Chlorates and Bromates in Food and Water

Potassium bromate is a controversial food additive used mainly in baked goods as a flour improver. Many countries, including the European Union, Canada, United Kingdom, Brazil, and China, have banned the use of potassium bromate in food due to its potential harms to human health, including carcinogenicity. Potassium bromate is still allowed for use in the United States, though the Food and Drug Administration (FDA) requires food labels to disclose the use of potassium bromate in the ingredients list. The FDA also regulates the allowable amount in food with a set limit of 0.0075 parts potassium bromate for every 100 parts by weight of flour used.¹ Most recently, the state of California has passed a law that prohibits the manufacture, sale, or distribution of food products containing potassium bromate, along with three other food additives. The law will go into effect in 2027.²

Chlorate is another food and water contaminant, caused by treatment with chlorinated disinfectants or exposure to pesticide formulations containing chlorate. It has been identified as potentially harmful to human health, especially within the thyroid system, with greatest concern for children. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have set guidelines for chlorate levels in food and drinking water to minimize exposure and protect human health.³

CIL’s expertise in ¹⁸O-separation chemistry supported the development of optimal ¹⁸O-labeled perchloric acid, potassium chlorate, and potassium bromate surrogate standards for environmental and exposure analysis studies.

Chlorate Standards for Food and Water Testing

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References

1. CFR – Code of Federal Regulations Title 21
2. https://www.gov.ca.gov/AB-418-Signing
3. Chlorate in food: risks for public health