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Sep 8, 2025 - Foods

Chlorate and Perchlorate in Food – Origin and Evaluation

Chlorates are formed as a byproduct when using chlorine-containing disinfectants or cleaning agents and can enter the food chain, for example, through chlorinated water used in washing or glazing food products.

Perchlorates mainly originate from fertilizers like Chile saltpeter or from industrial processes. Leafy vegetables, herbs, and tea are particularly often affected.

Health effects: Both substances can inhibit iodine uptake and thus impair thyroid function. Children, pregnant women, and people with iodine deficiency are particularly sensitive. Very high amounts can also damage red blood cells.

The EFSA has established strict limits (TDI for chlorate: 0.003 mg/kg; perchlorate: 0.0014 mg/kg body weight). Binding maximum levels have been in place in the EU since 2020 and are regularly reviewed.

Detection: Chlorate and perchlorate residues can be found in frozen products, juices, and fresh herbs, for example. Nevertheless, a varied diet remains recommended, as the benefits of fresh foods outweigh the risks.

Our Tentamus laboratories offer regular analyses for chlorate and perchlorate. Feel free to contact us – we provide comprehensive advice.