Chlorate formation and disinfection: what about it?

Chlorate Formation in the Food Industry: Risks and Solutions

Recently, Coca-Cola recalled a number of products, including cola, iced tea and Fanta, due to excessive concentrations of chlorate. This incident highlights the importance of controlled and responsible disinfection methods, especially in the food and beverage industry. But what exactly is chlorate, how does it form, and why is it a concern? And how can alternative technologies help minimize risks?

What is chlorate and how is it formed?

Chlorates (ClO₃-) are chemical compounds that can form as byproducts during production, use and storage of chlorine-based disinfectants, such as sodium hypochlorite (NaOCl) or chlorine dioxide (ClO₂). Both agents are widely used because of their strong antimicrobial activity, but under certain conditions they can form chlorate. The formation of chlorate is affected by:

- Temperature: Higher temperatures accelerate the chemical breakdown of disinfectants, which promotes chlorate formation (1).

- Storage time: The longer a disinfectant is stored, the more chlorate accumulates, especially with sodium hypochlorite (2).

- Concentration: Higher concentrations of chlorinated agents increase the risk of byproduct formation such as chlorate (3).

In industrial processes, such as the disinfection of machinery, packaging and process water in the food industry, these factors are very important. When used carelessly, elevated chlorate residues can form in water or food products, posing a risk to public health (4).

Find full article here: