorate levels are now being used. Chlorate and perchlorate residues are still present in foodstuffs, but the levels are significantly lower than the current standards.
By using the right substances, the formation of chlorate and perchlorate can be limited. In addition, alternative cleaning and disinfection methods can help to prevent the accumulation of these substances, without compromising hygiene and food safety. This is essential not only for compliance with the new limit values, but also to be prepared for the further tightening of chlorate and perchlorate limit values.
The role of processing aids and additives
Processing aids are used to improve the quality, shelf life or safety of a food product, but are not part of the end product themselves. Additives are substances that are added to a food product to influence the taste, colour, texture or preservation. Both can be contaminated with chlorate and perchlorate and therefore end up in the food.
For example, sodium hydroxide and potassium hydroxide contain a high chlorate content. Caustic soda and potassium hydroxide are solutions of potassium hydroxide and sodium hydroxide respectively and are often used as processing aids to control pH and contain a high chlorate content. These products are available and can be used with a low chlorate content. Ultra-low chlorate sodium hydroxide and potassium hydroxide have the greatest impact on the chlorate content in the end product when they are used as processing aids.
Reducing chlorate and perchlorate during cleaning and disinfection
Although rinsing with water is performed after the cleaning process, this step also affects the stack values. Using a low percentage of lye (1 to 2%) in the cleaning process and then rinsing with water limits the risk of chlorate and perchlorate build-up.
During disinfection, products without sodium hypochlorite and/or chlorine dioxide can be used to disinfect the (process) water, thereby limiting the chlorate and perchlorate content in food. This is, for example, peracetic acid(SynQ Red Des Oxi+) and hydrogen peroxide(SynQ Red Des Oxi). Â
Delivery of ultra-low potassium hydroxide and sodium hydroxide by In2Food
As a supplier in the Benelux, In2Food offers these ultra-low chlorate products:
- Potassium hydroxide (potassium hydroxide)
- Sodium hydroxide (caustic soda)
In addition, it is possible to compose a custom mixture of these products, tailored to the specific wishes of the customer. The ultra-low chlorate products have been developed to meet the highest safety and quality standards and are especially suitable for applications where minimal chlorate residues are essential for food safety and quality assurance.
The ultra-low chlorate products are available in various packaging options, such as CANs, IBCs and Variboxes, so that they can be easily integrated into various production processes. Each delivery is of course provided with the necessary specifications and certifications, including FSSC 22000 and Kosher.
