Over recent years the RASFF (Rapid Alert System for Food and Feed) has reported the presence of
perchlorates on
fruit and
vegetables circulating in the european union.
Other alert systems, such as the german ministry's federal institute for risk assessment (BfR), have highlighted the presence of this molecule in fruit and vegetables during quality controls (carried out on grapes, strawberries, oranges, tomatoes, lettuces etc.) carried out in conventional agriculture as well as in organic agricultural production.
The perchlorate introduced into the diet through contaminated foods is quickly eliminated in the urine and does not accumulate in the organism.
However, if consumed in high concentrations, perchlorate may temporarily prevent the metabolisation of iodine (with consequent effects on the thyroid).
Currently detected concentrations are not deemed to pose a threat to human health.
Water, soil and fertilisers are considered potential sources of perchlorate contamination in food.
The perchlorate ion (ClO4-) is a very stable anion in water. perchlorates are naturally present in the environment: it can be formed in the atmosphere and enter the soil and underground water reserves via precipitation.
It also appears as an environmental contaminant resulting from the use of nitrogen fertilizers and their manufacturing process;
perchlorates (and specifically ammonium perchlorates) are also used in rocket propellers, explosives, fireworks, flares, to inflate airbags and in other minor industrial processes.
Perchlorate can also form from the decomposition of sodium hypochlorite used as a disinfectant.
In its report Concerning the presence of perchlorate in fruit and vegetables, the standing committee of the food chain and animal health has established some perchlorate levels as a reference for intra-Union trade.
The Vassanelli Lab® Agribusiness laboratory is able to satisfy the reference limits proposed by the european commission, arriving at a perchlorates LOQof 0.01 mg/kg.
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