Chlorate as an emerging contaminant in water and food matrices: Sources, occurrence, toxicity, analytical methods, and mitigation strategies: A critical review
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.
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BibTeX
@article{ali2026chlorate,
title = {{Chlorate as an emerging contaminant in water and food matrices: Sources, occurrence, toxicity, analytical methods, and mitigation strategies: A critical review}},
author = {Youssef Ali and Pascal Mailley and Valerie Gaudin},
journal = {Food and Humanity},
year = {2026},
month = oct,
doi = {10.1016/j.foohum.2026.101493},
url = {https://hal.science/hal-05793220v1},
note = {CC BY},
}
RIS
TY - JOUR
TI - Chlorate as an emerging contaminant in water and food matrices: Sources, occurrence, toxicity, analytical methods, and mitigation strategies: A critical review
AU - Youssef Ali
AU - Pascal Mailley
AU - Valerie Gaudin
PY - 2026
DA - 2026/10/11
JO - Food and Humanity
DO - 10.1016/j.foohum.2026.101493
UR - https://hal.science/hal-05793220v1
AB - 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.
SN - 2949-8244
ER -