Ozone, the alternative to control chlorates in food. Adapt your industry to EU regulations
The EU made a modification to the previous legislation through Regulation (EU) 2020/749, of June 4, 2020, and in which the MRL for chlorates changed to 0.05 mg/kg, and which are shown in the table below.
Foods that will have to comply with the new maximum limits for chlorates and chlorites Contact us »
Food business operators must take measures to reduce chlorate levels in their products
Chlorates are chemical compounds that can be found in foods as a result of contamination of drinking water, poor hygiene, or the use of certain chlorine-derived chemicals. Ingesting chlorates can cause adverse health effects such as thyroid disorders, especially in children and pregnant women.
Ozone is a perfect ally to sanitize water without the use of chlorine, thereby avoiding the subsequent creation of byproducts derived from chlorine (chlorates and chloramines)
The new regulations establish (MRL) maximum residue limits for chlorates in a wide range of food products, including:
| MAXIMUM CHLORATE VALUE (mg/kg) | TYPES OF PRODUCTS |
|---|---|
| 0,05 | Citrus fruits, pome fruits, stone fruits, berries and small fruits, potatoes, tropical roots and tubers, other types of bulbs, mosses and lichens, algae and prokaryotic organisms, oilseeds, cereals, tea, coffee, cocoa and carob, hops , sugar plants, sugar beet, animal meat (except fatty tissue), bird eggs, honey and other beekeeping products, amphibians and reptiles, terrestrial invertebrates, wild terrestrial vertebrates |
| 0,06 | Vegetables, inflorescences of the genus brassica (except broccoli), leafy vegetables of the genus brassica (except collards), kohlrabi |
| 0,07 | Buds, spices |
| 0,08 | Cucurbitaceous fruits with inedible skin |
| 0,1 | Nuts, solanaceous and malvaceae fruits (except peppers and eggplants), sweet corn, other peponides, fatty tissue of animal meat, milk |
| 0,15 | Other roots and tubers (except sugar beet) |
| 0,2 | Cucurbit fruits with edible skin, collard greens |
| 0,25 | Stem vegetables |
| 0,3 | Fruits with edible skin (except table olives), fruits with inedible skin, peppers |
| 0,35 | Legume vegetables (including dried legumes) |
| 0,4 | Eggplants, broccoli |
| 0,5 | Onions, shallots, chives |
| 0,7 | Table olives, garlic, leafy vegetables, aromatic herbs and edible flowers, mushrooms, oilseed fruits |
The new maximum chlorate residue limits are significantly lower than the limits established in the previous regulations. For example, the maximum residue limit for chlorates in fresh fruits and vegetables is reduced from 10 to 0.5 mg/kg.
Impact of the new regulations on the food industry
The new regulations will have a significant impact on the food industry. Food business operators must take measures to reduce chlorate levels in their products. These measures may include:
The use of drinking water with low levels of chlorates
Improving hygiene practices
Replacing chemicals containing chlorates
The European Commission has planned a five-year transition period for food business operators to adapt to the new regulations. During this period, Member States may adopt measures to help operators comply with the new maximum residue limits.
Conclusions
The new regulation (EU) 2020/749 is an important step to protect the public health of European consumers. The new maximum residue limits for chlorates will help reduce consumer exposure to these chemicals.
Examples of Ozone in fruit and vegetable laundries
Ozone in industry for chlorite reduction in process water, Murcia.
Ozone in the frozen food industry with chlorite and chlorate problems. Navarra, Spain.
Ozone for washing carrots, France
Ozone for washing sweet potatoes, Rota. Spain
Ozone for apple washing, France.
