Work

Chlorate as an emerging contaminant in water and food matrices: Sources, occurrence, toxicity, analytical methods, and mitigation strategies: A critical review

Year: 2026

Type: article

Abstract: Water disinfection is essential for ensuring microbiological safety, yet it unintentionally generates persistent and potentially harmful by-products. Among these, chlorate (ClO₃⁻) has emerged as a contaminant of growing concern due to its stability and widespread occurrence in water and food systems. It is formed through the degradation of chlorine-based disinfectants or their reactions with organic matter. Beyond drinking water, ClO₃⁻ contamination extends to food processing environments, particularly in the dairy industry, where both water treatment and the use of bleach-based disinfectants contribute to its presence. This dual origin complicates contamination control and raises significant concerns regarding food safety and consumer exposure. In this context, the accurate detection, quantification, and mitigation of ClO₃⁻ remain critical challenges. This study provides a comprehensive overview of ClO₃⁻ occurrence and toxicity in water and food matrices, with a particular focus on recent advances in analytical methodologies and strategies aimed at reducing its formation and accumulation in industrial systems.

Source: Food and Humanity

DOI: 10.1016/j.foohum.2026.101493

Authors: Youssef Ali, Pascal Mailley, Valerie Gaudin

Institutions: Agence Nationale de Sécurité Sanitaire de l’Alimentation, de l’Environnement et du Travail, Centre national interprofessionnel de l'économie laitière, Commissariat à l'Énergie Atomique et aux Énergies Alternatives, Laboratoire d'Électronique des Technologies de l'Information

Language: English

Topic: Water Treatment and Disinfection

Subfield: Health, Toxicology and Mutagenesis

Field: Environmental Science

Domain: Physical Sciences

SDGs: Clean water and sanitation, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $2,990