If you export food to the European Union, there’s an important update. The EU plans to set strict limits on chlorate residues in imported food. These residues often come from water treatment or cleaning chemicals.

Where Do Chlorates Come From?

Chlorates form when sodium hypochlorite—better known as liquid chlorine—breaks down in storage. This product is widely used for disinfecting potable water in food plants. Because many small and medium processors in New Zealand rely on it, these new EU rules will affect us too.

Why Does This Matter?

High chlorate levels can make your food non-compliant with EU safety standards. That means your exports could be at risk. Acting now helps protect your market access.

How Can You Reduce Chlorates?

Here are some options:

• Switch to different chemistries like peracetic acid (though it has its own challenges).
• Install electro-chlorine generators to make chlorine on demand and cut down chlorate formation.
• Carbon-filter your water after chlorination, but this can be costly.

What About Cleaning Chemicals?

Non-chlorinated cleaners are available, but they cost more. For example, meat-industry cleaners without QAC (another EU concern) can be about 50% more expensive than chlorinated versions.

Can You Test for Chlorates?

There’s no easy on-site test yet. You can collect rinse water and send it to a lab. Check with your analytical provider for options.

What Should You Do Next?

Start with potable water treatment. This water touches your surfaces last before food does. Many large processors already use electro-chlorine generators because they use a lot of water, making the investment worthwhile. Talk to your water treatment vendor about on-demand solutions.

If you think your cleaning chemicals are the source, contact us on 0800 732 525. We can help you find alternatives to sodium hypochlorite-based products.