Statement of the BLL: Maximum Levels for Chlorate in Regulation (EC) No. 396/2005
Mar 4, 2019 - Foods
Statement of the BLL: Maximum Levels for Chlorate in Regulation (EC) No. 396/2005
The BLL (German Federation of Food Law and Food Science) issued a statement in early February regarding proposed maximum residue levels for chlorate in food within the framework of the EU pesticide regulation (EC) No. 396/2005. This statement is directed, among others, to the Federal Ministry of Food and Agriculture (BMEL). Proposals for maximum residue levels exist, among others, for potatoes, tropical root and tuber vegetables, sugar plants, and dairy products.
The BLL assumes that the content data presented to EFSA (European Food Safety Authority) for chlorate in food, from which the maximum residue levels were derived, mostly relate to unprocessed goods, i.e., raw materials for types of goods according to Annex I of Regulation (EC) No. 396/2005. In the BLL's assessment, data on processed products were only examined to see if they showed higher chlorate levels than the corresponding type of goods under Annex I of Regulation (EC) No. 396/2005. The BLL believes that a processing factor was not considered. The BLL considers this approach legally inadmissible.
Furthermore, in its statement, the BLL also demands transitional arrangements for the new maximum residue levels, if the project is pursued, consideration of third countries' concerns regarding the project, and the establishment of a monitoring program for processed and composite end products.
The BLL also points out that lower maximum levels of chlorate should not be set for food than for drinking water and that the microbiological safety of food must not be jeopardized by the project.
We will keep you updated on further developments.
In our Tentamus laboratories, we regularly conduct testing for chlorate. We provide you with fast and reliable results. Our customer service representatives are happy to answer any questions you may have.
Source: German Federation of Food Law and Food Science: www.bll.de
